anyone have pictures or advice on making a shropshire blue? I have on that is going on 2 1/2 weeks old, and it has mold starting, someone commented that this is to early is this true?
By mold, do you mean "blue mold"? Because 2 1/2 weeks is certainly not too early to see growth of the P. roqueforti.
Here is a picture of some Shropshire Blue I made. This pic was taken on day 5 after unmolding.
Do you have anymore pictures of your cheese in later development
Hey there....sorry I just saw your question. No, I don't, sorry.
How's it progressing?
Quote from: jcrenfroe on April 12, 2018, 05:34:40 PM
Do you have anymore pictures of your cheese in later development
The following is a shropshire blue I cut recently, after about 6 months aging. For reasons unknown, the annatto did not turn it yellow as planned. I posted this elsewhere on this forum as a gorgonzola, but that was incorrect.
(https://www.homebrewtalk.com/forum/media/_mg_2692.69310/full?d=1532709658)
The color is aesthetics only, so I applaud your efforts because it look dee-lish