hello from menlo park

[cantare]

Well, Hello everyone! I love cheese, especially funky washed-rind...Meadow Creek "Grayson" is a current obsession. Took a local cheese class recently, and dived right in with fresh raw mozzarella as my second cheesemaking attempt (and first unalloyed success.)

On the maiden voyage, though, everything went wrong: Wrong milk, wrong instructions, and one very distracted novice. I wanted chevre, but managed to start with raw cows milk(!) Then I added buttermilk and cultured for 36hr instead of adding rennet right away like I should have. I shrugged my shoulders, took the separated mess, warmed to 105F, put in a drop of rennet, let it sit another 12h, hung it 3 days in cheesecloth and got a ball of some wonderfully spreadable mild-tasting stuff. What kind of cheese is it? I dunno, but with dill and onion powder I'm calling it boursin! 

[Danbo]

Welcome to the forum!

:-) Danbo

[Andrew Marshallsay]

Hi Canare, welcome on board.
Don't be dismayed by the occasional setback. The good news is, washed rind is attainable and not even too hard.

[John@PC]

Hello Cantare and welcome.  I'm one of those apostates that believe if your cheese doesn't turn out as an approximation of what your wanting but it TASTES GOOD that is a great outcome.  Thanks for your post because now I know what a Boursin is and may even give it a try!