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Quote from: Al Lewis on December 09, 2016, 04:32:02 PM
Yeah, I based my "hacked" recipe on videos of folks in France and Switzerland making the cheese so it's going to be different, and perhaps wrong, but they show them lightly pressing the curds and PC growth on the bark so that was the basis for my questions.

https://www.youtube.com/watch?v=CEywOmR6Ca0

pc  is super dominant when it has been growing in the same place for 50 years plus but not when its a small wine fridge with multiple types of mold around .

Okay Danbo, I couldn't resist any longer.  In 3-4 weeks I'm having a cheese party with me and the wife. LOL

looks just like my cheese lol . cheddar in the red ?

Al, you've been busy...

It looks awsome... I really envy those Mont D'ors.

Danbo

Quote from: Threemillswhey on December 28, 2016, 10:05:40 PM
looks just like my cheese lol . cheddar in the red ?

Yep, the red wax is a 4 pound cheddar.  I did a 5 pound Tomme with mycodore in it and a 4.5 pound muenster.  Just finished the Mont d'Or today so I'll have to find something else to fill the cave.  Thinking about putting the waxed cheeses in the door.

Quote from: Danbo on December 28, 2016, 10:06:44 PM
Al, you've been busy...

It looks awsome... I really envy those Mont D'ors.

Danbo

I'm going to really enjoy those! 

Wait...let me send you my shipping address.

Wow, you're a busy little cheese maker, Al.

-Boofer-

Boofer I actually tried to ship some cheese to Alp back when he showed me how to make the Mutschli but it went sour before it got to him and cost me a fortune to ship. LOL

I actually bought in to his creamery project way back in time. It has been a while now since then, but I think I may actually see some of the fruits of his Swiss canton labors soon. Either that, or I got hoodwinked.

-Boofer-

Quote from: Al Lewis on December 28, 2016, 11:46:45 PM

Quote from: Threemillswhey on December 28, 2016, 10:05:40 PM
looks just like my cheese lol . cheddar in the red ?

Yep, the red wax is a 4 pound cheddar.  I did a 5 pound Tomme with mycodore in it and a 4.5 pound muenster.  Just finished the Mont d'Or today so I'll have to find something else to fill the cave.  Thinking about putting the waxed cheeses in the door.

my vacherins are coming aging nicely

Looking good!

Started to see the first signs of PC growth on these this morning while flipping.  Not enough to photograph but there should be plenty there tomorrow, hopefully. 

Quote from: Threemillswhey on December 30, 2016, 06:26:32 PM
my vacherins are coming aging nicely

I find it interesting that when making these the Mont d'Or in Switzerland is made with pasteurized, actually it's thermized, milk and the only difference with the French is the name and the use of raw milk.  They are all known as Vacherin in the local area they are made.  They pick up the Mont d'Or and du Haut-Doubs based on the area they were made.

Quote from: Boofer on December 30, 2016, 05:36:52 PM
I actually bought in to his creamery project way back in time. It has been a while now since then, but I think I may actually see some of the fruits of his Swiss canton labors soon. Either that, or I got hoodwinked.

-Boofer-

Yeah, I passed on that offer.  Haven't seen much of him lately.  That's a shame as he brought so much knowledge to the forum.  I wonder if he ever finished and sold the video he was making?

Quote from: Threemillswhey on December 30, 2016, 06:26:32 PM
my vacherins are coming aging nicely

Looking great!