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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH DIRECT ACID COAGULATED - Primarily Non-Lactic & Non-Rennet => Topic started by: Threelittlepiggiescheese on February 20, 2012, 02:52:48 AM

Title: Queso Blanco, Garlic Salt Flavoured, Pressed
Post by: Threelittlepiggiescheese on February 20, 2012, 02:52:48 AM

anyone done a garlic salt pressed queso blanco?  Could you age it? or is that a horribly bad idea?

Title: Re: Queso Blanco, Garlic Salt Flavoured, Pressed
Post by: Cheese Head on February 21, 2012, 01:42:53 AM

Nope, never, guess it could be aged/ripened if moisture content was low enough and acid level high enough. Big problem with aging small cheeses is humidity control to avoid excessive drying and if moist then minimizing surface mold. Let us know if you try!

Title: Re: Queso Blanco, Garlic Salt Flavoured, Pressed
Post by: Threelittlepiggiescheese on February 21, 2012, 03:12:11 AM

sounds incredibly finicky and probably shouldn't be one of my first undertakings, but I do plan on ordering the starters for cheddar next month and ill be building myself a press before then, but once I get a cheddar or two under my belt I will revisit this and try to age one just because I can

Title: Re: Queso Blanco, Garlic Salt Flavoured, Pressed
Post by: keezawitch on February 22, 2012, 07:56:40 PM

sounds really interesting, if you do it i would love to see the results, i am new to cheesemaking always looking for something to try