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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
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Cantal - General Questions
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Topic: Cantal - General Questions (Read 1369 times)
Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Cantal - General Questions
«
on:
February 04, 2012, 01:28:23 AM »
Has anyone made a
Leiden
with cumin seeds?
Has anyone made a
Cantal
and been pleased with the final product?
If so to either of these, please give some details or guidance. I'm aiming at
Leiden
tomorrow morning.
Thanks,
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
dthelmers
Guest
Re: Cantal - General Questions
«
Reply #1 on:
February 06, 2012, 02:12:55 PM »
I've made both from the recipes in 200 Easy Cheese Recipes, I was happy with both.
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zenith1
Guest
Re: Cantal - General Questions
«
Reply #2 on:
February 06, 2012, 04:17:39 PM »
Boofer -never made a Leiden but have made several Cantal's and they are one of our favorites.
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anutcanfly
Guest
Re: Cantal - General Questions
«
Reply #3 on:
February 06, 2012, 05:54:44 PM »
Hi Zenith1,
How long did you age your Cantal for best flavor?
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zenith1
Guest
Re: Cantal - General Questions
«
Reply #4 on:
February 07, 2012, 12:51:25 AM »
The one's that I have made I have aged between 3-4 months and the flavor and texture was very good my palate. Had good reviews from the farm where we source our fresh milk also-it was their favorite.
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anutcanfly
Guest
Re: Cantal - General Questions
«
Reply #5 on:
February 07, 2012, 02:14:46 AM »
Thanks Zenith1, I think I will test one next week.
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iratherfly
Guest
Re: Cantal - General Questions
«
Reply #6 on:
February 07, 2012, 06:31:52 AM »
I love Cantal and Cantalet. A few weeks ago I accidentally crushed a Tomme with a failed press. I thought to myself "what on earth am I suppose to do with this hunk of nonsense now? It's already pressed!" Then it came to me.... I milled it and salted it. The next morning I re-pressded it in high pressure to make a tiny-mini Cantal. It's not even a Cantalet, it's more like a Cantalet-let
Anyway, It is one of my favorite cheeses. Many people call it "The French version of Cheddar" though the recipe is about 1000 years older. I say go for it! Just remember that it's best at longer aging so use good milk... Post photos!
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Cantal - General Questions
«
Reply #7 on:
February 08, 2012, 03:21:57 AM »
Yes too both. i believe you will find my post for Leiden under
Boeren-Leidse Met Sleutels
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http://www.deejayssmokepit.net
Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: Cantal - General Questions
«
Reply #8 on:
February 08, 2012, 07:06:43 AM »
Quote from: DeejayDebi on February 08, 2012, 03:21:57 AM
Yes too both. i believe you will find my post for Leiden under
Boeren-Leidse Met Sleutels
Thanks for that, Debi. I think I'll dye the Leyden rind as noted.
-Boofer-
Logged
Let's ferment something!
Bread, beer, wine, cheese...it's all good.
DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Cantal - General Questions
«
Reply #9 on:
February 09, 2012, 02:12:47 AM »
A good bit will come off if you wash you cheese but it does look kind of funny I think.
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http://www.deejayssmokepit.net
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
»
Cantal - General Questions