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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: chilipepper on May 29, 2009, 10:21:45 PM
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Well I built this batch on March 21, 2008. It ended up coming out pretty much right to the numbers. While I was drying it before waxing it really seem to pull in and dry giving it 'somewhat' of a barrel shape. No biggie I thought and waxed it and have been ageing it. You know when you look at it every day it is a bit hard to notice subtle changes. Well it ended up being pretty barrel shaped and then finally it ended up popping off the top was one day. So I figured it must be still drying to much and cracking or something so I figured I cut it open since it was 3 months and start at it or vacuum seal it.
Well to my surprise, it had holes like a baby swiss. Besides that it tasted absolutely fabulous. So now it begs me to ask... is the Proprionibacteria a naturally occurring bacteria?? What are the possible sources? This was made with raw milk so maybe something there. I've done a bit of poking around but have not really found anything too conclusive so I thought I'd pick your brains!
Thanks,
Ryan
(http://www.kesabe.com/cheese/gouda_swiss1.jpg)
(http://www.kesabe.com/cheese/gouda_swiss2.jpg)
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whatever you want to call that cheese, the virtual aroma is great! Have a look at this web site for your bug. http://microbewiki.kenyon.edu/index.php/Propionibacterium (http://microbewiki.kenyon.edu/index.php/Propionibacterium)
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Looks great. Where did you get the labels?
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Coliform bacteria is pretty common, and would produce the type of holes you have in this cheese. Prop. Shermani is also naturally occurring in milk, too.
Greg
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zenith, thanks for the read. I definately have to read up on the Caliform and Shermani too to see what might have caused it. I really really like this cheese though. I just hope that somehow I can duplicate it. I guess that will call for a little research.
Wayne, I made the labels one day when I was tired of writing on a scrap of paper and waxing it on my cheese. This looks a little bit more appealing! :)
Ryan