Received the word this morning that my cheese press is finished and ready for pick-up.
A friend who is heavy into woodworking did the work for me since I don’t have the proper equipment for turning. Yippie skippy!
In the meantime, I’ve been purchasing small amounts of different cheeses from my gourmet cheese store to get an idea if it’s one I’d like to make or not.
This weekend it was a Camembert. The wife and I sampled it on a cracker and we both pretty much agreed that it was way too mild of a cheese. In fact, it seemed tasteless and over powered by the cracker. So I don’t think I’ll be in much of a hurry to make that one.
Cotswold is going to be the next experiment purchase, which I do have a recipe for. I like the idea of the addition of chives and onion for a little added flavor.
I’m hoping it’ll be a little more pronounced in cheese taste, but not in the category of “stinky”!
A little too fussy you say? Maybe, but then again, perhaps all cheese makers pretty much zero in on those cheeses they find to their liking and not just making cheese for the sake of making cheese because it’s a beginner level easy cheese to make? I look at cottage cheese in that light. Now, a strong sharp cheddar, that would be worth a few failed batches in order to perfect the method for in my book!