we added less of the Penicillium Roqueforti and added the Roquefort cheese itself. So it isn't really looking like the pictures from the recipe. I guess this is what we call "live and learn". We will do a few things differently next time such as cut smaller cubes or even mash the curd up by hand just to make sure the gaps aren't too big. The most important part of cheese making is of course, taste which we can't determine for another...50-90 days. But once you open that lid the smell hits you and makes you want to take a bite of it, it is amazing.
12.08.2010
bleu cheese- 12 days old
Well our bleu baby is very interesting. We don't quite know how he's going to turn out. We didn't follow the recipe exactly...
we added less of the Penicillium Roqueforti and added the Roquefort cheese itself. So it isn't really looking like the pictures from the recipe. I guess this is what we call "live and learn". We will do a few things differently next time such as cut smaller cubes or even mash the curd up by hand just to make sure the gaps aren't too big. The most important part of cheese making is of course, taste which we can't determine for another...50-90 days. But once you open that lid the smell hits you and makes you want to take a bite of it, it is amazing.
we added less of the Penicillium Roqueforti and added the Roquefort cheese itself. So it isn't really looking like the pictures from the recipe. I guess this is what we call "live and learn". We will do a few things differently next time such as cut smaller cubes or even mash the curd up by hand just to make sure the gaps aren't too big. The most important part of cheese making is of course, taste which we can't determine for another...50-90 days. But once you open that lid the smell hits you and makes you want to take a bite of it, it is amazing.
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