Finished part 1 half hour ago. Tomorow part 2 and the mold

Finaly finished, at least the assembely. In depth pictures on the website.

finaly out of the mold. Still dripping whey. Poped into a container and into the fridge.

continued flipping and salting. Poked it today.

Blueing forming on the outside. The cracking is a bit allarming, too much salt, drying out ? followed the instructions and im usualy carefull about salt.

I’d guess the cracking could come from draining the curds too much (unlikely), oversalting (unlikely), low humidity (more likely). I’m having a problem with cracking too, and I think it is because of humidity because when I put the cheese back in the fridge where the humidity is a little higher, it stops cracking.

Looks good though. Can you post a bite?

LOL, cant wait, want to do it right so once its a month old I will cut it. the container its in has water in the bottom from the drainage so the moisture should be good, dont know since I have no meter for that.

I took the big plunge and bought some proper stuff, drying mats, cheese wax, cheese paper, P roquforti and stuff to make swiss and parmasan cheese, next on the list. Have pics of the stuff on my wesite so people can have an idea on some of the suplies.

ripening has kicked started as the internal heat increases. The Crack is gone so I asssume it was because I did not rotate it enough (forgot). As some creaming is appearing on the 5:00 possition.

Month old now and gonna wrap it in cheese paper