Hey, why not try Tilsit again (#4)?

[george]

Obviously there are an awful lot of us here whose favorite meals involved cheese, something toasted, and maybe something else (baaaaaaa-con!!).  *sigh*  Now I'm hungry.  :P

[KTownCheese]

a cheese to you sir!

[Boofer]

Thanks, KTown.

Hey, george, this is one helluva Butterkaese Tilsit. Did you give it a go yet?

-Boofer-

[george]

Nope, not yet.  Had to re-stock my ole standby's first (2 fontinas and a gouda), and now cheese-making is on hold again 'cause I'm moving in 3 weeks.  To my sissy's house.  YAY-ness.  Except I haven't started packing yet.  Oops.

After that, though, one must take advantage of June milk.  There shall be butterkaese, a cheddar or two, and oh ... some tilsit?  Thanks for reminding me.   :)

[bbracken677]

What recipe did you use?

For a Tilsit, what recipe would you recommend? I looked and I think you have used 2 recipes, at least, which worked best for you? 

[Boofer]

What recipe did you use?

For a Tilsit, what recipe would you recommend? I looked and I think you have used 2 recipes, at least, which worked best for you?

I first used the Tilsit recipe from 200 Easy Cheeses, but then discovered and began using the recipe from Danlac which I've reposted here.  I edited it to include some non-metric temps. Seems to work pretty well. Tilsit #3 used a brick form and turned out okay, while #4 (here) turned out even better.

-Boofer-

[bbracken677]

thanks Boofer!  I will be giving this a shot sometime during the coming week or so. Just need to catch some stray time floating by......