Author Topic: Smoothing a Blue Cheese.  (Read 726 times)

Offline Divey

  • Young Cheese
  • **
  • Location: Sydney, Australia.
  • Posts: 17
  • Cheeses: 1
  • You must have a handcrafted beer with your cheese.
Smoothing a Blue Cheese.
« on: January 02, 2010, 08:03:22 PM »
Can someone explain to me how this smoothing process is carried out.??
All beer is good, but, unfortunately some are better than others.


Guests, join the CheeseForum.org community to remove this ad.


Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 198
  • www.wacheese.com
    • Washington Cheese Guild
Re: Smoothing a Blue Cheese.
« Reply #1 on: January 03, 2010, 12:00:16 PM »
Take a cake frosting spreader and run it gently on the surfaces until the outer surfaces are free from cracks and indentations. It's very similar to frosting a cake. Some places even use fresh curd to help fill in larger gaps.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Tea

  • Old Cheese
  • *****
  • Posts: 1,914
  • Cheeses: 27
Re: Smoothing a Blue Cheese.
« Reply #2 on: January 03, 2010, 02:18:00 PM »
Sailor give a pretty good description in the other thread, "Pressing a Stilton".