My Baby Is Swelling Up.

[Boofer]

If the meter calibrates to 4.0 and 7.0 how can it then be off? Am I missing something?

-Boofer-

[ArnaudForestier]

OK, cut the "Baby" today and I was thrilled. The eyes, the flavor and the texture are absolutely perfect. Other than my Stiltons, this is my best cheese yet. Now, can I duplicate it?

Very old thread, Sailor, but linked to from a new post this morning.  Just want to say, man, that's a beautiful cheese.  I'll have to make room in my days for at least one run with the shermanii given its play-time!

[OudeKaas]

Very old thread, Sailor, but linked to from a new post this morning.  Just want to say, man, that's a beautiful cheese.  I'll have to make room in my days for at least one run with the shermanii given its play-time!

(apologies in advance to our Southern compatriots here) Ah . . . . just don't let it march all the way to the sea, eh?


Ahem. Seriously, though, nice thread necromancy. I love the pics of SQC's 'bulging baby'!

[ArnaudForestier]

necromancy...

Great.  Now I've really been found out.

[Sailor Con Queso]

I make lots of Baby Swiss and it is SO much more flavorful than the store bought commercial stuff. Just keep in mind that P. shermanii is very salt sensitive. Too much and you will retard growth, flavor, and eye formation. This is one cheese that I err on the side of too little salt. Many failures that I have seen ongoing throughout the Forum are probably from over salting.

It's difficult to get huge eye formation with small wheels, but the taste can still be great.