CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Soft => Topic started by: Thomas9666 on May 26, 2013, 07:55:39 PM
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I have recently heard of the Cornish Yarg cheese and it has really interested me. Does anyone know how it's made? Which kind of culture and how long it's aged? I have wild garlic growing in my garden to wrap it with, since wild garlic varieties do exist. Any help here would be greatly appreciated.
Tom :)
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Sounds like a caerphilly, aged in nettle leaves which have been frozen to remove the stingers, with variation wrapped in wild onion leaves.
Margaret
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Thanks a million, found a series of really in-depth videos. Much appreciated :)
Tom
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Thanks a million, found a series of really in-depth videos. Much appreciated :)
Tom
Oh, will you share links? I've done some leaf adorned Caerphilly cheeses.
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"Oh, will you share links? I've done some leaf adorned Caerphilly cheeses. "
I second that
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"Oh, will you share links? I've done some leaf adorned Caerphilly cheeses. "
I second that
http://www.greeningofgavin.com/2010/10/making-caerphilly-cheese-video-tutorial.html?m=1 (http://www.greeningofgavin.com/2010/10/making-caerphilly-cheese-video-tutorial.html?m=1)
I only half watched the first video, so if they aren't as good as I made out they are then don't kill me, it was 2am when I found them and posted
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Thanks for sharing I look forward to watching the videos.