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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

Title: Montasio
Post by: BobE102330 on February 15, 2013, 03:48:40 PM
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)
Title: Re: Montasio
Post by: stratocasterdave on February 15, 2013, 04:21:27 PM
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.
Title: Re: Montasio
Post by: BobE102330 on February 19, 2013, 09:27:59 PM
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.