Author Topic: That's Either Bad Meat or Good Cheese  (Read 1987 times)

Offline mikeamor

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That's Either Bad Meat or Good Cheese
« on: September 11, 2010, 09:36:51 AM »
Cut into my first blue yesterday!
Done in the style of a Fourme d'Ambert.
Lovely texture, a bit creamy with a nice tang.
Need to work on the piercing to get better internal marbling though.



Unfortunately, a conclusion is usually the place where you got tired of thinking.

Offline HaagenDazs

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Re: That's Either Bad Meat or Good Cheese
« Reply #1 on: September 11, 2010, 10:24:44 AM »
Homemade? Cool.

Offline mikeamor

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Re: That's Either Bad Meat or Good Cheese
« Reply #2 on: September 11, 2010, 12:03:03 PM »
Homemade? Cool.
Yea.  The weird indentations are from taking it out of the hoop too soon and having to temporarily support it with a wrapping while more whey drained out.  The indentations are where the wrapping was secured around it.  Not the prettiest cheese but dern tasty.
Unfortunately, a conclusion is usually the place where you got tired of thinking.

Offline Lorenzo

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Re: That's Either Bad Meat or Good Cheese
« Reply #3 on: September 11, 2010, 01:26:18 PM »
Aha!: http://en.wikipedia.org/wiki/Fourme_d'Ambert

The exterior of yours is hardly uglier than the one in the pic.

Where'd you get the milk?  I've tried cheesemaking with grocery store milk (or combo of milk and cream), and the results were not great.  I'm told it may be because non-homogenized milk is preferable.  Well, that and my great lack of experience :)
« Last Edit: September 11, 2010, 01:29:39 PM by Lorenzo »

Offline mikeamor

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Re: That's Either Bad Meat or Good Cheese
« Reply #4 on: September 11, 2010, 02:32:26 PM »
Where'd you get the milk?  I've tried cheesemaking with grocery store milk (or combo of milk and cream), and the results were not great.  I'm told it may be because non-homogenized milk is preferable.  Well, that and my great lack of experience :)
I've been using Sparkman's non-homogenized from Harry's.
It is very high quality local milk and gives a great curd yield.
Their pasteurization is gentile, but since it has been pasteurized, I also use calcium chloride to up the yield and ensure good curd formation.
I have had very poor results with pasteurized/homogenized store milk too.
This blue was 18oz from 1 gallon of milk.
Unfortunately, a conclusion is usually the place where you got tired of thinking.

Offline HaagenDazs

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Re: That's Either Bad Meat or Good Cheese
« Reply #5 on: September 11, 2010, 04:54:48 PM »
Not a bad yield for 1 gallon.

 

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