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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: insilva on September 10, 2013, 10:08:44 AM

Title: Ewe Blue - Hard Cheese (grindable)
Post by: insilva on September 10, 2013, 10:08:44 AM

Ewe Blue Hard Cheese (grindable)

(http://www.insilva.com/stuff/cheese/stilton/DSCF3208.jpg)
(http://www.insilva.com/stuff/cheese/stilton/DSCF3195.jpg)
(http://www.insilva.com/stuff/cheese/stilton/DSCF3213.jpg)

Ripening time: 3 month
Flavour: tangy blue cheese flavour, creamy texture, grindable (on spaghetti or steak…), good veining inside the cheese, already eaten :)

- Gerald

Title: Re: Ewe Blue - Hard Cheese (grindable)
Post by: Smurfmacaw on September 13, 2013, 06:04:31 AM

Beautiful cheese!  Tell me about the recipe....I assume from the name you used sheep milk.  I can only dream of sheep milk here so I'll just have to live vicariously through those of you that can get it.  Some day I'll make an oregon truffle and sheep milk cheese......someday.   (I've had Oregon white truffles and winter white Alban truffles side by side and the Oregon trufffles definitely hold their own....then you add in the $20/oz versus $450/oz and the winner is.......)  Someday.

Title: Re: Ewe Blue - Hard Cheese (grindable)
Post by: JeffHamm on September 13, 2013, 06:10:46 PM

Fantastic looking blue!  A cheese to you.

- Jeff

Title: Re: Ewe Blue - Hard Cheese (grindable)
Post by: H-K-J on September 17, 2013, 10:00:13 PM

MAN that looks tasty, nice veining
and another cheese to you ;D