4 weeks aged. Great texture, almost like a camembert. I didn't was the curd on this one to let it get a bit of a piquant flavor as opposed to sweeter. Good stuff!
Looks awsome! :-)
It's quite different from my Butter Cheeses - what culture did you use? Mine have almost no openings... I used a Choozit TA60/LH100-mix (https://cheeseforum.org/forum/index.php/topic,13916.msg106093.html#msg106093 (https://cheeseforum.org/forum/index.php/topic,13916.msg106093.html#msg106093)) and a lot of pressing.
You deserve a cheese!
:-) Danbo
AC4U
Qdog
Quote from: Danbo on March 14, 2015, 05:43:41 PM
Looks awsome! :-)
It's quite different from my Butter Cheeses - what culture did you use? Mine have almost no openings... I used a Choozit TA60/LH100-mix (https://cheeseforum.org/forum/index.php/topic,13916.msg106093.html#msg106093 (https://cheeseforum.org/forum/index.php/topic,13916.msg106093.html#msg106093)) and a lot of pressing.
You deserve a cheese!
:-) Danbo
Most, or perhaps all, of those holes seem to be mechanical openings, not gas "bubbles" - so I'm guessing the OP just pressed lightly, closing the rind but not much beyond that
If it tastes good it's a success!! AC4U!!
Very nice, amiriliano. AC4U.
Larry
Well done!
Thanks all - really delicious. And yes, I do think it was just light pressing that caused the bubbles.
You got a really nice cheese. I press my cheeses a lot, but I like the structure of yours just as much. I have a new Buttercheese ripening in a vacuum bag now. I plan to age it for perhaps 6 months to see what happens...
:-)
Nice. Post some pics when you open. Why in a vacuum bag out of curiosity?
Amiriliano: First of all just lazyness. I have made a lot of cheese lately and taking care of natural rinds are pretty time consuming.
I really wanted to wax, but I need a bigger pot for the wax as my current cheeses are too big for the pot I have now. I still consider waxing all the cheeses at some point.
Your cheese is much nicer with it's rind than mine without rind. I still find the vacuum bags to be a great way to age cheese after all - but the true artisan art probably does not come with plastic. ;-)
Ha!
I had a small area of mucor (cat hair) growing at first due to high RH needed. It was easily brushed off. I think the addition of Geo was a great tip - crowded out some other unwanted molds. So it was pretty maintenance free.
Hey Guys---a couple weeks ago, someone had posted a link on award winning cheese and quite a few were plastic wrapped---rather then natural rind-----so it must not be all that bad----I vac pack most of mine now.
Qdog
I wish that I could get my hands on some permable cheese film like this: https://www.dsm.com/content/dam/dsm/foodandbeverages/en_US/documents/Pack-Age_Leaflet_A4_UK_low.pdf (https://www.dsm.com/content/dam/dsm/foodandbeverages/en_US/documents/Pack-Age_Leaflet_A4_UK_low.pdf)
Does anyone know who sells this? I don't think that contacting DSM directly will be worth a try...
:-) Danbo
looks good, bravo at your try....keep on going....