CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: jwalker on February 17, 2014, 05:08:24 PM
-
So here's what happens when you use this recipe for Gruyere and coat/wax it instead of washing the rind.
Like I said before , I work on the road a lot and don't have time to maintain washed rinds , so I tried this recipe
http://cheeseforum.org/forum/index.php/topic,12087.0.html (http://cheeseforum.org/forum/index.php/topic,12087.0.html)
And coated and waxed it , turned out very good , quite mild , but beautiful texture.
I basically followed the recipe very closely and pressed with 10 lbs in a 7 inch mold , works out to about .26 PSI , very light.
A few holes due to gas pockets , and very pliable texture , melts nicely , all in all , really nice.
This one was made on Nov. 2 2013 and I have vacuum bagged the rest for further aging.
I also made one with a washed rind , and let the rind develop for three weeks or so before coating and waxing , (ala Boofers suggestion) , I will open that one soon and report back in this thread.
I currently have four of these aging , thanks again to SouthernCheese for posting this recipe.
This recipe is extremely good for anyone who only has access to P/H milk , as it needs extremely small curds , which is pretty much all you get when using P/H milk , at least in my experience anyway.
-
That is one beautiful cheese / paste / rind! A cheese for the hat-trick ^-^.
-
This recipe is extremely good for anyone who only has access to P/H milk , as it needs extremely small curds , which is pretty much all you get when using P/H milk , at least in my experience anyway.
I understand from the forum posts that Canada is very strict on purchasing raw milk. Do you have access to LTP/NH milk there? What little bit of cheese I make now that's what I use and the curds are quite nice - much better than P/H.
-
This recipe is extremely good for anyone who only has access to P/H milk , as it needs extremely small curds , which is pretty much all you get when using P/H milk , at least in my experience anyway.
I understand from the forum posts that Canada is very strict on purchasing raw milk. Do you have access to LTP/NH milk there? What little bit of cheese I make now that's what I use and the curds are quite nice - much better than P/H.
Yes , the laws are very strict here , technically , farmers can't even GIVE raw milk away in BC.
I live right on the Border , so I shop a lot in Bonners Ferry Idaho , only about an hours drive , I can bring LTP/NH milk and even raw milk into Canada.
So I do that for most of my cheeses as well.
Thanks for the cheese. ;D
-
Incredible looking cheese there might follow that recipe and make one soon :D