Inching Closer To the Blue Side!

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.

Hey, that looks like some blue in that there cheese!

Hey, that looks like some blue in that there cheese!

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.

It did not look pretty.  One person I showed the picture said it looked scary

It did not look pretty. One person I showed the picture said it looked scary

It was creamy, but I still got one vein of blue

It was creamy, but I still got one vein of blue.

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”

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