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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Boofer on June 14, 2014, 03:29:10 PM
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Yesterday was another dual-make day: Montasio (http://cheeseforum.org/forum/index.php/topic,12814.0.html) and Tilsit. Starting with the Montasio at 6:00AM, I finished with the Tilsit at 2:30PM. Not bad...at least it didn't consume the entire day and into the night. One cheese for the near-now and one for later (a year later).
I did have a little stumble (http://cheeseforum.org/forum/index.php/topic,12813.0.html) along the way in this make. Hopefully, all will be well.
Initial pH: 6.72
2 gallons Twin Brook Creamery whole creamline milk
1 gallon Dungeness Valley whole raw milk
1/4 tsp Alp D
1/8 tsp PLA
1/2 tsp CACL
1/32 tsp dry calf rennet
Following the recipe (http://cheeseforum.org/forum/index.php/topic,10018.msg88122.html#msg88122) I have used before.
I brined it for 12 hours, flipping at the 6-hour point. Now it's out to air dry before heading to the cave. Fingers crossed. ???
-Boofer-
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This seems to be aging nicely. Through the plastic bag, the rind compresses slightly with a gentle press. This might signal unwanted development just under the rind because of the linens/Geo treatment. Monitoring it closely. There is no liquid/whey inside the vacuum bag.
-Boofer-
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Nice! How long do you age a tilsit?
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Nice! How long do you age a tilsit?
I'm looking at the holidays. I've tried to focus on 4-6 months, although my Tilsit #4 (http://cheeseforum.org/forum/index.php/topic,10018.msg76908.html#msg76908) was just shy of its third month.
-Boofer-
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I have been checking on this cheese and turning it regularly. The rind seemed to be a little spongey and I was concerned that the rind treatment might destroy the paste. There was some concern too that the earlier incursion might spoil the end product. As I had hoped for, the cultures I added did their job and imposed their will upon any residual stragglers.
Oh, not to worry...this cheese is spot on for character, taste, & texture! A very nice little Tilsitter.
So this cheese remains true to the three month affinage which the earlier efforts adhered to.
-Boofer-
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That's a fantastic looking Tilsit Boofer! The light pink colouring contrasts nicely with the deep yellow paste. You've certainly got access to great milk there. Speaking of, here in New Zealand there's a franchise dairy system starting up where they sell raw milk from vending machines! Basically, you go in, bring your own bottles or pay a deposit for some, and fill up. The milk comes from the cows at that farm, and is $2.50 a litre. I've not found one near me yet, but hopefully there will be one near Auckland somewhere. Anyway, well done and a cheese to you.
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Thanks, Jeff.
Your future vending machine sounds like a great idea. I had seen that before several years ago somewhere else. I guess there is a enough demand for the raw milk that it is freshened regularly? The price is about what I've been paying ($9.99/gal).
I added some of this to some sliced tomato and herbs on sourdough toast for breakfast this morning. What a delightful way to begin my day! Very nice. I'm glad I didn't throw the milk out. ;)
My sister drove down from Canada this afternoon and she got a box of Tilsit #5, Saint Paulin #4 (http://cheeseforum.org/forum/index.php/topic,12760.0.html), and Montasio #1 (http://cheeseforum.org/forum/index.php/topic,12814.msg99622.html#msg99622), along with a bottle of Gewürztraminer. Sorry, no crackers or crusty bread.... ::)
-Boofer-