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?
I did a blue a couple months ago that didn't turn out very blue (the aeration holes didn't really work and no blue mold developed in the paste), but it was still delicious (more like a brie). I think I got confused about the aging time and only gave it about 2 months. Sounds like I should have let it go longer. It's true though - very few cheese "mistakes" are inedible and most are still tasty, even if they aren't what you intended!
ReplyDeleteThanks Caitlin. It is nice to hear that I am not the only one with a few disasters that turn out for the best in the end. I believe it is more art than science!
ReplyDeleteGav