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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Digitalsmgital on October 09, 2013, 12:41:59 AM

Title: First Cheese EVER
Post by: Digitalsmgital on October 09, 2013, 12:41:59 AM
I kept a rudimentary log of my first attempt, not at all on par with what I have read here in these pages...I will try harder next time. I do not even understand many of the entries in the recipes here in the washed rind & smear ripened forum. But goats milk is what I am learning with, I can get raw cow's milk also, but I plan on my first few attempts to be with goat milk (raw) that I pasteurize. (or not)

In the next few hours I will try to transpose my crude notes from my iPad to my computer or just copy them manually, so you can see what I tried to do. It will be a goat's milk Époisses de Bourgogne style, rubbed with B Linens and lemon infused vodka, aged two months or more.

It was pressed Saturday 10/5 and was about 3.3x6.2 inches and has since spread to 2.5x8 which worries me. I don't have a proper "cave" and live in warm climes which will be another challenge.

Regards, Dave



Title: Re: First Cheese EVER
Post by: H-K-J on October 09, 2013, 01:35:39 AM
Alright! welcome to the fanatical world of cheese 8)
A cheese to you for your jump into the vat ;D
Quote
I don't have a proper "cave" and live in warm climes which will be another challenge.
if you have a Styrofoam cooler you can place a ice bottle in with your cheese, if to cold use smaller ice bottle to adjust temp
works for me :)
Title: Re: First Cheese EVER
Post by: Tobiasrer on October 09, 2013, 01:46:59 AM
Congrats! May not be what you planned but looks like a great first attempt.
Title: Re: First Cheese EVER
Post by: Digitalsmgital on October 09, 2013, 01:53:59 AM
Thanks guys! I certainly DO have a cooler, and where I live the temps only vary 15 degrees F (day to night) during the wintertime, thanks, that very well may be my solution until next spring when the temps vary 35 degrees or more LOL day to night. We are at an altitude of 1000 ft above sea level, yet it is HOT daytimes in the summer. (Cold at night)
Title: Re: First Cheese EVER
Post by: Denise on October 09, 2013, 02:19:34 AM
A cheese from me for a very respectable first fromage.

...lemon infused vodka?  That sounds very interesting. Do let us know how it turns out!
Title: Re: First Cheese EVER
Post by: JimSteel on October 09, 2013, 12:21:42 PM
Looks cool, eager to see how it turns out.  I think I'll be making a washed rind next myself.

And since it's raw milk, just make sure that you do indeed age it at least 60 days.
Title: Re: First Cheese EVER
Post by: Boofer on October 09, 2013, 01:14:38 PM
Respectable-looking FIRST cheese, Dave.

Wow, how gutsy to jump in with an Époisses de Bourgogne style! :P

I'll be watching the progress for this little cheese with keen interest.

Reading the follow-up posts, my math is faulty...two folks promised you a cheese, but I only count one cheese in your profile. :(
A cheese to you for your jump into the vat ;D
A cheese from me for a very respectable first fromage.

Just sayin'....

-Boofer-
Title: Re: First Cheese EVER
Post by: H-K-J on October 09, 2013, 02:53:30 PM
Reading the follow-up posts, my math is faulty...two folks promised you a cheese, but I only count one cheese in your profile. :(
A cheese to you for your jump into the vat ;D
A cheese from me for a very respectable first fromage.
Just sayin'....
-Boofer-


Thank you for the reminder :-[
My excuse, a cup of hot coffee and a cocker spaniel who thinks she needs to be in my lap when I am on the computer
Ouch!!!  :o
(all fixed)
Title: Re: First Cheese EVER
Post by: jwalker on October 09, 2013, 03:13:32 PM
..................and another cheese for a first great attempt !

Looks Good !
Title: Re: First Cheese EVER
Post by: Tiarella on October 09, 2013, 03:19:43 PM
I have to add a cheese for you having such bravery to try that tyle of cheese!!!  Way to GO!!! ;D. Is that from Mary Karlin's book?  if you are using that book do go to her site online and print out all the mistake corrections or mark up your book with the corrections.  Ruined a couple of cheeses before I put her book aside in disgust.  Found the corrections but still haven't gone back.  DO keep us posted with photos!!!!   ^-^
Title: Re: First Cheese EVER
Post by: Digitalsmgital on October 10, 2013, 03:33:19 AM
LOL you guys are scaring me...I love èpoisses so I thought why not...
I should be giving out thumbs ups, not receiving them because of my ignorance!

Is that from Mary Karlin's book? 


Yes it is from M Karlin's book, mistakes? Surely not! In a published book? Oh lordy!
Title: Re: First Cheese EVER
Post by: Tiarella on October 10, 2013, 12:04:36 PM
LOL you guys are scaring me...I love èpoisses so I thought why not...
I should be giving out thumbs ups, not receiving them because of my ignorance!

Is that from Mary Karlin's book? 


Yes it is from M Karlin's book, mistakes? Surely not! In a published book? Oh lordy!


Mistakes, oh yes! Ruined a Cabra Al Vino by not having any salt at all in it.  Looked everywhere in her recipe but no mention of salt so I figured she was correct.  Icky tasting cheese resulted.   :P  Because I remember that it's pretty hard to find the corrections on her website I've gone and found them again so I can post the link.  It's a pdf file here:
http://www.artisancheesemakingathome.com/pdfs/ACMH-CORRECTIONS.pdf (http://www.artisancheesemakingathome.com/pdfs/ACMH-CORRECTIONS.pdf)       I sure wish she made it easier to find them......IF I ever write a book that needs corrections I promise there'll be a link in the header titled, "Corrections to book" so that no one has to spend a half hour wandering down dead end website corridors looking for the elusive information.  If Mary ever reads this I hope she decides to make her corrections easier to find.  And also, if she ever reads this I want her to know here photos cause drooling......but that I like that part.   :-*
Title: Re: First Cheese EVER
Post by: Digitalsmgital on October 10, 2013, 05:45:38 PM
So I looked up the recipe for Cabra al Vino and the salting step is there in my copy...hopefully this edition has no need for the buried corrections page. Heartfelt sorrow for your departed loved one. Sorry for your loss! (Your Cabra)
Title: Re: First Cheese EVER
Post by: Tiarella on October 10, 2013, 07:47:19 PM
I hope all the corrections were done in your edition.  I am still in mourning for my Cabra......you know, a black armband goes with almost everything I wear.....jeans, t-shirts and barn boots.  I fancy that it adds a touch of class so maybe I am holding onto my grieving mode just a bit too long and for a shallow reason.   

My Karlin book says it's the first edition in the back where all the ISBN info is.  I guess her list of corrections would be even more helpful if each correction listed which editions it applied to.    :-\
Title: Re: First Cheese EVER
Post by: High Altitude on October 10, 2013, 07:51:17 PM
My copy of Karlin's book also includes adding salt to the curd before pressing.  It says to mix 1 tsp into the curd, but the "correction" changes that to 2 tsp.  Anyway, I'm sorry that Tiarella's Cabra de Vino was ruined :-(.
Title: Re: First Cheese EVER
Post by: Digitalsmgital on October 16, 2013, 01:55:34 AM
Started with the bi-weekly treatment, alternating between B. Linens/G Candidum wash and this lemon-infused vodka two or three times a week. My "cave" is a joke compared to what I have seen on this forum. Today the temp reached 70 F and I am preparing to tell the wife we are out another $150 in pursuit of cheese. It will not go well.
Title: Re: First Cheese EVER
Post by: Tiarella on October 16, 2013, 02:35:56 AM
know what you mean about cheese caves.  I'm using a small chest freezer with a Johnson controller but it's not so great and we've got enough animals to butcher this year that I think we'll need it as back up to our big freezer so now I'd like to justify an upright freezer to use as cave.  Don't have the money or know where exactly in the basement I'd put it........
Title: Re: First Cheese EVER
Post by: Boofer on October 16, 2013, 12:47:28 PM
I am preparing to tell the wife we are out another $150 in pursuit of cheese. It will not go well.
Courage, grasshopper! It's all for the common good. ;)

-Boofer-
Title: Re: First Cheese EVER
Post by: Digitalsmgital on October 18, 2013, 02:46:19 AM
I am preparing to tell the wife we are out another $150 in pursuit of cheese. It will not go well.
Courage, grasshopper! It's all for the common good. ;)

-Boofer-

She loves cheese too, she grew up in a family that has a cattle ranch, made cheese and butter, dairy products of many types. She says "the cave will be more expensive than a whole 7 pound wheel" of our favorite gouda. "Precisely!" says I! "Imagine the savings!" LOL I have yet to produce a single pound of edible semi-hard cheese and I am promising a lifetime of results. I am not the scientist-type, more the artistic-type. A dreamer. But I am pressing the issue! It IS for the common good!
Title: Re: First Cheese EVER
Post by: Digitalsmgital on October 21, 2013, 02:58:12 AM
got my first ever view of B Linens today and i could not be more cocky! "That's right! I grew that!" I know it's pitiful but I am a proud Daddy!

Get out yer magnifying glasses!
Title: Re: First Cheese EVER
Post by: Digitalsmgital on December 14, 2013, 11:52:18 PM
Well folks, it is official.

Having read so many stories and recipes and tips and warnings from this fine community, I had steeled myself for an emotional rollercoaster upon cutting into this, my First Cheese EVER!

I like a fine washed rind as much as the next cheese aficionado, stinky and moist on the outside, creamy and sweet on the in. I naively thought that my first cheese could be a goats milk washed rind, as that was the type of milk available raw, and the kind I like to try but can't afford regularly.

After three other makes, I was afraid my first try had retained way, way, WAY too much whey in the curd. I expected an acidic catastrophe.

Aged seventy days for safety's sake, washed with PC brine and lemon-infused vodka, this unpasteurized attempt smelled of Odor of Manly Men. The first few weeks of it's affinage were in the stifling California Indian Summer, forcing it from my styrofoam cave (LOL) to the fridge during the daytime heat.

I liked the looks of it, orangy and slimy.

I cut into it. I didn't expect or want a gooey, frothy foam, and was surprised by the texture. Creamy and smooth, with a hint of crumb near the orange colored rind. Wow!

I slathered the paste onto a cracker. Tangy and lightly sweet, with overtones of  fresh-cut grass, and citrus. And asparagus. But overall that pungent odeur du Schwarzenegger. Not bad!

Title: Re: First Cheese EVER
Post by: Spoons on December 15, 2013, 03:40:38 AM
Congrats on your first cheese! Nice to see its a success  :) A cheese for you for your "Odeur de Schwarzenegger No. 1"
Title: Re: First Cheese EVER
Post by: Boofer on December 15, 2013, 02:45:59 PM
Hooray, Dave! :D

Good job on the cheese and for the spritely dialogue...a cheese to you for keeping the forum interesting.

-Boofer-
Title: Re: First Cheese EVER
Post by: Digitalsmgital on December 15, 2013, 03:48:44 PM
Ha! Thanks guys!  :)

And lets not overlook the other benefit of a finished cheese; more room in the cave for my next project! ;)
Title: Re: First Cheese EVER
Post by: Geodyne on December 15, 2013, 07:13:06 PM
First cheese: check
Patience enough to see it to fruition: check
Total success: check
Now room for more in the cave: check

It's got to be a good feeling to have your first cheese be an ambitious one, and yet have it turn out so well. 'ave a cheese. ;-)
Title: Re: First Cheese EVER
Post by: jwalker on December 15, 2013, 07:51:23 PM
That's a great result for a first cheese , have another well deserved cheese for that !

Not only does the cheese look good in that pic , but looks like the weather is nice down there as well , all I see in my back yard right now is bare branches , snow and ice .

Quote
But overall that pungent odeur du Schwarzenegger. Not bad!

Such eloquent review , gotta love it ! ;D ;D


Title: Re: First Cheese EVER
Post by: Digitalsmgital on December 15, 2013, 09:27:53 PM

Not only does the cheese look good in that pic , but looks like the weather is nice down there as well , all I see in my back yard right now is bare branches , snow and ice .



We are enjoying a fine weekend, temps in the 70s and sunny! (But I am fixing the sprinklers instead of playing golf)  ::)

Thanks for the cheeses!
Title: Re: First Cheese EVER
Post by: jwalker on December 20, 2013, 02:50:13 PM
You're fixing sprinklers instead of golfing , as I'm shoveling the snow from my driveway , I just can't seem to find much sympathy for you. ;D



Title: Re: First Cheese EVER
Post by: High Altitude on January 02, 2014, 02:19:48 AM
That looks truly amazing, really!  Amazing job for a first cheese especially...you're obviously a natural  ;D.

A cheese to you, our odoriferous friend  ;).