One reason Gorgonzola isn't as strong flavored as Stilton is because the surface growth gets scraped off periodically.
I just scraped it for the first time...very interesting!!
The surface was covered with white mold, blue mold that seemed to be dying, and yellow-orange bacterial smear.
I scraped it off, and ended up with a lot of goop!
The cheese smells quite repulsive, but I tried a small piece that broke off the side, and it tasted amazing.
It was creamy, with nice blue mold flavor.
The final scraped cheese looks a little less wild than before....and hopefully the blue mold will be able to take over the rind.
It goes to the basement to age for a couple more months....
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