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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Divey on January 03, 2010, 02:03:22 AM

Title: Smoothing a Blue Cheese.
Post by: Divey on January 03, 2010, 02:03:22 AM

Can someone explain to me how this smoothing process is carried out.??

Title: Re: Smoothing a Blue Cheese.
Post by: linuxboy on January 03, 2010, 06:00:16 PM

Take a cake frosting spreader and run it gently on the surfaces until the outer surfaces are free from cracks and indentations. It's very similar to frosting a cake. Some places even use fresh curd to help fill in larger gaps.

Title: Re: Smoothing a Blue Cheese.
Post by: Tea on January 03, 2010, 08:18:00 PM

Sailor give a pretty good description in the other thread, "Pressing a Stilton".