CheeseForum.org » Forum

Quote from: Tiarella on May 28, 2015, 03:44:25 PM
Andy, here's a photo of the udder of my ewe Aurora.

Wow! I wonder if I could talk my wife into a few sheep in the back yard ...

Andy, I have some for sale since I've chosen to keep my flock a certain size and they keep having babies.....

Maybe you could rent sheep?

I wish. I'm afraid our back yard is not sufficient to sustain a sheep. But I do have some friends who just bought some land ... hmmm ....

At 3 weeks, I washed & gently brushed the two wheels under cool tap water this morning to remove the linens. That will make for a cleaner, more elegant Reb when it's time to cut and eat. I then dried with paper towels and allowed to airdry at room temperature for a bit. They smell a bit funky.

I tried to use some microcrystalline paper that I got from Yoav (iratherfly), but I think those are more for the smaller Crottins or Chaource cheeses.

The wrapped cheeses will age slowly for a couple more weeks in the big fridge.

-Boofer-

Und now vee a' going to put you into da coolAr, und den vee vill see how you like diz.

Nice one boofer, have a cheese

John

Thanks for the cheese, John.

You've been busy the last couple weeks. Watching with interest.

-Boofer-

I'm looking to sample this cheese on Saturday, but the feel of it when I turn it daily makes me think that the big fridge's coolness is pushing back the ripening. I'll probably trier it to check the inner paste before cutting into it.

-Boofer-

This iteration didn't soften as much as I anticipated. At room temperature the paste is soft and yielding, but there is an uncharacteristic harder rind than I had seen on previous makes. I had moved the cheesepaper-wrapped wheels from the 41F fridge back into the warmer 52F cave to try to ripen/soften the paste a bit more. That didn't seem to help.

Today I cut the cheese and vacuum-sealed the wedges. Hopefully this will balance the moisture from the paste to the rind and subsequently soften the rind. Nice cheese, but not quite as soft as I wanted. My schmier process missed the mark.

The last pic has been my target.

-Boofer-

While enjoying a wedge this morning I observed that the texture was softening. The cheese continues to ripen and improve.

-Boofer-

It's coming along.  My last attempt at a Brie didn't soften either ; must be something in the air.  Oh well, they're usually still edible and, if you call them something else, quite tasty too!