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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Andrew Marshallsay on December 23, 2013, 08:43:29 AM

Title: Christmas Cheese
Post by: Andrew Marshallsay on December 23, 2013, 08:43:29 AM
I opened my Christmas cheeses today, a Double Gloucester and a blue. The blue was approached with some trepidation. It had developed a slimy, bright yellow rind at one stage of its development and smelt like a Roman gladiator's sandal. I think it had picke up some feral relative of brevibacterium. Consequently, I didn't know quite what to expect. Both cheeses have turned out well though. The blue is sharpish and drier than most. What I imagine a blue cheddar would taste like if such a thing exists.
Title: Re: Christmas Cheese
Post by: jwalker on December 23, 2013, 01:28:20 PM
They look good , a first cheese to you for that !

How old are they ?




Title: Re: Christmas Cheese
Post by: KTownCheese on December 23, 2013, 03:26:54 PM
they certainly look interesting.  A cheese to you!
Title: Re: Christmas Cheese
Post by: JeffHamm on December 23, 2013, 07:05:13 PM
Hi Raw Prawn,

A few of my cheeses pick up wild b.linens as well.  My recent blue had a bit.  It can compliment the blue flavour quite nicely, depending upon the balance.  Looks like a decent outcome, and your double Gloc looks fantastic.  A cheese for you!

- Jeff
Title: Re: Christmas Cheese
Post by: Digitalsmgital on December 23, 2013, 10:41:31 PM
Wow, the double glouc looks great! And the blue extra tastey  O0
Title: Re: Christmas Cheese
Post by: Andrew Marshallsay on December 24, 2013, 08:35:52 AM
Thanks for the feeback. Both cheeses are nearly three months old and it is the first of each.
Merry Christmas to all!