Just wanted to share my excitement . This wheel of cheese was one I referenced in a previous post having trouble with the rind getting slimy and moldy. From lots of suggestions I got t under control let t sit a few weeks, and cut it open.
I love the diversity of colorful microflora on the rind as well as the small eye formation . It really tastes great!
If that tastes as good as it looks----you deserve a cheese----a heck it looks good enough for a cheese, regardless :)
Qdog
Well that one certainly deserves a cheese!! How's the taste?? :P
I would describe the taste as subtle, nutty, with a little funky linensy taste . Mild for sure but still different enough from anything else. Very very creamy. It's full fall raw jersey milk.
I might try aging another wheel of this longer to see what happens- worried about it being full fat though don't want to age it too long and get rancid flavors
ä guätä schwiizer Chäs!
Why that looks like a real Swiss cheese, good job. The rind has just the right appearance, which is not an easy task!
But i'll give you only this one critique, eye formation is considered a flaw for Appenzeller, but as minimal as it is I think the cheese would still pass grade :)
Memories of the canton of Vaud in your photos! AC4U.
Really really nice. Turned on the springlers in my mouth. Have a cheese! :-)
Giving you a cheese as well!! That is a beautiful work of art!!
Enjoy!! :D
This is stunningly pretty. A cheese for you.
That is absolutely beautiful. The rind is lovely and the inside looks so creamy. I give you a cheese!