Intermediate Cheesemaking: Beyond chevre

[Henrietta23]

I go see my European client/friend who happily gives me great feedback on my cheeses.

Uh, hello! I'd be happy to give cheesy feedback anyday! I may not have eaten cheese all over the world but I do have European ancestry. Is that good enough???

 

[freemotion]

I have European ancestry, too, so I know that it does not necessarily mean that one had good taste!!!

Off to remove the Caerphilly from the brine!

WS, your cheddar should come out of the press quite firm, yet it will continue to weep whey for a few days as you rub it with salt and turn it once or twice a day at room temp. Chances are that you didn't use enough pressure.....? Guessing here. If it has lots of little gas bubbles and is spongy, toss it. If it is just soft and smells good, eat it or put it into the fridge to age for a bit longer to develop more flavor. Put it in a covered container, raised up so it doesn't sit in whey. Don't let it get too moist...let some moisture out of the container.

 

[Henrietta23]

I have European ancestry, too, so I know that it does not necessarily mean that one had good taste!!!

Well, phooey! Can't blame me for trying!

 

[Wildsky]

I have European ancestry, too, so I know that it does not necessarily mean that one had good taste!!!

Off to remove the Caerphilly from the brine!

WS, your cheddar should come out of the press quite firm, yet it will continue to weep whey for a few days as you rub it with salt and turn it once or twice a day at room temp. Chances are that you didn't use enough pressure.....? Guessing here. If it has lots of little gas bubbles and is spongy, toss it. If it is just soft and smells good, eat it or put it into the fridge to age for a bit longer to develop more flavor. Put it in a covered container, raised up so it doesn't sit in whey. Don't let it get too moist...let some moisture out of the container.

THe cheese was pasty and just gross feeling, it didn't smell bad, I'm just a nervous nelly. I have my goats cheese coming out this morning, and into molds, I am experimenting with one (I only have two molds for goats cheese) one I have added some parsley flakes and garlic, we'll see how that turns out.!

 

[Henrietta23]

I have a batch of chevre going. I swear next week I'm trying feta! Moral support please???

 

[Wildsky]

I have a batch of chevre going. I swear next week I'm trying feta! Moral support please???

You'll do fine with the feta, I'm going to go for another batch of it soon.

 

[freemotion]

Feta is easy-peasy and it smells heavenly right from the start, and only gets better and better! Go H23, go!!!

 

[freemotion]

Off to remove the Caerphilly from the brine!

I wrote that at 9:48 this morning and STILL forgot the cheese in the brine until around 9:00 tonight!!! Sheesh! Or should I say....cheesh!

Smells great, though, feels great, too. I think I'll wax it in a couple of days and age it a bit. Extra brine time can't be all that bad, considering feta is in the brine for a month and cheddar is rubbed with salt many times during the drying time.

We have a bit of a fly problem suddenly, so I have it drying on a rack made of a bit of flourescent light fixture icecube tray stuff set in the bowl of my salad spinner, with the basket set upside down over the cheese, and a piece of tulle rubber-banded over the whole thing. A veritable cheese fortress!

 

[raiquee]

Free) I would LOVE to see some of your cheeses. Can you post pictures?

I picked up a cheese book and i'm so excitied to try giving it a whirl this winter!

 

[Henrietta23]

Feta is easy-peasy and it smells heavenly right from the start, and only gets better and better! Go H23, go!!!

Putting it on the to do list for next week when DS is away at camp. I have NO fridge space right now. Made yogurt and chevre and brought milk and yogurt to my parents. I need to make more mozzarella for a dinner tomorrow and it's tooooo hoooooot. I'll do it after dinner tonight. Double, if not triple batch to use up a few gallons.