I tried cheese making when a decade or so ago, and then life was too busy. We've started up again and are having so much fun trying things out. Our want to try list keeps growing. I'm really appreciating making a mix of quicker aging cheeses along with the longer aging cheeses. So far we've tried our bel paese, Colby, Camembert, Arab cheese, halloumi, farmhouse cheddar, and cream cheese. Aging away are pepper jack, gouda, jarlsberg, baby Swiss, Cotswold, Caerphilly and traditional cheddar. Today we made (or tried) Parmesan. We're hoping to make more farmhouse cheddar and Camembert this weekend. We're on our second bel paese too. I'm looking forward to comparing it to butter kase.
I really enjoy reading through the forums and learning from everyone.
Welcome to the forum.
Post some pics!
Quote from: Knittingjidda on July 03, 2020, 10:25:54 PM
So far we've tried our bel paese, Colby, Camembert, Arab cheese, halloumi, farmhouse cheddar, and cream cheese. Aging away are pepper jack, gouda, jarlsberg, baby Swiss, Cotswold, Caerphilly and traditional cheddar. Today we made (or tried) Parmesan. We're hoping to make more farmhouse cheddar and Camembert this weekend. We're on our second bel paese too. I'm looking forward to comparing it to butter kase.
Sounds like you hit the ground running ;).
Here's a few pictures if they show up correctly. The Colby was likely too wet as it slumped quite a bit.
Awesome! A cheese for you (abbreviated AC4U which means a "thumbs up"). BTW, rather than being too wet, the colby might have been a bit high pH (not acid enough). That's the more common cause of slumping. It may end up tasting more gouda like than cobly like. It looks fantastic, though. I love that shape :-)
Welcome to the forum from next door (NoVa). Your cheeses look great!
-L
That's good to know about acidity levels and slumping. My first cheeses tended towards the dry and crumbly and I've trying to make sure they don't get too acidic. I love the shape too