Hacking Vacherin Mont D'Or?

Danbo · February 19, 2015, 06:10:42 AM

I learn a lot from it. Especially I find it useful during pressing.

Al Lewis · February 19, 2015, 05:53:56 PM

I'm sure it would help me also. Just haven't bothered with it. Still supplying myself with everything else that goes with this hobby. LOL

Danbo · February 19, 2015, 07:41:30 PM

Loooove gadgets! ;-)

Al Lewis · February 19, 2015, 10:00:52 PM

Me too!!!

H-K-J · February 20, 2015, 06:12:31 PM

They look excellent Al
I haven't ventured into the ph realm yet either,
I don't feel that I need or I want a meter. Just an added expense I don't need.
I do love my toys when it comes to my camera and other things that I play with (aka computer's, stereo,
shop tools etc, I'll end it here

)

Al Lewis · February 20, 2015, 06:20:02 PM

Yep, I checked out the meter I was thinking of buying. It was $110.00 which really isn't that much but when I thought about what I would gain with it it really wasn't a priority. If all of my cheeses were failing then I wold say yes but they have all been edible so far. Just can't get those damn holes in that emmentaler. LOL $:-\$

Danbo · February 20, 2015, 06:26:41 PM

Al: A 10 milimeter drill does wonders... ;-)

Al Lewis · February 20, 2015, 06:29:30 PM

Quote from: Danbo on February 20, 2015, 06:26:41 PM
Al: A 10 milimeter drill does wonders... ;-)

LOL

Funniest part about everyone complaining they can't get the holes is that the holes are considered a defect in Switzerland so they are trying to get rid of them and we are breaking our necks to get them.

Al Lewis · February 21, 2015, 12:19:34 AM

Noticed some slight softening of the two smallest of these today. Getting interesting.

Danbo · February 21, 2015, 03:48:39 AM

That's exciting... How long until they should be ready?

Al Lewis · February 21, 2015, 04:01:01 AM

About two more months. LOL

Danbo · February 21, 2015, 04:08:18 AM

Patience! ;-)

Al Lewis · February 21, 2015, 04:20:44 AM

Oh, I'm going no where near these until they are ripe. LOL Would be happy to be over with them though so I can get on with a corrected recipe.

Still dying to see how these taste.

Stinky · February 21, 2015, 08:55:32 PM

Quote from: Al Lewis on February 20, 2015, 06:20:02 PM
Yep, I checked out the meter I was thinking of buying. It was $110.00 which really isn't that much but when I thought about what I would gain with it it really wasn't a priority. If all of my cheeses were failing then I wold say yes but they have all been edible so far. Just can't get those damn holes in that emmentaler. LOL $:-\$

Which, I'm thinking, may actually be due to pH.

Danbo · February 21, 2015, 09:14:04 PM

Off topic: My Extech PH-100 is not working correctly anymore. It just keep fluctuating. It is cleaned and maintained so I guess I have to talk to Extech about a replacement... It worked fine until today...

Hacking Vacherin Mont D'Or?

Stinky