Author Topic: My Castle Blue (#1)  (Read 5241 times)

Offline Boofer

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Re: My Castle Blue (#1)
« Reply #15 on: January 08, 2016, 04:31:52 AM »
Thanks for the cheeses, guys.

Anxious to start a Stiltonesque soon to start the year. :)

I'd like to have a blue with a slight tang, creaminess, and optimal salt. :P

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Offline Threemillswhey

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Re: My Castle Blue (#1)
« Reply #16 on: January 08, 2016, 05:24:55 AM »
very nice castle blue .
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Offline Threemillswhey

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Re: My Castle Blue (#1)
« Reply #17 on: January 08, 2016, 05:35:22 AM »
What diameter are these and how much milk did you use? I am planning on making my first blue soon but I've been wondering about the minimum size for a veined blue.
 
Debra Amrein-Boyes owner of Farmhouse cheese and author of 200 easy homemade cheese recipes makes makes a small castle blue.
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Richie1977

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Re: My Castle Blue (#1)
« Reply #18 on: March 23, 2016, 09:45:52 AM »
Wow that cheese looks great, love the labels also

Rich

KazAugustin

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Re: My Castle Blue (#1)
« Reply #19 on: July 01, 2016, 09:40:12 AM »
Oh that looks gorgeous! My first attempt at a Castle Blue turned out to be a black-blue-brown gloopy mess but, having seen yours, I might just give it another go. Thanks for the motivation, Boofer!  :)

Offline Boofer

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Re: My Castle Blue (#1)
« Reply #20 on: July 02, 2016, 06:47:09 AM »
You're welcome, Kaz.

Check out other blues examples on the forum. I just posted a Fourme d'Ambert I did. There are lots of other fine examples to emulate. Keep on trying. :D

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Al Lewis

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Re: My Castle Blue (#1)
« Reply #21 on: July 05, 2016, 03:04:20 PM »
Again, a fantastic result with a cheese seldom tried by most.  AC4U for your success!!
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