I love "extra sharp" cheddar cheese. Since a fellow at work has fresh whole milk from his cows, I am going to start making cheese this fall. I'll start out simple and work my way up.
But, my ultimate goal is Blue Cheese.
Primary 1: Empty
Primary 2: Empty
Keg 1: Empty
Keg 2: Drinking Ed Wort's Apfelwein 3.5.10
Keg 3: Empty
Keg 4: Empty
Keg 5: Empty
The sharp flavor comes from extended aging.
Blue cheese is made like other cheeses, but then the penicillum bacteria is added. It's not any harder at all.
you need a sharper knife.
Isn't it Bleu Cheese?
the nice thing about bleu(ue) cheese is that you can use your favorite blue as a culture for it and hopefully succeed in recreating the flavor.
How do you age cheese if you don't have a cave?