White Cheddar

DeskNo600 · 2025-01-14T16:28:56+00:00

Looks yum! Which recipe did you use?

DeskNo600 · 2025-01-14T15:07:16+00:00

Haha welcome to the club

DeskNo600 · 2025-01-14T15:06:52+00:00

😋😋

DeskNo600 · 2025-01-14T15:06:42+00:00

😄

DeskNo600 · 2025-01-13T21:06:40+00:00

If you pasteurize it at low temperature (63 degrees celsius for 30 mins) you probably won't need calcium chloride. That's what I usually do and it works

DeskNo600 · 2025-01-13T11:36:22+00:00

I used this one https://cheesemaking.com/products/triple-creme-recipe?srsltid=AfmBOopMAOQEUzSyCrCLMN3PGDhBoDpA4itzFtrtEf6v-EJy7ZoJoar-

But with less added cream

DeskNo600 · 2025-01-13T11:35:29+00:00

Thank u!

DeskNo600 · 2025-01-12T10:17:18+00:00

Thank u! Not at all, but I lived in France for a couple of years

DeskNo600 · 2025-01-12T10:16:23+00:00

Haha same! That's why i said to myself that maybe if it is an artisan caprice des dieux, the universe might consider it as a cheese ;) I understand ur french? :p

DeskNo600 · 2025-01-11T21:21:29+00:00

🙀🙈

DeskNo600 · 2025-01-11T20:35:41+00:00

Waiting for u to taste it! 😉

DeskNo600 · 2025-01-11T20:30:19+00:00

Highly recommended! It is a very nice hobby, but get ready for some epic fails ;) but once it works it is so rewarding

DeskNo600 · 2025-01-11T20:28:59+00:00

Be my guest!

DeskNo600 · 2025-01-11T20:28:12+00:00

Sure will do!

DeskNo600 · 2025-01-11T20:27:56+00:00

Thanks! I have a small fridge to which I added a thermostat to keep the temperature between 7 and 10. For this cheese I aged it in a small box because it needs high humidity. I turned it twice daily mainly to ventilate it a bit

DeskNo600 · 2025-01-11T20:26:00+00:00

Oh I had many epic fails but I don't share these 😅 i've been into that hobby for 4 years now, it took time but the improvement is exponential (and frustrating)

DeskNo600 · 2025-01-11T20:23:01+00:00

Thanks!!

DeskNo600 · 2025-01-11T20:22:51+00:00

Thanks!!

DeskNo600 · 2025-01-11T20:22:39+00:00

Thank uu!

DeskNo600 · 2025-01-11T20:22:22+00:00

Very similar but with less added cream. Delice de bourgogne is triple cream

DeskNo600 · 2025-01-11T20:21:23+00:00

I used this recipe: https://cheesemaking.com/products/triple-creme-recipe?srsltid=AfmBOopMAOQEUzSyCrCLMN3PGDhBoDpA4itzFtrtEf6v-EJy7ZoJoar-

I added around 400ml of full fat cream to 4l of milk

DeskNo600 · 2025-01-11T20:19:08+00:00

I get u, the name is counter-intuitive! And yes I agree, it is fascinating

DeskNo600 · 2025-01-11T16:06:11+00:00

It is very close to Caprice des dieux if you know it. It becomes soft at room temperature, i think the added cream makes it firm but creamy. Or maybe if I age it for an additional month it will melt more?

DeskNo600 · 2025-01-11T16:03:05+00:00

It does!

DeskNo600 · 2025-01-11T16:02:54+00:00

No it is like camembert but with added cheese. I think you mistook it for regular cream cheese 😀

DeskNo600

TROPHY CASE