Epoisses make 1/3/13

Tomer1 · February 09, 2013, 04:49:50 PM

So, what do you think needs to be improved\modified for uniform paste ripening?

mgasparotto · February 09, 2013, 05:52:13 PM

Tomer - I think I should have boxed them sooner. The sides started bulging before I contained them, and so the one burst before it was completely ripened throughout. The other was in better shape so I'm hopeful it will be perfect given a little more time. But we'll see!

mgasparotto · February 17, 2013, 02:53:05 PM

Well would you look at that! A little bit more aging and it's perfect! Flavor is nicely pungent with just the right amount of salt. Perfect for dipping into with bread or veggies. Like a room temp fondue. I'm going to have to pick up the real thing at Murray's today and do a taste test.

Boofer · February 17, 2013, 03:29:28 PM

Quote from: mgasparotto on February 17, 2013, 02:53:05 PM
Well would you look at that! A little bit more aging and it's perfect! Flavor is nicely pungent with just the right amount of salt. Perfect for dipping into with bread or veggies. Like a room temp fondue. I'm going to have to pick up the real thing at Murray's today and do a taste test.

Oooh, nicely done! A cheese for your efforts. Let us know how the Real Deal from Murray's tastes. Probably fairly expensive though. :(

-Boofer-

Tiarella · February 17, 2013, 05:10:01 PM

Oooh, yes. DO tell us how the taste test goes although even if yours is different it sounds like a perfectly wonderful version of a new cheese of your invention! ;D

Al Lewis · February 17, 2013, 05:54:36 PM

Looks amazing!! Hope mine turn out half as well. Mine look a little yellower/redder? I did add the PLA into the milk though. Wonderful job Melissa!!

JeffHamm · February 17, 2013, 07:23:11 PM

What a fantastic looking result! A cheese to your efforts. I must try one of these. :)

- Jeff

mgasparotto · February 18, 2013, 02:23:41 AM

Thanks, everyone! Wow, Al, great color on those beauties! Really looking forward to seeing them as they develop.

So I did the taste test along side a real epoisses and I almost can't believe it but the taste is remarkably similar (salty, stinky, a little fruity) and the texture is spot on. Very very pleased with how this came out. If I do it again I'll put PLA into the make and hopefully get a coloring more like Al's.

Chetty · February 18, 2013, 03:19:46 AM

Those cheeses look great!
It makes me want to make one.

Is this cheese a very challenging one to make? It looks like it would be.

Al Lewis · February 18, 2013, 03:41:43 AM

Not so challenging as pricey.

Chetty · February 18, 2013, 03:43:25 AM

good to know. I don't think I am brave enough to try one yet. But maybe some day.

Tiarella · February 18, 2013, 12:49:32 PM

Quote from: mgasparotto on February 18, 2013, 02:23:41 AM
Thanks, everyone! Wow, Al, great color on those beauties! Really looking forward to seeing them as they develop.

So I did the taste test along side a real epoisses and I almost can't believe it but the taste is remarkably similar (salty, stinky, a little fruity) and the texture is spot on. Very very pleased with how this came out. If I do it again I'll put PLA into the make and hopefully get a coloring more like Al's.

Congratulations!!!! They do look great! I love making cheeses like this but I am saddened to admit that I don't like stinky cheeses all that much. It's really too bad. In fact, I don't eat a lot of cheese. I do love it but it's not a large part of my diet. I mostly make it because it's a way to use up milk and it saves me from buying any cheese. Plus.....it is SO fun to experiment! ;D

BobE102330 · February 18, 2013, 01:22:50 PM

Looks great. Now on my try soon list.

Hey T, I can help you use up some of that milk. ;)

Epoisses make 1/3/13

Tomer1

JeffHamm

BobE102330