CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: SueVT on March 18, 2010, 02:26:29 AM

Title: tonight's cheese
Post by: SueVT on March 18, 2010, 02:26:29 AM

I pulled this gruyere-type cheese out tonight, so my husband could photograph it.  Had to scrub it down first!

Title: Re: tonight's cheese
Post by: DeejayDebi on March 18, 2010, 02:34:34 AM

scratch ... scratch ....  scratch

Nice color Sue!

Title: Re: tonight's cheese
Post by: Majoofi on March 18, 2010, 03:16:53 PM

that's really pretty. How old is it? did you use annatto?  that's an unusual looking rind. Is that vestigal geo. cad on the rind? What did it look like before you scrubbed it?

Title: Re: tonight's cheese
Post by: SueVT on March 18, 2010, 10:26:49 PM

no, no annatto.  The Jersey milk produces quite golden cheeses.

And, the rind is my fault..... I left off the washing after about 3 months... this cheese is 5 months old.
After I took the picture, I scrubbed some more.  There are some flaws in the cheese, but it will be good.

Sue

Title: Re: tonight's cheese
Post by: iratherfly on March 19, 2010, 02:50:07 AM

Looks more orange than Mimolette!

How long did you age it?
How big is it?

Title: Re: tonight's cheese
Post by: SueVT on March 19, 2010, 10:15:34 AM

That one is about 5 lbs, and was aged for about 5 months. 

Title: Re: tonight's cheese
Post by: SueVT on March 20, 2010, 09:31:46 PM

So I have cut this open today, and I love the result.  The texture is somewhat more open than my other cheeses, due to the new culture I used... looked it up and indeed, it does produce a bit of gas.  The salt level is perfect, it tastes very good, and the melting properties are quite good!  I'm going to keep making this cheese, and I'm even going to give it a name.

Title: Re: tonight's cheese
Post by: DeejayDebi on March 21, 2010, 04:50:25 AM

That is a Gooooooooorgeous cheese! What exactly is it? It looks like it will just melt in your mouth. Gruyere-type? great job!

Title: Re: tonight's cheese
Post by: SueVT on March 22, 2010, 04:00:40 AM

Basically more like a mountain cheese.  I used Alp D, which produces a bit of gas, cooked it to 127F...

It just came out really well, and is very yummy!!
Sue

Title: Re: tonight's cheese
Post by: Sailor Con Queso on March 22, 2010, 01:37:44 PM

Gruyere is a mountain cheese. How is this one different?

Title: Re: tonight's cheese
Post by: SueVT on March 23, 2010, 12:09:35 AM

It's not so carefully and heavily pressed, and the flavor is generally milder.  I like gruyere.  This is a little different....

Title: Re: tonight's cheese
Post by: linuxboy on March 23, 2010, 12:32:25 AM

So you used heterofermentive bacteria combined with light press for paste openings, no propionic (citrate fermentation for CO2 instead), and cooked to higher temps to ensure good knit? And the helveticus and lactis are for the adjunct proteolytic action?, vs straight gruyere has simpler culture. Did you do a classic gruyere wash for the first three months? Just curious :)

Looks like a wonderful cheese with character :)