CheeseForum.org » Forum

Beautiful cheese! AC4U. Interesting observation on the openings

Wow, beautiful cheese. Ac4u Danbo! Yum...

Thank you for the cheeses... :-)

looks wonderful Danbo AC4Y

You are a fantastic cheese maker!

Thank you so much John and Frodage4. It means a lot.

Frodage4: A lot of folks in here are making far more exciting cheeses than me. I still have cheeses that fail, weak curd, ageing problems etc. What I have learned is that I have to make just 3-5 different cheeses over and over to gain experience. When I started making cheeese I made a lot of different cheeses. The cheese learking curve is steep...

Donbo

That is what I have been preaching , a couple of cheeses over and over , even better if they are related , this way you see how the differences between the cheese comes from  subtle recipe change.

That is some great advice, good stuff Gregore

Quote from: Gregore on January 11, 2017, 07:25:01 AM
Donbo

That is what I have been preaching , a couple of cheeses over and over , even better if they are related , this way you see how the differences between the cheese comes from  subtle recipe change.

Great advice Gregore. That is exactly what I am doing when making Edam and Gouda. Right now refining the stir time, it is amazing how one step in the process can alter the texture of this cheese.

Another nice one Danbo!  AC4U~

It true one small step changes everything


I made tomme and reblochon as my 2 , they both start very similar , but get aged different and have a different form factor in the mold.

Gregore: Absolutely!

Duntov: Thank you so much.