Author Topic: Montasio  (Read 487 times)

Offline BobE102330

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Montasio
« on: February 15, 2013, 09:48:40 AM »
I opened up a 2 month old Montasio, my first with some raw milk.  Tasty, but a bit young. Slightly waxy mouth feel.  Divided up, vacuum bagged and back in the cave for most of it. 

I am a bit surprised at the gas holes.  I used MA11 and TA61.  I need to rebuild my press to allow greater pressures judging by the mechanical holes. 



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Offline stratocasterdave

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Re: Montasio
« Reply #1 on: February 15, 2013, 10:21:27 AM »
Nice looking rind! 

Looks like mechanical holes, not eyes in my opinion.

Curious what the others can comment on regarding the "waxy" mouth feel.  I have had that on some of mine.

Offline BobE102330

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Re: Montasio
« Reply #2 on: February 19, 2013, 03:27:59 PM »
Thanks Dave.  It's one of my best rinds to date.  Looking again, I think you are right its almost all mechanical holes. 

This was the second cheese that a waxy mouth feel has pretty much gone away a couple of days after cutting.   It will be interesting to see how the  pieces I'm aging longer behave.  I will try different cultures to see what effect that has.