Just wanted to post a picture of the yummy blue we are eating at the moment. I have trouble keeping it cause when the neighbours find out one is ready they come for their share! It's just a particularly nice one. Flavour is sharp and creamy. I use raw milk and collect the extra cream for a day or two before I make it.
Jude. :)
Beautiful Blue! Recipe? I haven't tried my hand at Blues yet, but am leaning toward trying! ;)
Its out of Rikki Carrolls home cheesmaker book, or same recipe is in Tim Smith's Making artisam cheeses. I have found the blues very easy to make. Give it a go.