Jeff's semi-lactic Blue

[JeffHamm]

Well, all good things must come to an end.

Just had the last wee bit of this the other day.  It remained good, although this last piece was just starting to amoniate.  My 4 year old asked for some, and this was the first time she said she didn't want it after tasting it.  It was very spicy on the finish, like too much black pepper.  I didn't mind it, but really, it was well past it's prime.  However, the sample I had prior to the very last piece was still very good, and that was only about a week before.  So, basically, this one seems to have a fairly long period of prime eating, which is perfect for such a small cheese.  I'm surprised it lasted for so long actually.

- Jeff

[anutcanfly]

What's the verdict?  Good enough to run again as is, or more tweaking in order?

[Tomer1]

I dont think there is much tweaking to be made with this style of cheese.   Its all about proper draining and aging cold or so it seems.  Perhaps variation of cultures and type of PR (some are more agressive\strong then others)can create the most noticable difference in profile.   Using a very mild PR can get you deacification of the paste without a pungent taste.   

[JeffHamm]

I will definately do this again the same way. 

- Jeff

[DeejayDebi]

Your creativity deserves a reward - Good show Jeff!

[JeffHamm]

Thanks DeegjayDebi!