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by **saucisson** » Thu Jun 19, 2008 1:10 am

My biggest cheese yet

It's also 2 am here so you will have to wait for photos

by **BlueCheese** » Fri Jun 20, 2008 4:42 pm

Looking forward to it

by **saucisson** » Fri Jun 20, 2008 4:49 pm

Coming soon :lol:

by **saucisson** » Fri Jun 20, 2008 10:23 pm

18 pints of milk, seeded with some stilton and and some Pie d'Angloys.

It never got to a clean break so I had to carefully strain the whole lot through many layers of cheesecloth

by **BlueCheese** » Sat Jun 21, 2008 1:22 am

Nice cake Awesome !!!!

by **jenny_haddow** » Sat Jun 28, 2008 11:47 am

How's the cheese doing Dave?

I made one of a similar size earlier this year. I had to freeze some of it in portions as it was a lot for the three of us to get through. Great flavour though and very creamy. I used gorgonzola to kick it off.

Jen

by **saucisson** » Sat Jun 28, 2008 3:58 pm

Hi Jen,
There's the beginnings of a brie like crust forming, I'll take another photo later.

Dave

by **BlueCheese** » Sat Jun 28, 2008 7:05 pm

Coool !!!!! love brie

could swim in it.

by **saucisson** » Sun Jun 29, 2008 3:08 pm

Just before turning over, I may stab it to let the air in to the blue or leave it as it is, I'm prevaricating about the bush

by **BlueCheese** » Sun Jun 29, 2008 3:38 pm

LOL, it does Look neat

by **jenny_haddow** » Thu Jul 17, 2008 7:26 am

How's it doing Dave?

by **saucisson** » Thu Jul 17, 2008 2:35 pm

It's ripening up nicely:

The flash has disguised the fact that traces of blue are beginning to appear, and it's beginning to smell gorgeous :lol:

It looks like I've cracked bread making just in time...
Dave :lol:

by **BlueCheese** » Thu Jul 17, 2008 6:50 pm

LOL, looks great, also looks like a perfect baked pork pie

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A monster

A monster

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