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Author Topic: A bit soft  (Read 1741 times)

Offline steffb503

  • Catskill Mts, NY State, USA
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A bit soft
« on: March 16, 2011, 10:34:34 AM »
This tasted oh so good, perfect if I might say so.
It was just a bit soft. I would prefer it a bit firmer. Do I age at a cooler temp? From the get go or only at the end?
This will hopefully be one of the cheese I market so it should be firmer when the customer brings it home and keeps it in their fridge for a few days longer.
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Marta

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Re: A bit soft
« Reply #1 on: March 16, 2011, 12:06:15 PM »
I'm sorry I can't give you any answers to your questions, except to say if I were the customer I'd bring my crackers to the market and eat that one on the spot. 
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Offline steffb503

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Re: A bit soft
« Reply #2 on: March 16, 2011, 02:49:45 PM »
I brought one from the same batch to a family gathering Sunday and everyone loved it. They could not believe I made it. Oh those of little faith.
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Marta

  • Guest
Re: A bit soft
« Reply #3 on: March 16, 2011, 06:43:09 PM »
The one in the photo... how long had that been sitting out?
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Offline steffb503

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Re: A bit soft
« Reply #4 on: March 17, 2011, 10:24:28 AM »
Not long maybe 2-3 mins.
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zenith1

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Re: A bit soft
« Reply #5 on: March 17, 2011, 01:08:11 PM »
very nice looking Steff-congratulations!
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smilingcalico

  • Guest
Re: A bit soft
« Reply #6 on: March 17, 2011, 02:08:31 PM »
You could do either of those things. Both of what you asked are acceptable. This is where you get to experiment and find out what your cheese is doing and when. It might also be good to offer your customers a choice as some might be planning to eat it that day and others for later.
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Oude Kaas

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Re: A bit soft
« Reply #7 on: March 18, 2011, 12:19:26 AM »
How old is the cheese?

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Oude Kaas

  • Guest
Re: A bit soft
« Reply #8 on: March 18, 2011, 12:38:21 AM »
Did you read this book? A must for a goat cheese maker.

http://www.amazon.com/Fabrication-Farmstead-Goat-Cheese/dp/0960740430
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Offline steffb503

  • Catskill Mts, NY State, USA
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Re: A bit soft
« Reply #9 on: March 18, 2011, 10:46:57 AM »
From culturing it was 8 weeks old.
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