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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: jwalker on October 10, 2013, 09:07:02 PM
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Wow , this is my best cheese yet , it is the first one that was made according to the recipes from Caldwells book , mastering artisan cheese making.
I pressed this with much less weight than I have before , and the texture is great , soft but a little crumbly , and it melts fantastic , just like it should.
This is as good as a store bought 2 year aged Gouda we bought not too long ago , I really wonder now if they always are honest when advertising the age of cheeses. A)
Made with Store bought P/H milk , but a superb Cheese !
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A cheese to you! That's a great looking result.
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YEY J!!!
I agree with Jeff :) A cheese to you (I can taste it ;D)
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Looks yummy. :D A cheese to you.
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Looks great! Is that waxed or bandaged?
Trent
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Looks great! Is that waxed or bandaged?
Trent
I use liquid coating and then wax on all my aged cheeses , I am very busy during the work season and don't have the time to spend on natural rinds.
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Awesome! It's very nice to see that great cheeses can be made with store bought P/H milk, since that's all I have access to right now :)
The cheese looks delicious. A cheese to you from me as well.
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Thanks for the cheeses everyone , had some melted on my homemade toasted bread this morning............................YUM !
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Yay! Happy for you and your toast, JW! Another cheese for you ;D.
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That looks absolutely awesome! Someday I hope to get results like that!