Well, Hello everyone! I love cheese, especially funky washed-rind...Meadow Creek "Grayson" is a current obsession. Took a local cheese class recently, and dived right in with fresh raw mozzarella as my second cheesemaking attempt (and first unalloyed success.)
On the maiden voyage, though, everything went wrong: Wrong milk, wrong instructions, and one very distracted novice. I wanted chevre, but managed to start with raw cows milk(!) Then I added buttermilk and cultured for 36hr instead of adding rennet right away like I should have. I shrugged my shoulders, took the separated mess, warmed to 105F, put in a drop of rennet, let it sit another 12h, hung it 3 days in cheesecloth and got a ball of some wonderfully spreadable mild-tasting stuff. What kind of cheese is it? I dunno, but with dill and onion powder I'm calling it boursin! ;D
Welcome to the forum!
:-) Danbo
Hi Canare, welcome on board.
Don't be dismayed by the occasional setback. The good news is, washed rind is attainable and not even too hard.
Hello Cantare and welcome. I'm one of those apostates that believe if your cheese doesn't turn out as an approximation of what your wanting but it TASTES GOOD that is a great outcome. Thanks for your post because now I know what a Boursin (http://en.wikipedia.org/wiki/Boursin_cheese) is :) and may even give it a try!