I'm getting ready to do some mold cured cheeses, and even though they will be in their own ripening box, I decided to clean out the cheese cave and wipe it down inside first. Here's the current inventory...
I love the new 6" mold. You can see the different sized wheels in the before and after images. The tall, thin cheeses and the short, flat cheeses are between 8-10 quarts of milk depending on the recipe. The 6x6 results in a much more pleasing shape to me.
In addition to these... there is a Jarlsberg in the brine and a Butterkase in the pot this morning...oh, and a Cranberry Queso Fresco in the fridge along with a salted and unsalted ricotta...
Aiyooo.
Your cheeses look absolutely wonderful. You are way ahead of me in your endeavor.
Quote from: panamamike on March 31, 2018, 04:48:41 PM
Your cheeses look absolutely wonderful. You are way ahead of me in your endeavor.
Thanks Mike
The hardest part for me is staging the cheese so I have aging at the right time. When I was a kid we made cheese, but there was always some in the root cellar aging, so we were adding to inventory and selling the excess. The wait time now is killing me :)
Lookin' good!
AC4U