Gorgonzola piccante, delizioso!

[Lancer99]

This is from the recipe on cheesemaking.com.

 

After four months, delicious, the perfect balance (for me) of blue, white, salt, and cetera.



Sometimes cheesemaking seems more like luck than skill. I got lucky this time!


-Lance

[mikekchar]

Oh wow!  It's amazing :-)  AC4U!!!

[River Bottom Farm]

Another C4U. That rind looks quite dry how did you age it and how long?

[Lancer99]

The rind is indeed kind of dry, but the cheese itself is pretty dense, although not crumbly (yet!), which I think is the correct texture.  Aged for four months around 80-85% RH, and now it will be tightly wrapped and go to the fridge.

-L

[Lancer99]

Now after an additional 11 months in the fridge, more blue, and (unsurprisingly!) the paste is dryer/denser:





But, you ask, how does it taste NOW?

This is the surprising part.  In 11 months, it has gone from medium-sharp to sharp.  In contrast, another blue I made around the same time, same cultures, has become so strong as to be almost inedible. The biggest difference is the size of the make, 3G for the gorgonzola vs. 1G for the other.  Obviously many other factors may have come into play, but could the different make sizes have influenced the result?

Thx,
-L

[CarlB]

IMHO, the smaller the cheese the faster it matures.

OBTW, nice cheese!

[bansidhe]

HI there's I know this is late but I had a question about your cheese.  I made the same cheese from cheesemaking It's been in my fridge (40F) for about 4 weeks after one month in the cheese cave ~55F & 90% humidity.  A few weeks ago I used a trier and was super excited at what I tasted.  However, now it has a strong ammonia smell.  It's not supposed to be ready for another month...  is this a failure?  Is there anything I can do to reduce the odor?  Did you have any ammonia smell in your (significantly older) cheese?

Thanks!