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