Leiden with cumin

[Danbo]

Thanks. :-)

Normally I use cloth under the follower for the first presses and then I omit it for the following presses. The very last press I normally do with any cloth at all to make a smooth rind...

:-) Danbo

[awakephd]

Here are a couple of alternate versions of the video for those who are having trouble viewing the .mov file.

[shaneb]

Danbo, you need to do a house swap with another cheese maker.Then you can both happily flip each other's cheeses and you can see the sights of each other's country.

Shane

[Danbo]

Awakephd: Thanks a lot. :-)

Shane: Why didn't I think of that? ;-)

[shaneb]

Maybe it should be called cave swapping. And no I'm not volunteering at the moment. :-)

Shane

[Mermaid]

Cave swapping ! I love that idea !

[KenK2]

Thank you for the very nice video, worked on my laptop. 

Videos like this really help the newbies like myself become more familiar with making cheese from scratch.  I wish there was more!

Ken

[Mermaid]

A cheese for you Danbo for the informative video

A cheese for you awakephd for making the video into another format!

[Danbo]

Shane and Mermaid: I smell a new trend here... ;-)

KenK2:

Sometimes it's the smallest things that are helpful when you are new to cheesemaking. If there is anything that you need info on then just ask in the forum!

I'm still asking basic basic questions from time to time, and I get great help every time. For example I don't know the difference between a butter muslin and a cheese cloth. Maybe you do? It's important not to be embarrassed to ask the most basic questions.

And remember that your own ideas can be worth a lot for even more experienced cheesemakers - don't hold yourself back - share, share, share...

OzzieCheese sums it all up in just one sentence in his signature: "Usually if one person asks a question then 10 are waiting for the answer - Please ask !"

If you want videos on other parts of the cheesemaking process just ask. :-)

Mermaid: Thanks for the cheese! :-)

[LoftyNotions]

Shane and Mermaid: I smell a new trend here... ;-)

For example I don't know the difference between a butter muslin and a cheese cloth.

Butter muslin has a higher thread count (finer weave) than cheese cloth. The count for butter muslin at New England Cheese is 90 TPI and cheese cloth is 60.

Larry

[Danbo]

Hi Larry,
Thanks for claifying. :-)

[awakephd]

A cheese for you Danbo for the informative video

A cheese for you awakephd for making the video into another format!

Thanks! I think I like this -- Danbo does all the work, and I get a cheese!

[Danbo]

You deserve it. :-)

[Mermaid]

Danbo- you inspired me to make a cheese with seeds. I had dill seed and I like the flavor. I will post pictures of the cheese I made, but I have a question!

How will you age the seeded cheese? I assume traditionally it's waxed? I don't have any wax. I usually do natural rinds and I have a big cheese cave. Worried about molds finding their way in because the seeds create space for air between the curds.

[Danbo]

Hi Mermaid,

Right now the cheese is vacuum packed - I would like to wax it at a later time though.

I think that it will have to be sealed with something, but I'm not sure what to use instead of wax, cheese plastic or a vacuum bag.

I hope that someone else in here has got an idea...


:-) Danbo

Ps: I have posted make notes for the Butter Cheese that you wanted. :-)