Author Topic: Knobbly cheese  (Read 672 times)

Offline sofusryge

  • Medium Cheese
  • ***
  • Location: Denmark
  • Posts: 64
  • Cheeses: 2
  • Bees, chickens, gardening, brewing, cheesing
    • Fremstillet i Forstaden
Knobbly cheese
« on: January 06, 2013, 04:00:28 AM »
Made a Caerphilly last night, and when i prepared the cheese for the last period of pressing i thought - hey, why not go naked? I've seen other members of the board do this with various cheeses from time to time, and it seems to give nice clean edges and of course no imprints from the cheese cloth. What i did not consider last night was the abundance of little knobs on the cheese, formed as it tries to escape through the draining holes in the hoop. Although it looks kind of funny, it will make proper rind treatment a nightmare. What do one do about those knobs? Cut them of right away? Seems troublesome. Will they come of easier after a few days drying?

Re drying - it seems that the cheese will dry out faster with the knobs present, as the surface area is enlarged quite a bit?

(I don't think i will press cheeses without cheesecloth again.)


Guests, join the CheeseForum.org community to remove this ad.


Offline hoeklijn

  • Old Cheese
  • *****
  • Location: The Netherlands
  • Posts: 691
  • Cheeses: 43
  • Say cheese!!
Re: Knobbly cheese
« Reply #1 on: January 06, 2013, 04:05:50 AM »
When I use cheesecloth (better rind forming) I always press naked for the last time. The knobs will partly fall off when the cheese dries. Sometimes I use a sharp knife for the remaining knobs and sometimes I softly rub them off directly after pressing with a wet cheesecloth.
- Herman -

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,030
  • Cheeses: 177
  • Contemplating cheese
Re: Knobbly cheese
« Reply #2 on: January 06, 2013, 10:20:24 AM »
Alright, nubbins! :D

Yeah, they do tend to disappear over time. If you do any rubbing or washing to the rind, that assists their departure.

Don't fret.

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

Offline Tiarella

  • Old Cheese
  • *****
  • Location: Chester, MA, US
  • Posts: 1,589
  • Cheeses: 67
  • Default personal text
    • Farm Blog
Re: Knobbly cheese
« Reply #3 on: January 06, 2013, 01:01:42 PM »
Just consider them raised pleasure dots and don't worry.  Like others have said they'll come off when you wash or become part of a natural rind texture if you go natural rind.  I just made a Tomme and forgot to do the last press naked and I'm really missing the nubbins look.   :'(
« Last Edit: January 06, 2013, 04:14:29 PM by Tiarella »

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 1,092
  • Cheeses: 38
Re: Knobbly cheese
« Reply #4 on: January 06, 2013, 02:35:26 PM »
Where do you get a mold with that many holes in it? LOL


Guests, join the CheeseForum.org community to remove this ad.


Offline sofusryge

  • Medium Cheese
  • ***
  • Location: Denmark
  • Posts: 64
  • Cheeses: 2
  • Bees, chickens, gardening, brewing, cheesing
    • Fremstillet i Forstaden
Re: Knobbly cheese
« Reply #5 on: January 07, 2013, 12:56:21 AM »
Guess it's not that big a problem then. I'll try to rub them of in a couple of days. But why press naked? Unless one have a thing for "raised pleasure dots" (hmmm....), it seems to be just a shortcut to get an uneven surface of the cheese.

Al: I modified a couple of tubs like the one below (the large one) and use them as hoop. I have one with a lot of small holes, and one with a little less than a lot of small holes  ;) They produce a very nice form factor when i use 10 litres of milk for a Caerphilly.

Offline Schnecken Slayer

  • Mature Cheese
  • ****
  • Location: Newcastle, Australia
  • Posts: 423
  • Cheeses: 14
  • Making cheese since October 2012
Re: Knobbly cheese
« Reply #6 on: January 07, 2013, 02:59:15 AM »
If those nubbins were any larger I would swear you could milk it.   A)
-Bill
One day I will add something here...

Offline sofusryge

  • Medium Cheese
  • ***
  • Location: Denmark
  • Posts: 64
  • Cheeses: 2
  • Bees, chickens, gardening, brewing, cheesing
    • Fremstillet i Forstaden
Re: Knobbly cheese
« Reply #7 on: January 07, 2013, 03:41:33 AM »
That would be a true case of sustainable cheesemaking  ;D

Offline Tiarella

  • Old Cheese
  • *****
  • Location: Chester, MA, US
  • Posts: 1,589
  • Cheeses: 67
  • Default personal text
    • Farm Blog
Re: Knobbly cheese
« Reply #8 on: January 07, 2013, 06:28:24 AM »
If those nubbins were any larger I would swear you could milk it.   A)

This got my first giggle of the day!  Thank you!!! ;D