I have been making an appenzeller with full fat raw jersey milk. Just wanted to share some of my pictures. Struggling with control in the affinage stage- any helpful tips are welcome as I am fairly new to cheesemaking.
The first two pictures are of the same batch of cheese - the first at 4 months and the second at 3 months. How long do you all age alpine cheeses? I think 4 or 5 is best for this cheese since it's so high in fat . Has anyone aged full fat jersey cheeses longer? Did you get any rancidity?
The last picture is of a rind I'm having trouble with. Currently 3 months old. It's mushy and crusty and kind of falling off. It's also not a color I'm used to. Grey with white pitting molds and some reddish molds in spots. Any ideas?
Thanks !!!
So how long do you age them?? Perhaps I will try appenzeller tomorrow with my Jersey milk - though smaller than your makes so it would not age as long...
Was your humidity higher than normal with the rind that was mushy and crusty?
I've found that the Alpine-styles that I've made with Jersey milk - both lightly skimmed and whole milk (5%) were decent at 7-8 months and very good at 11-12 months. No rancidity issues.
Quote from: Bantams on May 20, 2015, 02:44:14 AM
I've found that the Alpine-styles that I've made with Jersey milk - both lightly skimmed and whole milk (5%) were decent at 7-8 months and very good at 11-12 months. No rancidity issues.
What size?
Some of those little holes look like the photos I've seen of cheese mites. Might want to check.
Qdog
I have since improved much on my appenzeller make- will post pictures soon. No cheese mites!
Also I was aging the wheels 4-5 months but that just isnt long enough! Intensely creamy and mild/sweet but less of the nutty caramelly notes I'm going for. Aiming to age them longer but unfortunately must move lots of product for the summer season to make a living :) That's life I guess!
QuoteQuote from: Bantams on May 19, 2015, 09:44:14 PM
I've found that the Alpine-styles that I've made with Jersey milk - both lightly skimmed and whole milk (5%) were decent at 7-8 months and very good at 11-12 months. No rancidity issues.
What size?
Sorry, just checked back here.
They are usually from 6-7 gallons, so about 6-6.5# wheels.
Good looking cheese!
I would be interested in making appenzeller cheese. I was looking for a recipe on this forum, but I could not find any. Could you help me in it?
Thanks,
Mark