Author Topic: Gooey & Sinful... Fifth Edition  (Read 5594 times)

Offline awakephd

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Re: Gooey & Sinful... Fifth Edition
« Reply #15 on: May 28, 2015, 08:55:16 PM »
Andy, here's a photo of the udder of my ewe Aurora.

Wow! I wonder if I could talk my wife into a few sheep in the back yard ... :)
-- Andy

Offline Tiarella

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Re: Gooey & Sinful... Fifth Edition
« Reply #16 on: May 29, 2015, 12:47:58 AM »
Andy, I have some for sale since I've chosen to keep my flock a certain size and they keep having babies.....

Stinky

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Re: Gooey & Sinful... Fifth Edition
« Reply #17 on: May 29, 2015, 01:06:59 AM »

Offline awakephd

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Re: Gooey & Sinful... Fifth Edition
« Reply #18 on: May 30, 2015, 03:49:40 AM »
I wish. I'm afraid our back yard is not sufficient to sustain a sheep. But I do have some friends who just bought some land ... hmmm .... :)
-- Andy

Offline Boofer

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Re: Gooey & Sinful... Fifth Edition
« Reply #19 on: May 30, 2015, 03:26:24 PM »
At 3 weeks, I washed & gently brushed the two wheels under cool tap water this morning to remove the linens. That will make for a cleaner, more elegant Reb when it's time to cut and eat. I then dried with paper towels and allowed to airdry at room temperature for a bit. They smell a bit funky. :D

I tried to use some microcrystalline paper that I got from Yoav (iratherfly), but I think those are more for the smaller Crottins or Chaource cheeses.

The wrapped cheeses will age slowly for a couple more weeks in the big fridge.

-Boofer-
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jmason

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Re: Gooey & Sinful... Fifth Edition
« Reply #20 on: May 30, 2015, 04:29:16 PM »
Und now vee a' going to put you into da coolAr, und den vee vill see how you like diz.

Nice one boofer, have a cheese

John

Offline Boofer

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Re: Gooey & Sinful... Fifth Edition
« Reply #21 on: June 04, 2015, 08:50:24 PM »
Thanks for the cheese, John.

You've been busy the last couple weeks. Watching with interest. ;)

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Let's ferment something!
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Offline Boofer

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Re: Gooey & Sinful... Fifth Edition
« Reply #22 on: June 11, 2015, 01:50:22 PM »
I'm looking to sample this cheese on Saturday, but the feel of it when I turn it daily makes me think that the big fridge's coolness is pushing back the ripening. I'll probably trier it to check the inner paste before cutting into it.

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Let's ferment something!
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Offline Boofer

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Re: Gooey & Sinful... Fifth Edition
« Reply #23 on: June 22, 2015, 05:35:42 PM »
This iteration didn't soften as much as I anticipated. At room temperature the paste is soft and yielding, but there is an uncharacteristic harder rind than I had seen on previous makes. I had moved the cheesepaper-wrapped wheels from the 41F fridge back into the warmer 52F cave to try to ripen/soften the paste a bit more. That didn't seem to help.

Today I cut the cheese and vacuum-sealed the wedges. Hopefully this will balance the moisture from the paste to the rind and subsequently soften the rind. Nice cheese, but not quite as soft as I wanted. My schmier process missed the mark.

The last pic has been my target.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Boofer

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Re: Gooey & Sinful... Fifth Edition
« Reply #24 on: June 29, 2015, 06:34:37 AM »
While enjoying a wedge this morning I observed that the texture was softening. The cheese continues to ripen and improve.

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Let's ferment something!
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JeffHamm

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Re: Gooey & Sinful... Fifth Edition
« Reply #25 on: June 29, 2015, 06:59:36 AM »
It's coming along.  My last attempt at a Brie didn't soften either ; must be something in the air.  Oh well, they're usually still edible and, if you call them something else, quite tasty too!