This afternoon it became too much to bear. I had to try some cheese.
About a month ago I started a batch of Gorgonzola style cheese with some blue mould from my trip to Glenngarry in early March. The recipe calls for at least another 30 days of aging, but not to worry. Using some curd left over from making three wheels of what will hopefully turn out to be that tasty Italian blue I haphazardly pressed a little experimental wheel.
Hoping to end up with a crumbly, Stiltonesque cheese, I tried to get a good amount of moisture out of the curd. I pressed the curds with a moderate amount of pressure for 24 hours then let the resulting wheel sit at room temperature for the mould to take effect. It was with surprising speed that the pale blue veins crawled through the little cheese wherever a crack had formed. I waxed it and threw it in the back of the fridge with little hope of an edible result.
So it was with low expectations that we sliced open the little orange wax covered wheel early this afternoon. The firm curd inside is still moist with little veins of blue mold. Creamy in texture it has a pleasant acidity and very mild blue cheese bite. We agreed over bites of the hamburgers on which it was crumbled that the outcome was very tasty indeed.
In the spirit of Paul's beer making, lets call it "Beginners Luck Blue".