On the opposite end of the spectrum of a different thread - are there any cheeses where it would be totally inappropriate to add extra cream to the make? (other than those made with skimmed milk, of course).
Reason I ask is that my milkmaid presented me with a big huge honkin' container of cream a few days ago - not sure exactly how big it is, but it's at least two gallons. I've just been going on a butter-making spree, but I got to thinking about maybe adding some (the next time) to cheeses. Would I actually want to replace some of the milk with cream, or just add cream on top of the regular milk amounts? I've mostly been concentrating on cheddars, goudas, Muensters at this point, while I'm trying to get better at those types, but eventually will be getting into Havarti, Fontina, tommes, and definitely cams eventually (Cambozola!!).
This, of course, will be helped infinitely by the copy of 200 Easy Cheeses that just got delivered. :) I have taken my copy of Ricki Carroll's book, shaken my finger and spoken sternly to it, and now shall take someone's (can't remember who) advice: take 200 Easy Cheeses and fill in the blanks with this forum.
And since I'm into semi-silly questions, I've always wondered: when you see double- or triple-cream Brie, what exactly does that mean? Double or triple of what to start with?
Thanks for any wisdom, insights, and even sweeping generalities you can provide.
QuoteAnd since I'm into semi-silly questions, I've always wondered: when you see double- or triple-cream Brie, what exactly does that mean? Double or triple of what to start with?
I too have always wondered that!
One of the things i do with the extra skimmed cream is add it to my Blue makes. I add about 2 cups per gallon to whole milk. Also, have you tried cooking with it?...Maybe a pink pasta sauce..Penne ala vodka?. New England clam chowder? Creme fraiche? etc...I havent tried the Creme fraiche yet but plan on it this weekend. heres a simple way to make it. http://video.about.com/gourmetfood/How-to-Make-Creme-Fraiche.htm (http://video.about.com/gourmetfood/How-to-Make-Creme-Fraiche.htm)
Oh, I don't have any lack at all of things to do with all the cream - I just thought it would be cool to add a bunch to some cheese or other, but wasn't sure if that would mess anything up. (I got sick of making butter that day so ended up making a bunch of creme fraiche as well. Still have a few quarts left for more butter, which I gotta do today.)