Howdy friends,
I've been very busy and haven't been on here as much as I'd like. While my schedule has gotten so hectic, I decided to do a very easy recipe in the meantime. It's so simple but produces nice little results.
I got this recipe from a cheesemaker friend and I modified it a little to see if I could get a thinner rind on these.
The geo came in really strong but thin and I'm seeing the pc come in very lightly. It's hard to tell in this light but I'm very pleased with the feathery pc covering. We'll see how it tastes. Happy Holidays to everyone.
With that, I have a sad, newbie question... I'm using microcrystaline wrapping paper and I suddenly doubt that I'm using the right side on my cheese. Do I use the textured side or the clear side? I assume the textured side because moisture could escape but aesthetically, it looks more proper if the texture is on the outside.
Thanks! Sam