Cheese: Difference between revisions
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===Blue Cheese=== <!--T:12--> | ===Blue Cheese=== <!--T:12--> | ||
To make blue cheese, the raw salted cheese needs to be kept in a cellar with light level below 2. Additionally, the cellar needs to have at least one unblocked hole, while still ensuring that not too much light reaches the cheese. Be aware that leaving such a hole will very easily lead to sunlight from outside reaching the room, even if it is not positioned near a window to the outside. Using a long corridor with some corners or otherwise light-proofing the cellar is necessary.<br> | To make blue cheese, the raw salted cheese needs to be kept in a cellar with sun light level below 2. Additionally, the cellar needs to have at least one unblocked hole, while still ensuring that not too much light reaches the cheese. Be aware that leaving such a hole will very easily lead to sunlight from outside reaching the room, even if it is not positioned near a window to the outside. Using a long corridor with some corners or otherwise light-proofing the cellar is necessary.<br> | ||
Blue cheese keeps fresh for 1.6 years in the inventory. One cheese wheel has 4 slices, of which each gives 200 satiety. | Blue cheese keeps fresh for 1.6 years in the inventory. One cheese wheel has 4 slices, of which each gives 200 satiety. | ||
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