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Author Topic: Butterkaese with Saffron  (Read 1659 times)

dthelmers

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Butterkaese with Saffron
« on: June 16, 2016, 01:58:04 PM »
I haven't posted in a few years because I haven't done anything new, just my usual cheeses for home consumption and occasional gifts, but recently I was asked to make a cheese for a celebration to be a centerpiece of a snack table. I decide to make a butterkaese, but I added .8 grams of saffron to make it festive. I was surprised at how well the flavors blended! This is a very tasty cheese with a mild delicate but complex flavor. The milk was all Jersey grazing on pretty lush pasture, which helps. this cheese will enter my regular roster.
Dave in CT
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Offline H-K-J

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Re: Butterkaese with Saffron
« Reply #1 on: June 16, 2016, 02:08:56 PM »
Beautiful Dave
AC4U, love the impression
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Duntov

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Re: Butterkaese with Saffron
« Reply #2 on: June 16, 2016, 04:02:35 PM »
Awesome Dave.  AC4U also.  How about the recipe?
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Offline Boofer

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Re: Butterkaese with Saffron
« Reply #3 on: June 16, 2016, 08:01:31 PM »
Welcome back, Dave.

You're the fourth member (that I know of) to return to the forum this week. Yay! ;D

Very pretty cheese. Have a cheese. :)

-Boofer-
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AnnDee

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Re: Butterkaese with Saffron
« Reply #4 on: June 16, 2016, 11:18:39 PM »
Beautiful cheese...
How do you make that lovely imprint on it?
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dthelmers

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Re: Butterkaese with Saffron
« Reply #5 on: June 17, 2016, 04:32:32 PM »
The recipe was straight out of 100 Easy Cheese Recipes, with the addition of the saffron. I made a tea from the saffron and stirred it into the milk along with the strands at the beginning. The color at first pressing was quite a bit lighter than this, it got to this color as it dried. I made the laurel leaf shapes by cutting cutting matte with my circle punch. I often use plastic letters to mark the date and style. I broiled some of this for breakfasst this morning, and I believe that it will be my go-to broiling cheese.
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Sailor Con Queso

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Re: Butterkaese with Saffron
« Reply #6 on: June 17, 2016, 07:38:18 PM »
You will get more flavor (and color) if you add the saffron to the curds instead of to the milk. Nice imprint. Good job Dave.
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mjr522

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Re: Butterkaese with Saffron
« Reply #7 on: June 17, 2016, 11:18:18 PM »
The imprint is very cool. If you don't mind, I think I'll copy that idea and start doing that with my cheeses. We've got a cnc router, so hopefully I'll think of some interesting patterns/designs for imprints...maybe I'll do my silhouette.  :-\
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Offline Fritz

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Re: Butterkaese with Saffron
« Reply #8 on: June 18, 2016, 01:34:20 AM »
Lol... Endless possibilities, Mike .... Endless possibilities ...

Great looking cheese and good tasting apparently too, Dave... Thanks for sharing.
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jasperfarm

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Re: Butterkaese with Saffron
« Reply #9 on: September 03, 2016, 11:39:27 PM »
Wow, gorgeous cheese!
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