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Title: My own triple cream attempt
Post by: MacGruff on February 13, 2021, 01:44:06 PM

I used the make notes that DellTerraCLE was kind enough to supply and made my own version of his make. It looked so good. After three weeks in the cave, it came out and my wife and i had a tasting party. While it did not look quite as good as his, it tasted quite delicious. The problem I would like to solve is that my cheese was quite firm. It was not gooey at all. See pictures attached.

Any suggestions?

Title: Re: My own triple cream attempt
Post by: InTheWoods on February 16, 2021, 12:36:00 AM

Three weeks is not aged long enough to be creamy. Try aging it longer, 6 to 8 weeks or to your taste.

Title: Re: My own triple cream attempt
Post by: CarlB on February 16, 2021, 01:08:20 PM

I concur, age longer

Title: Re: My own triple cream attempt
Post by: MacGruff on February 17, 2021, 12:02:31 PM

Ok.

Got it.

Make number 2 is in the cave as I type this.

;)

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: MacGruff on February 13, 2021, 01:44:06 PM