Hi I'm look for suggestions on any cheese I just have to make. Your opinion.
Interesting....hmmmmm
I can't remember what all you've made before.
But here are some I would suggest you consider:
For stinky cheeses I'd say Taleggio. Also think about Reblochon
If you haven't aged a Gruyere out to a year, I would seriously recommend that, too. The difference in my Gruyere at 6 month vs 1 year is really incredible.
For an easy, young cheese, if everyone around here really likes the Mutschli I make.
If you like Cheddar but you haven't made a Cheshire I would encourage you to do that. I'm not sure why it's not as popular as it once was, because I like it much better than Cheddar. Another in this category that makes me not want to go back to a regular cheddar--Beaufort! Definitely put that on your list.
I'm curious to see what other folks will say, but mostly I'll be anxious to see what you decide you'll want to make. Be sure to keep us all posted.
I'm enjoying the Dutch style cheeses at the moment, they are very quick to mature and much nicer made than bought. Try Butterkäse or komijnekaas (aka Leiden).
thanks for the suggestions.
Gort- as for stinky cheese I've not made any on purpose (once a blue that got covered in what had to be b. linens)..does the b. linens easily getting on the other cheeses in the cave? How do I separate or just wash my hands between handling each?
I have 6 month old Montasio I'm just about to open this weekend. It combines cow and goat milks for a unique character.
I also have a 5 month old Trappist that I'll open in November. A decent semi-hard table cheese. Here's an earlier effort (https://cheeseforum.org/forum/index.php/topic,15899.msg121620.html#msg121620).
I have enjoyed the simplicity of Saint Paulin (https://cheeseforum.org/forum/index.php/topic,12760.msg99164.html#msg99164). It can make wonderful little cheeses for gifting.
I enthusiastically recommend Taleggio :P and Reblochon, but have to include another favorite, Esrom #4 (https://cheeseforum.org/forum/index.php/topic,9293.0.html) and Esrom #5 (https://cheeseforum.org/forum/index.php/topic,16590.msg127357.html#msg127357).
-Boofer-
Boofer
Since I love my Taleggios and Reblochons so much, I will definitely have to make your Esrom!
Quote from: Dorchestercheese on October 09, 2018, 09:59:06 PM
thanks for the suggestions.
Gort- as for stinky cheese I've not made any on purpose (once a blue that got covered in what had to be b. linens)..does the b. linens easily getting on the other cheeses in the cave? How do I separate or just wash my hands between handling each?
After awhile, B linens will just naturally begin to colonize your cave if your humidity is also up where it should be. So making a "stinky" will just but the B linens in your cave sooner. Since the stinkies need hight humidity, just keep it in a plastic cake box to keep humidity higher and to keep the B linens from just going rampant on your other cheeses.
I do lots of natural rind cheeses and if I want a little B linens in the rind, there it is.....if I don't, the usual care of washing the rinds etc keeps it from getting out of hand and turning all the cheeses into stinkies.
Hope that helps--and makes sense......got a Beaufort going today and I need to run check on it, so I'm typing fast. LOL
Thanks everyone.