Author Topic: zrim's First Blue Cheese - Blue vs White Mold & Digital Humidity Controller  (Read 3123 times)

Offline Brie

  • Old Cheese
  • *****
  • Location: Phoenix, AZ
  • Posts: 535
  • Cheeses: 34
  • Default personal text
Wow--that looks great, congrats!
Darn, another cheese meltdown--ahh, perfect fondue.

Offline MarkShelton

  • Mature Cheese
  • ****
  • Location: Cortland, IL
  • Posts: 378
  • Cheeses: 19
  • Aspiring vinter, hobby cheesemaker
Is that salmon with your cheese? That's a feast! ;D
It looks like a pretty thin wheel tho. I tend to make cheeses that are more like a cylinder or a drum, but if that's your preference, I can't judge.
I am constantly in awe of the very first people that consumed these things, despite how funky looking and smelling they had become.

Offline zrim

  • Medium Cheese
  • ***
  • Location: Boston, MA
  • Posts: 25
  • Cheeses: 1
  • Default personal text
Thanks guys!  It was pretty delicious but I'm going to try to go without scraping my next blue cheeses.  Frankly the scraping made it look kinda ugly.

This was my first cheese so I didn't have a proper mold.  I used a pasta strainer and that discus shape is what I ended up with.  I have another one in the cave that is more than a cylinder.  I'm looking forward to it because I feel like less of it will be surface area and more if it will be creamy insides.

Thanks for the feedback.