Piercing, Aging, and Tasting A Natural Rind Blue Cheese 

That "grainy" bit is very similar to a D'Auvergne. It looks good to me, and Gavin is spot on when he says that other cheesemakers would kill for that amount of veining. I know I would. You didn't do a hard press, and that's why you have the voids which allowed the blue to spread. Well done you.

Jennifer, that *Full Moon Blue* is an *AMAZING* cheese ! That's a blue cheese to die for, in the best metaphorical sense. I bet it tastes incredible!?!?! I'm seriously considering taking up home cheese making. My primary reason for doing so is being able to afford good cheeses on a sub-poverty level budget. I have truly missed being able to purchase St. Marcellin, Brie, Camembert, well-aged cheddars, and any type of blue cheese since I have fallen on harder times. I've been consuming a high ketogenic, primarily meat diet for about 6 months now, and I have dropped from 304.6 pounds in late November of 2023, to 265.2 pounds a couple of days ago when I last weighed myself. I've still got approximately 100 pounds, perhaps 105 pounds, before I reach my theoretical, target, supposedly *•normal weight •.* Eating my own homemade cheeses would definitely help with opening up the number of taste sensations over a meat centric, Carnivore style of eating. Anyway, thanks for the cheese making videos and for having your own unique way of expressing yourself as a cheese maker! It's much appreciated from an fat old man who once worked in professional bakeries and restaurants.

I hated Blue Cheese when I was young, but now I love it.

Watching you enjoy that blue cheese made me so happy!!! I adore blue cheese and I was wishing I could taste it with you ❤

Oh god, I am thinking of having a large chunk of lamd steak with melted blue on it as meal. Wow.

WOW! That looks like a perfect Roquefort to me. I’m so glad the algorithm introduced me to you channel. I’m learning so much from you, thanks.

Yes..blue cheese is supposed to have that much blue...the more blue the better. It should be wrapped in foil..and stored in the fridge...wow looks soooo good.

Hello, I find the type of cartoon very interesting because it was taught very realistically (workshop). I made a cheese with alfalfa seeds and dried oregano leaves

That big one looks as if it could make an excellent Blue Cheese Dressing!!!

Looks beautiful!

This was amazing Jennifer thanks

Very helpful video. I just started a gorgonzola. Hopefully it will get luscious and creamy inside.

That looks amazing!! I was curious how it would turn out since you brined it. I wonder if brining it helped with the blue spread. I cut into my stilton and a camblue last week and they turned out good too

I love blue cheese this one looks fantastic ❤

It looks great. It reminds me of Bleu de Gex which has a lot of blue veining. You can actually vacuum seal blue cheese once it has finished aging or developing internal mold. I vacuum pack my leftover blue cheese and it can last for many months without developing ammonia. The blue mold just goes dormant, turn tan and then return to normal once exposed to oxygen. You said it is earthy which means it doesn't have that typical sharp blue flavor found in Danish blue or Roquefort. You can achieve that flavor by wrapping a blue cheese in aluminum foil at day 20-25 just like Roquefort or Danish blue then age it until at least 2 months old. Mine gets the typical blue cheese flavor at 40-50 days old (I wrap at day 20 then age until 40-60 days). Btw if you do vacuum seal blue cheese, use the soft setting in your vacuum sealer so the moisture in the blue cheese won't get sucked out.

Absolutely gorgeous cheese. I would love to serve it over some form beef: hamburger, steak, whatever. You should be thrilled with it. The one attempt at blue that I tried the cheese liquefied. I should have salvaged it into a blue cheese dressing at that point, but it was supposed to go another month. It eventually took on a funky smell and got tossed.

I made a blue cheese. It was good and I spooked myself out of eating too much. Now, I know there was nothing wrong with it. Yours looks awesome.

Great video! It looks amazing! I made my first blue cheese this year with the Blue By You recipe and it turned out amazing! We just finished up the last of it by making a kefir blue cheese dressing that my kids love with veggies. I just made another batch and am hoping to achieve similar results. I had only pierced it once and didn’t get as much blue veining as you did but the flavor was out of this world good! I have a good friend, who makes cheese as well, who is still raving about it. I will try piercing it a few times this round and see what difference it makes. Thanks for the video!

Try it with Orange marmalade its amazing together

that big cheese looks awesome, good job

I think you need to put some steel plate or something to have the cheese a bit higher so it can breathe, make it more easy for you if you skip turning once a while. Perhaps those plastic things you get when you order pizza ? couple of them which you can tie them with string to the net and use it regularly.

New cheese maker here 🥰 I’ve been binge watching your cheese videos! Quick question: I’m hoping to attempt my first blue soon, and wondered if you had any tips for keeping the blue mold from spreading? I’m slightly terrified.

Have you attempted the English Blue Stilton Cheese yet?

Have you made blue cheese dressing with it.

What a massive beautiful cheese!

Could this be vacuum sealed to age?

😀😀😀👍👍👍

Get a 1 dollar tootbush to brush off the mold?

I dont like blue cheese becuase of the taste

Now you can cook some pasta (penne) with a blue cheese sauce for your son he will enjoy it