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.
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!
LOL
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
And What a Merry Christmas that looks to be....
I'll let you know Walt
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.
We had this for New Year's.
5 weeks old
Beautiful - AC4U!
Thanks Frodage4
Looks a little like a blueberry Stilton.
Excellent effort. Have a cheese...in an hour. :)
-Boofer-
Thanks Boofer...an hour from now. LOL
Okay, a little later.... ;)
-Boofer-