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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
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My first stinky
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Topic: My first stinky (Read 2530 times)
GortKlaatu
Old Cheese
Location: Orosi Valley, Costa Rica
Posts: 631
Cheeses: 81
Goat milk?
Re: My first stinky
«
Reply #15 on:
December 16, 2017, 11:45:31 PM »
Congrats. Looks amazing
AC4U
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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.
nym
Guest
Re: My first stinky
«
Reply #16 on:
December 18, 2017, 07:53:45 AM »
Thank you to both of you for my cheeses. I'm looking forward to my cheese and crackers after Christmas lunch!
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Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: My first stinky
«
Reply #17 on:
January 18, 2018, 04:33:05 AM »
Quote from: nym on December 16, 2017, 03:00:20 PM
Yes - I like them smelly!
Should I be at all concerned about the small cavities in the paste?
Yay for washed rinds! Sorry, just saw this cheese. Yum!
Cavities? What cavities? Looks top notch to me.
Great job! Have a cheese.
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
Andrew Marshallsay
Old Cheese
Location: South Australia
Posts: 822
Cheeses: 115
Default personal text
Re: My first stinky
«
Reply #18 on:
January 18, 2018, 06:47:07 AM »
Congratulations. There really is nothing quite like a good stinker.
Have a cheese from me.
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- Andrew
nym
Guest
Re: My first stinky
«
Reply #19 on:
January 19, 2018, 09:55:47 AM »
Wow. Two more cheeses
Thank you so much.
I ate the last of the three cheeses when it was three months old. Interestingly it didn't seem to have got much smellier or tastier. If anything, the paste seemed slightly firmer than the cheese that I ate at the two month mark
So I've decided that two months ageing is the optimum.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Washed Rind & Smear Ripened
»
My first stinky