I haven't been posting because I haven't really been making any specific cheese, BUT I have been making a lot of cheese, mostly hard pressed with hints of other things like sort of cheddar, kind of blue, and almost Caerphilly. All this is done in the pursuit of German Brick, the one that's rated just below Limburger.
I'm half way to the very large stink with a couple of hard pressed smear ripened cheeses. I know they're good because no-one else will even taste them.
I've also made what I hope will become a Romano, a Parmesan, and a Gouda, and many herb added hard pressed that are aging, AND many others that have already disappeared.
Along the way I've come up with a few things to make the pursuit easier that I thought might help others along the way.
A trip to the Dollar Store yielded a strainer to hold the curd back while dipping the whey, a mesh splatter guard that covers my pot while pouring out the remainder of the whey and a plastic no-scratch whisk for cutting the curd.
When I say hard pressed, I MEAN HARD PRESSED.
I'll post a picture of my press shortly.
Sam
