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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Other
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Cotswold, brined
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Topic: Cotswold, brined (Read 922 times)
pastpawn
Mature Cheese
Location: Clearwater, FL
Posts: 251
Cheeses: 45
It aint easy being cheesy
Cotswold, brined
«
on:
January 19, 2018, 11:39:57 PM »
I made this cotswold, minced onions and chives, but ended up brining it for kicks. Ended up with a nice crunchy rind. I'll probably do this the next time I make this cheese.
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- Andrew
GortKlaatu
Old Cheese
Location: Orosi Valley, Costa Rica
Posts: 631
Cheeses: 81
Goat milk?
Re: Cotswold, brined
«
Reply #1 on:
January 20, 2018, 02:12:38 AM »
It looks great! How's the taste? The last (and only time) I made a Cotswold, the cheese was bland and the onions were the only thing I really tasted. Hoping yours is better.
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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.
pastpawn
Mature Cheese
Location: Clearwater, FL
Posts: 251
Cheeses: 45
It aint easy being cheesy
Re: Cotswold, brined
«
Reply #2 on:
January 20, 2018, 03:31:50 AM »
Definately taste the onions. In fact, after tasting it I remembered from the last make that I was going to reduce the onions.
But the cheese is anything but bland. It's pretty tasty.
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- Andrew
GortKlaatu
Old Cheese
Location: Orosi Valley, Costa Rica
Posts: 631
Cheeses: 81
Goat milk?
Re: Cotswold, brined
«
Reply #3 on:
January 22, 2018, 01:12:08 AM »
That's good to hear
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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)
»
RENNET COAGULATED - Hard Other
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Cotswold, brined