A different plant-based blue cheese update 💚
I was thinking, I should probably make it clear that I'm just a hobbyist with a decently high risk tolerance. I'm pretty cautious not to gorge on some brand new inoculated, fermented, or cultured thing. I try to use common sense, intuition, and research in my cooking, especially with experiments like this. I figured that was worth mentioning, now on to the fun stuff!!!
I have good news and I have bad news. First, the bad news. The previous tofu misozuke blue attempt went sour. The ferment kicked out an alcohol byproduct that was clearly not palatable. But, even if that's bad news, I learned lots to start a new batch soon!
Then, good news! If you've seen my standard homemade plant-based, oil-free cheese that I post occasionally, it's kind of my favorite all around cheese, especially in things like sandwiches or tacos. I made a batch with a different flavor profile that would maybe be gorgonzola-esque. The cheese itself tastes more like a muenster, but I inoculated the outside with the smallest bit of Penicillium roqueforti and it's been patiently doing its thing until a couple of days ago when the blue really started to take off.
Fast forward to this morning, and the blue is nothing short of impressive. Also, no off smell like my last attempt. It's kind of like a gorgonzola muenster. I put half in the freezer and crumbled the other half. I sprinkled salt on both to attempt to halt the growth and promote safe aging. Excited for a lot of things here!
#plantbased #vegan #vegancheese #oilfree