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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: seemunkee on August 01, 2013, 12:29:23 AM
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Hi all
Haven't been posting here, but I have been busy making cheeses. Our county fair is in 2 weeks and I may enter a cambozola along with a (stracchino and an herbed Neufchâtel). I have some that are 4 weeks old, but I don't SEE any blue, but I will check one out this coming weekend. They are also starting to get a little ammoniated. I now have them wrapped in paper in the cheese cave.
I made another batch that is now 3 days old just starting to get some white and also see a little blue. Just poked holes in them tonight.
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Nice! I hope you do we'll. You'll have let us know how you place and about the other entries.
I wish our county fair had a cheese competition, but it doesn't so I'm limited to entering canned goods, garden produce, and the like.