I've seen some old-style, authentic "blue cheese" (actually the mold is green, not blue!) imported from France at Trader Joe's. I've bought it, eaten it, and found it wonderfully rich, even decadent. It may look weird (at least compared to more conventional American blue cheeses) but it's spectacularly delicious. It's made from raw sheep's milk and probably the same mold you ordered. I don't have any here at the moment or I'd check to see what it is (the name of the mold used is listed on the packaging.) If I remember correctly, TJ's sells it for $11.99 per pound these days.
It's soft, luscious, even slightly gooey, but it's also very salty. Personally I don't mind the saltiness, but it does require one that one consume it in relatively small quantities. At least that's true for me.
You're braver than I am, or maybe you have a more robust intestinal system than I do.
For a short while some years ago, I decided to create my own fermented raw [organic] vegetables, instead of buying them from natural foods stores at high prices.
It went pretty well at first, but after one or two batches which tasted fine but made me sick (I had pretty bad diarrhea) I gave up on that project. I suppose I could have persisted and been more careful or experimented more in my technique, (e.g. had I not put enough salt in the batches that made me sick? what else might I have done wrong?) but I'd had enough of the experiment.
Too bad, because I really do love fermented raw vegetables, and they're so egregiously overpriced at natural foods stores! TJ's does carry some good raw fermented veggies, though, at relatively reasonable prices - raw sauerkraut and raw, fermented pickles. At least this is true where I live, in the San Francisco Bay Area.
good luck!
Thank you. Cooking is all about experimenting and I'm all about replicating a known and safe process.
I bet it'll be fabulous.
I've seen some old-style, authentic "blue cheese" (actually the mold is green, not blue!) imported from France at Trader Joe's. I've bought it, eaten it, and found it wonderfully rich, even decadent. It may look weird (at least compared to more conventional American blue cheeses) but it's spectacularly delicious. It's made from raw sheep's milk and probably the same mold you ordered. I don't have any here at the moment or I'd check to see what it is (the name of the mold used is listed on the packaging.) If I remember correctly, TJ's sells it for $11.99 per pound these days.
It's soft, luscious, even slightly gooey, but it's also very salty. Personally I don't mind the saltiness, but it does require one that one consume it in relatively small quantities. At least that's true for me.
Oh I'm well aware of the green mold cheese. I'm talking about pictures of homemade blue cheese that is not only green but furry. LOL
Oh. Yikes. I'd be wary of that. More than wary. I'd avoid it entirely.
Do let us know how your project turns out!
It doesn't worry me. I cure my own meat and you should see the mold I've cleaned off of those. LOL
You're braver than I am, or maybe you have a more robust intestinal system than I do.
For a short while some years ago, I decided to create my own fermented raw [organic] vegetables, instead of buying them from natural foods stores at high prices.
It went pretty well at first, but after one or two batches which tasted fine but made me sick (I had pretty bad diarrhea) I gave up on that project. I suppose I could have persisted and been more careful or experimented more in my technique, (e.g. had I not put enough salt in the batches that made me sick? what else might I have done wrong?) but I'd had enough of the experiment.
Too bad, because I really do love fermented raw vegetables, and they're so egregiously overpriced at natural foods stores! TJ's does carry some good raw fermented veggies, though, at relatively reasonable prices - raw sauerkraut and raw, fermented pickles. At least this is true where I live, in the San Francisco Bay Area.