Alex when u do make sure u get the PH7 and 4 solutions so u can calibrate it. makes a big dif when using them

Thanks Neil,

I’ll pay attention to this

Alex

actually it is very hard to drain on pH 6.4

i , personally, using raw milk, it is hard to control acidity with time frame and temp

The problem is most of can only dream of using RAW milk :(

I just cut my Gruyere which was in my first post in this thread (made on 15-Feb-2008)

the result was over i expected, the cheese is SHARP, mature, with small crystals crushed when u bite ...

the taste is just more than i ever expected to do .... guys this cheese worth to be aged over a year ...

the long aging made the small crunchy crystals

it is sharp as it burn ur tongue on first piece…

WOW

How about a photo, you keep promising.

It does make a dif when its about a year thats for sure.

Neil - 03 March 2009 04:56 PM

It does make a dif when its about a year thats for sure.

did not understand, what do u mean?

The longer its aged the better it tastes