Author Topic: Mighty Muenster #2  (Read 731 times)

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,809
  • Cheeses: 307
  • Contemplating cheese
Re: Mighty Muenster #2
« Reply #15 on: April 03, 2017, 01:44:58 AM »
Tasting again today...the appeal hasn't diminished. The linens/Geo rind has begun to "chip" off somewhat with handling.

I wanted to display the spreadability.

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

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,809
  • Cheeses: 307
  • Contemplating cheese
Re: Mighty Muenster #2
« Reply #16 on: April 28, 2017, 12:55:06 PM »
I wanted to finish this thread to highlight the different Kadova mould cheese.

The rind development is of course very similar to the four Reblochon mould wheels, and the inner paste has ripened even though the form factor is a little higher than the Reb format cheeses. Upon opening the vacuum bag, there is a slight stickiness to the rind. Maybe a little odiferous but not overwhelming.

Overall, this is another good personal example of a Muenster cheese.

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

Offline OzzieCheese

  • Old Cheese
  • *****
  • Location: Australia
  • Posts: 1,263
  • Cheeses: 144
  • Sun-Grass-Cow-Milk-Cheese-Happiness
Re: Mighty Muenster #2
« Reply #17 on: April 28, 2017, 04:44:30 PM »
@Boofer - Mate they really look amazing.  It's getting cooler over here and an excellent time to start my soft cheeses for this year.  I've been experimenting with Kefir and learning how to ferment and care for the little darlings.  Once I have that at a consistence brew, I'm then going to add Kefir as an adjunct to the normally used cultures to attempt to re-introduce some of the raw milk community of yeasts and stuff.  Going to start with my Malemberts seeing as I'm familiar with their progress.
Oh and a cheese for wonderful Munster story.

CheeseOn  8)

-- Mal
 
Usually if one person asks a question then 10 are waiting for the answer - Please ask !

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,809
  • Cheeses: 307
  • Contemplating cheese
Re: Mighty Muenster #2
« Reply #18 on: April 29, 2017, 09:22:24 AM »
Thanks for the cheese, Mal.

One of the first cheeses I made was from commercial kefir. Not a bad result...I didn't know what to expect.

I'll be watching to see your kefir cheeses. :)  I really enjoy your postings.

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