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Author Topic: Blue Honey  (Read 4285 times)

smilingcalico

  • Guest
Re: Blue Honey
« Reply #15 on: March 20, 2011, 09:07:56 PM »
Hey Captain,
  Here's my version of your cheese. I guess it's my cheese as I didn't get to do it 100% your way.  It's from a  pound of chevre from work.   At any rate, it is a mellow blue as you suggested it would be, with hints of barnyard and mushrooms.  My wife tried it and wasn't sure she liked it.  I then quickly had to restrain her from eating it all. Thanks for your recipe!
« Last Edit: May 16, 2012, 04:08:48 PM by smilingcalico »
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Offline Boofer

  • Old Cheese
  • *****
  • Location: Lakewood, Washington
  • Posts: 5,015
  • Cheeses: 344
  • Contemplating cheese
Re: Blue Honey
« Reply #16 on: March 20, 2011, 11:48:23 PM »
Wow, that thread has some affinage to it.  ::)

-Boofer-
 
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.

smilingcalico

  • Guest
Re: Blue Honey
« Reply #17 on: March 21, 2011, 02:49:05 AM »
It does, but I figured the Captain might like to know he's got some admirers! By the way, I didn't age it the full 5 months, 3 was as far as I could make it!
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Brie

  • Guest
Re: Blue Honey
« Reply #18 on: March 21, 2011, 05:44:44 AM »
Looks great SC--any pics of the interior? How did it taste?
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