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Author Topic: Blue Castello  (Read 2660 times)

Brie

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Blue Castello
« on: May 07, 2010, 02:19:56 AM »
Here's my six week old Blue Castello--very creamy and mild tasting. The top cheese has been scraped and the bottom is still forming molds. At first, I was scraping this cheese weekly, then decided to just let it go on it's own. Anyone ever try this?
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Sailor Con Queso

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Re: Blue Castello
« Reply #1 on: May 07, 2010, 05:00:59 AM »
Very nice Brie.

This is the same thing as Castle Blue. I have made that a couple of times from the recipe in 200 Easy Homemade Cheese Recipes. A great cheese. I may have to do a couple next week. I would like to do a Blue Pyrenees, but can't get sheeps milk. That really makes me blue. ::)
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Brie

  • Guest
Re: Blue Castello
« Reply #2 on: May 07, 2010, 11:37:21 PM »
Do you scrape yours weekly or just let the mold run wild until aged?
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Sailor Con Queso

  • Guest
Re: Blue Castello
« Reply #3 on: May 08, 2010, 04:37:13 AM »
I was anal at first scraping and brushing everyday sometimes. Not I just let the crust grow and do its thing. The crust ends up being really intensely tasty. My friends love the natural rind.
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Tomer1

  • Guest
Re: Blue Castello
« Reply #4 on: April 27, 2011, 07:40:40 PM »
whats the idea behind scraping the rind?
Creating a mild falvour blue?
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