Butterkaese #3

[GortKlaatu]

I decided to make a Butterkaese with some of the Jersey milk I got today. (Previous two were made with goat milk)
Anxious to see how different it turns out.
In the press now...it'll be ready just in time for Christmas.

[GortKlaatu]

Out of the brine this morning and ready for a quick 2 week aging.

[AnnDee]

That is a lot of weight 

Good looking cheese! Love it!

[GortKlaatu]

Yep it is.  You might remember a that a few weeks ago I posted a question about Buttercase recipes--some use very light pressing and some use a LOT of weight (Danbo's recipe case in point.). I was worried about using this much weight (and I'm actually using  less than Danbo's recipe dictates) but last time it turned out much better than the one I did with light pressing weights. 

[Boofer]

Looks good. Have a cheese.

Where'd you get that mold?

-Boofer-

[GortKlaatu]

Thanks Boofer!


I got it from New England Cheesemaking.  $40. They say it is for 4 pound of cheese, but I routinely get 6 pounds in it.

[cbenner33]

Thanks Boofer!


I got it from New England Cheesemaking.  $40. They say it is for 4 pound of cheese, but I routinely get 6 pounds in it.

I agree good looking cheese. AC4U

I do like that mold...

[AnnDee]

The mould is out of stock at NEC...
I found another at kvaasrom 3.2 kgs mould for 32 euros.