Today my wife and I cracked open the blue cheese that I made quite a while ago. This series of posts describes the process and each update. It was a bit of a mess when I wrapped it up a few months ago, but it looked quite nice today when I unwrapped it and cut out the first wedge
Kim said, "This cheese is the best blue cheese she has ever tasted!" Well I can certainly vouch for that. It was divine. There was a slight blue marbling throughout, and a little bit of red and white mould on the exterior which added to the flavour. It was really a cross between a sharp brie and a soft blue. We demolished half of it for supper because it was just so good. It went well with a nice bottle of Merlot!
So it just goes to show that even in failure there is always something worth saving! May I suggest that if you do have a blue cheese disaster, persevere with the remnants. It will taste like heaven if kept wrapped for a few months in the normal refrigerator.
Has anyone else saved a blue cheese from disaster?