Blue Cheese--latest recipe

[GortKlaatu]

Day 3 of my current blue cheese--I call it, Orosi Azul


My 3 most common blues are a Buttermilk Blue or Bleu de Queyras  or Point Reyes Original Blue copycat.
This time I decided to try a different "touch"


3 gal raw goat milk
3/8 tsp MM 100
1/4 tsp MD88
1/16 Flav 54
1/8 PV


We'll see how it compares.

[awakephd]

Very nice - and a lovely, artistic picture! Though I confess that as I was scrolling down, and caught the first glimpse of violet colored flower before seeing the whole picture, I thought "that's the strangest blue I've ever seen!"

AC4U!

[GortKlaatu]

LOL

[GortKlaatu]

We decided to get out of the cave, get some fresh air, and listen to some holiday tunes ("Blue Christmas," of course.)
Orosi Azul Day 14

[waltweissman]

And What a Merry Christmas that looks to be....

[GortKlaatu]

I'll let you know Walt

[GortKlaatu]

We ended up having 13 folks show up for an impromptu holiday cheese tasting this afternoon. 
So I decided to crack one of these open--they are 4 weeks old today.


We were all very pleased with the result--a healthy but not overpowering blue flavor with a very creamy paste that showed more proteolysis near the rind. And it was young enough that the rind was easily edible as well with a very nice earthy complexity.  Salt level was very good by everyone's review, but it could have been just a pinch heavier for me (I like my blues on the salty side.)


I'll be curious to see just how much it's twin improves with a few more weeks of aging. (Though I doubt we'll be eating the rind on that one by then.)
I'll definitely be keeping this culture mix on the books for an easy, early ripening blue.

[GortKlaatu]

We had this for New Year's.
5 weeks old

[Frodage4]

Beautiful - AC4U!

[GortKlaatu]

Thanks Frodage4

[Boofer]

Looks a little like a blueberry Stilton.

Excellent effort. Have a cheese...in an hour.

-Boofer-

[GortKlaatu]

Thanks Boofer...an hour from now.  LOL

[Boofer]

Okay, a little later....

-Boofer-