Author Topic: My first hard cheese  (Read 1114 times)

Offline Albert

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My first hard cheese
« on: January 13, 2013, 09:13:39 AM »
Well, after two months of aging, it's time to cut my first hard cheese. It smells good, small eyes, creamy, I'm quite happy with the results. Made from raw cow's milk, from the cattles of a friend, I hope it will be heaty safe...
I show you some pictures, please let me know your opinions

Offline sofusryge

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Re: My first hard cheese
« Reply #1 on: January 13, 2013, 09:56:10 AM »
That looks amazing! What style is it, and what have you done to get such a nice looking rind? Congrats (and a cheese for you) on the great result  :)

Offline Tomer1

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Re: My first hard cheese
« Reply #2 on: January 13, 2013, 11:08:05 AM »
You did a great job on the rind.
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Offline Boofer

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Re: My first hard cheese
« Reply #3 on: January 13, 2013, 11:05:56 PM »
Looks to be a Tomme. Great-looking cheese, Albert. Tastes good too?

Very nice job. :)

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Let's ferment something!
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Offline Tiarella

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Re: My first hard cheese
« Reply #4 on: January 14, 2013, 06:55:31 AM »
Looks really wonderful!  Congratulations!!  Isn't exciting to get such a nice looking rind?   :D. I got my first rind like this recently and I felt as excited as if the cheese had graduated from college!   ;D. Do tell us how the taste is please. 

Offline JeffHamm

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Re: My first hard cheese
« Reply #5 on: January 14, 2013, 12:04:09 PM »
I agree with the rest.  That is a very nice looking cheese.  Well done.  A cheese for your success.

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Offline mgasparotto

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Re: My first hard cheese
« Reply #6 on: January 14, 2013, 06:05:29 PM »
Gorgeous. Looks delicious! A cheese to you!

Offline Al Lewis

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Re: My first hard cheese
« Reply #7 on: January 14, 2013, 06:49:24 PM »
Looks delicious to me!! ;)  Great job!!

Offline Vina

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Re: My first hard cheese
« Reply #8 on: January 16, 2013, 09:24:17 AM »
looks very nice! I like the rind, congrats!
and a cheese for you :)

Offline Albert

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Re: My first hard cheese
« Reply #9 on: January 16, 2013, 03:41:32 PM »
Hi everybody!!!
I'm really excited about your nice comments of my cheese!!! Thanks
The recipe was a blasphemic version of a Monterey Jack. The rind is like this because a lot of unwanted moulds were appearing during the aging, and I brush it several times with vinegar + salt.
The taste is good, really good, strong flavour due to raw milk, a bit smelly, creamy. The taste is similar than an old Mahon type cheese from Menorca.
Thank you again!!!