Author Topic: "Crezllegio"  (Read 127 times)

Offline GortKlaatu

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"Crezllegio"
« on: October 11, 2017, 12:08:40 PM »
How many of you go after a wild hare with your cheeses?


This morning I was making Crescenza and was thinking about how similar the make is to Tallegio (except for the salted whey of course)
So in molding it up I decided to use half the curd as a normal Crescenza but then I added B. linens to the remaining curds/whey before molding that. I'm planning to continue that one as a washed rind. I'm curious to see how it will turn out.


Thoughts?
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.

Offline awakephd

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Re: "Crezllegio"
« Reply #1 on: October 12, 2017, 07:22:27 PM »
For some, the goal of making cheese at home is to get a completely repeatable result that closely matches the target cheese. For others, myself included, half the fun of making cheese at home is experimenting!
-- Andy

Offline Boofer

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Re: "Crezllegio"
« Reply #2 on: October 19, 2017, 11:18:45 PM »
How many of you go after a wild hare with your cheeses?
Not entirely sure what you mean...something like this?...or this? :o

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

Offline GortKlaatu

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Re: "Crezllegio"
« Reply #3 on: October 20, 2017, 07:53:06 AM »
Yes, Boofer!
Sorry about the blueberry one, but tell me, what was the final outcome on the raspberry liquor washed rind?
(Oh, and a cheese for being an adventurer.)
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.