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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
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My Rustic Blue
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Topic: My Rustic Blue (Read 1826 times)
Daznz
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My Rustic Blue
«
on:
October 06, 2009, 12:57:56 AM »
Here's a pic of my blue at 10 days old. I think I would rip the crud a little smaller next time but the recipe did call for 1" pieces..
Any comments ??
Daz
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: My Rustic Blue
«
Reply #1 on:
October 06, 2009, 01:08:29 AM »
Rather interesting looking cheeses. I am not a blues fan but it looks to me (granted no experience here but for one Gorgonzola) like the curds may have been slightly over cooked. They didn't meld much did they?
I think they have character though - rather statuesque!
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http://www.deejayssmokepit.net
Daznz
Guest
Re: My Rustic Blue
«
Reply #2 on:
October 06, 2009, 05:37:10 AM »
Hmmm my cooking temp was bang on what the recipe asked for and time etc
It holds together very well but looks like it will fall apart .
must be some good air holes in it. It could make a intresting cheese.
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: My Rustic Blue
«
Reply #3 on:
October 06, 2009, 09:54:16 PM »
As long as it holds together it should grow well.
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
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My Rustic Blue