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Quote from: Al Lewis on May 01, 2015, 09:29:42 PM
I would certainly pierce it at this point.

Thanks for replying, I will pierce it tomorrow when I get the cheese to hour I put it to get air.

Another update, this one already have 28 days

Looks like it is coming along nicely, have you pierced it??
AC4U looking like a true blue

Quote from: H-K-J on May 10, 2015, 04:24:44 PM
Looks like it is coming along nicely, have you pierced it??
AC4U looking like a true blue

Thanks , yes I pierced, although the holes seems kind of small. I used the thermometer to pierce the cheese.

The long cheese thermometers work great for piercing.  Just be sure to pierce every 1"-1.5" at an angle.  Usually 30° up and down.  Looking great!!!

Quote from: Al Lewis on May 11, 2015, 01:30:50 PM
The long cheese thermometers work great for piercing.  Just be sure to pierce every 1"-1.5" at an angle.  Usually 30° up and down.  Looking great!!!

Thanks, I will do that today.

On another thread, Al offered a great technique: Pierce almost to, but just short of, the center of the cheese (obviously, this will be approximate) -- the idea is to avoid creating a large void in the center where all of the piercings overlap.

I have tried to avoid the center because looking at other threads. I hope it ends well is my first cheese greater than 2 gallons.

Quote from: awakephd on April 23, 2015, 04:51:00 PM
and it is relatively expensive

There's an inexpensive way to generate your own mould: https://cheeseforum.org/forum/index.php/topic,13658.msg103504.html#msg103504

Well this already have almost 6 week. I wonder how it looks in the inside.

Quote from: felku on May 22, 2015, 03:20:10 AM
Well this already have almost 6 week. I wonder how it looks in the inside.

Have knife, will travel!   

Will probably cut it next week.

Quote from: Kern on May 22, 2015, 03:52:12 AM

Quote from: felku on May 22, 2015, 03:20:10 AM
Well this already have almost 6 week. I wonder how it looks in the inside.

Have knife, will travel!   

To Puerto Rico?

This has already 7 weeks. I'm thinking in cut it but don't know if wait a little more. I think I read someone recommending 7 weeks. Anyway I have a question about the rind, if a rind like this edible? It looks scary for my taste.

Quote from: felku on May 29, 2015, 04:58:15 PM
This has already 7 weeks. I'm thinking in cut it but don't know if wait a little more. I think I read someone recommending 7 weeks. Anyway I have a question about the rind, if a rind like this edible? It looks scary for my taste.

Member Sailor likes 90 day affinage. He is also a big fan of the rind. Check out his signature.

-Boofer-