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Blue Cheese Update #2

March 7, 2011

Here is another update picture from my 1st Blue. I finished the 2nd scrape and it is coming along as expected. There are some nice brown/orange streaks spread throughout, and the texture of the rind is definitely softer and more pliable than the first scrape. My temperature is a bit cooler than what I would like. Ideally, this should age at around 50 degrees, but my aging fridge is having temperature issues.

It is staying at a constant 65 degrees which is way too warm for what I need. I put it in an aging box, and set it on the middle shelf in my refrigerator which stays at a cool 40-45 degrees. This is going to slow the aging process down, but will (hopefully) not hinder the flavor development and progress. By my guess, this has another month in the box before wrapping in foil and aging for another 2-3 months.

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