I have been making some blue cheeses lately and here is a recent result. I made this cheese on January 20 from five gallon raw jersey cows milk. It is crumbly creamy and has a aromatic mushroomy natural amber colored rind. The taste is pungent and lemony earthy with a hint of butterscotch.
2 comments:
Wow... this cheese is beautiful! Just found your blog and have enjoyed reading about your journey with cheese. I'm just starting out and don't get much time to make cheese with three little ones underfoot. Seeing that you can do it in Brooklyn is inspiring. Some day, when we move to our place in the country, I can do more too.
That looks amazing! I love reading your blog. You are living my dream.
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