Been reading the new issue. Theirs a nice article on wrapping cheese, many types of leaves are used including cabbage and nettles to impart unique flavours, some brined some soaked in whiskey/brandy. Something to think about.
There is the “YARG” cheese made with nettles or wild garlic wrapping. I intend to experiment in the near future wrapping with grape leaves, fresh, not commercially preserved in brine. In these days I am aging two different cheeses washing/wiping them with beer.
It is common to wash cheese with almost everything: cheese whey, yogurt, milk, all kinds of alcoholic beverages, fruit juices and even mixtures of them.
I’ll do so, meanwhile have those “Boulette d’Avesnes” style cheese pics. This is a lactic cheese with chopped parsley added and coated with sweet paprika, bloomed and washed with beer.
Another one is a “Le Bouca” style lactic cheese, with nuts added, ash+charcoal coated and washed with brine and a “Brie” style washed with sweet white wine.
Those cheeses look AWESOME.
Grape leaves is something that I may have an abundunce of, as well as wine.
One of my other hobbies.
We also have a fairly diversified herb garden but I have not learned how do use them yet.
Thanks for the posts.
Thanks Nabil, your complement is embarrassing, because these cheeses are so simple to make, almost as Labne’h. It is very simple to achieve good and quite quick results. Me and my family like these cheeses a lot.
Now, let me know what about your latest Camemberts? I have 6 cow’s and 2 goat’s ready for this weekend. the 6 are soft and runny to the touch, but the 2 goat’s are quite firm. Both kinds made the same way. Any idea?
Thanks Nabil, your complement is embarrassing, because these cheeses are so simple to make, almost as Labne’h. It is very simple to achieve good and quite quick results. Me and my family like these cheeses a lot.
Now, let me know what about your latest Camemberts? I have 6 cow’s and 2 goat’s ready for this weekend. the 6 are soft and runny to the touch, but the 2 goat’s are quite firm. Both kinds made the same way. Any idea?
I wish making Camembert is simple as making Labaneh… these cheeses could not master it yet
I guess i started with goat milk which was a wrong start….
really , the goat ones are firmer .... i have the same
regarding the latest cow, now they are covered with mold. i wrapped them in foil in 10C. (i used geo 17 + pc) ,,, we will see the results
Mabrook for the Camemberts. I hope this time you’ll enjoy them. Unfortunately, Camembert is not simple as Labaneh to make. I have a book with lots of french cheeses pics, I can’t remember there is any runny cheese made from goats milk. This is the second time I make Camembert from goat milk, both times wonderful mould, but firm texture. So, let’s abandon the goat Camembert. When you cut the Camembert (not before 6 weeks of ageing, may be more because of the 10 C, go up to 14 C if you can), please tell us if you can see or taste any effects ot the Geo 17. I think the 3 whit molds “officially” used, are: Pen.Can., Geo 17 and Penicillum Album.
Neil, you might be wright about the Calcium, the point is that I am pretty sure about the quantity I use. As I said, same procedure, two kinds of milk=two types of cheese
I have 6 cow’s and 2 goat’s ready for this weekend. the 6 are soft and runny to the touch, but the 2 goat’s are quite firm. Both kinds made the same way. Any idea?
This is one of the cow’s Camembert after 6 weeks of ageing. It has an unpleasant ammonia smell (might be too ripe) on one hand, on the other hand it also stinks like a “Bishop”, this is the pleasant smell. The taste is unbelievably good.
smell. The taste is unbelievably good.