Oh My! I am so happy, finally a hard cheese success. This is pretty much a Mutschli cut into at 30 days old, tastes fantastic with a slight hint of sourness which I am sure will go away after more aging.
AC4U for your success!! ;D
Nice! A cheese for your yummy looking cheese. What is the rind treatment of this? I have a mutschli too and not sure if I should wash it or let it be.
Say cheeeeeeeese.... Good job! :) AC4U.
Thank you for all the cheeses!
I want to keep the other half for another month or so, is it best to just leave it in the cave or to vaccuum seal it?
Quote from: AnnDee on December 11, 2016, 01:08:38 AM
What is the rind treatment of this? I have a mutschli too and not sure if I should wash it or let it be.
I wiped with a sweet Mocscato for the first week and then just left it alone.
Jon
Quote from: lazyeiger on December 10, 2016, 09:00:17 PM
with a slight hint of sourness which I am sure will go away after more aging.
If it's really a slight "tang", that could be a desirable characteristic.
Beautiful result...nice clear pics. Have a cheese.
-Boofer-
I'll add a cheese as well. If it were me, I'd probably vac-seal it to keep the exposed surface from drying out.
Quote from: Boofer on December 11, 2016, 03:00:31 PM
If it's really a slight "tang", that could be a desirable characteristic.
Yes that's exactly it "a slight tang"
I have wrapped the remaining half in cling film and vacuum packed it. I will store it at ~ 55F for another month and see what it's like then.
This was made with local (well 50 miles away local!) raw milk from grass fed cows. at $10/ gallon. Next weekend I will replicate the recipe using another local P/H milk at $3.99/ gallon just to see what the difference is.
Jon
I could be wrong but I believe you will find that the "tang" will disappear with a little more age and you'll be left with a sweet, nutty cheese. Only time will tell if I'm right or completely full of it! LOL I have found this to be true with some of the cheeses I have made in the past.
Very nice cheese! I just made an alpine cheese today that's still in the press. I hope it looks and tastes half as good as yours.
Mike