Tuesday, March 10, 2009

Blue Cheese

Well, the blue cheeses I made recently are obviously very popular. I cut the smallest ( and "oldest") wheel a few days ago and before I could take take a picture, just a quarter was left. Made on December 29 from raw Jersey cows milk, it has a dry natural rind and a creamy inner texture. It is rich and smooth, a simple and unpretentious blue.

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