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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: GBoyd on October 26, 2009, 09:58:02 PM

Title: Cabrales Question
Post by: GBoyd on October 26, 2009, 09:58:02 PM

This is just an idle question, I don't have any intention of making it anytime soon. But I thought of it after seeing the thread on wrapping a cheese with fig leaves:http://cheeseforum.org/forum/index.php/topic,2408.0.html (http://cheeseforum.org/forum/index.php/topic,2408.0.html)

What do the grape leaves on cabrales do? It seems like it would be counter-productive to wrap a blue cheese with something. Wouldn't it inhibit the growth on the outside and cut off oxygen to the center?

Title: Re: Cabrales Question
Post by: FRANCOIS on October 27, 2009, 10:38:26 AM

They work fine.  Just get a good blue growth going and pierce before wrapping.  Grape leaves, depending on variety, if blanched correctly will give an acidic tang to the rind.  In my opinion they don't take very well to being soaked in spirits (flavor wise).

Title: Re: Cabrales Question
Post by: GBoyd on October 27, 2009, 03:09:55 PM

Okay. So it's mainly about the flavor from the grape leaves. Makes sense, thanks.