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Wednesday, April 1, 2009

Blue Cheese!

I haven't even looked at the blue cheese I inoculated with Maytag blue for a couple days, and Wowza! It's really taken off. Now, part of me down right fears this cheese since this is territory I've never been in, but on the other hand it isn't black or fuzzy, and you can also see some growth of white mold as well (which is a good thing).

It is still going to be several months before this is sliced open, and I hope it isn't the death of me. But to prevent contamination all the blues are being kept in a different area sealed off from the other cheeses. It's not that I don't like blue, it's just that I don't want all my cheese to be blue.

The aroma is hard to explain. Musty scents dominate at this point, as I would have expected during the early ripening stage. But there is also a sour odor and also the start of what I recognize as blue cheese aroma. The mold is progressing down the holes I punched in the loaf, and I wish I could see what was going on inside without slicing it open.

You can read more about this cheese at it's original post.


  1. That is a great idea to keep your blue's separate from the others. At one farmstead cheese maker I visited last summer, they made a point that they wanted to start making a blue cheese, but had to build a new aging room for it so that they wouldn't contaminate the rest.

  2. Stop commenting and start filming damnit, we need another Dairy Show! :)


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