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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cooked (Swiss)
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Blind Alpine
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Topic: Blind Alpine (Read 1292 times)
timsumrall
Guest
Blind Alpine
«
on:
November 12, 2017, 12:29:02 PM »
I needed a "learn natural rind" victim so I made this 3 pounder. No PS, hard cooked and hard pressed. So far so good at 2 weeks. Sourdough for scale.
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jhend
Guest
Re: Blind Alpine
«
Reply #1 on:
November 12, 2017, 01:00:43 PM »
Nice job Tim, Nice sour loaf as well a cheese for you.
Question How much weight did you press with.
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timsumrall
Guest
Re: Blind Alpine
«
Reply #2 on:
November 12, 2017, 01:21:20 PM »
First cheese day! Thank you!
Press @ 15 lbs for 20 minutes and redress
Press @ 15 lbs for 30 minutes and redress
Press @ 30 lbs for 6 hours and redress
Press @ 50 lbs for 12 hours
Brine for 12 hours
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jhend
Guest
Re: Blind Alpine
«
Reply #3 on:
November 12, 2017, 01:23:23 PM »
I don't see the thumbs up to give you a cheese.
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timsumrall
Guest
Re: Blind Alpine
«
Reply #4 on:
November 12, 2017, 01:28:34 PM »
Don't know how the cheese thing works but I see 1 cheese
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Al Lewis
Old Cheese
Location: Port Orchard Washington
Posts: 3,285
Cheeses: 179
Re: Blind Alpine
«
Reply #5 on:
November 12, 2017, 04:15:34 PM »
Quote from: jhend on November 12, 2017, 01:23:23 PM
I don't see the thumbs up to give you a cheese.
It's written in brackets under the number of cheeses one has. (Thumbs Up)
Very nice looking cheese Tim. May I ask where you got your pressing schedule? When I first got my press I used to press the living heck out of every cheese I made and every one ended up with a crumbly texture. Back when Alp was on here I believe he told us that Alpine cheese is pressed at 10 pounds of weight per 1 pound of cheese. Also, are you wiping this one down with white wine/brine mixture to keep it clean? Looks awesome! AC4U for your cheese and your bread!!
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GortKlaatu
Old Cheese
Location: Orosi Valley, Costa Rica
Posts: 631
Cheeses: 81
Goat milk?
Re: Blind Alpine
«
Reply #6 on:
November 12, 2017, 04:24:27 PM »
Congrats. A cheese for you!
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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.
timsumrall
Guest
Re: Blind Alpine
«
Reply #7 on:
November 12, 2017, 08:44:49 PM »
Thanks for the cheeses.
I got the pressing schedule from step 9 @
https://www.culturesforhealth.com/learn/recipe/cheese-recipes/gruyere-cheese/
Did Alp specify iterations/hours? I'm doing a vigorous brine wipe for a couple weeks and once it yellows over I'll switch to brush. If it starts to get away from me I can always vac it.
Yeah, I need a book
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jhend
Guest
Re: Blind Alpine
«
Reply #8 on:
November 12, 2017, 11:21:23 PM »
Here are 2 from Apls worth reading.
Traditional Washing -The hows, whys, whens, whats, and what not (by request)
http://cheeseforum.org/forum/index.php/topic,10633.0.html
Pressing procedure.
http://cheeseforum.org/forum/index.php/topic,10359.msg77451.html
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cooked (Swiss)
»
Blind Alpine