Blarg. This make is from the 15th of January, but I hadn't gotten around to typing it up yet.
2 gallons P/H whole milk
¼ tsp. MM100
¼ tsp. Thermo B
½ tsp. CaCl2
½ tsp. calf rennet
9:15 Began heating milk
9:33 Temperature reached 86º F, added cultures
10:05 Added CaCl2, rennet
10:45 Cut into ½ inch pieces
10:50 Whisked into rice-sized pieces, stirred constantly
11:23 Began heating, continued stirring
11:39 Reached 104º, kept stirring
12:01 Let sit for 5 minutes, then drained and pressed under 15 lb. of weight
12:17 Flipped cheese, 15 lb.
12:42 Flipped cheese, 30 lb.
??? Flipped, 30 lb.
3:26 ''
4:45 ''
Next day
3:45 AM Cut a slice into the cheese trying to demold it
6:55 AM Put in brine, it was a bit oddly shaped
So I rubbed this with olive oil twice, and a week after the make rubbed it with a little bit of paprika mixed with olive oil, and then again about two weeks later. Still oiling now and then. Some PC seems to be growing on and off, and a bit of blue, but nothing that is taking over. Quite looking forward to this li'l guy.
That's a nice looking block.... Makes me jealous.
Me too... AC4U. :-)
Thanks, guys! I hope it tastes good as well. :)
Oh it will! :-)
Quote from: Danbo on February 11, 2015, 09:14:15 PM
Oh it will! :-)
Hey, how do you know? Are you messing with my cheeses? :o
Good looking cheese!! ;D
How long do you think I should age this? Right now it's at 52 days, or almost two months. I could cut it somewhat and then wax the rest.
Beats me, still waiting to do my first. LOL
I think you should cut it and give us your thoughts. I found the longer aged cheese to be more to my liking.
But hey, everyones different. :D
That's a nice thing about your brick format; you can cut a bit to sample without having too much exposed paste on the remainder if you want to slap some oil on it and stick it back in the cave. Kind of like those "logs" of Velveta ::) (except much better I'm sure ;)).
Yeah... Cut cut cut... ;-)
Quote from: Schnecken Slayer on March 09, 2015, 06:50:40 AM
I think you should cut it and give us your thoughts. I found the longer aged cheese to be more to my liking.
But hey, everyones different. :D
My thoughts? When should I make another one?
Quote from: John@PC on March 10, 2015, 08:53:42 PM
That's a nice thing about your brick format; you can cut a bit to sample without having too much exposed paste on the remainder if you want to slap some oil on it and stick it back in the cave. Kind of like those "logs" of Velveta ::) (except much better I'm sure ;)).
This is true. I ended up cutting around a third or so off, and waxing the cut end.
Quote from: Danbo on March 15, 2015, 07:44:52 AM
Yeah... Cut cut cut... ;-)
:)
Quote from: Al Lewis on March 09, 2015, 02:08:34 AM
Beats me, still waiting to do my first. LOL
I recommend you do it as soon as possible.
;D
So. I cut it. It was
nice.The flavor was at first like a mild Asiago, then there's a decent kick of parmesan in it.
Couldn't taste the paprika flavor much, but it did make the rind pretty.
Not too many mechanical holes, and the paste seems really nice.
It's two months old or so.
;D
What a good looking rind! :-) A cheese is on it's way to you...
Looks delicious. A cheese from me also. I love the idea of your bricks. :)
Shane
Stinky-----looks GREAT-----AC4U
Don't know about you -----but I really like the rind I get from the olive oil.
Qdog
Beautiful result. AC4U ;)
Thanks guys! :)
Wow! What a nice finish on that cheese! I love the rub!!
AC4U :)