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Post by feather on Feb 28, 2017 20:35:39 GMT
I've finally made my first hard or semi-hard cheese. Up to now I've made curds, mozzarella, and ricotta at a cost of about 15 gallons of milk. These are all soft cheeses. Everyone (DS and DH and myself) are pleased and it's almost all eaten! Yesterday I made a 4 gallon batch of Havarti! My new/old cheese cave is turned on. DH brought home a perfect container for a ripening box. He's going to get me 3 more. I'm so blessed that he cares about this to help. I weighed the havarti with the sushi mat and together they weighed 5 lbs almost exactly before I put it in a ripening box. I have written instructions that I need to place on the ripening box of when to turn the cheese and wax it for the length of its aging. We love a good havarti. Smooth and melty, and it will be done in 6 weeks. Since cheese takes a long time to age, many cheeses do, I want a few that we can 'reap the rewards' of this investment/hobby/obsession with this early fast cheese. It's difficult to have a hobby where you have to wait a year before you know if you did a good job or you totally messed it up! The mold(shape) I am using and will be using most of the time is a 4 quart bucket that we drilled holes in. www.amazon.com/gp/product/B0015QFLI4/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 It's working very well! Later on, when I get some small molds, I'll try a smaller sized cheese mold, for blue cheeses and brie type cheeses. No matter how much I've planned and tried to get all the equipment and all, we are still a work in progress. I can press my cheese up to 30 lbs, with 2 - 10lb bags of pennies and 20 - 1/2 lb copper bars. What I currently can't do, is press to 50 lbs and DH is working on that. That is important to me because Parmesan, Romano, Cheddar, and Colby all need 50 lbs of pressure or close to that. Milk with a coupon was on sale this week so I have another 4 gallons warming in the kitchen while I'm sterilizing equipment, for $1.99/gallon. I probably should have started more in earnest in October, as gardening season is about to start now and I'd like to get the cheese cave full of cheeses to age so I can concentrate on my plants. I'm going to try another fast 'ready' cheese today, from videos from Australia, either Caerphilly or the ButterKase with today's milk. I'll write up both of the instructions and then decide which one to make. Until we have our 50 lbs of pressure available, I can just make soft cheeses and semi-hard cheeses.
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Post by feather on Feb 28, 2017 21:15:57 GMT
@redfish,You are such a great girl, so many ideas. You kicked my butt with the idea of using kefir for some of my cheeses. THAT was spectacular. Okay, well, hubs is putting together the weights (just like he did with the pennies and copper bars). I'll drop your info on him if this gets put off. Thank you! So much. I just keep walking forward, one thing, another thing...and I appreciate your help! Have you figured out my exercise plan yet? I have to turn my cheese every day, that's one trip down stairs and back up, then down stairs and back up for everything I forgot the last time, and then down stairs and back up, just to look at my cheese.
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Post by feather on Mar 1, 2017 17:20:48 GMT
Yesterday I made the Butterkase cheese. Both the Havarti and Butterkase cheeses are a 'washed curd' type of cheese, also termed a 'sweet cheese' where you remove some of the whey and replace it with hot water. This brings up the temperature from 90 degrees F to 110 or so degrees depending on the recipe. That process is, to me, a much easier process than trying to get the temperature to rise 15 degrees over a period of an hour, which means paying attention to the clock and the thermometer. There are less minutes of stirring in these two cheeses compared to other hard cheeses. The Havarti uses the Flora Danica culture and the Butterkase uses the Thermophyllic culture. While the Havarti has salt added to the curds and whey before going into the mold, the Butterkase receives salt by brining after pressing in the mold.
Today I'm brining the cheese, then it dries for 2-3 days, then I wax it and put it in the cheese cave for a month, then it is ready to eat. I promise when I wax the cheese, I'll have pictures of the cheeses.
On the recipe I'm using from Gavin Webber in Australia, he gives out very detailed instructions for everything but he doesn't mention if I'm supposed to turn the cheese daily/weekly/etc after it is waxed and in the cheese cave. Anyone know if you turn waxed cheeses while it ages?
Do I need to say it? My kitchen is a mess, again.
ETA: Husband asked me if we were going to build a raft with all these empty milk cartons. ha ha ha
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Post by feather on Mar 1, 2017 18:26:12 GMT
Confession. I was supposed to take the Harvarti out of the press and mold at 8 hours which turned out to be 4 am, I slept until 7 or 8, so, it wasn't exactly the way it was supposed to be. I made a note of my laziness on my cheese log. ETA: Son asked me what I was doing today. Although I was clearly sitting on the couch talking with him and doing nothing, I told him I am currently brining my cheese and that's a lot of heavy lifting as you can see.
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Post by Skandi on Mar 1, 2017 20:44:40 GMT
I am so jealous, I can get fresh milk direct from jersey cows. I can get it while still warm if I wish, but hubs doesn't like cheese! And I only like hard cheeses I cannot bring myself to make cheese just for me, I only eat maybe 1/4lb a week I really want to have a go at cheese making, but other than a bit on pizza there's really no consumption in this house.
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Post by feather on Mar 2, 2017 2:46:57 GMT
Skandi, good to hear from you. OH I wish I had the choice to buy some raw milk here. I hear Jersey milk is high in fat content. I was thinking today, so how much cheese do I actually eat in a week? Maybe 6 ounces. Some parmesan on my popcorn, some cheese on my sandwich, a piece of cheese to munch on. I prefer a better cheese, a sharper aged cheddar, a good swiss, a sharp parmesan, I'm not partial to bland cheeses. This usually costs more per pound than a bland cheese. DH eats pizza every week, it is his weakness, and he loves a good bland colby cheese. DS picked up some havarti, some muenster, some colby this week, he likes cheese and has the metabolism to eat a pound a week easily. I would guess we go through a little less than 2 pounds a week. I walked down to the basement and said goodnight to my cheese. My havarti was noticeably bulging on the lower edges before I turned it over tonight. I need to turn it every day for a week. It is going to get bulgy on the sides as it ages. You've probably seen some of the semihard cheeses, in rounds, with slightly bulging sides. I took my brining butterkase out of the brine, put it on a bamboo sushi mat and covered it in cheese cloth to dry out for 3 days. I'm a happy little camper tonight.
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Post by feather on Mar 2, 2017 16:13:06 GMT
Me: Last night when you were in the basement, did you say Hi to my cheese? Him: No I was folding clothes and didn't look in the refrigerator. Me: Could you stop in and take a look, you can see the sides of it bulging. One of those temperature gauges is off, one says 55 and one says 43, I'm not sure which to believe. Him: Are you going to name the cheese and keep it as a pet and then refuse to eat it? Me: Laughing too hard to speak. Then... I didn't know you had a sense of humor. Him: I thought you married me for my wit.
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Post by feather on Mar 3, 2017 23:03:14 GMT
Yesterday I made a batch of Caerphilly. I've never heard of this cheese but it seems like another easy lightweight cheese, like the havarti and the butterkase. Light on what the pressing requirements are--less than 30 lbs. It's a short term cheese, ready in 3 weeks. Havarti is 6 weeks and butterkase is 4 weeks. I have my sights set on some long term cheddar and parmesan and while it might be boring to produce a cheese that only will be good to eat in a year or two years, time is of the essence, isn't it.
So this had me thinking, of Willow and CN, they have lots of milk and what to do with it? These three cheeses seem like a good way to go. Maybe not--I don't know for them. What I wouldn't give to have an excess of milk the way they do!
This Caerphilly cheese was pretty easy to make, and while it takes a while to press, it's done within 24 hours of starting. Salted on the outside and it rests. It gets waxed and then it is low maintenance. I'm all for low maintenance.
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Post by Skandi on Mar 4, 2017 0:07:38 GMT
ooh caerphilly is close to cheshire and lancashire which I love, do keep us updated on how that goes, I might be forced to make some if it works as I can't buy anything like it here, the cheese in denmark is terrible! I buy imported chedder or kids cheese, i.e cream havati
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Post by feather on Mar 4, 2017 0:36:31 GMT
ooh caerphilly is close to cheshire and lancashire which I love, do keep us updated on how that goes, I might be forced to make some if it works as I can't buy anything like it here, the cheese in denmark is terrible! I buy imported chedder or kids cheese, i.e cream havati In Wisconsin, America's dairyland, I'd assume we had some idea of cheeses but we don't have a world wide view of them. I've never heard of Caerphilly, or cheshire, or lancashire. If I went to a store and asked for any of these kinds of cheeses, they'd say, 'What?'. These aren't cheeses we know of. We know of parmesan and cheddar and swiss and havarti and colby. Blue cheese. Feta. So while we might know a good cheddar from a bad cheddar, we wouldn't have any idea if we had a good caerphilly from a bad caerphilly. So I'm making a cheese and it might turn out good or bad but I won't have any idea if I did it well or poorly. Any help with that? And Skandi, thank you for tuning in and saying something, since I'm walking in a place I have NO IDEA what I'm doing with this caerphilly.
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Post by Skandi on Mar 4, 2017 1:51:33 GMT
It should come out dryish crumbly and with a kind of sour taste not really sour, but certainly not sweet. 90% of danish cheese is one type,(and the other 10% is blue yuck) I don't know the name for it in english, they have different maturities and different herbs etc, but if you want any other type then it has to be imported, I can buy gouda, brie, chedder various other french soft cheeses, some other european sheeps and goats cheeses.
But I can't get hold of the british ones I love; double gloucester, cheshire/wensleydale and smoked cheeses, those I miss we call them "bavarian" or "Austrian" smoked cheese in the UK but I don't know if they actually exist in those two places! A good smoked chedder is to die for as well. If you went to the UK and asked for colby, havarti or swiss we'd look at you blankly, blue.. well you'ld be offered many differnt kinds and of course cheddar, well there's so many brands/maturities it's hard to know where to start!
I did make salami and an aircured ham this year, maybe I'll go for cheese next autumn/winter when I can garantee barn temperatures between 5 and 0 for 4-5 months.
Oh and WE WANT PICTURES!
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Post by feather on Mar 4, 2017 2:31:45 GMT
Oh thank you for responding. I don't even know what a glouchester or double glouchester is. Is that like a cheddar? Because I'm thinking it is the same or similar.....but I'm not sure. I wish redfish and willow and cn would chime in. To give a more global or at least an american viewpoint. Even just Wisconsin is just one viewpoint and that isn't everything in the US. AH, and yes with this cheese cave I can cure ham and make salami and I'm impressed you did that this year. Awesome. The temperatures being right, for those things, it makes all the difference. I will in the future, and I did laugh with you at this request to put up pictures, all these cheeses are white and boring and still I will take pictures and post them. Are you listening, @redfish, in the west and willowgirl. and comfortablynumb, in the east.
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Post by Skandi on Mar 4, 2017 17:05:29 GMT
Double glocester is similar to chedder it has the same texture it's coloured lightly orange (traditionaly with carrot juice) but the taste is a little sourer, it's not normaly aged as long either. Cheshire is I think the oldest cheese (recorded) in England, over 2000 years ago I seem to remember there are Roman records of it being produced.
@redfish , ah yes manchego, the sheeps cheese that's one I can buy, however I only ever want one slice not a whole portion. I've also got a smokehouse on the list, I have all the materials I certainly have the space, I've even got a couple of large dead apple trees for good smoking wood.. just somehow it never gets built!
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Post by feather on Mar 8, 2017 0:07:48 GMT
Redfish, I liked the pictures of your blue cheese. I may try making that myself at some point. How did the manchego turn out for you? Here is a picture of the cheese cave. The brine and vinegar solutions are on the right. On the left, two ripening boxes with waxed cheese. On the bottom, a ripening box with unwaxed havarti. On the bottom right, a bucket with water and a towel bring up the humidity to 80-90%. Then this is the Havarti in the box, it weighs near 5 lbs. The lines across the surface are from drying on the sushi mat. One cheese we will try in 3 weeks, one in 4 weeks, one in 6 weeks. The havarti gets waxed in 4 weeks. Always turning them, watching for mold or whatever they are going to do.
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Post by barefootfarmer on Mar 8, 2017 3:06:50 GMT
feather,I'm enjoying reading your posts about your cheese making adventures. I don't know where you're finding your recipes, but I thought this might be interesting to you if you haven't already seen it www.cheesemaking.com/recipes/recipedetails.htmlI thought it might be handy because it lists skill levels and also what the the cheese should taste and look like. Some of the ones that you've already made are on this site as well. I haven't tried them myself, yet.
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Post by feather on Mar 8, 2017 3:37:45 GMT
barefootfarmer, Hi! I've been buying some of my supplies from the new england cheesemaking link you provided. Hubs made my mold and he's almost got my press made. Walmart had my ripening boxes. Ice cream container for my brining container. Sushi mats from Amazon. I've been using a 4 gallon roaster for the milk. I double all the recipes, so far, from this cheesemaker in Australia, Gavin Webber. He has youtube videos on each with the recipe he uses. He shows cutting the curd, healing curds, cooking curds, how to stir, molding, brining, and he does taste tests for a few types and discussions with question and answer videos. He has sterilizing equipment, curd sizes, different salting methods and explains why of most of it. It's taught me a lot. Some videos are just 10 minutes with the process speeded up and some are up to 20 minutes. www.youtube.com/user/greeningofgavinIf I ever start repeating any type of cheese, I'll review the video and recipe in my log, and then go check out the same type of cheese on the new england site too. It all helped me to jump in and begin, because, you know, cheese never gets any younger. Neither am I.
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Post by feather on Mar 8, 2017 16:36:20 GMT
Here is a blog page about cold smoking cheese. It needs to be smoked at 95 degrees F or below, it sounds like. Moving the smoking box a distance from the actual smoke/fire box, by flexible pipe, it suggests, might make that possible. It discusses adding liquid smoke or smoke flavorings as an option too. I love smoked cheddar. blog.cheesemaking.com/smoking-your-cheese/I was also reading about Gloucester and double Gloucester. As Skandi, said, it is similar to cheddar. The double Gloucester, I've read has a 54% fat/cheese ratio, which is double the fat/cheese ratio in what an average cheese might have here, say Cheddar. I looked for a recipe to make some double gloucester, out of curiosity, and I haven't found one yet.
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Post by feather on Mar 13, 2017 14:54:55 GMT
I made some mozzarella two days ago and yesterday another 4 gallon batch of cheddar curds. It's such a treat to be able to have cheddar curds without paying $4.50/lb. It's our snacking cheese lately. The cheese press is almost done now, maybe today! The cheddar curds took about 6 hours from when the milk was put in the roaster until the curds were cut and salted. During that time I was able to sweep and wash dishes and make notes in my cheese log. Then during the night they sit out to continue getting more flavor and giving off whey, and melting off any excess salt. They are good this morning. I wish I had known how to do this when I had minor children at home. They would have enjoyed making cheese too. We have snow on the ground today. Pictures later I hope:. ETA: Here they are: This is the press that DH was working on. Yeah, finally done. The spring goes under the hexagon plunger and over the follower. It turned out great! You can also observe my onions taking their sweet old time coming up in the flats behind the press. Bowl of 5 lbs of cheese curds this morning. Curds are bagged, one for the refrigerator and two for the freezer. Snow this morning, the cheese cloth hanging on the makeshift clothes line. Funny thing about cheese cloth, even it if is barely damp, it takes only one minute to freeze even at 32 degrees F.
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Post by feather on Mar 15, 2017 20:25:41 GMT
I hope it is okay to keep sharing the progress we are making here.....
The guys at DH's work are crazy about the cheese curds (we are too), they turned out SO good. Redfish had mentioned using kefir for the culture and it works beautifully, the flavor is fantastic. (this most recent kefir is lovely, one of our favorites and it thickens slightly) One guy at work said it was the best cheese curds he ever tasted! Wow. We are in Wisconsin, that is saying something. We are now using cheese curds in a barter system where we provide the cheese curds and our friend cuts polypropylene (sp?) for parts of our molds and press.
Yesterday I made my first colby cheese. This is by far, DH's favorite cheese. It's a good 6-8 hours on my feet. The cheese came out right but the top of the cheese is one inch higher on one side than the other. It has to dry now for 2 days and then I wax it. I may have to trim the cheese down so it is even on the top. I don't know that I can face my mistake day after day for 2 and 1/2 months each time I go to turn it over in the cheese cave.
Today I'm baking cake and making mac n cheese and bacon for DH's birthday tomorrow morning. Then after he leaves for work, tomorrow I'll make my first batch of parmesan. Seeing as this stuff takes at least 10 months to age, I better get it right, the sterilizing everything, careful on what I touch, following the recipe, brining and then it ages, for ages. It looks like about 6 hours from start to exhausted for tomorrow.
My cheese log (diary) is now 1 page per recipe of each type of cheese I've made or am making so far, and the first 2 pages is a log of the day I made the cheese, the type, and instructions for aging, and when it will be good to eat. I put them in a 3 ring binder to stay organized.
One thing I have to say, is that there is a lot of very particular sterilization that needs to be done for cheesemaking which means, lot of washing things down and dishes, and boiling things. It takes time.
I'll follow up with pictures probably after waxing cheese in 2 days. I have a crease in one of my softer cheeses that needs a remedy, and the colby will be ready to wax. So far I'm just using clear wax, to make sure I can see mold if it grows under the wax. Once I get more confidence I may try using red wax.
I've broken my best thermometer, so another is ordered. The press has a few problems and we are working on it to remedy the uneven pressure and some strength issues.
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Post by feather on Mar 15, 2017 21:03:22 GMT
@redfish, Really? I didn't know that. Now I'll feel better ordering some red wax. Thanks!
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Post by feather on Mar 18, 2017 20:33:27 GMT
I waxed the colby and rewaxed the troublesome areas of the butterkase.
I need to order more wax, red this time.
Havarti--I've discovered the ancient sea scrolls, it is written on the side of my havarti. It is bizarre and undecipherable. I will show you.
I made some parmesan. In most cheese I make 4 gallons of milk and get about 5 lbs or almost 5 lbs of cheese. Parmesan goes to a higher temperature and parmesan uses 2% milk and I only get 3.5 lbs of cheese. Then I brined it and now it is drying.
Today I'm making Romano, another cooked cheese though not at as high of a temperature as the parmesan and I use whole milk. Then I will brine that too.
I would make cheese every day but there are too many dishes to wash and boiling everything and then all the rest of my life gets put on a backlog, so I take days off to cook and do prep work and wash clothes. I'll follow up with pictures tonight. It's going to be a late night with pressing this cheese.
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Post by Skandi on Mar 18, 2017 20:36:34 GMT
I have never heard of cheese curds. (as a food) what do they taste of?
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Post by feather on Mar 18, 2017 21:08:39 GMT
I have never heard of cheese curds. (as a food) what do they taste of? In Wisconsin with our plenty of cheese factories, cheese curds are a plenty. Wisconsin is known as America's Dairyland (though we are in much competition with california and vermont) We can buy them at supermarkets and minimart/gas stations. They are a snack of cheese. They are 1 by 1/2 inch by 1 or 2 inches, pieces of cheese, not aged. They cost about $4.00/lb or more or less. They are often cheddar so they taste like cheddar, very young cheddar. Sometimes white, sometimes orange. It is cheddar before the cheddar curds are put in a press and made into a mold shape and then aged, and then called cheddar cheese. In Canada there is a dish called poutine, it is french fries with a handful of cheese curds on top, covered in gravy (a beef gravy). What do they taste like? They taste like cheddar, a very young cheddar cheese. It is much like a colby cheese, mild, a little tangy, not overly salty, not strong at all. Have you had string cheese? String cheese is mozzarella in a string shape and they peel off portions, not strong, slightly tangy, very young cheese. String cheese and cheddar curds are nutritious snacks here.
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Post by Skandi on Mar 18, 2017 21:11:45 GMT
No string cheese looks like processed junk to me! (especialy when you read the ingredients) ok so a "fresh" chedder, if I ever get round to making cheese I will have to divert some to try them.
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Post by feather on Mar 18, 2017 22:24:35 GMT
String cheese should just be milk, with citric acid (think lemon juice), possibly calcium chloride, rennet (calf stomach acids).....it is pulled and stretched, milk. We like it.
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Post by feather on Mar 19, 2017 18:34:47 GMT
That is my cheese log, which cheeses are made on which days, in case I die, someone might want to know what the heck is in the extra refrigerator. They will ask, shall we bury her with her cheese, and the answer is no, she is being cremated and all that burnt cheese will smell up the joint. Cheesy morbid humor. This is colby after drying. It is pretty mottled which you can't really see in the picture. Now it is going to get waxed. This is a soft cheese that developed mold in the crease of it's wax, so I cut it off, and I'll rewax it when I wax the colby. I'm learning a lot. That is the top of the havarti, it is disgusting. If you push on the layer of mold, it will break, but underneith there is smooth white cheese that isn't disgusting at all. I don't know if it is supposed to happen this way. This cheese is supposed to be waxed in a few weeks, I can't imagine waxing it over this mold. I don't know. THIS IS WHAT THE SIDE LOOKS LIKE, can you translate it? It looks like some dead sea scrolls and I don't know the language. What do you think of this? And then look at this, right in the middle of the gray mold there is a patch of green mold. What does that mean, green near blue, is that like a blue cheese mold and it will give it extra flavor? All in all it is pretty interesting. I am not being sarcastic, it is pretty interesting, and I am just learning about it all. All the other cheeses except the parmesan is waxed, so they are boring and waxed, thankfully, so far.
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Post by feather on Mar 19, 2017 22:30:56 GMT
Redfish, when I was reading about what Gavin Webber says too....in addition to what you say, the blue/green mold has to go. He says to remove: Black moulds that look like cats hair Red moulds on heavily salted cheeses Orange moulds Green/blue moulds similar to P. Roqueforti, and Brown moulds I'm not sure what color this mold is....it's kind of gray or white or maybe brownish, in any case, I don't know what I have but I may have to remove it. The blue/green will have to go. The mold stood out like cat hair when I went to wash it down with brine, but it was not black. There can't be cross contamination with blue cheese/green mold since I haven't made any blue cheese yet and this refrigerator was cleaned with bleach and vinegar. He does a video on what happens when cheese goes bad. here: www.littlegreencheese.com/2017/02/cheese-making-failures.htmlIn each case he says, he ate it. It bloats, eat it. It molds from neglect, eat it. It looks like hell, eat it. I have to laugh since I don't think he's failed at cheese and not eaten the results. I think I might send Gavin Webber the pictures of this cheese mold asking him what kind it is and what he might proscribe. He doesn't have any pictures (nor does anyone) showing this 'brain mold'. My aunt asked me if tiny interstellar beings were trying to communicate with me via the mold. I laughed, this is so funny to me. Since you and Gavin Webber agree on getting rid of the blue/green mold, I'm going to get rid of it. It appears to be part of the other mold, so it will all have to come off. About waxing. I bring the wax to 200 degrees F, it says 210 degrees but with a double boiler it doesn't let the wax get that hot. I've run into problems if my cheese is warm, so I've taken to freezing it temporarily, or refrigerating it, before waxing it, so the wax doesn't get too soft. I'm still running into problems with putting the wax on too thin in small places, so I'll just cut, dry and rewax those areas. About parmesan, upon reading, a 100 lb parmesan will lose 17% moisture before it is waxed. So my 3 lb 5 oz parmesan will lose 17% moisture to 3 lbs and then I will wax it. I'd hate to lose my parmesan to all rind or wreck another food processor, as I've lost my food processor to wars with hard foods before and I remember you telling me about yours too.
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Post by feather on Mar 20, 2017 15:58:41 GMT
Redfish, thanks for the link, to see another mold formation.
We took the blue/green spot off and it was smelling like blue cheese (which I like) and a little juicier than the rest of the cheese. Then I washed it down with a brine. There were other blue/green areas that were newly formed but the cheese underneath was firm. I guess it is just something to keep an eye on and remove when needed.
The Romano from 2 days ago is finishing brining. I have 4 gallons of whole milk waiting for me this morning. I think I'm going to make cheddar. The long aging cheeses, Parmesan, Romano, and Cheddars, I'll be making those a lot and not knowing if they are good or not for months and years.
I purchased some swiss cheese type of culture, to form the holes. I'll make some of that in a while. And blue cheese, I'll make that too. I'm not sure of what type of blue cheese I'll make yet.
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Post by feather on Mar 20, 2017 16:04:38 GMT
I ordered some red wax and purple wax since you said I'd be able to see mold if it grows under the red wax. This morning I made some breaded mozzarella sticks, they were GOOD, the breakfast of champions. Or so I tell my DH. We are becoming cheese-a-tarians lately.
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Post by feather on Mar 20, 2017 18:31:59 GMT
You are welcome to come over for breakfast!
I was thinking of a really rich, high in butter fat type blue, maybe a stilton, I don't know yet. Something with lots of blue mold and very rich, to spread on crackers or toast. No one except me really likes blue cheese here so I won't need much of it. I still have to find smaller molds, like 1 lb molds, recycled plastic type containers.
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