Oh man, yes the cheese is heavy. I could get wrist strain if I lift it often!
I haven't done a thread because I didn't think it was that interesting. Now that there are mistakes to be shared and hashed out I suppose I could but I haven't learned anything yet as far as if it'll work, how bad my mismanagement was, etc. and I'm short on time. Heck, I even spell it differently each time I post......how sad is that?
I do have lots of photos of a bunch of different makes of cheese but it's so time-consuming to write out the make notes on everything. That idea I had for a new board that's mostly about photos/ show-and-tell would be handy about now. I have nice photos of a cut open Desert Pave (still don't know how to do an accent over that last "e") from Mary Karlin's book, a Belgian ale washed curd (that one is exciting looking!), a recent Tomme that has a nice peachy b linens developing, and several batches of Valencay and Chaource. I will tell you that I brined the Tallegio in beet juice tinted brine and it started out quite pink but lost that later. It' developed various colors and they've been lost when I had to do thorough washings to get blue mold off. It keeps regrowing a slime that I think is appropriate (and has a real name other than slime) but it's still very much a big question mark to me.
Okay, here's a quick glimpse of my recipe. 2 1/2 gal. raw ND goat milk (high solids) (3 quarts straight of goat without cooling), 1/4 tsp. KAZU, 1/8 tsp. MD80, 1/8 tsp. B. linens. floc multiplier was 4 cut to 3" cubes, wait 5 minutes then cut down to 1 1/2" cubes, put in mold. I'm not sure whose recipe I used because although I have Peter Dixon's printed out it doesn't look like what I did. Of course, my milk is very different. I may have used something else from the forum or something from iratherfly? Not sure and too many loose papers to look through in my cheese files. Okay...I'll even attach three photos.....but seriously, check out the thickness of the walls on the mold and rethink using the biscotti tray. The last photo is from Christmas day. It's just been washed and it's still quite wet. Still wondering about this cheese but it smells okay. Hope this satisfies your curiosity. and yes, HEAVY. (and I did not feed my goats lead)