Author Topic: Cotswold, brined  (Read 922 times)

Offline pastpawn

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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. 

- Andrew

Offline GortKlaatu

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

Offline pastpawn

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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. 
- Andrew

Offline GortKlaatu

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Re: Cotswold, brined
« Reply #3 on: January 22, 2018, 01:12:08 AM »
That's good to hear
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.