test

Emmental disaster

During maturing this cheese the recipe directed me to leave the cheese out at room temperature for 2 weeks at around 20c-24c. All was going well until I decided to move the cheese to a warmer room as it cooled dramatically in its currant room. While I was out the room temperature raised to 32 which caused the cheese to literally melt to a flat pancake.

I moved it back to its originally place and despite its shape, it seems to be doing ok? It may taste bad but it seems to be swelling again so the shermanii seems to be kicking in again. Ill leave this for a week and then place back in my cheese cave at 9c. Each day I'll wash with a light brine to keep away and mould and keep my fingers crossed.

Limburger Test A colander

For this test A I placed the curds in a colander and let it set under its own weight. After 12 hours I salted and turned. It has the imprint from the colander. Id like to have used a traditional basket next time.

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Limburger Test C light pressing

Limburger Test C was pressed with a light weight (around 30lb) for just 5 hours. When pressing any hard cheese I usually press it at a weight around 40lb over night but I wanted a cheese between a hard and naturally pressed cheese. Ill wash with brine each day to keep away mould.

Limburger Test B washes

For my Limburger test 3, which so far consists of 3 naturally pressed cylindrical cheeses I have decided to experiment with the brine wash. I'm going to wash one in Marc De Bourgogne (left), one in Smoked paprika (bottom) and the other with a normal light brine (right)




For my Limburger test 3, which so far consists of 3 cheeses I have decided to experiment with the brine wash. I'm going to wash one in Marc De Bourgogne, one in Smoked paprika and the other with a normal light brine.

- Posted using BlogPress from my iPhone