I pulled the Gorgonzola out of the mold today, and wasn't terribly impressed by what I saw.
Because there were no holes in the sides of the mold, the whey had no way to escape. (pun intended)
I salted the cheese, and put it in a small fridge in the basement, to potentially stay at 55*F for 30 days.
I hope it doesn't just fall apart!
2 comments:
Crumbly Gorgonzola wouldn't be the end of the world though, right? I think I've only had gorgonzola crumbled in things and never sliced. Or are you concerned that it wouldn't age properly unless it is solid?
No, it wouldn't be the end of the world, but the inside is supposed to be crumbly, with the outside smooth and creamy. I guess we'll see how it turns out!
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