CheeseForum.org » Forum

Here's my six week old Blue Castello--very creamy and mild tasting. The top cheese has been scraped and the bottom is still forming molds. At first, I was scraping this cheese weekly, then decided to just let it go on it's own. Anyone ever try this?

Very nice Brie.

This is the same thing as Castle Blue. I have made that a couple of times from the recipe in 200 Easy Homemade Cheese Recipes. A great cheese. I may have to do a couple next week. I would like to do a Blue Pyrenees, but can't get sheeps milk. That really makes me blue.

Do you scrape yours weekly or just let the mold run wild until aged?

I was anal at first scraping and brushing everyday sometimes. Not I just let the crust grow and do its thing. The crust ends up being really intensely tasty. My friends love the natural rind.

whats the idea behind scraping the rind?
Creating a mild falvour blue?