Author Topic: My first stinky  (Read 2530 times)

Offline GortKlaatu

  • Old Cheese
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  • 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
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!

Offline Boofer

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  • Location: Lakewood, Washington
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Re: My first stinky
« Reply #17 on: January 18, 2018, 04:33:05 AM »
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-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Andrew Marshallsay

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  • Location: South Australia
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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.
- Andrew

nym

  • Guest
Re: My first stinky
« Reply #19 on: January 19, 2018, 09:55:47 AM »
Wow. Two more cheeses  :D 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.