CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) > RENNET COAGULATED - Brine Ripened (Aegean Sea)

Aged Halloumi, It makes a difference, but why?

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5ittingduck:
Halloumi, recipe is from Ricki Carrol's book "Home Cheese Making".
Rather than brine after poaching, this was salted, and packed in a vac pack. The cheese was made for friends from raw Jersey cow's milk. I tasted a little when it was made, and it was very creamy, but didn't have a big flavour or anything.
By accident, it was forgotten and left at 12C for 1 year.
I took a pack out this week, sliced it and fried it.  It was amazing.  It crusted up beautifully, and went soft and stringy inside.  The taste was milky/creamy inside, and really full rich flavour on the outside, almost cheddary in it's intensity. 
I really wasn't expecting this, it's a cooked cheese, and development over time wasn't ever mentioned.
Why did this happen?

MacGruff:
I cannot comment on why it happened, but many cheeses were discovered by accident. I know that the Haloumi's I make have never gone soft in the middle, but I brine - and it's a heavy brine!

Do  you care to repeat the experiment and see if it happens again? If so, congrats!!! You created a new cheese!!!

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