Brixton Blue

Ok, so it might be a bit premature to name my cheese. I’ve only made it once, but the name was given before it was even ready, so I think it’s here to stay.

My blue doesn’t have quite as many veins as I’d like  – more like a large blue blotch in the middle and occasional other patches – which suggests my stabbing may have mostly aligned at one central point, creating a large air pocket for the mould to grow. All the same, after almost 4 months aging in the fridge, I opened the foil and took a bite. It tasted a bit salty, a bit acidic and it was suprisingly good. It worked well with my membrillo.

As you may recall, this cheese started life at my cheese course back in July, and was made from one hour old, still warm, cows milk – if only I had the luxury of that every time I made cheese. The curds were washed, which helped make a slightly softer taste than some other blues I’ve eaten and lightly pressed. After drying and about a month of mould growth, it was then stabbed to allow oxygen to enter and aged in the frige. I might try a batch without washing next time, just to see how it differs.

I’m just back from holidays again, so am thinking of trying to make some soft white mould cheese with goats milk this weekend. I recently found out about another south London cheesemaker, Handy face,  who also blogs and he mentioned some raw goats milk that is easily available, so I think I’ll try to get some of that.

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