I have been pestered…er…asked for a few years now to make Blue Cheese, as you know I have resisted until recently. My first attempt was nice and blue, but a salt-lick. My second attempt resulted in some pretty looking cheeses, but no blue in sight. My third attempt was a little more successful.
I was practicing my Camembert recipe for an upcoming class, and I could not resist turning one of them into a little blue. I kept it separate from the other Camembert and even pierced the cheese to allow some air down to the centre.
I was surprised at the flavour from this little cheese, it was about an inch in diameter and about 1/2 inch tall, and even more surprised that I liked it. It had bits that were mild and some that were “In Your Face”. I was impressed, so impressed that I started another batch last night. I am still not sold on Blue Cheese, but I am inching closer to joining the “Blue Side”