No, not stuttering . . . and if I post about my cheesy successes (mostly), it’s only fair to post about my cheesy failures, and hope for some advice.

This is one of the first cheeses I made, because it looked so groovy (both figuratively and literally) in the pic. This is the inspiring pic from the book, don’t sue me please!:

I followed the recipe from the book, and it went into two molds, first week of November. Last month into the fridge, and now . . .

. . . they don’t look anything at all like the pic in the book:

More space than curd on the inside:

In no way am I saying Ms. Karlin was at fault. It was one of the first cheeses I made, and one of my other efforts from the same time (which looked similar) was a big success (IMO!). This was really bad, and no matter where I took a sample of the cheese, it tasted horrible and I spat it out. Keep in mind that I’m more of a swallow guy.

I’m worried because another of my blue cheeses that just I’ve just tried and is less than spectacular has the same *red* instead of *blue green* around the holes.

Any advice?

Less than yum!

-R