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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: Hande on November 16, 2011, 01:42:48 PM
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I got few weeks ago some raw goat milk and I did Selles-sur-Cher type cheese.
I use MM100, PC ( Sigma-74 ) and Geo ( Sigma-54 ).
Semi lactic method, 24h renneting time and pre-drain 12h before moulding.
I like taste of that one, clean, nice goat taste and lightly sour. And dry salting 3% at weight was just right.
Unfortunately, here it is difficult to get goat's milk, I love it but my wife don't. But she like halloumi anyway.
Hande
(http://)
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Beautiful work Hande! A shame your wife is not a fan. She's missing out. Hmmm, then again, there are benefits! :)
- Jeff
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Thank's Jeff. Yours semi-lactic blue looks a good idea :) I definitely try it some day.
Hande
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Impressive as usual, Hande!
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Beautiful work Hande!
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Thanks guys, first one is already under my belt :)
Now I have Beaufort in press and Saint-Marchellin's in hoops. Huh, here is outside 32f and in my kitchen 80f..
Hande
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Thanks guys, first one is already under my belt :)
Now I have Beaufort in press and Saint-Marchellin's in hoops. Huh, here is outside 32f and in my kitchen 80f..
Hande
Hande, what is the status of your Beaufort? Still aging?
-Boofer-
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Hande, what is the status of your Beaufort? Still aging?
I did 2 Beaufort last November and first is already gone.
Second is now under plastic coat + vacuum bag.
First one taste was good, but bit too dry.
Hande