Mighty Muenster #2

[Boofer]

What better way to while away the New Year's Eve...ning than by making cheese. Right, Danbo?

Initial pH: 6.86 (yikes!)

4 gal Twin Brook Creamery whole creamline milk
1 pint Twin Brook Creamery whipping cream
1/8 tsp MA-4001
1/32 tsp PLA
1/64 tsp KL-71
1 tsp CACL2
1/16 tsp dry calf rennet

I had four Reblochon moulds ready to go but then quickly determined that I had more curds than I had anticipated. A quick prep of a small Kadova mould solved the problem. Boy, I sure do love the rind treatment that the Kadova lends to the cheese. So smooth.

I know I'm going to have some trouble ripening the Kadova cheese because it is thicker like this.

I let the moulds sit under pressure overnight. This morning the pH was 5.09 and I salted the cheeses all around. I flipped and salted again this evening. Tomorrow will be the third and last time I salt the cheeses.

Ah, the adventure of it all....

-Boofer-

[DoctorCheese]

How do you decide when to put that yeast in a cheese or not?

[Danbo]

Nice ones - I have to try making some stinkies some day...

AC4U... AND YOU'VE REACHED 300 CHEESES!!! Wow!!!

Danbo

[nccheesemike]

More curds than expected, now that's a nice problem to have! Very nice cheeses

[Boofer]

How do you decide when to put that yeast in a cheese or not?

Yoav (member iratherfly) provides some clarification. It deacidifies the rind surface to facilitate the growth of B. linens & Geo.

I have used it previously as a starting point for a 3-cheese make. I've attached some additional saved pieces from forum members linuxboy and Alp.

Thanks for the cheese, Danbo. Seems we had a like mind on New Year's Eve. It's a good starting point for a very cheesy year...my 8th in this craft.

-Boofer-

[Tiarella]

Boofer!  SO nice to see you!  Happy New Year and may it be full of cheesey successes.     I'm only milking one goat and she's slowly decreasing her amount so not a lot of cheesemaking this season for me.  Next year I'll have 5 in milk so expect some cheese make posts from me although I feel so out of practice now.  I'm sure I'll do some wild and weird experiments with bark and other stuff. I now have some Redbud leaves (Cercis canadensis) leaves that have been soaking in brandy for 2 years and I expect to use them as cheese wrappers next year. 

Keep on cheesing!

[Boofer]

Oh, I've missed you, Kathrin!

Good to see some warm dialogue from out your way. I'm looking forward to seeing what wonders you will create. 

As for me, I'm just trying to keep my hand in....

-Boofer-

[Boofer]

Not quite four weeks and the Geo & linens have developed the rind and softened the cheese considerably. Time to wrap and move to the cooler big fridge for a few more weeks. Good stuff!

They are wrapped in microcrystaline paper.

-Boofer-

[Boofer]

Not time to cut yet, but I thought I'd have a weigh-in.

Some softening overall...no foreign incursions...all on track. 

-Boofer-

[Stinky]

I still live in awe of the yellowness of your cheeses. Good work.

[Boofer]

At seven weeks I decided to check progress. The inner core still needs some ripening. Salt is a little shy of what I expected.

More aging required....
Don't hurry...be happy.

-Boofer-

[Al Lewis]

Looks great!  AC4U for your outstanding Muenster!

[Boofer]

Thanks Al.

I'll be waiting awhile longer....   Guess I'd better start looking for a new project.

-Boofer-

[Boofer]

Time for another quality check...12 weeks old now.

The paste has ripened to a wonderfully oozy, taffy-like texture. There is a slight background bitter character, but the overall creaminess and spreadable nature to the paste overcomes that flaw. That might be a characteristic of the rind.

The wheel has been kept at 50F/10C for the past couple weeks. There is no comparison with the slice of Limburger beside it. The Limburger has little character.

-Boofer-

[awakephd]

As I said in the other post (about the Limburger), that Muenster is beautiful! AC4U.