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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

Title: Hande's Selles-sur-Cher
Post by: Hande on November 16, 2011, 01:42:48 PM
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




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Title: Re: Hande's Selles-sur-Cher
Post by: JeffHamm on November 16, 2011, 06:41:01 PM
Beautiful work Hande!  A shame your wife is not a fan.  She's missing out.  Hmmm, then again, there are benefits! :)

- Jeff
Title: Re: Hande's Selles-sur-Cher
Post by: Hande on November 17, 2011, 07:30:02 AM
Thank's Jeff. Yours semi-lactic blue looks a good idea  :)  I definitely try it some day.

Hande
Title: Re: Hande's Selles-sur-Cher
Post by: smilingcalico on November 17, 2011, 01:49:22 PM
Impressive as usual, Hande!
Title: Re: Hande's Selles-sur-Cher
Post by: zenith1 on November 17, 2011, 02:20:43 PM
Beautiful work Hande!
Title: Re: Hande's Selles-sur-Cher
Post by: Hande on November 18, 2011, 03:35:28 PM
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
Title: Re: Hande's Selles-sur-Cher
Post by: Boofer on August 06, 2012, 02:06:38 PM
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-
Title: Re: Hande's Selles-sur-Cher
Post by: Hande on August 06, 2012, 03:18:38 PM
Quote
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