I have probably by now gone over Rickis book and recipes in various combination’s at least 3 times for each cheese, at least the hard once. First following them to a teeth I found that all the recipes yielded way to salty cheeses for my taste. I also run through Kathy Biss and Tim Smith book’s. Done several of the http://www.cheesemaking.com/ sites recipes and lately followed in The Cheese Holes adventures, great site by the way I hope he keeps it up.
All I’m trying to do is hard cheeses. I just started, end of last year, and every Sunday with 4-5 2gal batches that I can do in stages with my hotel pan/in pan system. This so I can vary the basic recipes just a tad.
Nearly all my cheese except for a few Havarti is still aging. But I have had mold problems in waxed cheeses where I cut tasted and resealed. Several I split in half and tasted before resealing. That’s when I noticed them being to salty.
I long since realize that like in wine making it is the grapes, here in cheesemaking it is the milk. I have followed the same recipe with milk from two different sources and they feel and tasted completely different. Starting shortly I will again try with danlac.com swiss recipe with new twists.
We can get raw milk here for @ $7-10/gal, which is a bit pricey so I will wait to buy until I feel I have mastered the process little better.
So I hope more members would post their recipe’s from cheeses they been satisfied with. I will do so when I feel I have a satisfying result.
SG Brix
My addiction is not quite this crazy, BEWARE!
http://www.youtube.com/watch?v=WeaPKuiyPK0&feature=PlayList&p=A0D01F57AA4BD1D1&playnext=1&playnext_from=PL&index=2