So i cut my 2 month old blue yesterday
What a disappointment !
it wasnt that there was no mould, but it appears that the mould was dead....
instead of blue the mould was a brown.... but when i started it was blue all over?
Instead of having a lovely sharp bule tang it had a dull, for want of a better description, mould (but bad mould) taste
it left a horrid aftertaste
perhaps the only positive was the texture which was a nice paste, perhaps a little on the dried out side as the rind was thick ish ........
overall very dissapointed
i will try post pics but am having trouble downloadin them from the camera
a bit of history
was a basic blue cheese
innoculated with PR
was homogonized and pasterized milk, shop bought
left it to age in a room in a bucket for about 1 month at temp around 13 degs, turned regularly
then it went into a cave at about 12 degs
there is a pan with salt water to maintain humiodity
any help suggestions comments of questions most welcome