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Arnaud's Beaufort 2

Started by ArnaudForestier, March 05, 2011, 10:17:22 PM

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ArnaudForestier

OK, done with the hoop, more or less (some fine polishing left).  13"D (adjustable) x 4" High, my estimate is about a 20 gallon milk need, yielding close to about a 9 kg wheel.



Thanks, Jos.  Your 5/8" rod and nut - just mild steel, untreated?
- Paul

Oude Kaas

Sure, anything will work. If you want to go a little heavier. You can use 3/4 or even thikker. And if youwant go really fancy and spare no cost, you can opt for stainless steel. Welding might be more complicated though. But you can avoid the welding of the nut to a plate by imbedding it in the wood. Might be easier.

Oude Kaas

 By the way, hoop looks great.

ArnaudForestier

Thanks, Jos.  You made it easy.  :)

Trying to locate those Beaufort or gruyere vids on Youtube, where I saw a similar "worm screw" press, but it swung down from the wall, to lock in place on top of the hoop.  Now that I've done one hoop, already thinking big...like, 40 kg or better big. :o
- Paul

ArnaudForestier

#34
I've found some mild B7 steel at both 3.4" and 1" diameter.  Looking at your make, it appears to be to be about 2 1/2' rod?  How did you get the flat bar with a hole big enough to pass the rod through - hole saw? What spec drill/saw?

- Paul

Oude Kaas

Not sure what you mean by 2 1/2" rod.

In my case, the flat bar only needed a hole slightly larger than 5/8" to pass the threaded rod through. I simply drilled this. (Granted, I do have a fully equipped metalworking shop).

ArnaudForestier

Sorry, Jos - I meant that it looks like your threaded rod is about 2 1/2 feet long? 

Looked at more of your site, and projects.  Wonderful, Jos.  You've inspired me to give my hand again at welding - did some MIG, that's about it.  I need to get my stick and gas chops down.
- Paul

Oude Kaas

One foot only. I guess picture distorted the proportions.

How about TIG...?

ArnaudForestier

Quote from: Oude Kaas on May 12, 2011, 01:02:17 AM
One foot only. I guess picture distorted the proportions.

How about TIG...?

Oh, hahah - way off.  Thanks.

TIG - I'd love to, but I'm afraid I don't have the chops.  At best, I was self-taught for a long-ago project (my build on a 2-tier, 2-bbl brewing system), and was able to make fairly ugly beads with MIG on the mild steel components, flux-cored, so no gas.  TIG is a beautiful beast I do want to learn, but I'm nowhere near skilled enough, at this point.  Though you've inspired me to look into our local Craigslist for an old beast of a stick welder, and begin learning again.
- Paul

ArnaudForestier

I have been away for quite some time. I hope to be a more regular neighbor, folks.  Just wanted to post some nice results.  No longer thinking of this commercially, just a labor of love for friends and family; my heartfelt thanks to so many, and the top of the thanks must go to Francois, Pav, Sailor.  Some pics of my Spring 2011 Beaufort, raw milk. I was very sloppy cutting, so please ignore the "hack lines" in the wheel shot.  Slices really well, wonderful sweetness upfront from my Ayrshire friends, and a really wonderful length and complexity - butter, grass, slight herbs.  For a 4 month, must say, really pleased:




Thank you, community, for all your generosity of heart.  And "Big 3," for so much more beyond.

Paul
- Paul

linuxboy

#40
Quotejust a labor of love for friends and family;
You will be happier in the end this way :)

Cheese looks amazing. Great calcium retention, tight paste, decent rind. Kudos!

ArnaudForestier

Thank you my friend.  If I've mourned some things, I've been very grateful for other things, and the notion of simply doing this out of a pure desire to share has its rewards.  Of many things I've enjoyed, our conversations would have to be among the rarest of them.

My best.

Paul
- Paul

wharris

Nicely done.
The cheese looks very very nice.
How does it smell?

ArnaudForestier

#43
Thanks, Wayne.  Very difficult to pin down - rind is extremely mottled, all kinds of things going on; but there's some linens taint, though not predominantly so; some cellar/mold; and a florality that I have a hard time pinning down.  The paste, I'd have to say my first impression is a really rich buttery quality, predominantly, with a slight hazelnut or other nutty quality.  The thing that really pleases me is the length and complexity - in aroma, taste, the qualities are really long, and morph.  The taste, for instance, I get this up front sweetness, that releases into a fresh fields/herbaceous quality, over the chew.

PS: As I mentioned to Boof on another thread, just because I haven't been babbling online, I've enjoyed lurking from time to time....many congrats on your buildout, Wayne.  You astound me with your drive and ingenuity. :)

- Paul

wharris

thanks, but since cheese is the goal, so far, its been a year of downtime..

Props to you.  You are actually making cheese.