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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: meyerandray on May 31, 2013, 06:12:50 PM
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I have a cool-water washed curd that will be 40 days old tomorrow, and we are going to a friend's for a BBQ and she asked me to bring some cheese. This is the only one that is even close to being ready, I intetended to cut it around 60 days, but maybe I could move that date up? Any opinions?
Thanks, Celine
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"No cheese before its time...." ??? Someone, somewhere must have said that.
It's a tough call. The cheese may be okay...maybe just a tad young. It would disappointing if it wasn't ready. I'd say if you really must take this cheese, cut it at home first and try to objectively ::) sample/qualify it. If you feel it's ready, proceed. If not, reseal it and continue affinage.
If it isn't truly ready for presentation, there must be a suitable surrogate available at a market near you. You could offer that with an apology for not serving the company unripened cheese. Pride in craftsmanship. 8)
Good luck.
-Boofer-
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Thanks Boofer, I agree, and was definitely going to open it at home and taste first, I don't want to bring a failure to a BBQ! I will sleep on it and decide in the morning. I'll let you know if I open her up!!
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I used qnd Apple corer (sp?) As a trier, and decided it was ready so we brought it. It was very good, I took some pics to post, but my phone is misbehaving, and I can't find them...I will post when I find them.
The cheese was very good, it was soft, melted well and had a good texture in your mouth, and was flavorful but not strong. This was the form that I had coated with olive oil, paprika and ethiopian berbere, which everyone loved. Personally I would rather use the berbere on bigger forms (this one was about 1kg), as it is very flavorful, and I found that it covered up the flavor of the cheese, although it was easy to remove the rind and taste the cheese on its own. All in all a success. The knit was very good, but there were lots of tiny holes throughout, so I'm guessing that was caused by a not perfect knit?
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Eagerly awaiting photos! I like how small holes look in a cheese and all my washed curds had some. In fact most of my cheeses have some small holes of varying quantity. I'm so glad you did a spice coated cheese! Did you put anything else on or treat the rind in any other ways to keep molds off? :)
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I have some pictures:
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Nice looking cheese!!! Congratulations! It's nice to bring cheese to events, isn't it? And having lovely hard or semi-hard cheeses is such a thrill......at least for me it was a "I made that"!?!?!" moment of shock!
A cheese to you for a creative and tasty cheese and sharing the photos!
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How did you treat the rind to come out like that? Amazing looking cheese!
Cheesy Congrats and kudos!
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A Kathrin-inspired rind:
Olive oil and a parprika/berbere (ethiopian spice mix) blend. I made it into a not thick enough paste, and spread it on. Next time, I will put less oil in the mix, and hope for a more consistent covering.
Kathrin, any feedback from the cheeseshop guy?? Don't forget to let us know
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Kathrin, any feedback from the cheeseshop guy?? Don't forget to let us know
I have to choose a Tuesday or Thursday to take cheeses in because those days he's not at the counter. I have two goats who have due dates today so tomorrow isn't such a sure thing. I'll be sure to let you all know what he says even if it's an "ick, how can you call this cheese" reaction. ???