Hi All.
Long time no chat - busy making cheese but I am back here for some more help...
I have become obsessed by the Timanoix and want to make a semi-soft half cow half goat washed in a macadamia liqueur.
My plan of attach is a St Paulin style cheese - meso, washed in the vat, adjuncted with ARN or PLA, aged for a couple of weeks and washed with a 3% brine then once the rind is established 2 or 3 washes with the liqueur...
Any comments on my plans would be greatly appreciated.
I will not get the dark brown colour from the mac liqueur which I understand results from a dye in the walnut liqueur that is used. Any suggestions on how to replicate this colour?
Thanks in advance.
NV.
