Here we go again on my own....dun dun dunnnnnndun
https://www.evernote.com/shard/s194/sh/fd4167b2-1436-4812-83e9-925b04e8c758/4e7d91ae92a3e3e05ff4329e847327be (https://www.evernote.com/shard/s194/sh/fd4167b2-1436-4812-83e9-925b04e8c758/4e7d91ae92a3e3e05ff4329e847327be)
in progress :) and my thermometer survived the last dip fwiw
and now she is drying
definately seems bit heavy at 1182g for 7.6 litres
OMG! Your cheese is gonna fall off the table! ;D
Looks good so far!
Lmao! i didnt realize i left that picture sideways
Sorry couldn't resist!It's the anut influence!
lol i started laughin on the bus omw home when i read your reply :) it brightened my friday the 13th :D
LOL! Looks great, as long as it doesn't go SPLAT! :)
- Jeff
gettin all dried out, a few mechanical openings on one side.
Dryng nicely but i would consider bagging about now so it doesn't dry to much.
yea, i dont have a vac sealer yet, so i just use natural rinds in minicaves. was oiling one of them, but i think im gonna go with just natural from here on, i like the look, as you can see from my other cheeses
Yes I see that. Maybe a container so it doesn't dry out to much?
oh yea,i put it in a sealing container, the other cheese feel like a very thin rind, tho they look like its pure rind
Looks very nice though.
So, Im curious what those brown spots are? they have been there since i pulled it outta the press.
Hi,
I don't know what mould they are, but I get similar. They're harmless, don't affect flavour (at least, not that I can tell), but do reduce the asthetic appeal. Still, a brush with a nail brush (dedicated to the job, don't go grab the one from the bathroom) and some salt and vinegar may help get rid of them.
- Jeff
If the nail file from the bathroom is cleaned first then autoclaved, it will be fine for use in removing unwanted molds.
Quote from: JeffHamm on April 21, 2012, 04:29:20 AM
Hi,
I don't know what mould they are, but I get similar. They're harmless, don't affect flavour (at least, not that I can tell), but do reduce the asthetic appeal. Still, a brush with a nail brush (dedicated to the job, don't go grab the one from the bathroom) and some salt and vinegar may help get rid of them.
- Jeff
Every cheese I have done so far have all been natural rinds, so I am not too worried about spots here and there so long as they aren't lethal :P. I see them as the charm of doing a hand made natural rind cheese, however I have to be honest, they will probably keep me from eating the rind.
As tiny as those mold spots are I would think you could scrub them off before they dig in.
they havent grown, and I have treated with vinegar and salt heavily, and scrubbed to no avail, so im letting them be now
Did you dry the cheese on a metal rack? I get little spots on my cheese when I use one of my chromed cooling racks; it seems to be some kind of reaction to the metal. It just seems to some kind of oxidation, and hasn't hurt the cheese. Your picture looks like what I get.
thats exactly what I dried on this time, thank you! I found a nice plastic basket with an interesting pattern on it I will be using from here on out.
I put little plastic cross stitch sheets on the racks so they don't touch. I think they are like 6 sheets for $3? I see it used a lot here now.
Little plastic sheets with bunch of holes used for cross stitching sold in Craft stores or WalMart. I know I posted them several years ago but I can not find a picture right now. Here is a picture of me using one for a strainer during a make.
Edited for clarity (I hope)
Quote from: DeejayDebi on April 24, 2012, 02:14:57 AM
I put little plastic cross stish sheet ion the racks so they don't touch. I think they are like 6 sheets for $3? I see it used a lot here now.
Debi, my apologies in advance. I am presently enjoying the glow that comes of drinking an entire bottle of blended South African Cabernet Sauvignon and a Super Tuscan, both of my own making. Probably because of that, I can't decipher what you just said. Can you clarify? It is the "cross stish sheet ion" that isn't making it through my fog. :-[
cross-stitch sheet on, is what she meant I believe. And I will also assume she was talking about a plastic version of the picture attached.
That makes sense. Thank you. I've never heard of a cross stitch sheet, but I bet I could find them at a hobby and craft store. Might be cheaper than buying matting from a cheesemaking supply vendor.
Quote from: Caseus on April 24, 2012, 05:09:30 PM
That makes sense. Thank you. I've never heard of a cross stitch sheet, but I bet I could find them at a hobby and craft store. Might be cheaper than buying matting from a cheesemaking supply vendor.
they have them at walmart if you have one of those nearby.
Thanks, beechercreature. I live in an area of substantial Walmart density. There are 20 Walmart stores within a 12 mile radius.
Yep that's it ! I added a picture I love those things for everything but sewing! ;)
Quote from: Caseus on April 24, 2012, 08:35:13 PM
Thanks, beechercreature. I live in an area of substantial Walmart density. There are 20 Walmart stores within a 12 mile radius.
You've found the elusive Walmart breeding ground! ;)
Quote from: beechercreature on April 25, 2012, 02:27:44 PM
You've found the elusive Walmart breeding ground! ;)
;D What a thought!
so ive been neglectful of my cheeses for a bit, as my stomache is still settling, this is the most sick ive been in a LONG time, but had a lil mold attack on this one and it has some peach splotching on it, any ideas?
Hi,
The "peach" is probably just wild b.linens. I get something similar all the time on a lot of my cheeses. The mould looks like blue mould. Treat with salt and vinegar. Shouldn't be a problem. It does look like there's a hole in your rind around the 9 o'clock position, so the mould may get inside your cheese. If the internal knit is loose, you'll end up with mould throughout. When you cut it, cut out a wedge that includes the hole. You may be able to contain it.
- Jeff
Just though I add this image as it shows the 'peachy' coloured patches on mine as well. This is from 11 Mar 2012. The rind is lovely and hard and the whole fridge has this wonderful full cheesy smell my 6 month Manchego is also in the same fridge.
thank you Ozzie :) ill be cutting into it here on monday :)
There is always a Caerphilly in our fridge it is lovely with a slight tang to it. The 'two legged mice" don't leave much after it is cut. Hope yours is as popular !
-- Mal
It's one of my regulars as well. Just cut one today in fact.
- Jeff
Yep that what mine look like - before the rats get to it - But that is what I make them for. I'm lucky that my family all enjoy my cheese, especially this one.
-- Mal
Cutting day :)
it is extremely creamy with a SUPER mild tang in the background but I definitely enjoy it. Not very salty, but you can tell the salt is there. Completely different than Caerphilly #1. And the cheese finalized out at just under 1 kilo.
Fantastic looking interior! And it sounds like it's got the right taste profile too. A cheese to you for your success!
- Jeff
Whoa! Double cheeses today Jeff that's a great looking cheese and TLP that's also a great looking cheese - cheese for you both!
ahhh the cheese was pretty awesome :D i will have to make time to make more here in a week or two, but the past couple weeks getting our nursery ready is more important by a long shot :D
baby is due in september