I added a bit of annatto to give it some color. I'm also letting it develop a natural rind (instead of bagging), and it's clearly understanding my wishes :)
1st pic is at about 1 week. Pierced it at around 2 weeks, and took 2nd pic. It's developing normally in the cave @ 50F. Will update when I cut it in a month or two.
(https://photos.smugmug.com/Cheese/i-FDX9Gnq/0/cc5c121b/X3/_MG_2468-X3.jpg)
(https://photos.smugmug.com/Cheese/i-9KVkbXt/0/c89645ca/XL/_MG_2477-XL.jpg)
Looking good!
I was wondering what was under the cloth in your cave pic 8)
That's a very nice looking cheese. Who's recipe did you use?
Quote from: Divey on February 16, 2018, 11:30:30 PM
That's a very nice looking cheese. Who's recipe did you use?
I pulled it from here:
https://www.cheesemaking.com/ShropBlu.html (https://www.cheesemaking.com/ShropBlu.html)
I'm an idiot, it's not a gorgonzola. It's a Shropshire Blue, whatever that is. My intention was to make a gorgonzola, and I went looking around the webz for a recipe (I have one book, but I thought I'd search anyway). In my rambling around, I found this recipe and used it and completely lost track of the fact that I had changed cheese types, though besides the color I'm not sure the differences. Anyway, it's cheese, it's blue, and it looks good so far so I don't much worry about the classification.
Haha, these things happen.Did you use the Annatto?
Ignore that post, I just reread your original post.
Mmmm. 6 months old, just now cutting into this thing. Had some for lunch today.
It's a slice of heaven. Not nearly as pungent as the stilton I make often. Also, fairly hard cheese, but slices easily and not crumbly at all.
(https://www.homebrewtalk.com/forum/media/_mg_2692.69310/full?d=1532709658)
That is a wild looking cheese. AC4U
I really like that cheese, it looks fabulous. I was looking for a hard sliceable blue and I have the roquefortii culture, so it's on my to-do list. Thank you for sharing the pictures!
That is one beautiful, beautiful looking cheese. The veins, the color, the rind, the description. Great job. AC4U.
A great looking blue.
Have a cheese from me.
Looks good! I just finished eating the last of my Fourme d'Ambert. Need to make another blu.
Maybe will give this one a try.
AC4U.
Andrew's Shropshire is what finally made me decide I needed to learn how to make cheese. It's the picture I show people when they want to know why I want to make cheese! :)