I mentioned the blue cheese I’m trying in my “Hello Thread”...I was actually going to scrape it this coming weekend (10/13), when it was about 22 days old…but decided I’d do it today (10/8)

The mold was actually harder than I expected and I’m not sure how decent a scraping job I did.  I did actually start to ‘hour-glass’ the cheese.

I also tried a small piece that broke off the corner…now I’m not sure if I can wait.

Looks very interesting LOL hope it tastes good

Like I said - after that taste today…it had the proper tang, but it does need to develop a bit more flavor.

Cheesemaking is not for us impatient people….

Yup, thats why make a bunch that way u have a continuous flow of cheese :D

i do not scrap my blue, i leave it as it is

I don’t scrape mine either, the mould developes into a nice hard crust and looks impressive when cut.

Hmmm..it still comes out well if you don’t scrape?

I was thinking that the cheese is in danger of falling apart considering the amount of times it might have to be scraped.

never understood the scraping, the more mold the better the resistance to rogue bacteria, Looks Nicer too

I ended up cutting into the cheese today as it hasn’t been growing more mold and seems to be drying out.  It was a bit flaky and hard but the taste was wonderful.  I let my grandson try a piece and he ended up pigging on it.  I went to get a container to put it in saying: “I need to get this in the ‘fridge so Gramma can try some.”  To which he responded: “You better hurry,” and snagged two more slices.

I have another curd going that’s about 2 weeks old and already a nice blue.  I think I’ll follow y’alls advice and leave it alone this time.

LOL, nice. If its drying out then u dont have it stored at the right humidity level, but thats most of our problems, humidity levels.

I think it’s time to break down and buy a decent humidity gauge.