CheeseForum.org ยป Forum
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
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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.
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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.
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The Harbourne is MUCH drier than Humboldt which I would call fudgy.