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Author Topic: Peppered cheese #2  (Read 1007 times)

DoctorCheese

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Peppered cheese #2
« on: May 01, 2017, 02:39:26 AM »
I used some different peppers on this one. The make went absolutely horrible because I was trying out a different brand of PH milk and the curds completely fell apart. I managed to salvage the cheese however.
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Offline awakephd

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Re: Peppered cheese #2
« Reply #1 on: May 01, 2017, 02:34:53 PM »
Any time you get a cheese out of it, it is a success! I'll look forward to hearing the taste report.
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-- Andy

DoctorCheese

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Re: Peppered cheese #2
« Reply #2 on: May 05, 2017, 04:51:44 PM »
Should I rebag this or will it be ok for a month?
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5ittingduck

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Re: Peppered cheese #2
« Reply #3 on: May 06, 2017, 03:39:00 AM »
Looks a lot better than some of the ones I left in the bag with no ill effects.
That said, rebagging is an opportunity to have a quick taste check.
Well, that didn't really help much did it :b
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Offline OzzieCheese

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Re: Peppered cheese #2
« Reply #4 on: May 06, 2017, 04:07:33 AM »
I normally get that when I have my VacBagger set to Dry/Normal. It actually puts a compressive force on the cheese.  I wouldn't worry about it as I've had my Cheddars under plastic for about 12 months with no ill effects.

-- Mal
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