Author Topic: First cheese making attempt  (Read 1097 times)

Offline wi_hotpepper

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First cheese making attempt
« on: November 25, 2008, 07:23:46 PM »
Well, I made a Gouda when I received rennet & cultures, and here's the press I made.

 I put alot of extras in this and hopefully it will turn out


I noticed that the rind is cracking in one spot, is this supposed to happen?
I am looking forward to making a few more kinds this upcoming long weekend.

Marv


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Offline John (CH)

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Re: First cheese making attempt
« Reply #1 on: November 25, 2008, 09:58:37 PM »
Big congrats, looks great, whole lota peppers in there :o.

Cracked rind, may be from uneven loading of curds in press, trick I've found is to turn cheese frequently in early light pressing to get even well formed cheese. Another idea is that maybe there was a crease in your cloth in the press? Just guessing.

Now comes the tough part aging at right humidity and temperature . . .

Offline Tea

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Re: First cheese making attempt
« Reply #2 on: November 26, 2008, 11:36:30 PM »
Hey Hotpepper that some great looking cheese there.  You really did add some extras.  Will be interesting to see how this matures with them.

The cracked surface could also be due to the cheese drying at an uneven rate.  Had that happen to a provolone, and ended up rubbing the surface with olive oil, and the crack closed up beautifully.

Keep us informed of this cheeses progress.

Offline Wayne Harris

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Re: First cheese making attempt
« Reply #3 on: November 27, 2008, 09:22:56 AM »
That is some tasty looking cheese, and a nice looking press.  I am interested to hear how this turns out.
Wayne A. Harris - in vino veritas

Offline wi_hotpepper

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Re: First cheese making attempt
« Reply #4 on: November 27, 2008, 08:23:07 PM »
Thanks for the encouragement words.
I am curious to how it will turn out.
made some motzzy and colby today I'll post some pics.

If anyone out there wants hot pepper flakes/powder/ smoked flakes or powder, let me know and I will send them to you for free.
I have plenty and would like to share with all of you.
Thanks,

Marv


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