Gorgonzola underway - natural rind looks like a putting green

[pastpawn]

I added a bit of annatto to give it some color.  I'm also letting it develop a natural rind (instead of bagging), and it's clearly understanding my wishes

1st pic is at about 1 week.  Pierced it at around 2 weeks, and took 2nd pic.  It's developing normally in the cave @ 50F.  Will update when I cut it in a month or two. 

[timsumrall]

Looking good!

I was wondering what was under the cloth in your cave pic 

[Divey]

That’s a very nice looking cheese. Who’s recipe did you use?

[pastpawn]

That’s a very nice looking cheese. Who’s recipe did you use?

I pulled it from here:

https://www.cheesemaking.com/ShropBlu.html

I'm an idiot, it's not a gorgonzola.  It's a Shropshire Blue, whatever that is.  My intention was to make a gorgonzola, and I went looking around the webz for a recipe (I have one book, but I thought I'd search anyway).  In my rambling around, I found this recipe and used it and completely lost track of the fact that I had changed cheese types, though besides the color I'm not sure the differences.  Anyway, it's cheese, it's blue, and it looks good so far so I don't much worry about the classification. 

[Divey]

Haha, these things happen.Did you use the Annatto?

[Divey]

Ignore that post, I just reread your original post.

[pastpawn]

Mmmm.  6 months old, just now cutting into this thing.  Had some for lunch today. 

It's a slice of heaven.  Not nearly as pungent as the stilton I make often.  Also, fairly hard cheese, but slices easily and not crumbly at all. 

[River Bottom Farm]

That is a wild looking cheese. AC4U

[feather]

I really like that cheese, it looks fabulous. I was looking for a hard sliceable blue and I have the roquefortii culture, so it's on my to-do list. Thank you for sharing the pictures!

[Frodage4]

That is one beautiful, beautiful looking cheese. The veins, the color, the rind, the description. Great job. AC4U.

[Andrew Marshallsay]

A great looking blue.
Have a cheese from me.

[panamamike]

Looks good! I just finished eating the last of my Fourme d'Ambert. Need to make another blu.

Maybe will give this one a try.

AC4U.

[TravisNTexas]

Andrew's Shropshire is what finally made me decide I needed to learn how to make cheese.  It's the picture I show people when they want to know why I want to make cheese!