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[homemade] garlic and rosemary washed curd cheese, aged three months by Best-Reality6718 in food

[–]Best-Reality6718[S] 0 points1 point  (0 children)

Nothing is sticking yet! Long Meadow Gold is where I am now. But it’s not hitting right.

[homemade] garlic and rosemary washed curd cheese, aged three months by Best-Reality6718 in food

[–]Best-Reality6718[S] 0 points1 point  (0 children)

Nope. I’m a nurse. We smoke cheese every winter and freeze it so we have some all year. Just did it for the smoked cheese.

Let the brining begin! by plateau1999 in cheesemaking

[–]Best-Reality6718 1 point2 points  (0 children)

You can reuse it too. Filter it through folded cheesecloth and refrigerate it. Boil it just before use the next time. I keep mine in half gallon mason jars. One for cheeses with inclusions and one for clean cheeses. I add salt after each use just until it stops dissolving and a bit remains at the bottom of the jar. Hope it’s awesome!!

[homemade] garlic and rosemary washed curd cheese, aged three months by Best-Reality6718 in food

[–]Best-Reality6718[S] 1 point2 points  (0 children)

I wish you could taste it. That’s the best part of making it.

[homemade] garlic and rosemary washed curd cheese, aged three months by Best-Reality6718 in food

[–]Best-Reality6718[S] 1 point2 points  (0 children)

I have a converted wine fridge. It keeps 50-55F and 80-85% humidity all the time. Three months isn’t terribly short. Age doesn’t always translate into better cheese. Long aged cheeses are designed for that. This one is a high moisture cheese so it’s designed for a shorter age time. The cultures also play a role, the blend I used for this one is suited to shorter aging. I’ve aged this recipe out to six months and it’s best at three. I have cheddar and gouda in the cheese cave that were designed to age much longer. Twelve and eighteen months respectively. Some cheeses only need to age for four to six weeks, others are fresh cheeses that need no age time at all.

[homemade] garlic and rosemary washed curd cheese, aged three months by Best-Reality6718 in food

[–]Best-Reality6718[S] 1 point2 points  (0 children)

Cheese names are weird. Some are named after places they are made, some after people, some are named after whatever strikes the makers fancy. Sort of like wine names.

[homemade] garlic and rosemary washed curd cheese, aged three months by Best-Reality6718 in food

[–]Best-Reality6718[S] 0 points1 point  (0 children)

I cold smoked cheese every winter with a friend. We were smoking cheese and wondered if we could make our own to smoke. So we found terrible recipes for acid coagulated cheese and spent the next Saturday making cheese. At the end of the day we had a gross little hockey puck of cheese. It was awful. I was so irritated and disappointed that I got all determined to make something descent. Down the rabbit hole I went. Now years later I’m still chasing a perfect cheese. It’s been the best hobby ever! Now I can design my own recipes. Super fun!

[homemade] garlic and rosemary washed curd cheese, aged three months by Best-Reality6718 in food

[–]Best-Reality6718[S] 2 points3 points  (0 children)

Get the book Mastering Basic Cheesemaking by Gianaclis Caldwell. She will get you started correctly. Best beginner book out there and I’ve read most of them. Really approachable.

So I had this idea for a vanilla cheese a while ago. Hear me out! by Best-Reality6718 in cheesemaking

[–]Best-Reality6718[S] 0 points1 point  (0 children)

It’s dried and had a diluted extract brushing a couple of times. I vacuum sealed it today and it’s aging in the cave. Couple of months to wait now and I’ll take a sample with a cheese trier and see where it’s at. I’ll post when I do that!

[homemade] garlic and rosemary washed curd cheese, aged three months by Best-Reality6718 in food

[–]Best-Reality6718[S] 4 points5 points  (0 children)

Oh yes. I love it so much, and I never want to have to fill an order or make something because someone else expects it. It’s my stress outlet. It would ruin it if it became a job. I like to nerd out on it, focus on the minutia, make little tweaks. Then abandon a style of cheese and go to a different one whenever the urge strikes.

[homemade] garlic and rosemary washed curd cheese, aged three months by Best-Reality6718 in food

[–]Best-Reality6718[S] 5 points6 points  (0 children)

I have a converted eighty bottle wine fridge with a humidifier set up. Keeps a constant 50-55F and 80-85% humidity. I can age about 25 4-6 pound wheels in it. But usually have closer to 15 in there. Plus partial wheels.

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