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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: BobE102330 on February 15, 2013, 03:48:40 PM
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I opened up a 2 month old Montasio, my first with some raw milk. Tasty, but a bit young. Slightly waxy mouth feel. Divided up, vacuum bagged and back in the cave for most of it.
I am a bit surprised at the gas holes. I used MA11 and TA61. I need to rebuild my press to allow greater pressures judging by the mechanical holes.
(https://sphotos-b.xx.fbcdn.net/hphotos-prn1/841288_3771188937960_1311948593_o.jpg)
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Nice looking rind!
Looks like mechanical holes, not eyes in my opinion.
Curious what the others can comment on regarding the "waxy" mouth feel. I have had that on some of mine.
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Thanks Dave. It's one of my best rinds to date. Looking again, I think you are right its almost all mechanical holes.
This was the second cheese that a waxy mouth feel has pretty much gone away a couple of days after cutting. It will be interesting to see how the pieces I'm aging longer behave. I will try different cultures to see what effect that has.