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Here are my make notes for Frankenblue. After admiring Danbo and OzzieCheese's Big Blue Monsters, I tried to fit all the curds from 9L of milk into my little mould. By 11pm there was still not enough room, so I stitched them together the next day. My hope is that the weight of the larger portion will cause amalgamation with the smaller one underneath. Will keep you posted as salting and aging continue.

Welcome to the world Frankenblue! I hope that you will have more luck than me regarding the internal blue veining. Ozzie's cheese had very nice veining. I think that my curd maybe was not dry enough.


:-) Danbo

This brown smudge is dry and not fuzzy. Any idea what it is, if it's edible? The cheese is being stored at 13C and 45% RH.

I would brush it off and disregard it Jim.  Just something the drying exterior picked up.

Or rub with a little bit of coarse salt if it's not just brushing off.

I guess it must be a stray organism. Caldwell's book suggests I should be wearing gloves to prevent this. Also, the blue is starting to grow in the crevices, so it should take over soon. Sure wish I could increase the humidity though.