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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Washed Rind & Smear Ripened
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"Crezllegio"
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Topic: "Crezllegio" (Read 1030 times)
GortKlaatu
Old Cheese
Location: Orosi Valley, Costa Rica
Posts: 631
Cheeses: 81
Goat milk?
"Crezllegio"
«
on:
October 11, 2017, 05:08:40 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?
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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.
awakephd
Old Cheese
Location: North Carolina
Posts: 2,351
Cheeses: 240
compounding the benefits of a free press
Re: "Crezllegio"
«
Reply #1 on:
October 13, 2017, 12:22:27 AM »
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!
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-- Andy
Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: "Crezllegio"
«
Reply #2 on:
October 20, 2017, 04:18:45 AM »
Quote from: GortKlaatu on October 11, 2017, 05:08:40 PM
How many of you go after a wild hare with your cheeses?
Not entirely sure what you mean...something like
this
?...or
this
?
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
GortKlaatu
Old Cheese
Location: Orosi Valley, Costa Rica
Posts: 631
Cheeses: 81
Goat milk?
Re: "Crezllegio"
«
Reply #3 on:
October 20, 2017, 12:53:06 PM »
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.)
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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Washed Rind & Smear Ripened
»
"Crezllegio"