Owly055
Well-Known Member
- Joined
- Feb 28, 2014
- Messages
- 3,008
- Reaction score
- 686
My attempt at Brie using Kefir, completely failed. It never developed the white mold, and instead developed a sort of slimy surface, and eventually some blue roqueferti spots. I was turning the cheese twice daily, resting it on sushi mats that had been sterilized in starsan.
I have decided to save the cheese......... though I don't know what to call it. I cut off a piece along the edge and tasted it, and it seems to be shot through with the typical blue cheese flavor. I've begun washing it in salted brine rather than letting the mold grow. It's going to be a really strong cheese. I really don't want a blue outer mold layer, and am debating how to treat it for aging, or weather to simply eat it at this stage while the flavor is tolerable.
H.W.
I have decided to save the cheese......... though I don't know what to call it. I cut off a piece along the edge and tasted it, and it seems to be shot through with the typical blue cheese flavor. I've begun washing it in salted brine rather than letting the mold grow. It's going to be a really strong cheese. I really don't want a blue outer mold layer, and am debating how to treat it for aging, or weather to simply eat it at this stage while the flavor is tolerable.
H.W.