Author Topic: Cognac Washed Rind Cheese?  (Read 5607 times)

Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #90 on: March 31, 2013, 10:22:06 AM »
No idea, I assume they were tiny air pockets that dried.  There was a slight amount of gas release on one side that created a few small pockets under the rind towards the end of the aging.  Even had a small spot of blue transfer from my Stilton but nothing I can't live with.  Still looking at a way to segregate/isolate these larger cheeses in my small cave.  Have to take some measurements and make a trip to Cash & Carry's container section.


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Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #91 on: March 31, 2013, 12:25:07 PM »
Set out some cheeses for Easter dinner.  Having about 20 guests.  Put out a wedge of the Mutschli, an Epoisse, some Double Gloucester, and a White English Cheddar I made 6 months ago that tastes awesome. 
« Last Edit: March 31, 2013, 01:38:08 PM by Al Lewis »

Offline Alpkäserei

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Re: Cognac Washed Rind Cheese?
« Reply #92 on: March 31, 2013, 01:01:41 PM »
Looks great! Glad it worked good for you
Guät git's dr schwiizer Chäser

Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #93 on: March 31, 2013, 04:13:57 PM »
Thank you Alp.  I had a little blue intrusion but nothing that didn't make it more interesting.  All in all a delicious cheese.  I can't thank you enough.  The next one will be smoked.  Seems a perfect cheese for that. ;)