Author Topic: 8 weeks old Munster.  (Read 1364 times)

Offline gasblender

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8 weeks old Munster.
« on: December 23, 2010, 11:21:31 AM »
Sole survivor from 6 gal batch.  :)


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Offline Brie

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Re: 8 weeks old Munster.
« Reply #1 on: December 23, 2010, 11:40:14 AM »
That looks wonderful!
Darn, another cheese meltdown--ahh, perfect fondue.

Offline gasblender

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Re: 8 weeks old Munster.
« Reply #2 on: December 23, 2010, 11:57:56 AM »
Not only looks. Tastes too.   :) Trust me  ;)

Offline zenith1

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Re: 8 weeks old Munster.
« Reply #3 on: December 23, 2010, 12:46:03 PM »
Gasblender-great looking wheel, congratulations and best wishes for the holiday's.
Keith

Offline gasblender

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Re: 8 weeks old Munster.
« Reply #4 on: December 24, 2010, 03:19:20 AM »
Thank you Keith! Merry Cristmas & Happy New Year!


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Offline fattyacid

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Re: 8 weeks old Munster.
« Reply #5 on: February 22, 2011, 02:08:41 PM »
They look awesome and tasty, what make did you use????
Whence come I and whither go I? That is the great unfathomable question, the same for every one of us. Science has no answer to it.
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Offline gasblender

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Re: 8 weeks old Munster.
« Reply #6 on: February 24, 2011, 12:43:22 AM »
2 Fattyacid
Thank you.
The recipe is here: http://www.cheesemaking.com/store/pg/209-Munster.html

Offline CheeseSnipe

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Re: 8 weeks old Munster.
« Reply #7 on: February 24, 2011, 07:07:22 PM »
Looks great. I'll add that to my to-do list.
Regardless of your beliefs, Bacon is a legitimate religion!

Offline fattyacid

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Re: 8 weeks old Munster.
« Reply #8 on: February 25, 2011, 01:27:00 PM »
2 Fattyacid
Thank you.
The recipe is here: http://www.cheesemaking.com/store/pg/209-Munster.html

How long did you stir the curd? How did you hoop your molds? What size moldsDid you prepress the curd w/wo weight? what would you change?
I am going to jump off the deep end and make a  batch with raw brown swiss milk 25 gal., my smallest vat. Have my own cows but would still not like to blow this make too badly.
« Last Edit: February 26, 2011, 03:49:40 PM by fattyacid »
Whence come I and whither go I? That is the great unfathomable question, the same for every one of us. Science has no answer to it.
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Offline gasblender

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Re: 8 weeks old Munster.
« Reply #9 on: February 28, 2011, 12:42:55 AM »
2 fattyacid:

Link to moulds, used by me:
http://www.cheesemaking.com/store/p/41-Tomme-Small-1.html

1 mould per 1 gal of milk.

Starter culture: MA4002
B.linens culture: FR13
G.c. for rind formation.
Milk: nonpasteurised, fat approx.: 3,5%.
Curd set: multiplcator *2,5.
Cut: 3/8".
Rest for 5 min.
Slow heating with gently stirring to 95F during 25 min.
Stir 20 min more.
Rest for 5 min.
Drain the whey. Ladle curds to moulds lined with cheesecloth. In 1 hour flip & rewrap.
Apply light pressure 1,5-2 lb per mould for 12 hrs at room temp (68 F). Flip one more time.
Brining in saturated brine 6 hrs.
Druying at 68F for 24 hrs.
Ripening:
- for red rind formation 54-59F, 90%RH for 2 weeks, till good rind.
Each 2-3 days wash rind with 3 - 10% salt brine. Stronger brine is used to eliminate unwanted molds. But it makes your future cheese more salty. Turning daily.
- general aging 50F, 90%RH, 6-8 weeks.
Wraping cheeses in http://www.cheesemaking.com/store/p/224-15-3-4-Sq-Cheese-Wrap-for-Washed-Rind-Cheeses.html
Turning daily.

I have also do similar cheese without heating and with heating to 100F.
In the first case it is better to use camembert-style moulds (without base) and no any weight to press.
In the second case use multiplicator *3.








« Last Edit: February 28, 2011, 11:22:31 PM by gasblender »


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Offline fattyacid

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Re: 8 weeks old Munster.
« Reply #10 on: February 28, 2011, 02:48:10 PM »
2 fattyacid:

Link to moulds, used by me:
http://www.cheesemaking.com/store/p/41-Tomme-Small-1.html

1 mould per 1 gal of milk.

Starter culture: MA4002
B.linens culture: FR13
G.c. for rind formation.
Milk: nonpasteurised, fat approx.: 3,5%.
Curd set: multiplcator *2,5.
Cut: 3/8".
Rest for 5 min.
Slow heating with gently stirring to 95F during 25 min.
Stir 20 min more.
Rest for 5 min.
Drain the whey. Ladle curds to moulds lined with cheesecloth. In 1 hour flip & rewrap.
Apply light pressure 1,5-2 lb per mould for 12 hrs at room temp (68 F). Flip one more time.
Brining in saturated brine 6 hrs.
Druying at 68F for 24 hrs.
Ripening:
- for red rind formation 54-59F, 90%RH for 2 weeks, till good rind.
Each 2-3 days wash rind with 3 - 10% salt brine. Stronger brine is used to eliminate unwanted molds. But it makes your future cheese more salty. Turning daily.
- general aging 50F, 90%RH, 6-8 weeks.
Wraping cheeses in http://www.cheesemaking.com/store/p/224-15-3-4-Sq-Cheese-Wrap-for-Washed-Rind-Cheeses.html
Turning daily.

I have also do similar cheese without heating and with heating t0 100F.
In the first case it is better to use camembert-style moulds (without base) and now any weight to press.
In the second case use multiplicator *3.


Thank you so much for the detailed reply, will start a batch next week and report.

kendall
Whence come I and whither go I? That is the great unfathomable question, the same for every one of us. Science has no answer to it.
Max Planck