I have been making an appenzeller with full fat raw jersey milk. Just wanted to share some of my pictures. Struggling with control in the affinage stage- any helpful tips are welcome as I am fairly new to cheesemaking.
The first two pictures are of the same batch of cheese - the first at 4 months and the second at 3 months. How long do you all age alpine cheeses? I think 4 or 5 is best for this cheese since it's so high in fat . Has anyone aged full fat jersey cheeses longer? Did you get any rancidity?
The last picture is of a rind I'm having trouble with. Currently 3 months old. It's mushy and crusty and kind of falling off. It's also not a color I'm used to. Grey with white pitting molds and some reddish molds in spots. Any ideas?