Made some more!

[Bishop]

These pics are at 21 days, as you can see they probably need another week or so (for the way i like them anyhow).  Using the the jersey milk I always get a very soft creamy yellow paste.  Now I just need to get a fresher supply somehow.

[JeffHamm]

Yum!  Those are looking very good.  Once that centre goes, you're in for a real treat.  Well done.

- Jeff

[Bishop]

Thanks JeffHamm,
                          I pretty happy with the result

[Tomer1]

Damn that yellow is nice!
Mine are always white. Why bread of cow's milk are you using?

[Bishop]

Hi Tomer1,
            the milk i used for this batch of cams is from a Jersey Cow Dairy, they produce less milk volume but have a far higher fat content. 

[iratherfly]

Really nice!!!

[Tomer1]

What exaclly effects the yellowing of a cheese because it seems like something that happend during ripening since the center is still white,
Is this because of uneven fat distribution during the make?

[Bishop]

Hi Tomer1,
          the Jersey Milk when sitting next to a more common supermarket milk (in Australia will almost always be from a Friesian - produces volume with less fat) is very yellow in comparison.  Unless somebody knows different by seeing them in person the centre contrast is probably no different to other batches I have made using a whiter milk, it just seems to be more accentuated being creamy yellow.

[Tomer1]

Yeah we have the same cows, friesian holstein.

[Boofer]

Great-looking cheese, Bishop. Mmmm...tasty.

Raw milk from grass-fed cows has Beta-carotene which gives it the yellow-orange hue.

Typically pasteurized/homogenized milk from industrial cows never see a green pasture...probably wouldn't even know what grass was. Their milk is derived from grain, fodder, and other things that don't contribute to wholesome milk.

If you want to know more, check this.

-Boofer-

[Bishop]

33 days on and the flavour is getting strong, time to eat 

[iratherfly]

Thanks Boofer! Just ordered that book! I was going to pitch a producer to do a documentary about that very subject.

By the way, the yellow is more than just Beta Carotene, it also has to do with the type of feed, cellulose in the diet, butterfat, minerals, and the way it ages.

[Tomer1]

Oh man... Envy!! It looks delish

[iratherfly]

Bishop, they look great!
Is your PC receding???  Take care of them before they ammoniate! The paste looks perfect, with the small eyes and even yellow paste; hmmm... healthy! Yumm!

[Hande]

Bishop, that looks absolutely brilliant, congrats !


Hande