Those look nice. Looking forward to see how this goes. Hmmm, could you insert a couple of layers of needle point matting, with maybe something solid between them, as a vertical wall in your mould so that you don't need to cut the final cheese when they come out? Sort of a duplex mould? I'm only thinking this because I recall some discussions about the ripening of the cut edge being less than the others.
Yeah, this has worked out okay in several of my makes, but today I decided I needed a better solution and took the plunge. Stop the madness!
Along with a couple replacement cultures I grabbed two Taleggio moulds. They should improve my desire for square cheeses immensely. The brick mould will be relegated to Esrom, Tilsit, or whatever else comes along that may need to be a brick shape.
Good idea of yours though, Jeff. Thanks for that.
This afternoon, a little bit ago, I flipped these cheeses. Already I see a bit of Geo coming out. Good stuff. The cut side in the #1 make didn't seem to be a problem. I don't foresee it being a problem here either.
The wife will probably go into a melt-down when she hears I bought the two new moulds.