Green Cheese Maker - 25 August 2008 08:48 AM
I see where your personal preferences lie. It would seem to me that ANY cheese is rewarding - because of the effort put into its making. But the MOST rewarding ones would be the ones you have experimented with and achieved a desired result. By the way, Nabil, what do you have against waxed cheeses? Or mold ripened cheeses?? Are they not as challenging?
Thank you for your nice comment; when i was thinking of all cheeses: i taste, i made, i studied, i thought about it’s process for last two years, i came up with this conclusion, of course it could be related to personal preferences (even i have never made them) but this is my idea about those group of cheeses, it is related to its history and the real purpose of doing this cheeses (saving lot of summer milk for the winter) imagine there was no way to save the milk (in form of cheese) for the next year? this will make us to throw away everyday milk (i am talking if i was a mountain farmer in alps), or to make a fresh or short term aging cheeses.
i have nothing against cheese wax, i use only cheese wax, but make sure that will never get same results as unwaxed cheeses, the cheese needs to breath, but as homemakers our wheel is small to keep up with drying out (think rind). i aged my cheddar for 9 months in wax, and when i cut it, the small was not nice, i let it to breath, and the cheese smell became fantastic, even some times when u buy commercial cheeses, they write, open, wait for 15 mins then consume to get the best flavor and smell.
Mold ripened cheeses are my favorites and challenging, but it can not last and aged for years….
cheers