Alpine success!

[lazyeiger]

Oh My!  I am so happy, finally a hard cheese success.  This is pretty much a Mutschli cut into at 30 days old, tastes fantastic with a slight hint of sourness which I am sure will go away after more aging.

[Al Lewis]

AC4U for your success!!

[AnnDee]

Nice! A cheese for your yummy looking cheese. What is the rind treatment of this? I have a mutschli too and not sure if I should wash it or let it be.

[Danbo]

Say cheeeeeeeese.... Good job! AC4U.

[lazyeiger]

Thank you for all the cheeses!

I want to keep the other half for another month or so, is it best to just leave it in the cave or to vaccuum seal it?

What is the rind treatment of this? I have a mutschli too and not sure if I should wash it or let it be.

I wiped with a sweet Mocscato for the first week and then just left it alone.

Jon

[Boofer]

with a slight hint of sourness which I am sure will go away after more aging.

If it's really a slight "tang", that could be a desirable characteristic.

Beautiful result...nice clear pics. Have a cheese.

-Boofer-
 

[awakephd]

I'll add a cheese as well. If it were me, I'd probably vac-seal it to keep the exposed surface from drying out.

[lazyeiger]

If it's really a slight "tang", that could be a desirable characteristic.

Yes that's exactly it "a slight tang"

I have wrapped the remaining half in cling film and vacuum packed it. I will store it at ~ 55F for another month and see what it's like then.

This was made with local (well 50 miles away local!) raw milk from grass fed cows. at $10/ gallon. Next weekend I will replicate the recipe using another local P/H milk at $3.99/ gallon just to see what the difference is.

Jon

[Al Lewis]

I could be wrong but I believe you will find that the "tang" will disappear with a little more age and you'll be left with a sweet, nutty cheese.  Only time will tell if I'm right or completely full of it! LOL  I have found this to be true with some of the cheeses I have made in the past.

[nccheesemike]

Very nice cheese! I just made an alpine cheese today that's still in the press. I hope it looks and tastes half as good as yours.

Mike