Last month I wrote about my Clothbound Cheddar and how it has aged. This was the first time I have ever made a Clothbound Cheese and it has been an education. I think I mentioned during the first post that I missed a step and that time would tell if it would be a problem. At 8 months it was time to see if I have a success or failure on my hands, thankfully I have a Trier that my wife gave me last year for Christmas. (All pictures are taken with my iPad.)
My last attempt at making a blue cheese was a success, well in the sense that I got a blue cheese, but it was a salt lick. I wanted to make another, so I could “fix” my mistakes from the first batch. I had received some new moulds and I wanted to use them to change things up a bit. (All pictures taken with my iPad)
7 months have passed since I made my Clothbound Cheddar (Made February 8th, 2014) and 4 months since the last update. I have made some changes to aging the cheese, it still has its own ripening box, but I have taken it off the wooden trivet and now placed it on cedar plank. This has seen an explosion of life and colour on the bandaging.
In my last post I talked about my first attempt at making a blue cheese. Things have progressed with these “Little Blue Barrels” and now they are covered with wonderful blue mould, the geo that I added has started to bloom and give some nice wrinkles too.
It is amazing how much a difference a week can make when aging these little things. I am constantly surprised at my sudden affinity for these cheeses that I swore I would never make (more…)
Ever since I started to make cheese, I have had friends asking me to make blue cheese. For years I have answered with screwed up face and a big “NO!” I have had a few blues over the years and there are only two that I don’t mind, Salt Spring Island Cheese Company’s “Blue Juliette” and the occasional piece of Stilton, but only after a few glasses of wine. Oh how the times have changed