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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
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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.
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They look good , a first cheese to you for that !
How old are they ?
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they certainly look interesting. A cheese to you!
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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
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Wow, the double glouc looks great! And the blue extra tastey O0
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Thanks for the feeback. Both cheeses are nearly three months old and it is the first of each.
Merry Christmas to all!