A chunk of the very same blue cheese that I decided to age in the "cave." This hussy is already wearing a tube top and watermelon lip gloss. She smells like blue cheese dressing; I have a feeling she's growing up too fast.
This is the cheese cave:
The temperature reads 64 degrees on a hot day and in the low fifties on a cold day -- overall, just a bit too warm for optimal cheese ripening. But I have limited refrigerator space and some of the cheeses -- camembert, cheddar -- have come out of the cave in spectacular condition.
I started making cheese after taking a Davis Co-op camembert workshop back in April and it's my favorite thing ever. If you have any interest at all -- even a flicker of interest -- you should try it. Don't be intimidated. Buy this book and order supplies from this guy. Take a class, if you can. Improvise your cheese molds using soup cans and strawberry baskets. It's harder than baking bread, but easier than stuffing sausage or decorating a cake and far more gratifying, at least to me. Watching a pinch of powder and a few drops of rennet effect transformations on a gallon of supermarket milk is the closest I've ever come to performing magic. I've been about 50% successful with the cheeses, which is 100% more successful than I'd expected.
No verdict yet on either the blue cheese or the Taleggio.
You wash down the rind of a Taleggio every few days with salt water to control the mold, but these babies have still been growing an awful lot of fur.
Chocolate chip cookie update coming soon.