First attempt at Gorgonzola Picante

[John@PC]

Another cheese Andy to add to your bulging cheeses-to-posts ratio.  I see no reason why you couldn't back off the salt a bit if that's the only "negative".  I was always wary of vacuum bagging until I realized how much they eliminate maintenance but still allow for flavor development (albeit at a slower pace).  Luv those blues .

[awakephd]

Thanks! Yes, I've fallen in love with the vacuum bagging system. I generally try to establish some rind character before bagging -- for example, I bagged a Montasio not too long ago, but only after 4-5 weeks of developing a good dry rind with a bit of linens.

Of course, my recent 6-gallon Cantal make revealed the limits of my vac-bagging system -- it just barely fit into  an 11" bag, and I don't think I can seal anything larger than that!

[H-K-J]

Hey Andy
you can get pleated bags that can hold a turkey, you can get a very large cheese in them.
I was having the same prob until my wife brought the pleated bags home

[awakephd]

Yes, I remember now hearing about those. I guess then the only problem is that when the cheese is gone, the bag is ...

... wait for it ...

... "depleated."

[jmason]

can we give a thumbs down and take away a cheese for cornball puns?

[awakephd]

Only for cheesy jokes.