So here is my very first attempt at cheesemaking!
They are 9 days old and have been kept at about 58F, I will wrap them today and move to the fridge.
I did make one large and 2 small fro 1.5 gallons of whole Kaldova milk, however I lost one of the small ones while flipping!
I have a couple of questions, why is one side of the small not covered with white mold? Also how do you get an even white mold coverage without the marks from the grate?
Jon
lookin good! and congratulations on your first. To avoid the grate marks you would need to store them on something flat, like a spruce board. As for the little guy, rub some of the mold from the sides over the naked part.
Well done, Jon - congratulations, and cheese to you for your efforts!
Welcome to the addiction - late night hours nursing a cheese in the press, constant peeks into the cave to see if they changed (from 20 minutes ago), far too much time seeing what everyone else is up to and...god forbid...the lunatic desire to do this commercially. (I conjecture only, of course). ;D
Nice! :-) They are going to be great I'm sure.
:-) Danbo
Quote from: ArnaudForestier on November 11, 2014, 02:41:16 PM
Well done, Jon - congratulations, and cheese to you for your efforts!
Welcome to the addiction - late night hours nursing a cheese in the press, constant peeks into the cave to see if they changed (from 20 minutes ago), far too much time seeing what everyone else is up to and...god forbid...the lunatic desire to do this commercially. (I conjecture only, of course). ;D
That's funny! I made my first cheese a week or so ago, I then made a mini Stilton (I will post pics in the blue section soon) last Saturday. Today is a holiday, so I am making a press and a Caerphilly!
Jon
Haven't even tasted one of my cheeses and I'm already hooked!
Congratulations! They look great!
It has been too long since I was able to make any cheese :( We moved and now my wife is pregnant, and cant do a cheese scented house!
But Come January..... I want to make some aged cheeses for next Christmas! And your 2 starter cheeses have me excited to get back at it!
Very nice! These should provide you with some tasty reasons to make even more! :) Well done.
its been 3 weeks now and the little one was feeling soft so we cut into it for lunch today.
Here it is on out cheese board with Neal's Yard (courtesy of Whole Foods), Sparkenhoe red Leicester, Colsten Basset Stilton, Colsten Basset Shropshire Blue and Costco Coastal Cheddar. I don't think my little Brie looks out of place!
The taste is amazing, soft and almost runny under the rind, firmer in the middle. I love my new hobby!!
Yummi! :-)
Some like Camemberts to be more soft in the middle and less runny near the rim - but like you I also like a very soft outer part and a firmer middle. It all depends on the storage temperature and time.
Nicely done!
:-) Danbo
Your Cam outshines the others! A cheese for you.