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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Chris K on March 11, 2013, 08:27:01 PM

Title: Goat Blues
Post by: Chris K on March 11, 2013, 08:27:01 PM
Has anybody here been making goat's milk blues with a similar density to The Harbourne I reviewed this week? It's a very dense/firm/dry (almost feta-like) sort of blue.

Harbourne:

(http://wedgeintheround.files.wordpress.com/2013/03/harbourne-blue-1.jpg)

I just saw the Monte Enebro thread (nice) but obviously a different sort of cheese.
Title: Re: Goat Blues
Post by: Tiarella on March 11, 2013, 11:58:40 PM
Your thread title had me thinking someone was bummed out about goats or had some depressed goats.   ;D
I'd like to make some goat blue cheeses but I haven't narrowed it down to what type.  I want it to be mild.  the photo you posted here has paste that looks quite like the Humboldt Fog style I'm in the midst of.  Maybe I'll repeat it as a blue after I order some P. R.
Title: Re: Goat Blues
Post by: Chris K on March 12, 2013, 09:03:43 PM
The Harbourne is MUCH drier than Humboldt which I would call fudgy.