Hande's Selles-sur-Cher

[Hande]

I got few weeks ago some raw goat milk and I did Selles-sur-Cher type cheese.
I use MM100, PC ( Sigma-74 ) and Geo ( Sigma-54 ).
Semi lactic method, 24h renneting time and pre-drain 12h before moulding.
I like taste of that one, clean, nice goat taste and lightly sour. And dry salting 3% at weight was just right.
Unfortunately, here it is difficult to get goat's milk, I love it but my wife don't. But she like halloumi anyway.


Hande

[JeffHamm]

Beautiful work Hande!  A shame your wife is not a fan.  She's missing out.  Hmmm, then again, there are benefits! :)

- Jeff

[Hande]

Thank's Jeff. Yours semi-lactic blue looks a good idea  :)  I definitely try it some day.

Hande

[smilingcalico]

Impressive as usual, Hande!

[zenith1]

Beautiful work Hande!

[Hande]

Thanks guys, first one is already under my belt  :)
Now I have Beaufort in press and Saint-Marchellin's in hoops. Huh, here is outside 32f and in my kitchen 80f..

Hande

[Boofer]

Thanks guys, first one is already under my belt  :)
Now I have Beaufort in press and Saint-Marchellin's in hoops. Huh, here is outside 32f and in my kitchen 80f..

Hande

Hande, what is the status of your Beaufort? Still aging?

-Boofer-

[Hande]

Hande, what is the status of your Beaufort? Still aging?

I did 2 Beaufort last November and first is already gone.
Second is now under plastic coat + vacuum bag.
First one taste was good, but bit too dry.

Hande