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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: bratrules1 on February 19, 2015, 04:53:29 AM

Title: A small hispanico I made a few months back.
Post by: bratrules1 on February 19, 2015, 04:53:29 AM

Well I had been making fresh cheese for awhile and I always wanted to start making aged cheese and this was my first shot at it. It was a 4 liter hispanico that I only aged for 2 months. Although it was aged for a short period of time the flavor was very good. This cheese gave me the little push to start making more.

Title: Re: A small hispanico I made a few months back.
Post by: Danbo on February 19, 2015, 05:50:32 AM

Is this you first aged cheese?? I really looks fine. Have a cheese!

Title: Re: A small hispanico I made a few months back.
Post by: bratrules1 on February 19, 2015, 03:41:51 PM

Quote from: Danbo on February 19, 2015, 05:50:32 AM

Is this you first aged cheese?? I really looks fine. Have a cheese!

Yeah this was my first aged cheese I made sometime last year. Its the one that gave me the courage to keep going with this kick ass hobby!!!

Title: Re: A small hispanico I made a few months back.
Post by: Al Lewis on February 19, 2015, 05:23:09 PM

An excellent result!!  Keep up the great work!!  AC4U for excellence!! ;D

Title: Re: A small hispanico I made a few months back.
Post by: Mermaid on February 19, 2015, 05:36:45 PM

The rind is clean and pretty. What's your aging space like?

Title: Re: A small hispanico I made a few months back.
Post by: qdog1955 on February 19, 2015, 06:13:36 PM

Looks like AC4U
Qdog

Title: Re: A small hispanico I made a few months back.
Post by: bratrules1 on February 19, 2015, 06:15:37 PM

Quote from: Mermaid on February 19, 2015, 05:36:45 PM

The rind is clean and pretty. What's your aging space like?

Its actually a small dorm fridge that was given to me. I converted it in to a cave by using a external thermostat. And I added pine shelves to it. I works OK but am still looking to upgrade in the near future. I want something with more space. Here is a pic of it it also contains a pepato I did which is vacuum sealed and 5 months old this week. Also the r/h looks low but the meter was off.

Title: Re: A small hispanico I made a few months back.
Post by: Al Lewis on February 19, 2015, 06:18:14 PM

Looks good!  Here's a question for the pros, or anyone else that knows the answer.  Wood chopping boards have to be seasoned with mineral oil to protect them.  Do you have to do the same with wood shelving?

Title: Re: A small hispanico I made a few months back.
Post by: bratrules1 on February 19, 2015, 07:23:08 PM

That's a good question am about to make a dutch press and I was wondering if I should treat the wood with anything.

Title: Re: A small hispanico I made a few months back.
Post by: Mermaid on February 19, 2015, 11:33:56 PM

I use untreated rough cut pine. Don't think you'd want to put anything on the wood!!! You want the roughness because it lets air reach the bottom of the cheeses. Smooth wood doesn't allow this.

Title: Re: A small hispanico I made a few months back.
Post by: Al Lewis on February 19, 2015, 11:50:59 PM

The only thing the mineral oil does is to seal the wood from anything else getting into it, like whey.

Title: Re: A small hispanico I made a few months back.
Post by: Mermaid on February 20, 2015, 01:56:04 AM

Yeah might need to use oiled wood for a press . I was just thinking about shelving

Title: Re: A small hispanico I made a few months back.
Post by: bratrules1 on February 20, 2015, 02:17:37 AM

Quote from: Mermaid on February 20, 2015, 01:56:04 AM

Yeah might need to use oiled wood for a press . I was just thinking about shelving

Yeah I was thinking the same thing. Thanks!!!