If you have tried the cheese without the wine, you should be able to detect a difference. You continue to amaze me, Boof, with the time you take to record everything! Either a Virgo or Capricorn, I suspect ): I am wondering why the blue veins are just in the punctured holes...I normally punch on the sides as well as the top and bottom. This cheese is quite soft, so needs to be out of its box every other day to promote the air to circulate. The fact that you felt it was heavenly is the best review--congrats!
Capricorn...you are some
The cheese was very moist. In the end, I am glad it was so moist. It was pierced on the ends and along the sides. It was then later injected on the ends and on the sides. I removed it for its airing every other day. I was tempted to do so more often, but managed to control myself. You can see that the main cheese in this make is a lot drier.
You know, some folks here think a blue cheese needs to be overwhelmed with veining in order for it to be a success or just a tasty treat. I beg to differ there. Some of the best-tasting blues for me have not been saturated with blue. I sampled this cheese again today (couldn't keep away) and it was again gone before I knew it. This was a 4 gallon make and did not include this cheese form at the beginning. Now I am rewriting the recipe downsized to 2 gallons to accommodate two small Bucheron moulds. I want to attempt an intentional duplication of this little piece of magic. Of course it will be injected. I'm considering a change though...all raw milk.
The effort that it takes me to record some specific events or images for later posting is minimal compared to the historical value I get (and your kudos
) so that I can go back and review the progress of a particular make. I take and have a lot more pics than the ones I select for posting. What can I say, digital photography rocks!
Thank you and those of the other members for your kind words. You're the one who gave me the encouragement to inject.