Up Island Eggs
A Vermont Blue
posted Friday, 30 July 2004
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2004/07/29/WIGDR7U28Q1.DTL
Good article on blue cheese making. My blues were incredible when they worked, and small-gods-awful when they didn't. They also infected every other cheese in the one aging refrigerator with pennicilllin mold and were significantly more work than a hard cheese. Maybe I'll try again, but very good gorgonzola comes via mail order from Salumeria Italiana in Boston's North End.
http://www.salumeriaitaliana.com/
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