In the process right now…

NO cheese cloth - right?

No, just a form and let it drain naturally by flipping it and it will naturally compress.

Thanks - that’s what I am doing…

I appreciate it.

It looks beautiful…salted it and put it in the “cave”.
Next question, any of you that have made blues..do you cure it on its side? How do you keep it steady?

LOLOLOL, steady ?? if its turning into a leaning tower of pizza then theirs too much moisture. its actually kept in the form for a week so it drains well.

My recipe said one day in the mold. By “steady” I meant a support to keep it from falling over since the recommendation is to cure cheddar on it’s side.

PS it’s not nice to laugh at people. wink

By the way- cheesemaking amazes me. Such a little variation in process produces such a wide variety of cheeses. After only a few days this actually already smells like blue cheese!

Cheddar? thought were talking about Blue
Yup it is, lots of variations pending on temp and culture.

Yes, I said “cheddar” when I meant “blue”.

LOL, nothing like a bit of confusion

Update…beautifully blue in 4 days!

LOL, sounds great even better with pics

Blue made 7/6..picture from 7/15

Great !!

Really looking good.  How big is the wheel?

2 lbs