Which cheeses ar best for a natural rind? I will be using goat milk.
Hi Steff- just use your own experience in that regard and base it on the cheese that you have purchased in the past. Another option for you is to go to Rosendale to The Big Cheese and have a nice sandwich and talk to the folks there. They are knowledgeable and have great products(maybe you can become one of their suppliers). How's the milk production? I have plans on making a trip up to see your operation and getting a few gallons of milk when I return from South Carolina in a couple of weeks.
Are you looking for a soft or firm paste?
There are alot of tomme variations where the rind is built and then let dry to form a crust and left aging for a few months.
Also there are smelly non pressed cheeses were the paste softens by the yeast
I was hoping for a hard cheese, smelly is OK.
I have two tommes going , Hopefully they will turn out good.
Reblochon or Munster are good candidates for softened cheeses caused by washing.
Thanks all I will check into those.
Zenith- lot's of milk!!!