Cognac Washed Rind Cheese?

[Al Lewis]

No idea, I assume they were tiny air pockets that dried.  There was a slight amount of gas release on one side that created a few small pockets under the rind towards the end of the aging.  Even had a small spot of blue transfer from my Stilton but nothing I can't live with.  Still looking at a way to segregate/isolate these larger cheeses in my small cave.  Have to take some measurements and make a trip to Cash & Carry's container section.

[Al Lewis]

Set out some cheeses for Easter dinner.  Having about 20 guests.  Put out a wedge of the Mutschli, an Epoisse, some Double Gloucester, and a White English Cheddar I made 6 months ago that tastes awesome. 

[Alpkäserei]

Looks great! Glad it worked good for you

[Al Lewis]

Thank you Alp.  I had a little blue intrusion but nothing that didn't make it more interesting.  All in all a delicious cheese.  I can't thank you enough.  The next one will be smoked.  Seems a perfect cheese for that. ;)

[cheesytokyo]

Cut slowly according to the methods I have described elsewhere.
After the cutting period (timing of the cutting is important)stir the curd for 30 minutes

I have been seriously scouring the forum for this cutting and timing information, and I think I actually read that thread a couple days ago, but unfortunately, I can't seem to find it...

Can anyone kindly point me in the right direction?
Also, is there a way to search a member's posts? i.e. go to their profile, click on their posts, and then search for specific info (besides manually doing so - I manually searched Alp's posts for this info, but could not manage to filter it out)

Thanks much~

[cheesytokyo]

Found it!

For anyone else who comes along:
https://cheeseforum.org/forum/index.php/topic,10373.msg77537.html#msg77537