I have been having trouble with this batch of cheeses rind formation. But when I cut it open today I saw eyes and cracks starring back at me is to mechanical holes or late blowing? The cultures used were ma11, flora d, and ta61.
Hi Chetty
Looks good to me... Google image "tomme" and you will see many images like yours with eyes... The Flora D. Does Have a fast CO2 development characteristic... How long did you leave it at room temp (everyone has different room temperature) after pressing?. Try maybe drying the cheese in a 11-12C cave for a few days instead of room temp to see smaller holes and less (no) internal cracks. If it doesn't smell too funky ... Enjoy it :)
Best to send me a wheel for further analysis :)
F
This batch was brined and air dried in the cave at 50 degrees or so. The paste is very soft almost like cream cheese. As far as flavor goes it is mild with a acidic after taste. If we eat it and live. I don't think I will be selling this batch. But hopefully the ones I made Tuesday will be better.
Gave a cheese for the awesome cave pic and handy dandy glove dispenser ....
Very nice looking cheese, Chetty. I love your setup including the handy gloves. I believe in using gloves in this process. ;)
Have a cheese.
-Boofer-
Looks good to me , and I like the cave setup too.
As for cheeses with acidic taste , I have found with mine , that some further aging sometimes helps mellow it out.
Where do you sell your cheese ?
A cheese to you !
I will be selling it at farmers markets in Logan Utah. I just finished signing licensing papers on Monday it has been a long two years trying to get everything up to code.