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I so Sorry - I had a PC failure trying to convert them - I didn't mean to drive you all to therapy   So here it is

Make date was 12th Dec 2014 - consumed date - started yesterday 8th Feb 2015.

1-2-3. As it came out of the container. 

opps - 3

I thought I'd wax lyrical about the wonderful aroma, firm yet still giving consistency, piquant yet smooth feel on the tongue, and amazing creaminess whilst still holding just a slightly salty and spicy after taste...

But I tease -- and I apologise for the quality of the images... Had to learn a whole new program to get the images down to size.  I cut the whole thing in half and then into 6 wedges - not traditional I know but I think it shows off the veining nicely.

1. Cut in half

The texture was the same as the Hockey puck I opened two weeks ago.  The top and bottom were showing the first signs of protein resolubalisation - going soft - the sides were firmer and very tasty.  I know sometimes people say the rind is rather un-inspiring but in this case I beg to differ.  The mould had almost totally died of and there the only thing left was little fungus remains.  It was firm but not rubbery, as some say.

This image is of the wedges and showing what I think is a wonderful veining martrix.  Each of the wedges is approx 200 gms

and a bit of a close up..

My lovely wife proclaimed this cheese as "top of the Class" (of my cheeses anyway) and has hence named it.  I feel it deserves a name  ---  SHe dubbed it

"Silky Blue"

This has been one amazing journey and one that will be repeated. 

-- Mal

Bagged and tagged

Beautiful cheese, Mal! AC4U.

When do you start your next one?

Larry

I could practically taste it. It looks so perfect - well worth a cheese!

Congratulations! :-)

Very nice. :-) Another cheese for your efforts.

Shane

Thank you all for the cheeses.  I'll start another shortly.

-- Mal

Yep -- deserving of a cheese!

Excellent Mal
The veining looks great and it looks very creamy.
Have another cheese this one looks like a great success   

You are all very kind ... I couldn't have done this with the excellent advise offered by those more learned than I.  There are a few lessons to be had here and the first is Trust.  The process works just sometimes it is unexpected and not to what the time frame you expect but it  works.  The second is moisture and wiping out the container needs to happen more often.  Three, learn to read the cheese - the softening on the ends should have been sufficient to realise that it was getting close to ready. And, finally, fell free to experiment.  I'm planning on my next ones to 6 week ripening slightly larger versions of the Hockey Puck - it worked - tasted wonderful and it will allow my to do Blues and other cheese at the same time without too much concern of the PR 'Escaping'.

Thanks again for all your help -

-- Mal   

Fine looking interior!!  AC4U my friend!!