I am fairly new to cheesemaking. I've been fermenting for a few years, but just started cheesemaking in the past year. Like my earliest wines and ciders, I am focusing on small batches, 1 gal.
I LOVE blues and smear-rind stinky cheeses, and so far I have had some pretty decent results, certainly worth the effort and fun to boot. I think I have the bare basics down, and I would love to experiment with my two favorite cheeses. Has anyone tried to incorporate B. linens and blue into into one recipe? If so, do you mind sharing how and what was the result.
I realize I am still a noob, so please tell me if this will not work, and why.
Thanks in advance