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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Cheesetart on March 14, 2010, 12:33:52 AM
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I made my first Edam today. Making the cheese went relatively smooth. Managed to maintain temps, PH, and the curds looked really good. What was challenging was the "pressing". I had bought a simple press some time back-- but I have been challenged as the pressure is not constant. As the cheese shrinks, the spring loses tension, and the pressure changes. So I decided to buy some weight plates to build my own "press" to provide more constant pressure.
I moved the cheese to the mold, added the weight, tried to level it all out (me on the floor with the weights, cheese mold, and a level was quite the site). I finally got it settled and went to the living room to sit for a few minutes. As I kind of anticipated, I heard a crashing as the weight shifted and the plates crashed to the floor. I tried balancing it, but never could get it quite right. After fussing with it, I went back to my press for the night.
I have some ideas for next weekend--I'm going to build out a platform for the weight -- but for now, I have to just monitor the press.
It's funny. I'm getting much better at making the cheese-- now I have to master the art of "pressing". Always the challenge!!
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The balancing act can be a PITA. I have been rudly awakened many a night due to cheese pressing crashes! ;D
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So far the cheese itself is looking good -- I had added some of the spice mix that I got from the Pollen Ranch -- and it has a fabulous aroma. But as I suspected, the cheese press didn't quite do its job last night and I am left with a slightly lopsided cheese. As long as it TASTES good, all will be well. I have it soaking in some brine right now.
I'm taking Friday off to stay home and watch basketball -- so while I am home the "extra" day, I want to get two batches of cheese going. (I can't sit and watch TV, I have to be doing something) I'll have to give some thought to my challenges with the weight plates and see what I can do to account for "leveling" things out. I'm really excited to have the extra day this week -- my plan is for a Dill Havarti -- not sure what I will do for the second cheese.
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Ah Dill Havarti is one of my regular makes! We use a lot of that cheese here.
We recently had a few threads going on Havarti and there's one step a the end that really makes a big difference in the mouth feel of the cheese. I tried it and it does make a difference in the texture.
After pressing the cheese put it in a plain water for 3 to 6 hours. It will feel kind of slick when it's done. Wipe it with paper towels then put it into the brine. It will be absolutely perfect.
Jim Wallace at NE Cheese has a tutorial Here (http://www.cheesemaking.com/store/pg/208-Havarti.html) whatever recipe you use - use his last two steps except for the time. I think if I would have left my cheese in there over night it would have disintegrated! Christy had the same result.
Good luck!