Author Topic: Failures I have known  (Read 23847 times)

Offline reg

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Re: Failures I have known
« Reply #105 on: June 15, 2016, 07:04:01 AM »
Boofer, looking forward to seeing and hearing more about this cheese.
reg

Offline Tiarella

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Re: Failures I have known
« Reply #106 on: June 15, 2016, 10:19:28 AM »
Oh Kathrin, I've missed you!  :(

I'm sorry for your Lyme trouble, but looking forward to more delightful postings from you.

I've laid off posting the past year and just tried to keep my hand in now and then. Still working to improve my interpretation of some favored cheese styles. Practice, practice, practice.... ;)

I'm looking forward to opening a Pont l'Eveque this Friday. Beyond that is yet another trial in the mix.

-Boofer-


I think I visited the forum at some point and looked for you and saw you were on hiatus and immediately left because it wasn't the same without you!!   ;D  I'm glad you'll be doing some cheese-making at least. Send me a message if you want to catch me up on life.  I think when I have milk to spare I'll start with soft white rind cheeses including some more shiitake Brie.  I'd like to get capable of nailing that every time I try it.  Not sure it's a possible goal but I'm going for it until it's no fun.  -Kathrin

Offline Duntov

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Re: Failures I have known
« Reply #107 on: July 08, 2016, 08:30:43 PM »
This a is 2fer report.  First was my first Camembert with store bought P/H milk.  I didn't read the part about moving to a cooler fridge after the white mold was developed.  It over-ripened and tasted bitter with a smell of ammonia.  I have since done another with fresh raw milk and got it into a cooler fridge for aging.  It turned out great.

My second failure was a 4 gallon Stilton type blue cheese.  I had multiple problems including too much condensation in the cave that kept the rind wet for weeks.  I also am embarrassed to say that I left it out of the cave overnight in a 90 F plus garage.  The once beutiful rind turned dark brown and the internal blue mold ceased developing and turned a grey/tan color.  The taste was bitter followed by a chalky dryness.  I am now in progress with two more batches.  One with PH milk and one with full cream raw milk.



« Last Edit: July 09, 2016, 05:21:39 PM by Duntov »
The Rinds, they are a changin. 
- John

Offline Boofer

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Re: Failures I have known
« Reply #108 on: July 09, 2016, 02:04:38 PM »
Nice pics, John.  :)

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

Offline tashad

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Re: Failures I have known
« Reply #109 on: January 09, 2017, 10:35:44 PM »
My first attempt at butterkase didn't come out quote right. I knew fairly soon that it was softer than I should be, and it just kept getting softer and softer. At least I can say that it's uniformly ripened all the way through, lol. It's very bland. I cut into it a couple of weeks ago, and at the time it was so bland that I was calling it my "nothing cheese", it has a bit more flavor now. The rind is more flavorful, but it's developed some mold and I don't know how to wash it off now that the cheese is open and oozing. The pics don't really show the ooze because I tidied it a bit before I took them. My mom and her friends have a lot of faith in me. In spite of the fact that this is all wrong, and they've never heard of reblochon, they ate both with no hesitation. :) One thing I can say about this cheese, it sure is smooth and glossy!
Tasha

Offline Danbo

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Re: Failures I have known
« Reply #110 on: January 10, 2017, 12:08:54 AM »
That's a soft buttercheese... ;-)

Offline Kaesfrau

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Re: Failures I have known
« Reply #111 on: January 11, 2017, 07:16:01 AM »
Boofer,
Thanks for sharing, some made me laugh out loud-  as I've done something similar.  I will have to dig out my first pictures of an attempt at muenster like cheese that we dubbed the big blue monster.

The other thing i Will share, after spending time making cheese in my kitchen, I've move to a small vat (75 gal) and "forgot" where the drain was when wheying off.  I did think about something warm on my pantleg until my boot was filled with whey.  :o

Everyone here has been great about the learning process.
Kaesfrau