Sous Vide experiment

[scasnerkay]

Opened this cheese today, at 7 months. I usually forget to weigh the cheese when opening so I was a bit surprised to find it lost almost exactly 1# before I vacuum sealed it! I did not document when I sealed it, but I imagine that was at about 3 months judging by the thickness of the drier part of the rind.
So, the results... wow this is tasty! I am very pleased. Creamy flexible paste with multiple small holes. Really nice nutty flavor.

I have done more thermophyllic makes with 4.5 - 4.75 gallons, using the Avanto food warmer, which has a larger heating element, is 1200 watts and heating 1.5 gallons of water surrounding the steam pan. I feel I have to be more careful about setting the temp to not overshoot, but it does the job on heating to the target temp ranges. See the second attachment.

[mikekchar]

Wow!  That looks awesom.  AC4U!

[awakephd]

Yum! Another C4U!

[DrChile]

Looks great!

Trent