My First Cheese

[DeejayDebi]

I like olive oil but then I use it instead on butter on bread too. I think it works well and can be rather mild. Some other oils get rancid quickly. Seems a lot of them these days do. I don't know why. Don't use peanut oil, or canola oil they don't last on long aged cheeses.

[Threelittlepiggiescheese]

yea i have some super nice first press cold pressed extra virgin olive oil

[DeejayDebi]

MMmmm great on bread with basil! Also for your cheese. 

[Threelittlepiggiescheese]

oh yea! I make bread with 100% coarse ground whole wheat and that stuff is awesome to drizzle over the top of a slice of the bread right out of the oven

[DeejayDebi]

OOooOoooOOoooo I love bread! Maybe I will make bread today? That should be okay. I don't think I could hurt myself doing that. I will kneed carefully!

[Threelittlepiggiescheese]

or if you are truly worried, let the stand mixer do the kneeding

[DeejayDebi]

That would work if I didn't have to crawl under the table and drag that monster out and throw it on the table. I thik kneeding would less comprimise my restrictions! I am not worried but my spies are! 

[Threelittlepiggiescheese]

well, I wanted to update yall, my first cheese is still completely salted to the max, been letting it age hoping that somthing else would happen lol, i know fat chance, but my second cheese which i followed the same recipe again and also pressed, is coming a long beautifully! about 1 month old for it now

[H-K-J]

Nice Lookin and clean, When do we eat?? 

[Threelittlepiggiescheese]

i'm thinkin about waiting for the 2 month mark, maybe 3 for this one only because its progressing so well at the moment

[DeejayDebi]

It's looking great! Hope it stays that way.

[Threelittlepiggiescheese]

i only oiled it once, was not moldy at all before, after oiling, it had some spots of mold pop up, extremely thin layer of evoo btw. so i stopped with the oiling and am just brushing it every so often now

[Boofer]

Wow, nice effort!

Anxious to see the inside and read your tasting comments when you cut it open. Patience. 

-Boofer-

[JeffHamm]

That is comming along nicely.  You'll be in for a treat in a couple months, and it will be worth the waiting.  Honest.

- Jeff

[Threelittlepiggiescheese]

and here it is as of yesterday