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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: peter on June 25, 2012, 12:04:27 AM

Title: Blue Cheddar Anyone?
Post by: peter on June 25, 2012, 12:04:27 AM
Ah I think these 2 were a little too close together in my pumphouse. along with maybe a camembert as there is P. Cand. showing on it also. Tossed the Cheddar I love the blue, even though It is a little bitter as i added wayyyyyy to much rennet must have had about a 30 second floc time.
Title: Re: Blue Cheddar Anyone?
Post by: Boofer on June 25, 2012, 01:15:10 AM
 :o File that under the heading: Mistakes I Won't Repeat.

-Boofer-
Title: Re: Blue Cheddar Anyone?
Post by: hoeklijn on June 30, 2012, 12:42:56 PM
LOL, that once happened a neighbor of mine, 30 seconds to make a blob of gel. It was his first cheese and it turned out to be so bitter he had to toss it away. He later did one other try and then stopped. I never good convince him to go further with this, he now only comes and eats my cheese...