Hey All,
Merry Christmas and Happy Hannukah!
Here's a pic of my 1st Caerphilly. I used a recipe that Andy gave me and I only have a Manchego Mold so unfortunately, for now, all my cheeses will look identical. I have been making a lot of buttercheese so the hardness of this wheel was a bit surprising. I've never tried natural rinds and I'm just going to vacpack this for now, but I'd really like to know how to properly age a natural rind someday.
Sam
Nice cheese Sam!!
Hey - it looks great! :)
I don't think that it's a problem if all your cheeses look like that... :) I have different moulds but i primarily use my gouda mould and the Manchegos with pattern strips - they are nice.
The butter cheese is really soft compared to a hispanico or even a gouda.
I began oiling rhe last hispanocos but I changed my mind after 14 days and now I have waxed them...I really need to improve my rind skills. As soon as there is just a tiny mold buildup I freak out... ;)
:-) Danbo
Thanks Mike and Danbo!
I would freak out about the mold too. I'm not clear on which molds to be alarmed about and which to let grow.
Sam