I just recently started making cheese after many years of enjoying it :) I started a few weeks ago with Paneer and last night I started a Blue Gouda which hopefully will turn out well in about 6 weeks. I appreciate all of the wonderful information I have learned by browsing the forum and I am grateful to have found a community of cheese lovers.
Thanks,
Craig
Craig -welcome to the forum and thanks for joining us. What's next on your list to try and make?
Welcome to the forum Craig.
Welcome Craig in LA, watch out you may catch the cheesemaking bug!
Welcome Craig.
I agree its a great place and so many people are so generous with their knowledge. I am constantly astounded at the depth and breadth of knowledge out there and the willingness to help.
NVD.
Quote from: zenith1 on February 20, 2012, 06:09:08 PM
Craig -welcome to the forum and thanks for joining us. What's next on your list to try and make?
The Gouda needs to age for 6 weeks or so, but I have a strong desire to try my hand at a Epoisse style washed rind cheese. I'm using recipes from
Artisan Cheesemaking at Home by Mary Karlin. After looking for a while I don't think I'll be able to find Marc de Bourgogne very easily/cheaply so I am planning on trying Grappa instead.
Thanks for the warm welcome!
Quote from: ccmclane on February 21, 2012, 11:53:18 PM
Quote from: zenith1 on February 20, 2012, 06:09:08 PM
Craig -welcome to the forum and thanks for joining us. What's next on your list to try and make?
The Gouda needs to age for 6 weeks or so, but I have a strong desire to try my hand at a Epoisse style washed rind cheese. I'm using recipes from Artisan Cheesemaking at Home by Mary Karlin. After looking for a while I don't think I'll be able to find Marc de Bourgogne very easily/cheaply so I am planning on trying Grappa instead.
Thanks for the warm welcome!
Welcome to the forum. If you do a
search on the forum you will find several discussions on making Epoisses. Some guidance in particular from linuxboy indicates that it is not a cheese easy to make successfully. Perhaps if you are fairly new to cheese making you might try to make something a little more forgiving. That would help to build your confidence. If you are looking for a creamy, gooey cheese, you might search on other soft cheeses such as Reblochon or Camembert.
Whatever you decide on, it will be a unique experience. ;) Good luck.
-Boofer-
You need both humidified air and movement for air and oxygen exchange. It's rough to do on a small scale or an aging container. You'll get something, but it won't be epoisses. Easier on small scale to do a complex mottled rind camembert with a wash at the end for flavor.
Thanks for the suggestions :)