The third and last of my blues is about to meet it’s maker this weekend. I’m quite pleased with it at this stage (12 weeks), it never did get any blue mold inside but the taste is excellent and it has moved from buttery to melting/creamy. Now why on Earth didn’t I make six? ;o)

Very interesting look, glad to hear it tasted good. Their was probably not enough air inside for the mold to grow, thats why i like to loose pack it so theirs lots of air pockets. Needling I find does not look natural and is not that even.

Yes, I only needled the once because I too don’t care for the straight lines it leaves; next time I’m considering leaving the curds to develop a decent blue mold BEFORE pressing. Anyone tried that?

Pressing is not recommended with bloomed cheeses, think Sponge cake.

please do not mix between culture and mold, u can use old cheese as mold for new cheese, but no u can not use it as culture…

culture is not a mold, mold is a yeast/fungi, but culture is bacteria

cheers