Greetings from Greece

[dukegus]

1955? You are like my father mate!

If you ever visit again I live in Patras, not a tourist attraction though but I can offer homebrewed beer and hopefully homemade cheese
so you are more than welcome! But things are not that good in Greece anymore, I see everyday people(either immigrants or Greeks) to
searchy for food in the trash...all my friends my age(and me too) don't have jobs...I'm stopping now because I'm gonna start complaining
again!

[hoeklijn]

Well, I feel still young, got 2 children under 10 years old and got a job and ICT where I'm still able to keep track with all the younger guys...
Thanks for the invitation, I came through Patras twice on my way to Kylini for the boat to Zante. Indeed not really the most attractive place for tourists, but whenever I'm in the neighborhood, I'll let you know...

[dukegus]

got 2 children under 10 years old and got a job

well I don't have either with the latter being the most difficult to deal with right now :/
Today I'm making a blue and a camembert together so if you come in 2-3 months the cheese will be ready :p
Have a nice day mate!

[hoeklijn]

I hope both turn out fine, I mean the cheeses. If you have the chance, please post pictures...
I'm trying to contact my milk supplier, but I'm getting the fax whole afternoon...
I want to pick up 20 ltr at milking time, right from the milking machine. Will be still at about 34C when I come home. Fresher is not possible.
If I can order it, I will make Gouda with mustard seed tomorrow, if I can't order it, I'm risking that they are making cheese themselves tomorrow morning.
Just out of curiosity, what do you pay for cow or goat milk over there? I get the cow milk at the farm for 60 cent per liter and for the goat milk I pay 1euro per liter.

[Boofer]

I get the cow milk at the farm for 60 cent per liter and for the goat milk I pay 1euro per liter.

Consider yourself extremely fortunate. Try $11.99 or $9.99 per gallon! It hurts but that's the price for raw Jersey milk from two dairies here. If I went with pasteurized/non-homogenized creamline Jersey milk, I could save a little at $3.19 per half gallon. The P/H industrial milk from who knows what sells for $2 to $3.50 per gallon, but I won't use it any more. I don't trust it.

-Boofer-

[hoeklijn]

That's about 2 euro's per liter for raw Jersey milk. Yes Boofer, I'm a lucky man, sitting here and waiting till the milk is cooled down enough to add the culture. When I came home it was at 33C/91.4F. Had a nice talk with the farmer about the relation between cow food, sanity and late blowing/early blowing cheeses while he was milking. Ever been in a stable during milking time, early on a cold and rainy summer morning? I love it....

[DeejayDebi]

Belated welcome to you!


Born in 83? My kid 6 by then!

[dukegus]

How much for 8-2 goat-sheep milk?
I get it 1,5 euros per liter and I think it's expensive like hell!
I though I got sheep's milk but it's a mix of mainly goat and little sheep...

DeejayDebi 6 kids??? Omg!!!!

[DeejayDebi]

NO! I have one kid and he was 6 in 1983! Although we always had at least 4 or more running through the house

[dukegus]

Because I had a water-brine solution, the soft-rind thing happened. It's not because of leak of Ca but
"Such an effect is responsible for the "soft-rind" defect and swelling in cheese, and it is attributed to "salting-in" (solubilization) of the cheese protein in dilute NaCl solutions."
Now I put my feta in proper whey-brine and I hope this thing changes.

My feta cheese has a huge goat-flowery aroma/taste which I don't know if I like...
Will it change while it matures?

[hoeklijn]

Well, I once had a feta on a farm near Bali on Crete that had a very strong taste. I liked it very much, but I think it was partially from sheep like your milk.
I don't expect it to become less when maturing, I think it will become stronger. I know people use lipase to get a "sheep flavor" to cow's milk, but I have no idea if there is anything to do it the other way around....
I think you'd better post this in the "problems" or under the "mediteranian" subject, probably it will get more readers...

[dukegus]

Well, I once had a feta on a farm near Bali on Crete that had a very strong taste. I liked it very much, but I think it was partially from sheep like your milk.
I don't expect it to become less when maturing, I think it will become stronger. I know people use lipase to get a "sheep flavor" to cow's milk, but I have no idea if there is anything to do it the other way around....
I think you'd better post this in the "problems" or under the "mediteranian" subject, probably it will get more readers...

Thanks mate I will do it that way

[hoeklijn]

Hi Kostas, how are your blue and your Camembert doing? Did you actually make 2 cheeses or did you combine them into Cambozola?
I have tried that and it was one of my best cheeses ever...

[dukegus]

Hi Kostas, how are your blue and your Camembert doing? Did you actually make 2 cheeses or did you combine them into Cambozola?
I have tried that and it was one of my best cheeses ever...

Well I made one without any crazy mold,
one with roqueforti that I got from a bough blue cheese
and one camemberti which I got from the rind of a camembert.

The blue looks and smells pretty good, the camembert smells a bit awful, like it has spoiled...
Both got a nice layer or mold. I'll post some pictures tomorrow!!

[hoeklijn]

Keep an eye on the Camembert then, I had to toss away 2 kg of Brie some time ago. Had it in a container in the cave which probably turned out too wet.
It was smelling somewhere between sulphur and ammonia...