Any Guy's Food Blog

I'm making a Cambozola right now... And it's failing miserably. It's my fault. I screwed it up and knew it right after I did it. So now I'm just letting it drain to see what happens with it. Stupid cream is expensive too so I'm upset about this. Basically because I'm spoiled and can make cheeses like cheddar or bleu du queyras for about $3 a pound I'll whine about having to by cream.

Here we go for the cave inventory:

2x 1-pound blocks of Sierra Nevada Stout cheddar.
1 3oz block of white cheddar
1 lb wheel of a failed white cheddar (that I'm still too afraid to cut into)
1 lb wheel muenster (ready for eating)
1 lb wheel of jack (ready for eating)

I decided that I'm aging 7 - 10 pounds of Sierra Nevada Stout cheddar for sale / gifts next holiday season. So I need to get those next several pounds ready and pressed ASAP.

I opened up my bleu du queyras this past weekend. It was super creamy. Not as stinky as some people like, but I really enjoyed it. It had a little rind and some really nice pockets of smooth cream. The blue/green marbling was very attractive. I'm going to make some more soon. Probably after I finish with the stout cheddar.

I also have a three-week-old dinosaur-shaped neufchâtel that it probably super fuzzy and hopefully not growing any extraneous molds.