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Author Topic: Blue Cheddar?  (Read 1117 times)

Martin

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Blue Cheddar?
« on: December 01, 2016, 05:40:39 AM »
I made a cheddar almost three weeks ago, cloth bound. It is pretty clearly developing blue (roqueforti) mold on the rind. What to do? Should I wash it? With a brine? With what? If I leave it, it might develop into an interesting cheese, no?

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Paine88

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Re: Blue Cheddar?
« Reply #1 on: December 01, 2016, 02:07:03 PM »
I haven't done it myself, but my understanding is that you just let it grow, and when you unwrap the cheese after aging most of the mold follows :)
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Sailor Con Queso

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Re: Blue Cheddar?
« Reply #2 on: December 01, 2016, 05:24:18 PM »
Please don't double post.
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Offline Al Lewis

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Re: Blue Cheddar?
« Reply #3 on: December 01, 2016, 05:26:58 PM »
All mold should come off with the bandage.
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Martin

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Re: Blue Cheddar?
« Reply #4 on: December 02, 2016, 01:44:09 AM »
Sorry about the double post. I thought I'd deleted one.
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