WheyToGo
Member
- Joined
- Apr 19, 2017
- Messages
- 7
- Reaction score
- 6
I have successfully made my first ever blue cheese and might I say it turned out wonderful. Gavin Webber's recipe for Fourme d'Ambert that I have aged for 8 weeks. There was great veining throughout the cheese and a solid mold covering all over the outside. While the appearance was beautiful nothing can compare to the taste. The cheese was slightly crumbly but still moist and creamy with a flavor similar to a gorgonzola. It was slightly sharp upon first taste but mellowed out as it just melted in your mouth for a rich blue sensation that was to die for! I am very pleased with the results!View attachment ImageUploadedByHome Brew1494777574.133865.jpgView attachment ImageUploadedByHome Brew1494777651.329246.jpgView attachment ImageUploadedByHome Brew1494777669.085496.jpg