Ashen Goat

[everythingsconnected]

Hi there cheese makers and lovers! I've recently begun a cheese making adventure, as I've been helping out on a goat farm and get to use the extra milk. I've developed an affinity for bloomy rinds, particularly ones with a charcoal coat. It's so fun to watch the mold consume the charcoal. Here are some pictures from some of the first cheeses I have made. The first picture is about day 3 (one day to set, another to mold and a third to apply the charcoal/salt mix), the second is a few days later, about when it goes into the aging space, and the third is at about 2 weeks. I aged a second one from the same make for another week and loved the extra tang and creaminess the paste turned into. The rind was delicious, sweet with just a bit of funk. Just made another batch and accidentally added too much geo, so it's starting to get the neat squiggly rind on this one. Interested to see how the taste will be effected.

[everythingsconnected]

Sorry for the upside down middle photo, not sure why it didn't upload right? When clicked on, it enlarges the correct way.

[mikekchar]

Pictures have an orientation encoded in them.  Some software looks at it and orients the picture correctly and some does not.  Likely it is the forum code that does not respect the orientation, since I've seen the problem before.  The only real way to "fix" it would be to clear the orientation on the picture and then rotate it with a graphics program.  A bit complicated if you aren't technically minded and a total PITA.  I can turn my computer upside down no problem :-)

Nice looking cheese, BTW :-)  At some point I really want to make the same kind of cheeses because I can't buy them where I live.

[River Bottom Farm]

Nice cheese! AC4U!

[everythingsconnected]

That does seem like a PITA! Thanks for letting me know that I shouldn't/can't just try to upload it again to fix it And thanks for the feedback, it was surprisingly easy to make and I would highly recommend it, quite delicious. Unless it's quite hot at room temp I'd leave it out until it almost gets a full coat of mold. Then it has a jumpstart against any other molds that might try to invade. I mostly followed this recipe on New England Cheesemaking, though I'm bad at exactly following any recipe, so it was sure to be slightly different

https://cheesemaking.com/collections/recipes/products/goat-cheese-recipe-with-ash