Made Chevré. This is delightful. We toasted grape leaves and then soaked them in Sauvignon Blanc before wrapping them around the cheeses, and tying them up with rafia. I think this will be a Christmas present this year. Too bad I can't ship them without special delivery.
So I'm back, we've made a cheese cave out of our wine cellar fridge, and we are embarking on getting back into this. Next thing, Havarti! Any advice?
Hi LadyLiberty, good to meet you and welcome back...please put me on your Christmas list as they look great!... Classy touch with the wine soaked leaves too. Congrats.
Re:havarti... Wax, bag or wrap early, best fresh (imho) 1-3 months age and a use a light touch if you are flavouring it with dried dill, peppercorns, chille flakes or dried jalapeño, etc ... Some add a pinch of optional lipase to give it a more aged flavour and more mature taste. Follow press time and weights as per recipe and cheese size closely. Enjoy with gusto and have fun making it .... Pictures please !
Welcome back!! Seems a lot of members are returning of late! ;D
Wow! It has been a while. ;) Welcome back into the fold, Lady.
Have a cheese for your wrapped morsels.
-Boofer-
Never made chevr'e but that is very classy lookin ^-^
Welcome back, looking forward to your future endeavors.
AC4U (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
Quote from: LadyLiberty on May 05, 2016, 03:23:07 AM
So I'm back, we've made a cheese cave out of our wine cellar fridge, and we are embarking on getting back into this. Next thing, Havarti! Any advice?
Havatit, I say! :P
Kern, Kern ... I thought making bad puns was MY job! :)
But go ahead; I'll try to dill with it.
:)