Author Topic: Hey, why not try Tilsit again (#4)?  (Read 2300 times)

Offline Boofer

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Hey, why not try Tilsit again (#4)?
« on: August 02, 2012, 07:06:46 PM »
This really started life as my legendary Butterkaese, but everything got out of kilter. Now it's my fourth try at Tilsit. Number One was okay as a hard cheese, but that wasn't what I was aiming at. Number Two was forgettable and regrettable. The verdict on Number Three is still undecided. I have renewed hope for this cheese style. Maybe I can fool some folks and just say it's a Butterkaese.  ;) Yeah, and that I meant to do it all along.... And Two and Three were really outstanding successes, but I just didn't want to "hog the press". Yeah, that's the ticket.

I posted a starting pic as a benchmark. Yet another cheese wheel picture.... ::)

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Offline JeffHamm

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Re: Hey, why not try Tilsit again (#4)?
« Reply #1 on: August 03, 2012, 12:52:32 AM »
Nice looking butterkase Boofer! :)

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Boofer

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Re: Hey, why not try Tilsit again (#4)?
« Reply #2 on: August 03, 2012, 01:11:09 AM »
Thanks, Jeff. I knew I could do it.

Actually, the Tilsit style has been giving me fits. I'm trying to target a semisoft-semihard, creamy, sliceable table cheese and my efforts so far have been disappointing.

Tomorrow I'm redeeming 12 half gallon glass bottles I seemed to have collected over the past several weeks. I've been trying to get some input from someone here with more rind knowledge. I want to do a Fourme d'Ambert without the PR but with added dried blueberries.

I guess everyone's busy at the moment. I'll probably end up winging it tomorrow and hoping for the best.

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Offline JeffHamm

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Re: Hey, why not try Tilsit again (#4)?
« Reply #3 on: August 03, 2012, 01:28:07 PM »
Hi Boofer,

I'm sure this one will get you closer; the question is whether it's close enough.  It certainly looks like a good wheel.  Now, it's just a matter of how well it behaves.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Boofer

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Re: Hey, why not try Tilsit again (#4)?
« Reply #4 on: August 12, 2012, 05:31:32 PM »
This cheese is part of my wash-day cycle...currently there are three cheeses that share the PLA washing. At 10 days there is little Geo or linens showing, but I feel confident something will show up within the next week.

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Offline Boofer

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Re: Hey, why not try Tilsit again (#4)?
« Reply #5 on: October 03, 2012, 12:34:07 AM »
Still rubbing the rind regularly...really!

The linens is very apparent. I'll probably wash them off in another week or so. The rind is nicely pliable. It promises a nice paste.

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Offline JeffHamm

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Re: Hey, why not try Tilsit again (#4)?
« Reply #6 on: October 03, 2012, 12:57:19 AM »
Wow!  That looks like over done annato!  Very nice linens developement.  Make sure you post a photo once you wash it too. 

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Boofer

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Re: Hey, why not try Tilsit again (#4)?
« Reply #7 on: October 21, 2012, 08:37:56 PM »
Make sure you post a photo once you wash it too.
Your wish is granted.  :D

Today while I was tending to the Boofer cave network, I decided to wash this cheese. Then, after air-drying it for a bit, I decided to core-sample it. It's coming up on 3 months of age. Then, after seeing, feeling, and tasting the core sample, I decided to go ahead and cut it.

Let's see...what is appropriate here?  :-\  OMG! Omigosh! Hot damn! Eureka!

I cut it, tasted it, felt the texture and how the little piece that I cut drooped as I expected it should...I almost cried.  :'(

I had to stop myself from "sampling" the cheese. I love it.

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Offline JeffHamm

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Re: Hey, why not try Tilsit again (#4)?
« Reply #8 on: October 21, 2012, 09:41:07 PM »
A cheese to you for this outstanding cheese Boofer.  This really looks wonderful.  Lovely colour to the paste, and the rind pre-wash was almost floresent. 

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Boofer

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Re: Hey, why not try Tilsit again (#4)?
« Reply #9 on: October 21, 2012, 09:58:26 PM »
Thanks, Jeff. After a pretty hard, out-of-character #1, and a forgettable #2 and #3, this one renews my faith that some day I'll graduate and be a qualified cheese maker. Really, the only way to stop sampling this cheese was to vacuum-seal it.

You've probably had those cheeses you've crafted that make you go "Oh, man...", so you know what I'm talking about.

It's been a busy couple of days for me. This was a nice capper.  8)

Now then, where's my scissors? Pass me that vacuum bag.

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Offline LoftyNotions

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Re: Hey, why not try Tilsit again (#4)?
« Reply #10 on: October 22, 2012, 08:53:50 AM »
That's beautiful, Boofer! Definitely cheese-worthy.

Did you run out of blue gloves?  >:D

Larry

Offline Boofer

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Re: Hey, why not try Tilsit again (#4)?
« Reply #11 on: January 31, 2013, 05:55:02 PM »
That's beautiful, Boofer! Definitely cheese-worthy.

Did you run out of blue gloves?  >:D

Larry
Nope, gotta a whole new unopened case.... ;)

Sorry for the belated response, Larry. I guess I stepped away from this for a while.

This afternoon I reached into the fridge for a vacuum-sealed wedge and this caught my eye. Just sliced a bit and nibbled it for a snack. Nice. :D

I don't see any change, except possibly for the better, with this cheese.

-Boofer-
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Offline george (MaryJ)

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Re: Hey, why not try Tilsit again (#4)?
« Reply #12 on: February 01, 2013, 05:15:01 AM »
Ohhhhh, Boofer, I wish you would stop doing this to me!  You keep making me crazy to do new cheese types.  Bad enough already that last week, after cutting my first Fourme d'Ambert which was made with your unknowing instigation, I spent at least half an hour bouncing around the kitchen yelling ... what was it? ... oh yeah:

OMG! Omigosh! Hot damn! Eureka!
If I have to be a grownup, can I at least be telekinetic too?

Offline Boofer

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Re: Hey, why not try Tilsit again (#4)?
« Reply #13 on: February 01, 2013, 06:37:33 PM »
Well, congratulations on your Fourme d'Ambert, george. I'm glad it turned out tasty. That blue made me a believer. :)

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Offline Boofer

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Re: Hey, why not try Tilsit again (#4)?
« Reply #14 on: May 12, 2013, 09:14:23 AM »
I just happened across a wedge of this in the fridge. What a marvelous little breakfast treat. Yum!  :)

It's aging well.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.