OMG - what have I done ??

[OzzieCheese]

Thanks for the cheeses !  But I really feel honoured by the support of everyone else here who kept me on the straight and narrow.  I finished off a 1/2 the cheese already - couldn't stop eating it !!  Full now !!   Wow ! what a journey !

-- Mal

[LoftyNotions]

WOW! Just WOW! Beautiful.

AC4U

Larry

[Al Lewis]

See, I told you the ugly part tastes good! LOL  Congratulations Mal on your first blue Mal!!  AC4U

[H-K-J]

Looks good Mal
AC4U  the larger one should be MMMMMMMmmmmmmmmMMMMMmmm!!!

[Al Lewis]

Looking at the interior of your cheese is a perfect time to study the mechanics of the blue cheese.  The roqueforti has only grown in the spaces between the curds and the areas left open by the piercing.  For that reason we should strive to get the curd the right "hardness?" when making the cheese so when it presses itself together under its own weight it won't close up all of those crevices.  That will make for more veining.  Make sense to anyone else but me? LOL  Be careful not to get them too dry or they won't bind under their own weight, and never press them.

[H-K-J]

Al, good points
I have aired in all the above directions and a few not listed

[Al Lewis]

Me too! LOL

[Danbo]

Thanks for the cheeses !  But I really feel honoured by the support of everyone else here who kept me on the straight and narrow.

You are really helpful yourself!

:-) Danbo

[LoftyNotions]

Looking at the interior of your cheese is a perfect time to study the mechanics of the blue cheese.  The roqueforti has only grown in the spaces between the curds and the areas left open by the piercing.  For that reason we should strive to get the curd the right "hardness?" when making the cheese so when it presses itself together under its own weight it won't close up all of those crevices.  That will make for more veining.  Make sense to anyone else but me? LOL  Be careful not to get them too dry or they won't bind under their own weight, and never press them.

Yep. That's exactly what we're trying to do. And that's why I like Gorgonzola Picante so much. It provides an opportunity to place hard curd on the inside for veining, yet softer curd on the outside to keep the thing intact.

Larry

[OzzieCheese]

Today is the great unveiling - Pics to follow.  GOing to Vac Pack most of it and then time to get the Cube going.

Stand by

[Al Lewis]

On tender hooks here!!

[Danbo]

Can't wait to see... :-)

[H-K-J]

We're still waiting, where's the pics

[Frodage]

The overall taste then is exactly as I imagined it to be.  A back of the tongue PR taste, as only it can, it sort of dissolves into this Blue creamy slightly salty taste with the aftertaste of just a hint ripening going on. You still taste the salt and creamy paste and then there it is - that final tingle right on the tip of your tongue that is just what I was hoping for.

A cheese to you, for this excellent description. I have really (really, really) enjoyed reading your story as it unfolded. 

[Al Lewis]

Pictures!!!! We must have PICTURES!!!  LOL  We will not be denied!!!