I’ve made 17 pounds, two pounds at a time, of cheese in the last two days. I have two pots of two pounds going at once. So I’ve made six total pounds of Manchego, two with smoke, two with onions and chives, and two plain; six pounds of Muenster, two with smoke, the other four plain; and four pounds of Edam, all plain; and one pound of Mozzerella. The ole cave was nearly bare, but this should get ‘er stocked back up, for a while at least. It’s been a fun two days.
Wow, that’s a bunch of cheese! I need to get going and stock up, too. I was wondering if anyone can comment on an improvisation for blue style cheeses. My last blue didn’t have any blue inside after what seemed like forever. (Yeah, I know, I should keep better records.) But anyway, after cutting the cheese in half and not finding any blue, I took a few grains of Penn. Roq. culture and sprinkled them on the cut surface, then put the two halves together and let them ripen another month or so. Now, it’s nicely blued and very tasty. My next try of cheesemaking will be the improvisation: I’ll sprinkle some culture on the curds when I’m half way done filling the moulds and hope to get a jump start on the bluing process.
17 pounds of milk will give u less then 2 pounds of final cheese so u have many many cheeses in very very small sizes, which will not age properly , sorry, if what i understood is correct, then it is not the right way to go :(
I think you meant that your pots had 2 Gallons each, which would yield 2 pounds per pot. Anyway, its good to hear from you again. I think you may have even surpassed Dave’s cheese making fervor, at least over the last couple days. Now if you were a year-round cheese maker, you probably wouldn’t run so low. But anyway, now that your cave is stocked and you’re good for the short term, it looks like its time to turn to some longer aging cheeses. I can’t help you with the Blue, since I don’t care for mold. The Colby, Cheddar and Monterey Jack have been occupying me of late. Also, an occasional Cotswold for some really strong flavor - especially when aged for more than 4 months.
Are you going to slow down now, or can we expect to hear of another cheese making marathon?
I’ve made 17 pounds, two pounds at a time, of cheese in the last two days. I have two pots of two pounds going at once. So I’ve made six total pounds of Manchego, two with smoke, two with onions and chives, and two plain; six pounds of Muenster, two with smoke, the other four plain; and four pounds of Edam, all plain; and one pound of Mozzerella. The ole cave was nearly bare, but this should get ‘er stocked back up, for a while at least. It’s been a fun two days.
It’s pitty to add flavors to Manchego and Muenster, cheeses with such distinctive flavor and characteristics, rather than addind flavor to more neutral cheeses like the Edam you made or Havarty.
Wow, that’s a bunch of cheese! I need to get going and stock up, too. I was wondering if anyone can comment on an improvisation for blue style cheeses. My last blue didn’t have any blue inside after what seemed like forever. (Yeah, I know, I should keep better records.) But anyway, after cutting the cheese in half and not finding any blue, I took a few grains of Penn. Roq. culture and sprinkled them on the cut surface, then put the two halves together and let them ripen another month or so. Now, it’s nicely blued and very tasty. My next try of cheesemaking will be the improvisation: I’ll sprinkle some culture on the curds when I’m half way done filling the moulds and hope to get a jump start on the bluing process.
You may inoculate the milk with the blue mold.
The cheese have to be pierced hor and ver with a skewer or a knitting needle.
Wow thats a nice bunch of cheese your making ! great job
@Monica, I always add the culture to the batch, I dont spray on top. Make sure the curds are firm enough so their are air pockets in the wheel and dont press it, flip it and let the weight compress it.
Yes, Nabil, you did misunderstand my post. I didn’t use 17 pounds of milk, I made 17 pounds of cheese. I can see my post was not very clear in that regard. Sorry about that.
Alex, have you ever tried flavoring Manchego or Muenster? I’ve done it many times and it’s exquisite. I’ve been at this cheese-making hobby for almost three years and have experimented and tried many things. My family loves the mild flavor of the Edam so I wouldn’t think of flavoring it in any way. But thanks for the criticism - ahem - I mean advice.
Hi, Rich. Yes, my cheese making in the summer falls by the wayside many times as I deal with the vegetable gardening and preserving of its produce. But I’m making up for it now! I do plan to have another marathon perhaps next week. Doing four batches, two at a time, makes for a long, but yet productive day. Thanks for the positive feedback.
Monica, Sorry, but I can’t help you on the blue. I, like Rich, don’t care for dealing with the mold.
I have just eaten a Manchego to which I added two layers of Walnuts simmered in red wine. The texture of the walnuts contrasted very nicely with the cheese, and the flavours too.
Three yaers of cheese making might not be enough for knowing all the basics.
May be you’ll want to try a “Cabre al Vino” type cheese?
See the attached picture of a lactic cheese including wallnuts, sprinkled with self-made oak ash and washed with beer.
The second picture is of a Manchego wraped with grape leaves.
You might be interrested in a Boulette d’Avesnes too.
I have a Tomme au marc aging at present- it is sitting in the fruit from my grape and orange mead. There is some liquid which has drained from the grapes so it is actaully sitting in a little wine. It is in a glass container so I can see that it is fine. It will be ready for Xmas so I’ll let you know how it goes.
