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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: andreark on March 02, 2014, 05:15:43 PM
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The last epoisse photo or information that Sheepj76 posted was at the beginning of the process. How did this cheese turn out?
andreark
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Not sure on that one but, if you're looking to make some this (http://cheeseforum.org/forum/index.php/topic,10901.30.html) make came out great. See reply # 37.
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Certainly looks great. Sorry, but I don't know how to access reply #37. Does this contain a recipe? Can you illuminate?
andrea
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Hi andreak,
Click on the word "this" above the picture. That will take you to the thread in question. You can see at the top of each response, Reply #etc, just scroll down until you find Reply #37. :) Looks a fairly straightforward make. I can't tell from the post what size the moulds are, or how strong the rennet is though?
- Jeff
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Thanks Jeff. I used 5 1/4" molds and 1/2 tablet of rennet, instead of the liquid, but if you continue to follow the thread the entire make with all of the info is there.
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To Al Lewis,
Thanks for your posts. I just copied your recipe and will try it next Thurs.(the day the raw Jersey is delivered). I am so excited about this
possibility that I would like to give you a cheese. I will be posting photos as it progresses, but I will start a new thread with your name
on it. Now, , , to try to give you a cheese! This is only my second attempt at doing this. Please let me know if it works.
andreark
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Just click where it says (thumbs up) under my name. Hope it works out as good for you as me.
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Thanks Al. Will have a read through the thread. The results look fantastic.
- Jeff
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This is for Jeff. I almost forgot that I wanted to give you a cheese for helping find 'Reply 37'. So here goes.
andreark