Some of my cheeses

[m4rek]

Hello,

I haven't been here for a while but I've had a lot to do in my life;) Here are some of my cheeses:


EMMENTALER   https://youtu.be/tMqZZHbp0-A


BELPER KNOLLE   https://youtu.be/g1h6rIkwutE


LIMBURGER  https://youtu.be/cBzOnb9Awos


6 MONTHS GRUYERE  https://youtu.be/YBQewGXIuMg


6 MONTHS CLASSIC CHEDDAR  https://youtu.be/Ymgw38eL03I


TILSIT   https://youtu.be/W2cTdM_nXaQ


BUTTERKASE   https://youtu.be/B8atYCvIPw0


4MONTHS COMTE  https://youtu.be/sify6FhmATc


CAMBOZOLA AKA CAMBLU   https://youtu.be/u1CTXfWrLOU


If you need more info - just ask )

[pickles]

I'm new to all this and I'm just sticking to one variety as I learn the ropes. Eventually I will probably extend the range of the types of cheese I make.

Your display of such a variety of interesting looking cheese is impressive to one such as I. All I need now is a little taste of each. 

Thanks for showing what can be done... and here's a cheese for achieving such expertise.

[rsterne]

Indeed, a lovely display of cheesemaking talent.... AC4U....

Bob

[not_ally]

A cheese from me, too, what a lovely collection! Great blueing on the cambozola. I haven't tried that yet, the goal when/if I can work out cams) but from my research it's rare that the internal blue development turns out that well.

[MacGruff]

Beautiful collection. Thanks for sharing.

[m4rek]

Thank you so much. Cheesemaking is my Passion and part of work. If you want to get blue just inside - sprinkle mold during molding. Dont add any mold to milk. Punch just horizontal and spray with pc and geo after punching.

[not_ally]

I actually watched the cambozola video very carefully (I had to keep stopping to type the Polish dubbing into google translate but I don’t think I missed anything) and had some questions about the P. Roqueforti mold that you used. 

You seem to use two types: (1) a liquid type during the ripening (, ie; not with the initial meso culture at the beginning) and (2) a powdered type applied when you layer the curd in the mold. Is the liquid PR a different type of PR that is diluted in water, or are you just hydrating the same powdered mix you use later when you add powdered PR to the curds while molding?

Also, what is the reason for the separate/later addition of the PR after the meso but before cutting/molding?

Usually I see either (a) all the cultures – meso/geo/pc/PR -  added at the beginning of the make or (b) meso/PR added first (sometimes with PR not added until the curds are molded, as you do here) and then spraying on the geo/PC . 

I don’t think I’ve ever seen the meso added to begin ripening - and then a wait before the PR was added during ripening  - and then another wait before cutting/molding/additional PR.  I wondered if that was the reason for your success with the blueing.

I am sorry to pester you with so many questions.

[m4rek]

Calcium chloride is added first, then meso cultures, and then rennet. The PR is added only once - when putting the curd into the mold. There is no liquid PR  after making holes, add geo and pc

[not_ally]

Thank you!  It is basically the same make as the one in Gianaclis Caldwell's book, then.  That seems to be the one people like the best, but yours really did come out so well I thought that maybe there was some magic trick. Just good cheesemaking, darn 

[m4rek]

There is no magic trick just patience (sometimes ) and few wrecked cheeses