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Old 07-26-2010, 12:01 PM   #1
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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.
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Old 07-26-2010, 12:08 PM   #2
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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.
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Old 07-26-2010, 02:36 PM   #3
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you need a sharper knife.

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Old 07-26-2010, 06:10 PM   #4
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Isn't it Bleu Cheese?

=8b

 
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Old 07-27-2010, 08:23 PM   #5
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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.
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Old 07-30-2010, 05:59 PM   #6
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How do you age cheese if you don't have a cave?

 
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Old 07-30-2010, 07:48 PM   #7
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Quote:
Originally Posted by Angelina View Post
How do you age cheese if you don't have a cave?
old fridge, or cooler.

 
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