How did the epoisse type that sheepj76 started on 3/14/13 work out?

[andreark]

The last epoisse photo or information that Sheepj76 posted was at the beginning of the process.  How did this cheese turn out?

andreark

[Al Lewis]

Not sure on that one but, if you're looking to make some this make came out great.   See reply # 37.

[andreark]

Certainly looks great.  Sorry, but I don't know how to access reply #37.  Does this contain a recipe? Can you illuminate?

andrea

[JeffHamm]

Hi andreak,

Click on the word "this" above the picture.  That will take you to the thread in question.  You can see at the top of each response, Reply #etc, just scroll down until you find Reply #37.  :)  Looks a fairly straightforward make.  I can't tell from the post what size the moulds are, or how strong the rennet is though?

- Jeff

[Al Lewis]

Thanks Jeff.  I used 5 1/4" molds and 1/2 tablet of rennet, instead of the liquid, but if you continue to follow the thread the entire make with all of the info is there.

[andreark]

To Al Lewis,

Thanks for your posts.  I just copied your recipe and will try it next Thurs.(the day the raw Jersey is delivered).  I am so excited about this
possibility that I would like to give you a cheese.  I will be posting photos as it progresses, but I will start a new thread with your name
on it.  Now, , , to try to give you a cheese!  This is only my second attempt at doing this.  Please let me know if it works.

andreark

[Al Lewis]

Just click where it says (thumbs up) under my name. Hope it works out as good for you as me.

[JeffHamm]

Thanks Al.  Will have a read through the thread.  The results look fantastic.

- Jeff

[andreark]

This is for Jeff.  I almost forgot that I wanted to give you a cheese for helping find 'Reply 37'.  So here goes.

andreark