I was in a crazy mood at the start of June and I invested in some P&H industrial chalk-white dairy fluid (milk). I had in mind to throw caution to the wind and try to make a decent cheese with it. I know, I know...silly me.
Well, I have to say, once I moved past the shattered curds, I was able to piece together an edible creation. At four weeks, this cheese is actually quite pleasing on the palate. I might even offer a "Yum!".
I sectioned, wrapped in plastic wrap (something I learned from commercial cheese vendors), and vacuum-sealed. The vacuum-sealing stops any further blue development. If I wanted to continue ripening, I would wrap in foil cheese paper.
I strayed from my usual recipe this time and instead followed
Jim Wallace's recipe.
-Boofer-
