My Bleu d'Auvergne

[kayaknell]

I finally cut into my very first cheese, an attempt at Bleu d'Auvergne. It tastes great, but there is little veining due to my curd structure not being very open. Anyhow, everyone who has had some loved it so that is a good consolation. It surprised me that it kinda of reminds me of A Stilton, and not a French style Blue. I had used whole milk from pasture fed Jerseys. High in butter fat. Not bad for my first cheese make though. I have been learning a lot with subsequent cheese making and different styles.

cheers,   Lawrence

[Gene Daniels]

Looks great! I hope it tasted as good as it looks.

[jcrenfroe]

who's recipe did you use? and how many gallon recipe

[panamamike]

Really nice cheese and I love the rind !

[kayaknell]

Thanks for the complements. Recipe I followed was from New England Cheese making. Its a 5 gallon make.

[curiouser_alice]

It looks terrific!