Four day crust.......

[Rik vonTrense]

This special shape is one that you can use with the Tesco collanders and
this is the new cheese after four days out of the mould.




The Blue Pencillium Roqueforti culture is forming the outer crust and this
will eventually change colour to an orangey brown but the blue will be carried
throughout the cheese with the needling .






.

[Rik vonTrense]

This is the fifth day of the new cheese. The blue is now all over the crust and the crust will now wrinkle and the cheese inside will shrink sligtly and the crust will change colour over the next two weeks.

I have already needle it as some later cheesemakers advocate needling inside three days and it doesn't seem to do the cheese anyharm in fact it may accelerate the veining but it will not accelerate the flavour which only comes with time.



and the other side......



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