Thanks, guys! It has definitely encouraged me. I think I will stick to 4 cheeses that I want to keep making, tweaking, etc. I might...delve...into other cheeses-like the moldier, stinkier cousins, just to learn the rind-washings (with mold cultures, etc), how the humidity & temps affect them, etc. I want to work on my curds...making them more firm, that I don't lose too much butterfat. The last 3 makes, my whey wasn't as clear as I wanted them to be, even with the gentle up-and-down stirring. I'm going to have to read up more, figure out if I'm adding too much culture (I have DVI cultures, mostly, so it's an add-a-packet to 2-3 gal basis), not adding enough, too much rennet/not adding enough (my flocc times were about 5 mins faster last 3 cheeses!!)...etc etc. Bella has been so gracious & helpful answering my messages & endless questions about her tomme makes.
Boofer,
The cheese is a couple of days from it's 4 week mark (that I've targeted for it). I think I might've boo-boo'd last night. I left it on the counter top but I covered it with saran. Mainly cos my kids were all, "Eeeew, mommmm stinkyyyy!". I will take the cover off & let it breathe more today.
I gave in, by the way, and cracked open the (pseudo) Manchego, too. I have to say, the Caerphilly is much creamier & more to my liking than the Manchego. The Manchego is a bit tart, though it does have a nice woodsy taste to it. I had it sitting on bamboo barbeque skewers, as a makeshift drying mat, it took a while for the rind to form, so I don't know..maybe it had a bit of a pleasant effect on it.
Anyway, I just woke up (can't believe I slept in past 7!), late night cleaning & packing...so now going to have breakfast...orange & cheese!
