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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd
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Cracked Open My Edam Tonight
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Topic: Cracked Open My Edam Tonight (Read 2390 times)
DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Cracked Open My Edam Tonight
«
on:
June 08, 2009, 12:24:47 AM »
I cracked open an Edam I made back in January. First cheese I ever waxed too. Not sure I like the extra moistness of the waxed cheese. I like my cheese a bit drier. The cheese tasted real good kind of like a really mild cheddar or Jack albeit moister than I like. I'm going to let the rest age a bit more. Anyway here it is ...
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zenith1
Guest
Re: Cracked Open My Edam Tonight
«
Reply #1 on:
June 08, 2009, 02:11:47 AM »
very nice looking cheese. The texture looks perfect in the photo. I agree with you about the moisture in the waxed cheeses. I have the same issues with mine.
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Cracked Open My Edam Tonight
«
Reply #2 on:
June 09, 2009, 03:21:19 AM »
Yeah it was good but I guess I am used to drier cheeses the moistness and rubbery feel kind of left me wanting a old hunk of provalone.
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Cheese Head
Guest
Re: Cracked Open My Edam Tonight
«
Reply #3 on:
July 05, 2009, 10:46:07 AM »
Great looking cheese Debi, I'm envious!
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wharris
Guest
Re: Cracked Open My Edam Tonight
«
Reply #4 on:
July 05, 2009, 12:31:49 PM »
I'm not sure how i managed to miss this thread, but congrats, this is a good looking cheese.
It seems to have a closed curd and the extra moisture?, i wonder if over time that will go away.
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MrsKK
Guest
Re: Cracked Open My Edam Tonight
«
Reply #5 on:
July 05, 2009, 01:00:14 PM »
Very nice!
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Cracked Open My Edam Tonight
«
Reply #6 on:
July 07, 2009, 02:51:25 AM »
Thanks all. Wayne I threw it back in the cave without wax. I am thinking the extra moistness was from being waxed? I am a real newbie to wax and I am not liking it so far. Changes everything.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd
»
Cracked Open My Edam Tonight