Thank you, Boofer! How do I type a round of, "For he's a jolly good fellow, for he's a jolly good fellow," etc.?
Hey, your pecan idea makes me think of something. There's a recipe called something like crispy pecans in a Sally Fallon cookbook "Nourishing Traditions" and in it you soak the pecans in salt water to rinse away the enzyme inhibitors and then roast slowly. I may not be remembering it correctly since I read the recipe a year or so ago but I just did it and it creates a nut that has no bitterness and is somehow more "available" and less oily. I bet doing that to pecans or walnuts and then making cheese with them would add a whole other dimension of yumminess.
I think I'll leave the nut cheeses to you nuts
to make because whacko me is having other crazy ideas. My son and daughter-in-law gave me some yummy food items and among them was some Meyer lemon infused olive oil and it's got a lovely strong flavor and aroma so I'm wondering about oiling a cheese with it during affinage. Also having crazy ideas about cheese adornment. Okay.....don't laugh but I was wondering about using a stencil and dusting the cheese with tumeric or something, even cinnamon. Yes, it probably wouldn't hold up under washing, brushing etc. so maybe it would only work on cheese that got a coat of cheese cream
coat. Still having other strange cheese ideas too.....more colors, more texture ideas. My dad has a laser thing-a-ma-jig in his wood shop and I think it would be able to make some cool medallions. I just don't know how to deal with lining up the imprints during different pressings or if you just use it for the last naked press. Yes, I'm sure there's a thread on the forum somewhere in the dusty attic but I have emails to write and orders to bottle and ship so I won't be looking up medallion usage until I have one to use.
Another beautiful cheese! Man, this cheese-making must be really easy. Looks quite tasty, Kathrin.
Oh, so if I can do it, it must be easy??? That's what you think?
Well, I agree, it must be easy because it came out great. Of course I do start with really awesome milk. But I am not so picky about anything else. I do enjoy the washed curd and Tomme cheese makes most of all other than the bloomies. oh, and other than the Caerphilly makes.
And Jeff, how on earth DO you wait so long and so patiently?
I have to eat all my cheese before the summer comes because my affinage has taken over part of the cellar and once it warms up I'll be restricted again to the tiny 44 bottle wine fridge. I'm in so much trouble.
Oops, better go. I can hear the livestock guardian dogs talking back to the coyotes. I think they cuss fluently in coyote.
Boofery Jim, I do hope your birthday has been absolutely wonderful because you are such a cheesey gentleman (hey, that's supposed to be a compliment here at least!) and I really appreciate all the graciousness you bring to this forum. I hope the coming year is totally smooth sailing for you and your family and that all your cheese makes will be splendiferous successes!!! I pronounce it to be so! Tada! (magic wand waving)