Stinky's Tilsit #1

[Danbo]

Looks great!

[Stinky]

Thanks!

Again, any thoughts on how long to age this?

[Stinky]

I cracked this at two months. Glad I waited that long.

When it was first opened, it had a little bit of linens that got in the way of the rest, I thought. It was a nice flavorful taste that went into linens. Wasn't my cup o' tea. But after airing out, that melted more into the background to make for quite a nice cheese. It definitely does need more aging, though. I'll probably try it again at 3 or 4 months.

[John@PC]

Stinky, that's a DPC (Darn Pretty Cheese) and worth another one to match it  .  It's been put on my cheese bucket list.

[LoftyNotions]

I'd never thought about it before, but that shape cheese is brilliant for making grilled cheese sammies. No waste, no trimming round slices to make them fit on the bread. AC4U

Larry

[Stinky]

Thanks John!

lofty - It's true. Thank you.

[Al Lewis]

There is actually a square mold sold to make those but it is loaded from the end and doesn't appear to have a draft angle so I can envision getting cheese stuck in it.   http://stores.cheeseconnection.net/brick-block-cheese-mold-and-follower-lid/

[awakephd]

Just needs a little tweaking -- add an air fitting to the closed end; when it is time to remove the cheese, attach to 100 psi air supply. Airborne cheese!

Seriously, though, I could see using cheesecloth to give something to pull the cheese out with ... but at the same time, I think it would be a bear to keep the wrinkles to a minimum. I suppose the rationale for loading this from the end is to ensure the cheese is square, regardless of the amount of curd ... but it seems like would sure be easier to load this from the side!

[Al Lewis]

I just ordered one so we'll see how it goes.  My biggest concern is the vacuum adhesion to the sides after final pressing.  If nothing else I'll make a sliding bottom for it and put a hole in the center of the bottom.  Then I can just push the bottom "follower" and the cheese out with a stout rod.

[Boofer]

There is an apparent problem if this mould is used for pressing hard or semi-hard cheeses.

-Boofer-

[Al Lewis]

No problem!  Square cheese slices with rounded edges!!  Should fit a burger great!! LOL

[Stinky]

I cracked open and finished off the rest of it. It definitely did better with some affinage, and was quite a lovely table cheese. It had some mild sharpness, and good flavor, salt levels, mouthfeel, and just a little bit of funk. Definitely recommend this.

I think I have pictures somewhere, can probably post them if necessary.