I finally got brave enough to attempt a Blue Cheese. So far this is the best Cheese I have made yet. :D
That does look like it's comming along nicely. Well done. Any more information on your make?
- Jeff
Yes, very nice blue. how many days old is it? :)
I followed Ricki Carrolls recipe, with the exception of adding about half the starter and rennett. I had to harvest blue mold from my favorite blue cheese, but it seems to be taking nicely.
Right now the cheese is about 30 days old. It tastes and smells so good, I am going to have a hard time waiting for this one to mature.
Thanks so much for all the valuable insight that you guys give, I have learned so much from reading everyones posts. :)
beautiful beuatiful blue cheese! congrats!
This is the recipe I have been using it changed a little since it was posted as I have changed a little of the timing :o
http://cocker-spanial-hair-in-my-food.blogspot.com/2012/03/my-stilton-style-blue-cheese.html (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/03/my-stilton-style-blue-cheese.html)
I was wondering how you get the square shape, that is a really good idea.
I am planning on making this type of blue for my nexy make, where you hang it then let it drain under pressure. This last cheese has more of a creamy roquefort consistancy. For the next one I want to try for a drier stilton type.
Thanks for the link, that is a great webpage.
My three biggest breakthrough moments with this cheese were: 1.more starter is not better when making cheese. 2. more rennett is not better. 3. gently stir or ladle means really gentle.