My First Butterkase

[susanky]

Chopsticks seemed like a good idea to me when I made my first cheese but it created the ridges you see in the larger cheese (a gouda).  I have since had much more luck with the plastic 'needlepoint' mats.  For even better drainage can set that mat on the ceiling tile grid as suggested by Sailor somewhere else on this forum.
Susan

[JeffHamm]

Hi Susanky,

Yah, I can see that with a bigger cheese the chopsticks would create ridges.  Even with the fairly close spacing I use they still create "lines", although they generally seems to fade as the rind forms up.  I've not found any plastic needle point grids yet, so this is my current solution. 

- Jeff

[JeffHamm]

Hi,

This is now approaching the 1 month mark.  I still have some cheeses on the go so I think I'll let this age longer.  Also, the reports are that it will improve significantly over the next 3 or 4 weeks.  But, this cheese is taking on some interesting characteristics.  The rind has taken on a very orangish colour, and on top of that is a white dusty covering, although the face it's sitting on is quite clear of this white mold.  It has a few black spots too.  It's now weighing 1384g, so it's only lost 16g since the last time I weighed it.  I think that indicates the humidity in the cave is about right.  Anyway, the white mold is also forming on a Dunlop I've made.  Curious.

I'm looking forward to when I can taste this one!

- Jeff

[CheeseSnipe]

Looks awesome. I opened the remaining piece of my first batch yesterday for a try. Not bad, not good enough but its cheese. As for the batch that I decided to do wth very light pressing and half flipping = fail. I think the curds cooled too quickly and did not knit together well enough. It turned into a slimeball. Version 3 will be coming in a couple weeks.

[JeffHamm]

Hi Cheesesnipe,

A shame the flip one failed.  This one was very sticky and took a long time to air dry.  It required about 10 days, although I had to shift it into the cave for a few days during that time as the local humidity shot up and there was no way it was going to dry in the warm damp that was Auckland.   Anyway, it's now come right and I really like the golden hue it's developed with the white dusting over top.  I'm hoping it will make for a good mild cheese that my daughter will try!  Currently, if I ask her if she wants some cheese she looks at me and just says "I want yummy cheese, not Daddy's cheese" and points to the block of store bought cheddar.  LOL.

- Jeff

[CheeseSnipe]

LOL, kids. I was a picky eater when I was little. Now I only wished I didn't like so many things! 

[darius]

So, Jeff... How's this cheese progressing? Cut it yet? Taste? Or did you post elsewhere and I missed it?

[JeffHamm]

Hi darius,

It's 2 months this weekend.  I was planning on cutting it last month, but I had a caerphilly that I was eating.  After that, I've cut into the dunlop and still have just under half that wheel left.  So, this will hang around for another week.  It's doing so well, or at least it looks like it's doing well, that I'm happy to let it age a bit more.  This is supposed to be a quick aging cheese, so I would think it will improve up to 3 months, then level off.  I don't think it will make it that long though.  I will definately post tasting notes once it's been opened though.

The colour of it has darkened a bit, so it's a definate orange.  I've got a gouda air drying, and it's taken 7 days to even approach drying out as well (it's cool and humid lately) and now it's developing this orange cast.  At first I thought it could be wild b.linens, but it's not got any funky smell to it.  Looks good though.

- Jeff

[darius]

Thanks. I'll be watching for the cutting!

[smilingcalico]

Jeff, I suspect you are experiencing B. Linens and GC.  B. Linens, while adding funky smell to washed rind cheeses, is strikingly milder on firmer cheeses.  In addition, GC and B.Linens do tend to hang out together.  If you smell the cheese is it mushroomy?

[JeffHamm]

Hi smilingcalico,

thanks for the suggestions.  I was wondering if those might be what has shown up, but since it doesn't have a funk to it, I wasn't sure.  I wouldn' t say it smells mushroomy, at least not as earthy mushroomy as the Dunlop was smelling.  I'll take some notes when I cut it, and let it warm up though, and post my impessions then.  Thanks again for the ideas.

- Jeff

[JeffHamm]

Hi,

Well, we've cut into this one.  It's now almost 9 weeks old.  Just waiting for it to warm up a bit, so no tasting notes just yet.  But, it cut nicely, doesn't appear to be overly dry, but my tactile impression wasn't super moist either.  The smell is very promising, but it's still a bit on the cool side.  Anyway, here's a look at the final result, and once I have a taste, I'll let you know how it turned out.

- Jeff

[JeffHamm]

Ok, we've had some now.  It's very creamy in texture, not overly moist but not dry, just very thick creamy, like baked cheesecake, or ... butter!   It has a mild flavour, but a bit of a sharpness.  The rind does have a bit of a mushroom taste during the finish.  I think this has worked out very well and I'll be trying it again.  It will make great grilled cheese sandwhiches, and it's good just as a snack cheese. 

I must say, I've been having a run of good luck recently.  Hope it doesn't end any time soon. 

- Jeff

[darius]

Ack! Do not jinx yourself!!

Cheese looks wonderful, Jeff... Having read your tasting notes, I may make one soonish.

[MrsKK]

Nice to hear the good results.  Does your daughter like this one?