First Butterkase with a Little Difference?

[Al Lewis]

Well I was undecided on which cheese to make today but I have been wanting to do a butterkase. Straight off to 200 Easy Homemade Cheese Recipes where I find...."This is not cheese made of butter but rather a soft, bland cheese with a smooth, buttery texture."  Well we're having none of that so I decided to carry out the recipe as described but to brine the cheese in an 18% brine and a half of a bottle of cognac.  Then I will do a wash of straight cognac on the cheese while it ripens.  Anybody see any problems with this?  Discuss!!! LOL 

[Stinky]

What concentration of brine did it advise?

Will you soak it in water, for funsies? You can re-use the water for brine.

[Al Lewis]

It doesn't call for soaking in water or specify a brine strength. I use an 18% brine with half a bottle of cognac added.

[Al Lewis]

Well this little experiment had an early end.  I couldn't get the milk I normally use so I went to the new store and tried theirs.  Not worth the effort.  Very poor curd development.  I ended up with a 8" cheese about 2" thick.  I'm still going to brine it in the cognac, as I had the brine already mixed, to see if it picks up any of the fruit flavor from the cognac.  Have to see what develops as it ages out a bit.

[Stinky]

Well this little experiment had an early end.  I couldn't get the milk I normally use so I went to the new store and tried theirs.  Not worth the effort.  Very poor curd development.  I ended up with a 8" cheese about 2" thick.  I'm still going to brine it in the cognac, as I had the brine already mixed, to see if it picks up any of the fruit flavor from the cognac.  Have to see what develops as it ages out a bit.

Aw. 

Will you try again?

[Al Lewis]

I'll take this one out all of the way and see if it's worth it.  The effects should be the same regardless of the thickness I would think.

[Stinky]

What will all of the way be? One month? Two month?

[Al Lewis]

I don't think the recipe calls for that long.  I'll have to go back and look but I believe it said 2 weeks to a month.

[Stinky]

And how long will you do it?

[Al Lewis]

The book says 4 weeks so I guess I'll go with that.

[Al Lewis]

Well this cheese has ended up being 8" in diameter and about 1 1/2" high.  Drying out quick despite my spraying it with cognac every day. Might cut into it tonight.  I'll post some pictures when I get home.

[Stinky]

It's been.... two and a half weeks?

[Al Lewis]

I know but if I wait any longer I'll have to grate this thing.  Drying out way too fast due to the thin cross section.

[Stinky]

Ah, that makes sense. Let us know how it turns out.

[Al Lewis]

Well I was in need of space in the cheese cave so I decided to cut and vacuum bag this.  Taste was still bland so the cognac did nothing for it apart from keeping any, and all, molds away.  Waste of time and money.  No big deal as it still is a very usable daily cheese and may develop a little more character with some more time in the cave. Very pliable.