Well this week is cheese week at my school, well thats what i call it. I wrote a grant and recieved supplies to make 200 pounds of cheese. The only down side is the milk is from the local dairy and raw. So this week we made cheddar, parmesan, swiss, bleu, cream cheese and also butter.
Many of my sources say to salt the outside of the blue and swiss cheese or to brine the parmesan and swiss.
I pretty much have salted the outside of all of them as they air dry.
I have been told to olive oil the parmesan rind when it starts to crack? I was a little concerned it was so bland and tasteless when i tasted it after cutting the cheese in half. Is that normal?
This is my first doing bleu and swiss so i am not sure what to expect.
Tomarrow, I plan to make gouda or cheddar.
I have cheddar, gouda and parmesan that has aged since last march in my barn fridge and will cut them and taste in march.
Go Army Hooah