Hmm, provocative thread titles. Cue in buzzfeed...
"10 weird tricks for better rind color"
"You won't believe the rind neglect from these famous cheesemakers"
"5 signs your cheese neglect is getting out of hand."
"Watch affineurs expose shocking cheese neglect"
"8 ways to overcome taste abuse in places you'd never expect"
I got nothing useful to add here. Just trolling.
Hey Pav, I like those!
and:
"8 signs that someone in your neighborhood has been arrested for cheese neglect"
"How to successfully age cheese without losing sleep"
"Can your dust bunnies be the answer to successful cheese affinage?"
"New colorful intergalactic cheese cultures will make you the hit at your next cheese party"
"How to know when you're too cheesy"
"Cheese like you're never seen it before"
"Pope chooses holy cheese for communion wafers"
"DIY colander using petrified Swiss cheese"
Actually, I have a question for you.....as always.
I opened a Caerphilly last night (make was on 9-28-13) and the texture has LOTS of tiny holes. Made me a bit fearful of why but being an adventuresome stupid sort of person I tasted it anyway. First thoughts were light, pleasantly acidic (like I posted earlier) and then an hour later there were a crazy number of taste nuances that were doing some soft shoe dancing across my taste buds and I ate a lot of the cheese. (no gastric disasters so I've figured it's not dangerous) The holes are so many that it's like eating hardened froth almost......at least it seemed like that after eating some gouda at a friend's house this afternoon. (tea and cheese at a nearby fellow forum member's farm) Definitely a contrast. I'll attach photos and let me know what you think. I think I'll attach a couple of the frost patterns that formed when the water on our front deck froze this afternoon. (and what do frost patterns have to do with cheese? Well, I can work it in, just give me a moment. Let's see......if I slipped on the frost and injured myself I wouldn't be able to make cheese for a while. Does that count as a tie-in?)
Culture details on the Caerphilly make: MA4001, MD88 (I've been liking what this seem to add), bit of Thermo B (I knew I wanted to age this one out), Geo 17 and Mycodore. I hoped for a long aged natural rind but it was in a too dry cooler and never really got much on the rind except a dusting of white.