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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: reg on May 20, 2008, 12:33:47 PM

Title: todays project
Post by: reg on May 20, 2008, 12:33:47 PM

going to be starting more cheese today but not sure which ones we are going to make. loved both the Gouda and the Alpine cheeses that we have made so far. may look at Ricki Carrolls book and try something totally different

wish i had the patience and knowlege to age that Alpine Cheese, bet it would be a winner

reg

Title: todays project
Post by: Cheese Head on May 21, 2008, 12:00:29 AM

Howdy Reg

Good luck, let us know what you choose, have you made non-pressed non-aged cheeses? The Nuefchatel (http://cheeseforum.org/forum/index.php?topic=35.0) and Boursin Cream Cheese (http://cheeseforum.org/forum/index.php?topic=83.0) that I made both turned out great!

Title: Re: todays project
Post by: reg on May 21, 2008, 12:52:01 PM

morning CH. made a decision last evening and going to stick with making the Apline cheese for now until i can get it to where i think it can go. will be starting as soon as i finish typing this message

made up some new molds yesterday and will try pressing both molds at the same time today. will try to get some photo's

next week we may try some of the soft cheese you mentioned

reg