What’s up?  Isn’t anyone making cheese these days?  I haven’t seen anything posted since forever!  Personally I just cracked a Manchego that was seasoned with fresh chives, fresh onion leaves, and red pepper.  Marvelous!

Well, funny you should mention that.

On Wednesday, I opened what I consider to be my first ever “proper” cheese: a Traditional Cheddar from Ricki Carroll’s book.
I made it towards the end of May with the intention of opening it on my birthday, which I did.
... I have to say, I impressed myself(!)

It was made from a couple of gallons of supermarket whole milk (Tesco’s for any Brits) (and buttermilk as a starter) and what with all my faffing around it probably took me 10 hours or more. It has come out really creamy to start, then getting sharper in the mouth.

This is really getting me keen to make some more (though of course it will take another 6 months or so!)
I do have a couple of gouda’s waxed for christmas.

Green Cheese Maker - 08 October 2009 08:36 PM

What’s up?  Isn’t anyone making cheese these days?  I haven’t seen anything posted since forever!  Personally I just cracked a Manchego that was seasoned with fresh chives, fresh onion leaves, and red pepper.  Marvelous!

Hey “Green”, you just hijacked the words from my mouth. First, no traffic at all here and second I cracked my Manchego too. The one made with Lipase and wraped with grape leaves. As you said, MARVELOUS, mine too.

Anyway Rich, happy to know there are still alive here.

It’s said: “We are unable to accept file attachments at this time”, what happened?

I hope to start making cheese again soon. I always take break during the summer because there is so much else to do.

Im on checking every day and also have wondered but its probably the same as me in its all about the weather. Its currently -7c so its now cold enough to make cheese again so Im hopping to get some milk on the next shopping trip.

What’s wrong with attaching files/pictures?
Why is it not possible?

When you get attachments working, I would love to see what your vineleaf manchego looks like (and for you to explain a little bit about how you go about wrapping cheese with leaves and getting them to stick).
You immediately made me think of Cornish Yarg, which is wrapped in nettle leaves.

On another note:
If we have a nice ‘live’ thread going, I would be keen to get various opinions on using Freeze-Dried Cultures - particularly when you only make 2/3 gallon cheeses at a time. I have contented myself with buttermilk so far.

I am pretty new to all this and what’s holding me back is what seems to be all the contradictions of the packet instructions, recipe instructions, “helpful” packets which tell you what you can use them for but are unclear about what they are, and of course, the cost(!).

I’m keen to understand others people’s experiences of starting to use freeze-dried cultures. My wife is putting up with this new hobby of mine, and I would like to make her a swiss-type cheese, which she will really enjoy.

...perhaps this should be in a thread of its own, but this one seemed suitably broad.

Attachments are not working on my side, sorry. The site is being migrated to a new server and so will be up and down for a while. I hope the migration re-enables uploads.

I apologize for the problem.

I’m making 3-4 gall batches and as long as u keep them in the freezer they last for years. U just need a little amount, just a little practice is required to get the feel of it.

Hey Good Stuff (I like the handle - its appropos to cheese making); welcome to the forum. 

I’ve just been making cheese for 18 months, and I consider myself to be still pretty “Green” at it.  I’ve been using freeze dried cultures exclusively since my 3rd batch.  Neil is right - it only takes a little.  I am currently using MA11 meso starter, available in a large packet.  I use just 1/8 tsp for a 4 gal batch and have had really good results.  I’m told you can keep it in the freezer for a year; but I’ll bet it would be viable for much longer than that.

But speaking of cultures, I’ve been wondering about altering the Manchego mix.  Instead of doing half each of meso and thermo starters; I’d considered trying just meso starter.  Anybody ever do that?

And speaking of Manchego, how long did you age yours Alex?

Good Stuff - 09 October 2009 07:09 PM

When you get attachments working, I would love to see what your vineleaf manchego looks like (and for you to explain a little bit about how you go about wrapping cheese with leaves and getting them to stick).
You immediately made me think of Cornish Yarg, which is wrapped in nettle leaves.

On another note:
If we have a nice ‘live’ thread going, I would be keen to get various opinions on using Freeze-Dried Cultures - particularly when you only make 2/3 gallon cheeses at a time. I have contented myself with buttermilk so far.

I am pretty new to all this and what’s holding me back is what seems to be all the contradictions of the packet instructions, recipe instructions, “helpful” packets which tell you what you can use them for but are unclear about what they are, and of course, the cost(!).

I’m keen to understand others people’s experiences of starting to use freeze-dried cultures. My wife is putting up with this new hobby of mine, and I would like to make her a swiss-type cheese, which she will really enjoy.

...perhaps this should be in a thread of its own, but this one seemed suitably broad.

I found the thread with my Manchego includung the pictures. The Yarg was indeed my source of inspiration.
All my cheeses are made with buttermilk and yogurt cultures, no commercial starters except the Helveticus needed for swiss cheeses.

http://www.rickandlynne.com/rick/go/forums/viewthread/852/

Green Cheese Maker - 09 October 2009 10:57 PM

Hey Good Stuff (I like the handle - its appropos to cheese making); welcome to the forum. 

I’ve just been making cheese for 18 months, and I consider myself to be still pretty “Green” at it.  I’ve been using freeze dried cultures exclusively since my 3rd batch.  Neil is right - it only takes a little.  I am currently using MA11 meso starter, available in a large packet.  I use just 1/8 tsp for a 4 gal batch and have had really good results.  I’m told you can keep it in the freezer for a year; but I’ll bet it would be viable for much longer than that.

But speaking of cultures, I’ve been wondering about altering the Manchego mix.  Instead of doing half each of meso and thermo starters; I’d considered trying just meso starter.  Anybody ever do that?

And speaking of Manchego, how long did you age yours Alex?

I made the Manchego with half and half because there are flavors produced/developed by the higher temps of the thermo. I also added Lipase.
There is the “Manchego Fresco”, about a month aged. I think I deserve a medal being patient for THREE month

File attachments and uploads are working again, however I still think we’ll see some downtime over the weekend.

Thanks Rick.

I’m going to go ahead and try a Meso-chego this weekend to see what flavor differences occur.  I’ll keep y’all posted.

well well , i can see waking up from summer hibernation

WHERE ARE U GUYSSSSS???????