Blue

The cheese isn’t very old, but when I turned it over today, surprise! It has started going blue! So I sprinkled it with salt and poked it full of holes!
I’m still at a stage with my cheese making that if anything happens that’s supposed to, I am amazed! The holes are meant to give oxygen to the blue fungus on the inside, so it becomes marbled.
I am still learning about how much salt to use. Some cheeses are meant to be quite salty, like Roquefort, and I can’t remember what Danish Blue is like. But, I am keeping notes and things can only get better?
I have put it in the fridge now as I am still rather nervous of leaving food at room temperature, generally not a good idea. But no one has died yet….