If you’ve already crafted fresh cheeses—ricotta, fromage blanc, paneer, and so on—the following recipe is a small step beyond what you already know.
Start with chèvre, add some blue mold spores, shape the drained curd into logs, ripen them for a week or two, and behold: finished cheeses that are not only beautifully blue but also tangy and a wee bit funky. Age them for one week, and you get a delicate, mushroomy aroma. Wait a week or two more, and the logs will sprout a dark blue rind encasing luscious, sticky insides.
✍️ Louella Hill
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