Thursday, June 2, 2011
"Cave-aged" Boucher Blue
This cheese was an experiment to see how our blue cheese would age under other conditions. It grew no significant rind, was less blue than normal, waxy in texture, a bit salty and had a peppery finish with a lingering butteriness.
We will certainly be selling this variation at farmer's market next season - but are out of it until fall, since it ages twice as long as "normal" Boucher Blue and we did not commit any significant inventory to the project.