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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cooked (Swiss)
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1st Gruyere
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Topic: 1st Gruyere (Read 3060 times)
Fix
Guest
1st Gruyere
«
on:
August 15, 2011, 04:06:07 PM »
Hey hey!
This is my first Gruyère. Will be ready in 7-8 months.
Recipe from "200 Easy".
Day - 3 on the photo:
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mtncheesemaker
Guest
Re: 1st Gruyere
«
Reply #1 on:
August 15, 2011, 04:55:20 PM »
Nice looking cheese! I like the design on the rind.
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Fix
Guest
Re: 1st Gruyere
«
Reply #2 on:
August 15, 2011, 05:08:54 PM »
Thank you. That's from "The Cheese Mould Shop":
http://www.thecheesemouldshop.com/en/manchego-500-grams.html
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Helen
Guest
Re: 1st Gruyere
«
Reply #3 on:
August 15, 2011, 06:39:26 PM »
Very nice picture (and cheese).
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Fix
Guest
Re: 1st Gruyere
«
Reply #4 on:
August 15, 2011, 07:25:17 PM »
Thanks Helen.
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Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: 1st Gruyere
«
Reply #5 on:
August 16, 2011, 05:52:11 AM »
Wow, great looking cheese!
The pic says Day 3...with that color already? Really? If so, that's amazing.
Yeah, I like that mold imprint.
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
Fix
Guest
Re: 1st Gruyere
«
Reply #6 on:
August 16, 2011, 05:57:46 AM »
Thanks. Yes, but it's with Annatto.
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Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: 1st Gruyere
«
Reply #7 on:
August 16, 2011, 06:00:49 AM »
Quote from: Fix on August 16, 2011, 05:57:46 AM
Thanks. Yes, but it's with Annatto.
Yeah, a lot, huh?
Normally the color darkens and deepens as the cheese ages and dries.
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
Fix
Guest
Re: 1st Gruyere
«
Reply #8 on:
August 16, 2011, 06:11:33 AM »
Nope, just 3 drops for 5L of Milk. It's a little more than required (2 Drops per Gal.).
You right, it was not so contrast before drying. Sure there is some color correction
but it's close to real colors. Today is the day of first wash!
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Hande
Mature Cheese
Location: Finland
Posts: 208
Cheeses: 27
Default personal text
Re: 1st Gruyere
«
Reply #9 on:
August 16, 2011, 09:43:02 AM »
Yes, that is great looking rind pattern.
Did you use cheesecloth with that mold ?
Hande
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Fix
Guest
Re: 1st Gruyere
«
Reply #10 on:
August 16, 2011, 09:45:36 AM »
Please take a look at the 3rd post here.
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cooked (Swiss)
»
1st Gruyere