Cheesemakers Unite!

[Brie]

I have followed this site for 6 months, and you have all helped me immensely in my quest to make cheese. To date, I have made many soft cheeses, in addition to Camembert, Emmental, Havarti, Gruyere, Gorgonzola, Gouda, Pepper Jack w/Cocoa Rind, Colby, Cheddar, Blue Castillo, Drunken Goat, Romano, Humbolt Fog, Jarslberg, Manchego, Fontina, Stilton and Derby. I believe I have officially joined the "Cheese nurd club". I live in Phoenix, AZ and have found a dairy that sells raw organic milk--what a difference! My occupation is food service management, so I am privy to some great equipment as well. So many posts here that I will add to for both questions and answers! Thanks to all of you!

[Gürkan Yeniçeri]

Hello Brie and welcome,

Looking forward for your input.

Note: Drunken Goat!! What is that?

[DeejayDebi]

Welcome Brie glad you decided to let yourself be known.

[Sailor Con Queso]

Brie,

Where did you find a recipe for Humbolt Fog?

Ohh... and welcome.

[Cheese Head]

Hello Brie and welcome . . . finally .

[iratherfly]

Hello Brie!
Wow; Humboldt Fog and Drunken Goat? Do share!

GurkanYeniceri, Drunken Goat is a specialty Spanish semi-soft cheese washed or brined in red wine. It is dark red outside and ivory inside, kind of semi sharp and nutty, goes great with tomatoes and olive oil.

[FarmerJd]

Welcome to the forum. We look forward to your input.

[Alex]

Hello Brie!
Wow; Humboldt Fog and Drunken Goat? Do share!

GurkanYeniceri, Drunken Goat is a specialty Spanish semi-soft cheese washed or brined in red wine. It is dark red outside and ivory inside, kind of semi sharp and nutty, goes great with tomatoes and olive oil.

Drunken Goat is also known as "Queso Cabra al Vino". It's made the way like a Gouda and finally soaked in red wine.

[Lennie]

Soaking cheese in red wine sounds neat!

[zenith1]

Hi Brie and welcome to the forum. It is great to see people from the food services also joining in using fresh raw milk. Let's keep the ball rolling and really make a difference in policy making. I too am a fan of Drunken Goat. I haven't made any as of yet ,but it is on the list for sure. What kind of cows do they have at the farm where you get your milk. They must like the heat I would guess.

[Brie]

As for the drunken goat--followed the recipe on this site for Cabre al Vino and utilized Spanish wine. The only modification I had was to soak in the wine at 3 separate intervals of soaking for 12 hours and then removing from wine and letting set at 70 degrees for 12 hours and then soaking again. It was a method I learned when researching the origin of Drunkin Goat

[Brie]

Sailer and DJ--thank you so much for your contributions-I live to hear both of your input. Whatever happened to that blueberry Stilton? As for Humbolt Fog--Used a soft Chevre recipe (will post in appropriate thread), packed in Cam molds, sprayed with P. Candidum & Geo--layering it all with ash.

[iratherfly]

How long do you age your Humboldt Fog? Is this just plain Chevre inside? Or more flavored like a Crottin?
I did something similar with cow's milk last month.

[Brie]

This is a fairly young-aging cheese--great to crack at 2 weeks. Your's looks great with the exception of some black stuff growing, which can be problematic. Have you tasted it yet? Still aging?

[iratherfly]

No black growth - It's ash
...though you are right in that it shouldn't be there. Way too much ash, I should have washed it with beer much earlier and repeat it a few time to remove the excess ash. I did wash it but it was too late; by that time it was already covered with bloomy white PC and the ash wouldn't wash off.

Otherwise it would have actually become my best original recipe cheese to date. I am now maturing an experimental version of this one made with Goat's milk and a touch of Lipase which would drag the flavor profile somewhere between Chevre and Gorgonzola.

What's your best practice to treat ashed cheese?