So I was goofing around with a hundred gallons of milk in one vat and ignoring the 2 gallon vat (priorities and all that). I was making a cam in the 2 gallon vat, but had to leave it after cutting the curd. Got back to it 45 minutes later and said the hell with it and put the curds in 2 ricotta baskets and went home. The next morning I found the exterior to be firm and brittle, the center quite moist. I brined them for 45 minutes in full saturation. Knowing it was a lost cause to age it, I let it dry, then cut into it. There was the sharp kick of salt and acid on the flaky exterior, quickly melding into the soft, moist, ricotta like center. It was gosh darn good and unusual. As I only work in raw milk, I can't hope to sell it, and may not ever make it again, but does anyone know of anything like it? Is there a cheese it might be compared to?
You made a special reserve, limited edition, smiling calico style, farmhouse camembert with a hint of flaky cheddar outside and runny inside.
In short:
SRLESCSFCWAHOFCOARI
;D
Cheesemaking is the sum off all accidentally discovered recipes, bacteria and processes isn't it?
Yeah, I think you nailed that style! ;)
Well done.
Hey, it was edible, right? But what about the 100 gallons? ???
-Boofer-
LOL, thanks, I do believe I did nail it. I figured though with as many thousands of years, it'd already been done. I did really enjoy it, so different from other fresh cheeses.
Sounds interesting. I just might try something like that. My cheese cave is full and the cow just keeps giving milk....