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, (https://cheeseforum.org/forum/index.php/topic,8217.0.html,) started Sept. 16, cut on Nov. 19.
That does look nice :) Congrats!
Hooray! Looks great!
very nice Darius...
Thanks! It tastes great too. I am SO pleased to have a blue to brag about, LOL!
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
Good job!
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-
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.