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Finally cut into this one as the rind was taking over.  Overall it has a very pleasant taste and may serve as an acceptable raclette.  The rind is very "woodsy" which I like but no one else seems to. This is probably due to the fact that I found, too late, that the Shermani I used was mis-marked Mycodore so no holes. The olive oil did an excellent job of keeping the molds at bey.  Should do that treatment a lot earlier in the process though. The cheese is dense but "sliceable" and slightly crumbly in texture however, I really should have made this one a lot thicker to account for drying.  It's just under two inches (5 cm).  Next one should be great!

That cheesed pressed up perfectly.  I have no doubt that it will turn out to be great!

Quote from: Duntov on January 21, 2017, 03:41:34 PM
That cheesed pressed up perfectly.  I have no doubt that it will turn out to be great!

Thank you!

Nice cheese

my first though when you mentioned crumbly was too much acid , I looked back over your recipe and   Remembered this was a home made recipe , also noticed no ph measures so you should lessen the amount of time  it is pressed .

Pretty good for something you made up from scratch.

What exactly causes a woodsy taste? AC4U tho 

Could be the mycodore giving you the ' woodsy ' taste. Quite the rind for only a few months old, now you have me thinking about cutting into my smoked olive Asiago that was made on Nov 20

The mycodore gives cheese a mushroom woodsy taste.

How does the shermanii get mislabeled as mycodore?

That's some serious rind entrenchment.

Have a cheese for catching it before became all rind.

-Boofer-

Quote from: Boofer on January 23, 2017, 06:26:45 AM
How does the shermanii get mislabeled as mycodore?

That's some serious rind entrenchment.

Have a cheese for catching it before became all rind.

-Boofer-

Thanks Boofer!  It's a long story.  Check your messages. LOL

So is this with or without mycodore?
Anyway, this looks good Al! AC4U

By the way, inspired by Alp's and your Mutschli post, I made Mutschli (twice now). Thank you Al!

You're very welcome dear.  I love that stuff.

Well after vacuum packing half of this cheese I opened it yesterday and it is delicious!!  Shaves off like a parm and has all of those wonderful crystals inside.  Definitely a winner!!  I went back and corrected the recipe.

I will have to try your recipe Al, I am curious of the taste!
You have to name this cheese.