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Al: You are too kind... :-)

Sounds like the taste of the spice will be "cumin" on strong ...

couldn't resist. But it does look beautiful, and I do love the taste of cumin ... might have to give this a try, though at the moment, space in the "cave" is growing limited.

In a few months I can tell you if it's worth making... :-)

Did you do anything to the cheese between your first and most recent posts? To me looks a like the cheesecloth marks went away. If so, how did you do this?

At the end of the pressing I simply undress the cheese, flip it and press without cheese cloth for half an hour or so. Sometimes it requires a bit longer depending on how firm the cheese is and how deep the marks are.

The cheese can be a little harder to remove from the mould - it sucks itself to the mould. If the cheese is dry on the surface it can be damage because some of it sticks to the mould. Ideally the mould should be a bit damp/slippery. i usually remove the follower, turn the mould upside-down and give it a few bumps on the counter.

The marks from the cloth will typically become less visible, but the cheese will have some "Warts" where the cheese has tried to escape through the drain holes in the mould. These "warts" can be trimmed with a sharp knife after brining, but over time the usually get less visible.

I find that the worst cloth marks are from where the cloth is folded over the cheese under the follower. I found a very good technique to reduce this, but I think that it will require a video (maybe I will do a short video on this some day)... As an alternative I sometimes do not fold the cloth over the cheese during the last 1/3 of the presssing periode.

:-) Danbo

Wow I'll try this today! Pressing cheese now .
I'd love to see a video of the technique you mention - the cheesecloth marks drive me crazy!

Please let me know how it went... :-)

The cheese cloth technique I mentioned are in no way rocket science and I bet that 99% of all cheesemakers just do it without thinking about it... For me though it made a major difference.

I hope that I can shot a video soon (if I forget it, please remind me)...

:-) Danbo

I come down on the side of not liking cumin, but I can still appreciate a beautiful cheese. Another cheese for you.

Larry

Thanks Larry! it's either hate or love... ;-)

Now put some caraway seed in and you'll really have something!

PS- My wife HATES caraway. lol

LOL ;-)

Quote from: LoftyNotions on February 04, 2015, 09:26:58 PM
Now put some caraway seed in and you'll really have something!

PS- My wife HATES caraway. lol

My wife hates cheese! But that just means more for me!

I'm lucky (or unlucky, depending on your point of view) that my wife pretty much likes all the cheeses I've made so far.

Tonight I'm making a Tartiflette with a Reblochon I made a couple months ago.

Larry

Sounds delicious! :-)

Danbo- I tried your tip about pressing the cheese without the cheesecloth and it worked great! Thanks again!