Monday, January 25, 2010

First Bleu Cheese

Born on Wednesday (Jan. 6), maturing in April to July! It's probably a stretch for my second-ever cheese, but it's really not that hard, is it? It does seem to take some time, but now that I understand it better, I think I can shorten the time and adjust the steps to fit my schedule. I just hope I don't get scared when the mold work starts happening...

I oversalted - forgot that I had cut the recipe in half, but still used the same amount of salt. Plus, the temps were a couple degrees warmer (92 or so, instead of 90). Maybe it will just be a little drier than ideal.

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