Rural Gardening: Homesteading - "The stormy March has come at last..." , 0 by darius

darius wrote:
Nope, never made any blues. The tad of blue mold I bought has not even been opened, and is in the freezer. I have no idea where it came from for this cheese, but I put it in a separate container and washed down the tub with vinegar just in case.

I still haven't had time or weather to scrub the fridge I found to use as a cave. The 2-3 nice days we had recently found me working in the garden. I wrote to Dyson for help with installing the PID but I guess he's too busy. I'm getting a very small wine chiller from a DG friend next week and I'm thinking it may end up being used for blues. Of course, I haven't seen it yet. When I have more experience and confidence, I'll make Stilton, Gorgonzola and ???

Herbs de Provençe are lovely; one of my favorites! No doubt you felt 'fancy' eating that luscious looking cheese. :) I make a Provençal vinegar, and use it as often for just taking a whiff as actually using it. Transports me to wonderful places! (Your photo didn't enlarge, btw.)