The Blue Review – Testing the Barrels!

It was time, a time that I was both excited and feared.  It was time to try the Blue Barrels, my first Blue Cheese.  How would it taste?  Would I like it, would my friends like it?  The Blue Barrel

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.

The blue mould had stopped growing and the geo spread out.

The blue mould had stopped growing and the geo spread out.

We cut out a wedge, the paste was quite soft and creamy

We cut out a wedge, the paste was quite soft and creamy

The rind was quite thin and it had a great aroma

The rind was quite thin and it had a great aroma

The "Wedge of Destiny" would this make me a blue convert?

The “Wedge of Destiny” would this make me a blue convert?

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.

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14 comments

  1. Impressive! I haven’t started any mold rinds, or any blues yet. I’m still trying to perfect the basics. I did however do a Fontina recently that I’m itching to try!!

      1. Yeah, I cut into a few I made back in June/July and they weren’t quite ready. My cheddar and farmhouse cheddar came out awesome, but my pepper jack was a little too crumbly. Hoping a vacuum seal pushes it together haha. My edam was a little too rubbery, and my gouda had a weird aftertaste, but a pleasant texture. Gonna cut into my cheshire in the next few weeks!!

          1. I’m only making little wheels now, I may make larger wheels in the future and that could be a great investment!

  2. Very nice. Never done a blue with geo before but I find peak flavor with blues are after about three months. So be sure to pack a few away.

    1. Thank you. these are Semi-lactic so the paste is really soft. I actually gave the last one away. The salt was too much for me and I figured it would not mellow. I do have another batch on the go.

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