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Hi everyone,

I've been checking this site for a while now for various problems that I've had. Thought it was about time I joined

My diet as a kid was pretty much 50% cheese, but only this winter did I start to make some when I was given a recipe for paneer. I found it relatively easy, so I thought I would try mozzarella. It was then that I realised that it isn't all so simple. After chucking away quite a lot of 'broken curds' from supermarket milk, I was about to give up (nicely put) when someone told me about a raw milk tap at a farmer in the next village. From then on, I have mainly been making Camemberts and am waiting on couple of Stiltons. Wish I had more aging space and time now ...

Looking forward to be able to ask questions and hopefully answer a few too 

And a "welcome to the forum" from Holland, neighbourhood of Gouda to be more accurate....

Welcome. 

Shane

Welcome to the forum, sooner or later somebody's gonna ask this question,
Where's the pics?

Welcome to the Forum. My step daughter just returned from Switzerland-Germany and was highly impressed with the cheese making-----seems you live close to some of the best in the world----we should be asking you the questions
Qdog

Welcome also from the Land DownUnder .  This place is full of amazing people with wonderful cheeses and a fantastic willingness to share.  Have fun and hope to see some of your Cheese efforts.

-- Mal

Hi,

thanks for all the welcomes  Been pretty busy the last week, sorry it took a while to reply.
I live pretty close to France as well, which means you can get a lot of different cheeses (Camemberts particularly) from the supermarkets there that you can't in Germany. They're pretty good 
At the weekend, I cut open a Bleu d'Auvergne which I had been ripening for about 2.5 months. I thought it was a lost cause, because after 3 weeks or so of ripening, a brown/red/furry mould covered it. I scraped it off though and was amazed that the cheese turned out pretty nice (rather intense  ). Here's some proof

That looks like a nice blue cheese, quit scraping the rind  it give the cheese it's character
Still let me give you you're first cheese,
AC4U

Quote from: H-K-J on July 03, 2015, 03:42:37 PM
let me give you you're first cheese,

... and a second cheese from me. A great looking blue.
Welcome to the forum.

Thanks for the Cheeses
I cut the mould off because it was smelling like mushrooms, but I guess every cheese is unique
Looking forward to cutting open a Stilton at the weekend 

Nice work.  Added a cheese so you're batting 3 for 3 .  And welcome to the forum!

Thanks John 
Been loving all the pictures of cheeses developing, so will try and add some of my attempts later

And a cheese from me as well. Are you ripening in a separate container? From the picture it seems that the cheese had a fairly thick rind for a cheese that aged 2.5 month. In his own container the RH will probably be higher...

Do you Bergkase?

Thanks for the cheese Hoeklijn
I had the cheese in the plastic container inside the converted wine fridge (about 85-90%RH) until the rind looked 'tough' enough and then I just put it the wine fridge without the container (which has about 70%RH). Maybe that humidity is too low and dried too much into the cheese. I recently cut up a Stilton that was aged in a similar way and it also has quite a thick rind. It was still really tasty though (similar to 'real' Stilton with something else)

Would love to make a Bergkäse Stinky. Need to construct some kind of cheese press  first though It's also really hot here in Germany at the moment, making aging tricky. Is there a relatively simple recipe to start with?