Author Topic: Cantal questions  (Read 194 times)

Offline MrsKK

  • Old Cheese
  • *****
  • Location: Wisconsin
  • Posts: 1,875
  • Cheeses: 61
  • Default personal text
Cantal questions
« on: April 05, 2014, 09:05:41 PM »
So I've finally gotten around to making this for the first time.  It is in the press at 125 lbs right now.  I like the smell of it and the flavor of the curds when I milled them after the 24 hours under lighter pressure.

So, what does this cheese taste like when it has aged?  How much of a difference is there between 3 months of aging and 6 months?

Has anyone made ricotta from the whey?  The milk I used was very creamy and the whey was very milky looking when drained off.  I'm currently cooking down maple syrup and didn't feel like cooking the entire 3 plus gallons of whey, so I skimmed off the top gallon and a half, where the cream had risen.  So far, it looks like it will be a high yield (comparatively) of ricotta.


Guests, join the CheeseForum.org community to remove this ad.


Offline Sailor Con Queso

  • Old Cheese
  • *****
  • Location: Kentucky
  • Posts: 2,542
  • Cheeses: 128
    • Boone Creek Creamery
Re: Cantal questions
« Reply #1 on: April 06, 2014, 08:48:49 AM »
Cantal gets much better with age. Big difference between a 3 month and a 6 month. The whey makes great ricotta.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Offline MrsKK

  • Old Cheese
  • *****
  • Location: Wisconsin
  • Posts: 1,875
  • Cheeses: 61
  • Default personal text
Re: Cantal questions
« Reply #2 on: April 06, 2014, 10:04:16 PM »
I got almost as much ricotta from a gallon and a half of the "top" whey from this cantal as I did from the 3+ gallons of whey from mozzarella earlier last week.

So, what does cantal taste like? 

I've been pressing it at 150 lbs since this morning.  It is getting quite small - maybe 4 inches tall? - and is very heavy for its size.  The rind has some defect - more crinkling than anything, but I think it is knitting well.  It sure feels solid.