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Author Topic: Making a New Alpine Cheese  (Read 8668 times)

Offline Al Lewis

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Re: Making a New Alpine Cheese
« Reply #30 on: January 21, 2017, 02:23:08 PM »
Finally cut into this one as the rind was taking over.  Overall it has a very pleasant taste and may serve as an acceptable raclette.  The rind is very "woodsy" which I like but no one else seems to. This is probably due to the fact that I found, too late, that the Shermani I used was mis-marked Mycodore so no holes. The olive oil did an excellent job of keeping the molds at bey.  Should do that treatment a lot earlier in the process though. The cheese is dense but "sliceable" and slightly crumbly in texture however, I really should have made this one a lot thicker to account for drying.  It's just under two inches (5 cm).  Next one should be great!
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Duntov

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Re: Making a New Alpine Cheese
« Reply #31 on: January 21, 2017, 03:41:34 PM »
That cheesed pressed up perfectly.  I have no doubt that it will turn out to be great!
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Offline Al Lewis

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Re: Making a New Alpine Cheese
« Reply #32 on: January 21, 2017, 03:45:46 PM »
Quote from: Duntov on January 21, 2017, 03:41:34 PM
That cheesed pressed up perfectly.  I have no doubt that it will turn out to be great!

Thank you! :D
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Offline Gregore

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Re: Making a New Alpine Cheese
« Reply #33 on: January 22, 2017, 05:09:12 AM »
Nice cheese

my first though when you mentioned crumbly was too much acid , I looked back over your recipe and   Remembered this was a home made recipe , also noticed no ph measures so you should lessen the amount of time  it is pressed .

Pretty good for something you made up from scratch.
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DoctorCheese

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Re: Making a New Alpine Cheese
« Reply #34 on: January 22, 2017, 06:53:29 AM »
What exactly causes a woodsy taste? AC4U tho  >:D
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reg

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Re: Making a New Alpine Cheese
« Reply #35 on: January 22, 2017, 02:35:09 PM »
Could be the mycodore giving you the ' woodsy ' taste. Quite the rind for only a few months old, now you have me thinking about cutting into my smoked olive Asiago that was made on Nov 20
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Offline Al Lewis

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Re: Making a New Alpine Cheese
« Reply #36 on: January 22, 2017, 05:28:17 PM »
The mycodore gives cheese a mushroom woodsy taste.
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Offline Boofer

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Re: Making a New Alpine Cheese
« Reply #37 on: January 23, 2017, 06:26:45 AM »
How does the shermanii get mislabeled as mycodore? ???

That's some serious rind entrenchment.

Have a cheese for catching it before became all rind. ::)

-Boofer-
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Offline Al Lewis

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Re: Making a New Alpine Cheese
« Reply #38 on: January 23, 2017, 01:51:17 PM »
Quote from: Boofer on January 23, 2017, 06:26:45 AM
How does the shermanii get mislabeled as mycodore? ???

That's some serious rind entrenchment.

Have a cheese for catching it before became all rind. ::)

-Boofer-

Thanks Boofer!  It's a long story.  Check your messages. LOL
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AnnDee

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Re: Making a New Alpine Cheese
« Reply #39 on: January 24, 2017, 05:37:48 PM »
So is this with or without mycodore?
Anyway, this looks good Al! AC4U
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AnnDee

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Re: Making a New Alpine Cheese
« Reply #40 on: January 24, 2017, 06:47:36 PM »
By the way, inspired by Alp's and your Mutschli post, I made Mutschli (twice now). Thank you Al!
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Offline Al Lewis

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Re: Making a New Alpine Cheese
« Reply #41 on: January 24, 2017, 08:40:46 PM »
You're very welcome dear.  I love that stuff. :P
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Offline Al Lewis

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Re: Making a New Alpine Cheese
« Reply #42 on: December 08, 2017, 04:43:10 PM »
Well after vacuum packing half of this cheese I opened it yesterday and it is delicious!!  Shaves off like a parm and has all of those wonderful crystals inside.  Definitely a winner!!  I went back and corrected the recipe.
« Last Edit: December 09, 2017, 05:22:40 PM by Al Lewis »
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AnnDee

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Re: Making a New Alpine Cheese
« Reply #43 on: December 09, 2017, 04:28:57 PM »
I will have to try your recipe Al, I am curious of the taste!
You have to name this cheese.  :)
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