Rather than further hijack Pav's wonderful tomme recipe thread, will take this opportunity to post the breaking of the last of my first 3 aged cheeses and, coincidentally, the likely last of the cheeses made with my current milk. I will be working with better milk, hopefully for the foreseeable future. We tried some of the milk last night, absolutely delicious.
At any rate, the second of 3 tommes, aged out to 2 1/2 mos:
(http://i131.photobucket.com/albums/p316/pkphotodo/DSCN0366.jpg)
Not much to say; just really happy. Creamy but firm paste, slices really cleanly; the pronounced cave flavors earlier are still there - quite forward, still - but have meshed into a nice balance with more buttery notes, and nice finishing "spine" of salt; no longer "salty," just there, in a supporting role at the end.
I will also shoot next time for just a touch more linens "funk" to the cave-mouldy notes, though to be honest, that would just be for fun; As it is now, this is pretty darn close to what I was hoping for, a delightfully flavorful, rustic cheese, great with good levain and Apremont, our Savoie white of choice. Thanks, Pav!
Well done! Great feeling, isn't it?
Thanks, Pam - indeed it is. Sad to see the last of my initial trio of these tommes go, but makes room for more Beaufort-style cheeses in the cave....now, as always, I have to learn the fine art of...
(http://ihasahotdog.files.wordpress.com/2008/08/funny-dog-pictures-dog-has-patience.jpg)
Hallelujah! Kudos, Paul. A job well done. What an apt student!
I am on the cusp of breaking the seal on a couple of wheels myself. An early Goutaler keeps calling out to me. My Tomme de Merlot whispers sweet sounds to my ear. I must steel myself for the moment.
The gardening metaphor is alive and well. Beaufort #2 and #3 keep company with Tomme #3 (currently an experiment in wine-bathing) and Goutaler #3 (my recent sincerest hope for elasticity).
Ah, yes, patience is the key, Paul. The answer, of course, is to make more cheese so that your mind is diverted. 8)
-Boofer-
Quote from: Boofer on April 25, 2011, 08:08:42 PM
Hallelujah! Kudos, Paul. A job well done. What an apt student!
Thanks, man. Gifted teachers, And a certain hunger to keep trying for betterment. Like someone else I've come to know.....^.
Quote from: Boofer on April 25, 2011, 08:08:42 PMI am on the cusp of breaking the seal on a couple of wheels myself. An early Goutaler keeps calling out to me. My Tomme de Merlot whispers sweet sounds to my ear. I must steel myself for the moment.
Stay strong, Boof. If you want me to eat it for you, to, you know, help you out - please, PLEASE, don't be afraid to reach out.
Quote from: Boofer on April 25, 2011, 08:08:42 PMAh, yes, patience is the key, Paul. The answer, of course, is to make more cheese so that your mind is diverted. 8)
Oh, great. Then the only way I'm going to find any ease is to build a cave that could only satisfy, uh
(http://2.bp.blogspot.com/_t9pl9Dh5gGQ/SpTN3JMXrSI/AAAAAAAAGsY/CoKBF7DbatA/s400/austin-powers-mike-myers-as-dr-evil.jpg)
But of course!
I do already have minicaves....
-Boofer-
Lol...you undershot me, Boof. ;D