Here is a picture of a cheese I made with raw whole milk plus heavy cream and it aged only about 3.5 weeks. It’s the best cheese I’ve made yet. I want to let the last two age longer to see what happens but it’s going to be very difficult! I finally got those deeper flavors I’ve been looking for in my soft cheeses. It’s a proud moment for me and now I have a renwed confidence in making this type of cheese. The first several batches of mold ripened cheeses really weren’t that great.

Congratulations, real happy your having success. I know how nervous the first few batches can be , not knowing how it will turn out or expect.

nice, very nice, but they need to age more, until softened the inner cheese

looks professional

Thanks for the compliment. Yes they do need to age a little longer. But they taste so good right now…soft flavor, texture like ice cream.

Can someone comment on the texture I get on the sides of all my soft mold-ripened cheeses? Check out my picture in the previous post. Is this normal? Any idea what causes this and why it seems to happen more on the sides than the top/bottom of the cheese?

I put in a picture of the very first cheese I made showing the same texture. Just curious as to what causes this.

Texture? as in were the bloom does not grow? my guess is that it is not moist enough. sometimes the wrong type of salt can do that (too much iodine).
FYI if u need a good graphics editor, download gimp, its free and is very good, so u can crop your images better.

I use cheese salt so maybe I need to get more humid.

Thanks again (and thanks for the graphics tip too)

Heathers - 25 March 2008 07:55 PM

Can someone comment on the texture I get on the sides of all my soft mold-ripened cheeses? Check out my picture in the previous post. Is this normal? Any idea what causes this and why it seems to happen more on the sides than the top/bottom of the cheese?

I put in a picture of the very first cheese I made showing the same texture. Just curious as to what causes this.

It could be not enough humid, but i do not think this is the case, ur case is that u added salt on the sides after it start to bloom, right?

In all of the mold ripened cheeses I’ve made I drained, then salted, then sprayed with mold. No salting after spraying with mold.

I just put more moisture into my cave and have about 18 cheeses in there so maybe this time around I will be able to tell a difference with the greater humidity.

I wish there were more pictures posted…I’d love to see more of the cheeses you all make, especially the mold ripened ones.

so it was not enough humidity as Neil said…