Successfully Blue!

[darius]

Well, Finally a successful blue!!

At a house party last weekend... and with lots of trepidation because I've had 3 failed blues... I cut my gorgonzola! It is actually quite nice and I'm rather proud. 

The make was here: https://cheeseforum.org/forum/index.php/topic,8217.0.html, started Sept. 16, cut on Nov. 19.

[ellenspn]

That does look nice   Congrats!

[iratherfly]

Hooray! Looks great!

[zenith1]

very nice Darius...

[darius]

Thanks! It tastes great too. I am SO pleased to have a blue to brag about, LOL!

[JeffHamm]

Very nice looking results darius!  I've only tried one blue so far, and it's just a small semi-lactic one (from 2 litres of milk, just under a pound of cheese).  This is looking very tempting though.  Well done.

- Jeff

[mtncheesemaker]

Good job!

[Boofer]

Yea, Darius! Well done.

I like the rind...very low.

Is it crumbly? It looks like a hard paste blue. My experience has been with soft blues, but I am intrigued by the idea of a semi-hard blue. Seems like someone accidentally did a blue parm recently.

-Boofer-

[darius]

Boof, it's not crumbly at all except a tiny bit right at the rind. It has a med-firm yet creamy paste, firmer than most blues I've sampled.