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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: mdmoore00 on April 30, 2013, 06:20:11 PM
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My first attempt at blue was a success! I followed the Flor Azul recipe in Mastering Artisan Cheesemaking, and other forum discussions. I aged in my "new" cave (repurposed frigde) for six weeks. I went with the slurry method and used some Rouge Creamery Oregon Blue. The result was medium/strong pc flavor and light saltiness.
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Complete with goofy images... Silly iPad.
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Looks very good. And it sticks to the ceiling as well! :) A cheese to you.
- Jeff
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Silly iPad.
A fine product testimonial. ;)
Yea! Cholula! Good stuff.
Congrats anyway.
-Boofer-
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congrats' ! that's a beautifull cheese!
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Looks great! I made a blue following the same recipe the 20th of March, I am planning on cracking into it on the 15th/16th of May (we have guests coming from South Africa). I would be thrilled to have as good a result as you, but I can already tell it will be much much different. Yours made a beautiful rind, and mine almost didn't even make one at all... we'll see I guess in a couple of weeks what it looks like inside. Congratulations!
Celine
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Looks really good! The paste looks creamy just like I like it...is it creamy?
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Looks great! I made a blue following the same recipe the 20th of March, I am planning on cracking into it on the 15th/16th of May (we have guests coming from South Africa). I would be thrilled to have as good a result as you, but I can already tell it will be much much different. Yours made a beautiful rind, and mine almost didn't even make one at all... we'll see I guess in a couple of weeks what it looks like inside. Congratulations!
Celine
My cave is a fridge in my dirt floor basement... you can smell the wild molds just floating around. Makes for great rinds.
Looks really good! The paste looks creamy just like I like it...is it creamy?
It turned out every way it should have, and creamy! I hope I didn't use up all of my cheese Karma on this one... might have to ruin a mozz this weekend to make-up for it.
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It turned out every way it should have, and creamy! I hope I didn't use up all of my cheese Karma on this one... might have to ruin a mozz this weekend to make-up for it.
LOL a cheese for your excellent cheese (and humor)!!!
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Karma is a bugger! I should have tried a simple cheese this weekend... The Valencay I "made" this weekend was yogurt. At least the Blue is very good eating still.
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Complete with goofy images... Silly iPad.
Your iPad may have been meant for the Australian market. ::)
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Karma is a bugger! I should have tried a simple cheese this weekend... The Valencay I "made" this weekend was yogurt. At least the Blue is very good eating still.
Valency Yogurt sounds like it should be on the menu of a very expensive restaurant! perhaps in crepes? With wild crafted Manchurian apricots and a drizzle of lavender honey. (and a HUGE bill at the end!)
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Complete with goofy images... Silly iPad.
Your iPad may have been meant for the Australian market. ::)
Yeah, what's the major malfunction with iPads? Why can't a user have control and manipulate their pics? ::)
-Boofer-
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Complete with goofy images... Silly iPad.
Your iPad may have been meant for the Australian market. ::)
Yeah, what's the major malfunction with iPads? Why can't a user have control and manipulate their pics? ::)
-Boofer-
Yeah, and how come there's no data such as time/date attached to the photos? No way to create a memo either as far as I know. ::)
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I have an ipad I use primarily for business purposes, but I am relatively sure there should be an app that will allow for the manipulation of pics..
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The problem is that they look right side up in the photo gallery and even in the preview when uploading.