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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Tropit on November 05, 2009, 01:54:44 PM

Title: Judging the Blues - What do they look for?
Post by: Tropit on November 05, 2009, 01:54:44 PM

OK...maybe my ego is getting the better of me, but I think that my Stilton type cheeses taste pretty dang good.  However, they look misshapen, have a rind, or not, very creamy, not crumbly.  In other words, there's a lot of variance in the characteristics of the final product...but I must say, they all taste awesome.

So, has anyone ever entered a competition in showing off their blue cheeses?  What are the judges looking for?  Do they judge different kinds of blues?  What are the standard qualities should I be aspiring to?