DeejayDebi's Edam With New Spherical Molds - Update!

[DeejayDebi]

Well if you've seen the original mold thread you've already read that the molds had a few problems to work out. Mostly needed to drill more holes to let the sir escape to press the cheese.

In any event despite the battle to press I guess the pressing wasn't as bad as I expected it to be - but I was not pleased. I think the next batch will be much better not that they have an extra 15 or so hole drilled in.

Here's the two Edam wheels I made Friday night - Edam balls?

[Boofer]

Excellent! Do you have any idea of the wet weight?

Yes, I AM envious...even considering the problems you ran into.

-Boofer-

[Cheese Head]

Deejay, I also think they look great, especially for first try with these special "PITA" molds that you posted info on here.

Thanks for trailblazing!

[cmharris6002]

Wow, those are really nice. I'm glad you were able to make the molds work.

Christy

[Sailor Con Queso]

Looks like the PITA ws worth it. They look great.

[DeejayDebi]

Not sure what the wet weight was but I just weighed them after 2 days of air drying and together they are 7.98 pounds. To big for my small scale (maxes at 3.5 pounds) and to small individulally for my big scale (minimum of 5 pounds). So I guess the are almost 4 pounds each.

I think the next batch will be a bit smoother now that I have drilled the snot outta those things.  I still reccomend them but drill holes before using them first!

[DeejayDebi]

I cut these tonight too. A bit of openess which considering the trouble I had using the round molds is not surprising. Taste was pretty good but lacked a bit of salt - that surprised me as much salt as I used but I may have removed them from the brine to soon. I did use flaked slat on these maybe it is not as strong as the kosher salt I normally use. Good flavor otherwise. They did wrinkle well in the vac pac but when it's cut it doesn't show.

[Boofer]

Looks good, Debi.

I have a small Edam wheel that's 3 months old. It should be about ready...maybe a little beyond.

You say yours tasted okay but a little salt-shy?

-Boofer-

[DeejayDebi]

Yeah I think I should have brined it a bit longer. Everyone at work loved it but I thought it needed more salt and I don't use a lot of salt in my food.

Maybe it was because I had just tried all those stronger flavored cheeses? I had some today and it didn't seem as bland.