Well, I was feeling excited about my new hobby and tired making a blue inoculated with a slab of blue cheese cut from the inside of a Gorgonzola.
It blued up, everything seemed happy.
Then it stared to leak. All of the cheesy goodness just started flowing out the bottom. After a week I knew I wasn't going to eat it. I kind of dreaded cleaning up the mess, so I let it set. Below is the result.
At work we got a nice bonus, subsequently, I have been to the cheesemaker.com and bought right proper inoculates. I made a cheddar yesterday, which I will post in another thread.
For your viewing pleasure: