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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: GortKlaatu on October 11, 2017, 05:08:40 PM

Title: "Crezllegio"
Post by: GortKlaatu on October 11, 2017, 05:08:40 PM

How many of you go after a wild hare with your cheeses?


This morning I was making Crescenza and was thinking about how similar the make is to Tallegio (except for the salted whey of course)
So in molding it up I decided to use half the curd as a normal Crescenza but then I added B. linens to the remaining curds/whey before molding that. I'm planning to continue that one as a washed rind. I'm curious to see how it will turn out.


Thoughts?

Title: Re: "Crezllegio"
Post by: awakephd on October 13, 2017, 12:22:27 AM

For some, the goal of making cheese at home is to get a completely repeatable result that closely matches the target cheese. For others, myself included, half the fun of making cheese at home is experimenting!

Title: Re: "Crezllegio"
Post by: Boofer on October 20, 2017, 04:18:45 AM

Quote from: GortKlaatu on October 11, 2017, 05:08:40 PM

How many of you go after a wild hare with your cheeses?

Not entirely sure what you mean...something like this (http://cheeseforum.org/forum/index.php/topic,10190.0.html)?...or this (http://cheeseforum.org/forum/index.php/topic,10255.0.html)? :o

-Boofer-

Title: Re: "Crezllegio"
Post by: GortKlaatu on October 20, 2017, 12:53:06 PM

Yes, Boofer!
Sorry about the blueberry one, but tell me, what was the final outcome on the raspberry liquor washed rind?
(Oh, and a cheese for being an adventurer.)