Hi everyone,
I've been checking this site for a while now for various problems that I've had. Thought it was about time I joined :D
My diet as a kid was pretty much 50% cheese, but only this winter did I start to make some when I was given a recipe for paneer. I found it relatively easy, so I thought I would try mozzarella. It was then that I realised that it isn't all so simple. After chucking away quite a lot of 'broken curds' from supermarket milk, I was about to give up (nicely put) when someone told me about a raw milk tap at a farmer in the next village. From then on, I have mainly been making Camemberts and am waiting on couple of Stiltons. Wish I had more aging space and time now ...
Looking forward to be able to ask questions and hopefully answer a few too :D
And a "welcome to the forum" from Holland, neighbourhood of Gouda to be more accurate....
Welcome. :)
Shane
Welcome to the forum, sooner or later somebody's gonna ask this question,
Where's the pics? ;)
Welcome to the Forum. My step daughter just returned from Switzerland-Germany and was highly impressed with the cheese making-----seems you live close to some of the best in the world----we should be asking you the questions ;)
Qdog
Welcome also from the Land DownUnder :). This place is full of amazing people with wonderful cheeses and a fantastic willingness to share. Have fun and hope to see some of your Cheese efforts.
-- Mal
Hi,
thanks for all the welcomes :D Been pretty busy the last week, sorry it took a while to reply.
I live pretty close to France as well, which means you can get a lot of different cheeses (Camemberts particularly) from the supermarkets there that you can't in Germany. They're pretty good ;D
At the weekend, I cut open a Bleu d'Auvergne which I had been ripening for about 2.5 months. I thought it was a lost cause, because after 3 weeks or so of ripening, a brown/red/furry mould covered it. I scraped it off though and was amazed that the cheese turned out pretty nice (rather intense ^-^). Here's some proof ;)
That looks like a nice blue cheese, quit scraping the rind :( it give the cheese it's character
Still let me give you you're first cheese,
AC4U (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
Quote from: H-K-J on July 03, 2015, 03:42:37 PM
let me give you you're first cheese,
(http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
... and a second cheese from me. A great looking blue.
Welcome to the forum.
Thanks for the Cheeses :D
I cut the mould off because it was smelling like mushrooms, but I guess every cheese is unique
Looking forward to cutting open a Stilton at the weekend ^-^
Nice work. Added a cheese so you're batting 3 for 3 ;). And welcome to the forum!
Thanks John :D
Been loving all the pictures of cheeses developing, so will try and add some of my attempts later
And a cheese from me as well. Are you ripening in a separate container? From the picture it seems that the cheese had a fairly thick rind for a cheese that aged 2.5 month. In his own container the RH will probably be higher...
Do you Bergkase?
Thanks for the cheese Hoeklijn :D
I had the cheese in the plastic container inside the converted wine fridge (about 85-90%RH) until the rind looked 'tough' enough and then I just put it the wine fridge without the container (which has about 70%RH). Maybe that humidity is too low and dried too much into the cheese. I recently cut up a Stilton that was aged in a similar way and it also has quite a thick rind. It was still really tasty though (similar to 'real' Stilton with something else)
Would love to make a Bergkäse Stinky. Need to construct some kind of cheese press first though ::) It's also really hot here in Germany at the moment, making aging tricky. Is there a relatively simple recipe to start with?
I actually haven't been able to track down a Bergkäse recipe that's specific enough for me. I modified a Swiss hard mountain cheese to try and get closer to Bergkäse. I'd suggest practicing with perhaps a Mutschli (https://cheeseforum.org/forum/index.php/topic,10178.msg75470.html#msg75470)first, to get used to the style on an easier type.
Thanks Stinky,
The Mutschli does look like one that I might have a chance at ;D Might wait a few weeks til the weather is cooler here and I have more space in my cheese 'cave'
I can give cheeses now, so here's one for you :D
Quote from: Revilo on August 06, 2015, 02:44:58 PM
Thanks Stinky,
The Mutschli does look like one that I might have a chance at ;D Might wait a few weeks til the weather is cooler here and I have more space in my cheese 'cave'
I can give cheeses now, so here's one for you :D
Make sure to post about it and give us tracking updates!
Thanks. :)