Author Topic: Esrom (#4) with Herbes de Provence...another brick in the wall  (Read 5474 times)

Offline KTownCheese

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Re: Esrom (#4) with Herbes de Provence...another brick in the wall
« Reply #75 on: April 17, 2013, 12:24:54 PM »
Thats an awesome looking cheese! Im envious of the rich red colour of your B.linens!


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Offline Boofer

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Re: Esrom (#4) with Herbes de Provence...another brick in the wall
« Reply #76 on: April 17, 2013, 07:51:55 PM »
Thanks, KTownCheese.

Excellent texture & taste as well.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Boofer

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Re: Esrom (#4) with Herbes de Provence...another brick in the wall
« Reply #77 on: October 15, 2013, 08:42:48 AM »
I pulled the last piece of this out of the big fridge last night, sliced it, and was pleasantly surprised by the texture and flavor. The slices are perfectly moist and flexible. The flavor, although pronounced, is very complex. Not objectionable in any way.

By my calculations, this is somewhere in the 19th month of its cheesy life. Very nice little cheese. No molds and the herbs are doing just fine.

It's sad for me to eat the last remaining morsel from this make, but a delight to my tastebuds. :)  All of my Esrom efforts have been something of an adventure with the brick mould and then the washed rind explorations. All have been excellent uses of fresh milk.

The cheese has been vacuum-sealed all of this time which has preserved and protected it very well.

Perhaps 2014 will be an opportune time to renew the Esrom chronicles.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.