How to make home made Blue Cheese

[@yestervue4697]

Suggestion for anyone like myself owing a food dehydrator. I can remove most of the shelves, and it allows for a pretty good sized container of liquid to be placed inside it. You can set it to a temperature of 95 degrees for up to 24 hours time and it maintains that within a couple of degrees! Wonderful for cheese making!

[@Spectacular-cuoredicioccolato]

Thanks for the advice 👍🏼 I should try

[@withoutdad7616]

If you love blue cheese, get your favorite kind. Take a tablespoon of it and mix it in with 8ounces or 250g of cream cheese, sea salt to taste. DO NOT REFRIGERATE. Leave out during summer months, opening occasionally to eat. When you you have about 1/3 left, fill it back up with cream cheese again. You will have your favorite blue cheese forever, but will not work as fast in the winter. Always use a super clean knife or spoon when you mix or eat the stuff. NO CRUMBS!!!

[@Spectacular-cuoredicioccolato]

Thanks I will try it 😉

[@michellecalling]

Sounds great.

[@Spectacular-cuoredicioccolato]

👌

[@wileyr4]

Definitely doing this!

[@janhow1911]

Thanks for teaching us how to make blue cheese as simple as this. I love blue cheese

[@evariddle6251]

Hi, Andrea. You are expert in any kind of fermentation , your videos are amazing. I can't stop to watch them. Thank you so much!

[@Spectacular-cuoredicioccolato]

Thanks ☺️ please share the videos with friends and family

[@Quick_and_Dirty]

Much appreciated. Your method simplifies things a lot. Best blue cheese tutorial on the net!

[@Spectacular-cuoredicioccolato]

Thanks 😊. Please share it 😉

[@hannanilsson4694]

actually the best tutorials for cheese making come from this guy. kzbin.info

[@roi12555]

i like how every time he taste something good he's waving his hand in a circular motion

[@Spectacular-cuoredicioccolato]

😂👍🏼 thanks

[@bradenleonard6286]

Yeah that's awesome.. I noticed it the first time and now I wait for it, and if he starts spinning his arm, you know the recipe turned out good. 🍝

[@oinkoink644]

@@Spectacular-cuoredicioccolato is it a typical italien gesture?😀

[@Spectacular-cuoredicioccolato]

Exactly 👍🏼

[@louisdevalois4358]

Me too. He is the real deal.

[@harrisvs]

I have to thank you for your answer.You did great work.I will try to do it.Thank you again.

[@Spectacular-cuoredicioccolato]

Thanks 😊 If you like you can share the pictures with me on instagram or if you tag me than I can watch them 🤩 when you try this recipe or others

[@pravinsaravanan8941]

Thank you so much, every process explained you is a gem😊

[@Spectacular-cuoredicioccolato]

Thanks for watching and sharing the video 🙂

[@AmognusAmgos]

I have never eaten a softer cheese than this one other than cream cheese! Delicious! Thanks for putting up this video!

[@Spectacular-cuoredicioccolato]

Thanks for sharing your experience 😉👍🏼

[@AmognusAmgos]

:)

[@waelnasser101]

Great teacher, one of the best, if not the best.......

[@Spectacular-cuoredicioccolato]

😂👍🏼 thanks

[@vladimirkossa7261]

im from Argentina with grand grand parents from Italy, and what you do on 13:11 we do it a lot! hahaha, when the bolonesa taste good, or drink a good wine... that way of move hands !!! very very italy

[@Spectacular-cuoredicioccolato]

😂👍🏼 spettacolo 🤗 big hug from Italy

[@merindymorgenson3184]

I don’t even like blue cheese and I’m still watching this video. 😂 My hubby likes it though, so maybe one day, if he’s extra good, I’ll buy a little blue cheese and make it for him. I didn’t want to buy a whole package of the cultures if I was only gonna use it once, so I’m glad to see this method on this channel.

[@Spectacular-cuoredicioccolato]

Let us know the result 😉

[@KSherwoodOps]

What does the oil/vinegar/salt mixture do? And does it need to be “seed” oil specifically?

[@Spectacular-cuoredicioccolato]

To preserve Up to you

[@Spectacular-cuoredicioccolato]

👍🏼

[@PradipKumar-kf1zl]

The video is very informative. will give it try for sure. Thank you for sharing!

[@Spectacular-cuoredicioccolato]

Thank you too 😊

[@altair458]

This is great. I have actually made it this way. It works very well.

[@Spectacular-cuoredicioccolato]

Thanks for sharing your experience 👍🏼😉😀

[@kelvinkersey5058]

really fascinating. my Italian friends told me of a cheese from near Venice with live worms in it. Can't wait for you to do that one!

[@Spectacular-cuoredicioccolato]

I will make some research but probably it’s from Sardegna island 😉👍🏼

[@DrSpooglemon]

Loving this channel. 💯

[@Spectacular-cuoredicioccolato]

Thanks 😊. Please share the videos with your friends 😉

[@rabeaelnahrawy4578]

really great ... so professional

[@Spectacular-cuoredicioccolato]

😊

[@robk8552]

Hi, thanks for your wonderful videos on cheese making I have a question on this video, near the end you wash the blue cheese with a vinegar/oil mix , does this kill the outer mould, and help the cheese have a longer shelf life

[@Spectacular-cuoredicioccolato]

Thanks. You should do this step to prevent cracks from forming

[@mavacador]

10:15 so funny, great video my friend.

[@Spectacular-cuoredicioccolato]

Thanks ☺️

[@rambulatnikov3486]

I'm trying it now! The curds look exactly like in the video, tomorrow will transfer and start the maturation. Hope I get it right!

[@Spectacular-cuoredicioccolato]

👌 let us know the result 😉

[@Spectacular-cuoredicioccolato]

🤣

[@Spectacular-cuoredicioccolato]

How was the cheese?

[@frenkenberg]

0:18 If you want more blueness add more holes" This is short but so exactly to the point because it explains what it does and how to do it in one sentence. And I already know without having to read or experiment. Now I would like to know, how much salt to add per weight? I am affraid that, if I add too little, it will go bad. So I made two small cheeses with too much salt! Now I don't know if it will go away, or if I should mix them both with 1 more cheese without salt to level the saltiness?

[@Spectacular-cuoredicioccolato]

Thanks for the advice 👍🏼

[@sheep1ewe]

Looks perfect! I realy must try this! Thank You for uploading this! Here in the North it´s quite impossible to find ripe cheese..

[@Spectacular-cuoredicioccolato]

In the North?

[@sheep1ewe]

Northern Sweden :)

[@Spectacular-cuoredicioccolato]

Ok, ⛄let us know the result 😉

[@mustafabek2505]

Thank you Is it necessary to pasteurize the milk or use it fresh from the farm?

[@Spectacular-cuoredicioccolato]

I personally use it fresh from the farm but up to you

[@shkolasyrodeliya]

Buon giorno. Riesci a ottenere un risultato stabile quando fai parte del formaggio con la muffa? Penso che l'opzione migliore sia introdurre un ceppo di muffa puro in un chicco di formaggio. Scusa per il mio italiano

[@Spectacular-cuoredicioccolato]

Si ottima idea 👍🏼 ma l’umidità e la temperatura fanno la differenza 😉

[@shkolasyrodeliya]

@@Spectacular-cuoredicioccolato Facciamo il formaggio in Russia per cinque anni. La variante più stabile del formaggio con la muffa blu è ottenuta utilizzando un ceppo rapido di muffa blu nel latte, e un lento nel grano crudo

[@Spectacular-cuoredicioccolato]

Ok 👍🏼 grazie del consiglio. La mia tecnica è molto più casalinga ☺️

[@binhobrasileiro]

I am not sure but I haven’t seen blue cheese here in São Paulo. Is it possible to make it without the blue cheese in the starter? Can I use some other cheese instead?

[@augustrob1]

You can order a bacteria that will produce bleu cheese. This is just a convenient way to get around that. Also, if you use a different cheese it may require different preservation methods than what's in the video.

[@binhobrasileiro]

@@augustrob1 Thank you Robert. Your answer was very helpful. It's much easier to find the mentioned bacteria as we have lots of cheese producers here in Brazil.

[@Spectacular-cuoredicioccolato]

Have you found all the ingredients?

[@MaxPowers]

Thanks for this video. I love your videos. Grazie

[@Spectacular-cuoredicioccolato]

Thanks 😊

[@louisraad90]

Well done, great video.

[@Spectacular-cuoredicioccolato]

Thanks 😊

[@Mohamed-th8ox]

Can I use vinegar or lemon instead of rennet. Will it kill the colonies of blue cheese?

[@Spectacular-cuoredicioccolato]

Check the video cheese without rennet 😉👍🏼

[@harrisvs]

On the first step when we put in the milk piece of blue cheese for 8 hours we have to put it in the refrigeration?Thank you for your answer

[@Spectacular-cuoredicioccolato]

Yes in the fridge

[@Dubthakidd8]

Hello I am a fellow culinarian as well my name is Wilson and I have done four of your homemade salamis and they came out wonderful I am currently making the blue cheese as of today and tomorrow when you say 37°, do you mean Fahrenheit or Celsius? Only because I can't wait to try this recipe and I wasn't sure. Thank you 😊

[@Spectacular-cuoredicioccolato]

Celsius 😉👍🏼 bravo 👏🏼 let us know when you taste them 😋

[@Dubthakidd8]

Thank You Chef!

[@Spectacular-cuoredicioccolato]

😉👍🏼

[@Dubthakidd8]

Hello chef I wanted to update you on the blue cheese it came out spectacular I love the flavor profile and the right amount of salt that you used was perfect I really enjoy it and it is one that I will continue making the next thing I plan on doing is your 10-year whiskey In 10 days so I can't wait to let you know the result on that I've done a couple of your salamis as well all magnificent and your home baked ciabattas and everything has been so so so so good!!!! I live in upstate New York and a lot of the people up here aren't used to these amazing flavors so thank you for shedding a light to some of these amazing recipes and being as passionate as you are making everything at home!

[@Dubthakidd8]

Oh and I forgot to mention the salamis and cheeses are hands down better than the grocery stores local to my location magnifico!!

[@natoutes7412]

Hello! What is seed oil exactly ? Sunflower oil? Can I use olive oil? Also my rennet says to use 2ml for 5 litres of milk. Should i use 2 ml for the blue cheese recipe ? Thank you.

[@Spectacular-cuoredicioccolato]

Yes 👍🏼 sunflower oil Yes 👍🏼 follow the instructions of the rennet

[@natoutes7412]

@@Spectacular-cuoredicioccolato Thank you Andrea.

[@Spectacular-cuoredicioccolato]

@natoutes7412 Thanks for watching and sharing the video

[@Mark-wv6sg]

In Australia we say :bloody beautiful

[@Spectacular-cuoredicioccolato]

😱👍🏼

[@10minutesgaming7]

hey Andre if i have no extra blue cheese for mix with yogart and milk then what is the procedure to make blue cheese? I am from Bangladesh, and that extra blue cheese is not available here. Give some advice, thanks man.

[@Spectacular-cuoredicioccolato]

You need to buy the Penicillium Glaucum

[@uccelloteschiorosso]

Ciao! Il rennet e la parte blu del formaggio funzionano pure sul latte di capra uht?

[@brianmollet8493]

found your videos while in hospital. couldn't wait to get out and try. In the blue cheese at home, you added yogurt to the mold, milk mixture. What kind of yogurt was that and is there an alternative? I"ll have a glass of wine and wait for your reply

[@Spectacular-cuoredicioccolato]

Plain yogurt 👍🏼 Remember that you can make wine too 🍾😉 following my videos

[@brianmollet8493]

@@Spectacular-cuoredicioccolato thank you for replying so quickly. i"l let you know how it turns out

[@Spectacular-cuoredicioccolato]

😉👍🏼 thanks

[@brianmollet8493]

@@Spectacular-cuoredicioccolato update on blue cheese. Had a grand time making this recipe. Cheese was very moist and did not develop mold so I removed from container and let drain for two more days and I was just about to give up when I spotted what looked like blue mold. I now have mold growing, Thank you. Brian

[@brianmollet8493]

@@Spectacular-cuoredicioccolato I don't have any nut oil on hand, can another type oil be substituted? Brian

[@savvysilvia5075]

If you can’t get rennet can you use lemon juice or vinegar? Thank you! 😊

[@Spectacular-cuoredicioccolato]

kzbin.info/aero/PLOG5oXUx60TsoWh-Kn5zrRCf0xO0TwhFH

[@aldwincleofe6889]

pardon if you find my question stupid, can I use full milk that can be bought in carton boxes at the grocery?

[@Spectacular-cuoredicioccolato]

Yes but better from a farmer

[@himalayanknight8]

Hello Sir, Is the bamboo basket better than plastic mold? Does it help in better taste for the blue cheese compared to plastic ones?

[@Spectacular-cuoredicioccolato]

You can use both for this cheese will be the same 😉

[@himalayanknight8]

@@Spectacular-cuoredicioccolato Thank you for your quick answer. I am setting up a artisan cheese factory. I am trying to use as much natural equipments as possible. So if there is difference in taste then I am willing to buy all bamboo baskets instead of plastic molds for the camembert and blue cheese.

[@Spectacular-cuoredicioccolato]

👍🏼 good idea 😉 let us know when you taste them

[@vemcomopett2379]

is the entire maturation process at fridge?

[@Spectacular-cuoredicioccolato]

Yes but if you have a basement with 10 or 8 celsius degrees will be better

[@loisreed222]

Awesome video 👍👍👍👍👍‼️‼️

[@Spectacular-cuoredicioccolato]

Thanks 👍🏼😋

[@januszstepkowski7053]

nice and simple good job, thank you.

[@Spectacular-cuoredicioccolato]

Welcome 😊 please share the videos 😉 thanks again 😀

[@KM-ho2rp]

Hi before you add the blueness of cheese is the. Milk already heated or cold?

[@Spectacular-cuoredicioccolato]

Room temperature

[@Ulfhednar-o9t]

4:23 is the best advice while doing blue cheese

[@Spectacular-cuoredicioccolato]

😂👍🏼

[@bluefernlove]

Looks so good! Can I use the same fig method with this one instead of the rennet???

[@Spectacular-cuoredicioccolato]

Yes 👍🏼 you can try or you can do without rennet or figs

[@hunting.egypt964]

If I am not trust the cleanness of rennet could I pasteurize it

[@Spectacular-cuoredicioccolato]

No 👎🏼 sorry 😬

[@martapicardote]

It looks amazing! I have a question: what is the purpose of the solution of oil-vinegar-salt ? Thanks so much for your videos!

[@Spectacular-cuoredicioccolato]

To preserve it

[@armandcafiso311]

hello thanks of all the greats recipes you give ............i would like to know where do you live in thailand ,for myself i live in khon kaen and i love to cook also .maybe we can meet?

[@Spectacular-cuoredicioccolato]

Hello, I am in Pattaya

[@javiernavas2314]

I made it! In about two weeks it will be ready.

[@Spectacular-cuoredicioccolato]

👍 let us know when you taste it 😉😋

[@aaronxalapa]

Cool

[@jassanhoeckle4708]

Was pasteurized milk used for this cheese?

[@Spectacular-cuoredicioccolato]

Yes👍🏼

[@lechoppedemeria9323]

Spectacular :) 8 hours with milk in the fridge or outside at room temperature ?

[@Spectacular-cuoredicioccolato]

Room temperature

[@barisgidercay362]

Great video just one question. What kind of milk should we use?

[@Spectacular-cuoredicioccolato]

If you can find the fresh one it's the best one

[@barisgidercay362]

I meant cow milk sheep milk or buffolo milk?

[@alizeynali4528]

@@Spectacular-cuoredicioccolato boiled or right out of the cow?

[@Spectacular-cuoredicioccolato]

Right out of the cow

[@lizreydereina]

Thank you so much 💓

[@Spectacular-cuoredicioccolato]

Thanks ☺️

[@sgarchitecture7628]

This is my favorite cheseeee. 😁

[@Spectacular-cuoredicioccolato]

Try and let us know 😉 and please share the videos 😀

[@mihailb8280]

Is like Gorgonzola ?

[@Spectacular-cuoredicioccolato]

Yes 👍🏼

[@JazminaGlezCruz]

I love blue cheese! So this recipe is a MUST! Thanks for sharing :D. Just one question, what was the liquid you put on the milk to coagulate it? Thanks :D!

[@Spectacular-cuoredicioccolato]

It's the starter, I show in the video how to make it 😉

[@nicolasrahnama6333]

If u dont have Rennt can I use vinegar?

[@Spectacular-cuoredicioccolato]

No better to follow this recipe kzbin.info/www/bejne/gmW9c3qOYpurq8k

[@scubamario2006]

Great video , congrat ! What type of milk and rennet do you use ?

[@Spectacular-cuoredicioccolato]

Fully fat milk and liquid rennet

[@sumitsame9344]

This recipe is super cool. I am speaking from the state of Gujarat in India. It is difficult to find any rennet in the state of Gujarat and even if found, 80 percent of the people here are completely vegetarian. Can you guide me on whether Renate's place for making this type of cheese can be made with something else like vinegar, fruit cider, or sour yogurt or something like that. I hope you have a compromise on Rennet.🙏

[@Spectacular-cuoredicioccolato]

Yes check the video of cheese without rennet 😉 I have different ones on the channel 🤪

[@sumitsame9344]

@@Spectacular-cuoredicioccolato I have seen that video and in some other channels it makes cheese which is not cheese it's paneer . Using a non-vegetarian rennet in cheese as a rennet cannot be called a complete made vegetarian cheese. The question was to make cheese for all vegetarians living in India in the context of which we have a vinegar that makes cheese using Renate's place. thanks🙏

[@Spectacular-cuoredicioccolato]

Paneer is only one recipe 😉 This is different one for example Homemade Cheese PAMPANELLA - How to make Easy Vegetarian Cheese from FIGS - Cheese without Rennet kzbin.info/www/bejne/lWSzlJ5nqqiUo5o

[@sumitsame9344]

thanks lot heartley👍👌

[@Spectacular-cuoredicioccolato]

😉👍🏼

[@shupesmerga4694]

Why do you have to wet it with the vinegar-oil-salt solution?

[@Spectacular-cuoredicioccolato]

Because if you don’t do it the cheese will dry too fast

[@shupesmerga4694]

@@Spectacular-cuoredicioccolato i see. I know there are 2 version, the young gorgonzola(around 2 months) has soft and creamy inside, while the older(4 months) is the dry and crumbly, which one did you make?

[@Spectacular-cuoredicioccolato]

This one is soft but not creamy 😉

[@noremalos1445]

Can i do the same thing with camembert?

[@Spectacular-cuoredicioccolato]

Yes 👍🏼

[@xpdseth]

How do you know if the mold is of the good or bad kind?

[@Spectacular-cuoredicioccolato]

White and green/blue are good

[@prodotpuypuysworld2490]

Where did you find those mold u sprinkled to your cheese?

[@Spectacular-cuoredicioccolato]

From another cheese 😉

[@DarleneYoungartist]

Can I substitute yogurt with Kefir?

[@Spectacular-cuoredicioccolato]

Yes 👍🏼

[@junkyyard2273]

What is the minimum days in order for the cheese to ripen?

[@Spectacular-cuoredicioccolato]

I show it in the video, not minimum days, up to you

[@hunting.egypt964]

I made the cheese like what you say but after 14 days the blue is almost totally covered the cheese and the taste is very bad is it spoiled Can I send you a-photo here or any place else

[@Spectacular-cuoredicioccolato]

Send me some pictures on instagram

[@hunting.egypt964]

What is your account on instagram I can’t find you

[@Spectacular-cuoredicioccolato]

Cuoredicioccolato_it

[@hunting.egypt964]

@@Spectacular-cuoredicioccolato I sent to you 2 photos

[@Spectacular-cuoredicioccolato]

Ok 👍🏼 thanks

[@a.j.m8736]

Super!

[@Spectacular-cuoredicioccolato]

Thanks ☺️

[@joolinoschannel8566]

Is that one tablespoon of Rennet or one teaspoon?

[@Spectacular-cuoredicioccolato]

Teaspoon

[@joolinoschannel8566]

@@Spectacular-cuoredicioccolato super will do that, tomorrow, Grazie

[@Spectacular-cuoredicioccolato]

👍🏼 let us know when you taste it 🤤

[@elashmony2010]

What to do if i had some redish molds on top of the cheese How to deal with that

[@Spectacular-cuoredicioccolato]

I don't know if I don't see them, sorry

[@ferretmommy44]

That can be Sign of the bad mold growing on it and that can be harmful to you it’s most likely gone bad! Hope this helps!

[@Spectacular-cuoredicioccolato]

Thanks for the help 👍

[@samergamer2552]

can i use pastarised milk for this kind of cheese??

[@Spectacular-cuoredicioccolato]

Yes but fresh milk is better

[@samergamer2552]

@@Spectacular-cuoredicioccolato and you sead its better to put it in sealed container ?

[@Spectacular-cuoredicioccolato]

Yes but sometimes you need to open the container for few hours a day 😉

[@samergamer2552]

@@Spectacular-cuoredicioccolato thank you

[@oscarsalas1]

I did this following the same steps but now I'm in the 3rd week and I dont see any progress the cheese is still white lol, what could have gone wrong? the cheese brand that I used? temperature of milk? or fridge temperature?

[@Spectacular-cuoredicioccolato]

Try to leave outside of the fridge and with the open box 1 hour every day

[@oscarsalas1]

@@Spectacular-cuoredicioccolato oke dokie let see!

[@Spectacular-cuoredicioccolato]

Let us know 😉

[@oscarsalas1]

@@Spectacular-cuoredicioccolato ok I'm back, well definitely the blueness is growing fast now but I have also noticed some black/brown spots and some pink coloration in some areas, is that normal or can I just remove them?

[@Spectacular-cuoredicioccolato]

I don't know usually the good ones are white and blue

[@mattwernecke2342]

Thank you!

[@Spectacular-cuoredicioccolato]

Welcome 😉

[@Right_Stuffsc]

Wow. Its takes longer time span..thanks

[@Spectacular-cuoredicioccolato]

👍🏼😉😋

[@hamoudachebbi9382]

this is gorgonzola cheese ?

[@Spectacular-cuoredicioccolato]

No 😉

[@iamcoolalot]

So I have to have blue cheese in order to make blue cheese? For real?

[@Spectacular-cuoredicioccolato]

Sure 👍 why not?

[@augustrob1]

You could use a certain kind of bacteria but it's usually easier to obtain bleu cheese and it produces the same result.

[@fredmarshall2575]

ferenheit or centigrade????

[@cuoredicioccolatoit]

Centigrade

[@limewoman1]

Che cos' e "seed oil" Do you mean sunflower seed oil?

[@Spectacular-cuoredicioccolato]

Exactly 👍🏼

[@isac1781]

per vafore puoi mandarmi la recetta grazzie tanto quella con ir rennet

[@Spectacular-cuoredicioccolato]

Per quale formaggio?

[@Shazman30]

"Or your wife will kill you" I see a man of experience...

[@Spectacular-cuoredicioccolato]

😂👍🏼

[@spookyskeleton6086]

man the first person to make cheese must have seemed really fucking disgusting to other people

[@lemonlimelukey]

i wish i was italian

[@Spectacular-cuoredicioccolato]

Now you can cook Italian dishes 😉

[@tasteofwish6133]

U make blue cheese with blue cheese

[@Spectacular-cuoredicioccolato]

Exactly 👍 you need blue mold

[@azido826]

13.10 😂😂😂 taste

[@Spectacular-cuoredicioccolato]

🤭😁

[@romek390]

prosiłym o przepis

[@Spectacular-cuoredicioccolato]

👍🏼

[@gregoryszwarc3642]

Using blue cheese in the cheese your making?? Isnt that cheating

[@Spectacular-cuoredicioccolato]

No , where can you get the blue mold?

[@datsuna6585]

@@Spectacular-cuoredicioccolato i think some shops sell the penicillium(correct me if im wrong) the blue one

[@cuoredicioccolatoit]

Could be, but collecting from blue cheese is easier 😉

[@Spectacular-cuoredicioccolato]

Thanks for the support 😀

[@aldig3935]

So u just wanna to adopt ur kids than making from ur own DNA.

[@TumpaHaque144]

Hiiiii

[@Spectacular-cuoredicioccolato]

Ciao 👋🏼

[@aldig3935]

Bonjorno

[@Spectacular-cuoredicioccolato]

Buon giorno

[@aldig3935]

@@Spectacular-cuoredicioccolato damn,my spelling is embarassing

[@Spectacular-cuoredicioccolato]

Don't worry 😉 my English is very very very very bad

[@jamkoolio8625]

learn how to speak loud please cant hear a word you are saying and also explain how much milk is in the container aye aye aye

[@Spectacular-cuoredicioccolato]

Thanks for the advice 👍🏼

[@hunting.egypt964]

I made the cheese like what you say but after 14 days the blue is almost totally covered the cheese and the taste is very bad is it spoiled Can I send you a-photo here or any place else

[@Spectacular-cuoredicioccolato]

Send me some pictures on instagram

[@TumpaHaque144]

Hiii

[@Spectacular-cuoredicioccolato]

Ciao 🙂