There was only one way to find out…Each one weighs between 100-120 grams and given I did not pierce the cheese, there wouldn’t be any veins.
I could wait no longer, it was now or never.
Tasting Notes For The Blue Barrel
- Appearance: The rind had a nice blue/green/white motley pattern to it, the past was white and creamy looking.
- Nose (aroma): It had a mild blue smell, but not stinky. I liked it.
- Overall Taste: Salty with bits of blue peeking out behind the salt
- Sweet to Salty: This was a salt lick, I would have left if out for the local animals, but I feared it would lead to the first case of Deer Heart Disease.
- Mild (mellow) to Robust to Pungent (stinky): This was a fairly robust due to the high levels of salt.
- Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): The crying shame was that the paste was so soft and creamy. It just melted in your mouth.
On a side note, when I spread it on some bread and placed a tomato on the cheese the saltiness was diminished a bit, likewise when I topped the cheese with some local raw honey.
Am I disappointed? Yes! Am I a Blue Cheese Convert? Not yet, but as I type this my next batch of Blues are just about ready to be taken out of their moulds and salted. Only time will tell.
I will have some more pictures up on the Facebook page later this week.