Author Topic: tonight's cheese  (Read 1259 times)

Offline SueVT

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tonight's cheese
« on: March 17, 2010, 09:26:29 PM »
I pulled this gruyere-type cheese out tonight, so my husband could photograph it.  Had to scrub it down first!



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Offline DeejayDebi

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Re: tonight's cheese
« Reply #1 on: March 17, 2010, 09:34:34 PM »
scratch ... scratch ....  scratch

Nice color Sue!

Offline Majoofi

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Re: tonight's cheese
« Reply #2 on: March 18, 2010, 10:16:53 AM »
that's really pretty. How old is it? did you use annatto?  that's an unusual looking rind. Is that vestigal geo. cad on the rind? What did it look like before you scrubbed it?

Offline SueVT

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Re: tonight's cheese
« Reply #3 on: March 18, 2010, 05:26:49 PM »
no, no annatto.  The Jersey milk produces quite golden cheeses.

And, the rind is my fault..... I left off the washing after about 3 months... this cheese is 5 months old.
After I took the picture, I scrubbed some more.  There are some flaws in the cheese, but it will be good.

Sue

Offline iratherfly

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Re: tonight's cheese
« Reply #4 on: March 18, 2010, 09:50:07 PM »
Looks more orange than Mimolette!

How long did you age it?
How big is it?
« Last Edit: March 19, 2010, 12:30:04 PM by iratherfly »


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Offline SueVT

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Re: tonight's cheese
« Reply #5 on: March 19, 2010, 05:15:34 AM »
That one is about 5 lbs, and was aged for about 5 months. 

Offline SueVT

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Re: tonight's cheese
« Reply #6 on: March 20, 2010, 04:31:46 PM »
So I have cut this open today, and I love the result.  The texture is somewhat more open than my other cheeses, due to the new culture I used... looked it up and indeed, it does produce a bit of gas.  The salt level is perfect, it tastes very good, and the melting properties are quite good!  I'm going to keep making this cheese, and I'm even going to give it a name.



Offline DeejayDebi

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Re: tonight's cheese
« Reply #7 on: March 20, 2010, 11:50:25 PM »
That is a Gooooooooorgeous cheese! What exactly is it? It looks like it will just melt in your mouth. Gruyere-type? great job!

Offline SueVT

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Re: tonight's cheese
« Reply #8 on: March 21, 2010, 11:00:40 PM »
Basically more like a mountain cheese.  I used Alp D, which produces a bit of gas, cooked it to 127F...

It just came out really well, and is very yummy!!
Sue

Offline Sailor Con Queso

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Re: tonight's cheese
« Reply #9 on: March 22, 2010, 08:37:44 AM »
Gruyere is a mountain cheese. How is this one different?
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Offline SueVT

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Re: tonight's cheese
« Reply #10 on: March 22, 2010, 07:09:35 PM »
It's not so carefully and heavily pressed, and the flavor is generally milder.  I like gruyere.  This is a little different....

Offline linuxboy

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Re: tonight's cheese
« Reply #11 on: March 22, 2010, 07:32:25 PM »
So you used heterofermentive bacteria combined with light press for paste openings, no propionic (citrate fermentation for CO2 instead), and cooked to higher temps to ensure good knit? And the helveticus and lactis are for the adjunct proteolytic action?, vs straight gruyere has simpler culture. Did you do a classic gruyere wash for the first three months? Just curious :)

Looks like a wonderful cheese with character :)
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