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Hi everyone.
I just wanted to show You my succesfull buttermilk blue. Its creamy, mild and delicious
5l of pasteurised milk
2l of buttermilk
600ml of 36% cream

No starter culture (becouse of buttermilk), penicillum roqueforti, and 3% of non-iodised salt.

Here is my cheese after 6 weeks from puncture for air.

If someone need video recipe - is on my youtube: https://youtu.be/iL1gtfwSAxk  no english subtitles yet.

AC4U!  Looks delicious!

Gorgeous looking cheese. AC4U!!

thank you this is my 2nd attempt - first time brevibacterium linens take control and blue mold just died too early. sorry for my english

I feel inspired by your less complicated buttermilk blue. Thank you for that. Have a cheese. 

-Boofer-

Thank you all sometimes simplicity is better -but-sometimes.

That looks delicious, AC4U!

-L

Very good looking cheese.