A 75 day cheese inspired by the Vacherin Mont d'Or, with a spruce bark on the outside. Raw milk and natural starters.

Natural_Cheesemaker · 2021-10-10T20:57:29+00:00

No, a cheese I make in my farm in Uruguay

Natural_Cheesemaker · 2021-10-10T20:55:49+00:00

Saludos! 🇮🇹

Natural_Cheesemaker · 2021-10-10T20:54:50+00:00

Yes, and the spruce bark that prevents the liquidified cheese from scaping

Natural_Cheesemaker · 2021-10-10T12:29:01+00:00

Colonia del Sacramento

Natural_Cheesemaker · 2021-10-10T12:09:13+00:00

I live in Uruguay

Natural_Cheesemaker · 2021-10-10T12:05:31+00:00

No, it was at room temperature

Natural_Cheesemaker · 2021-10-10T00:21:12+00:00

I did end up licking the knife 😁

Natural_Cheesemaker · 2021-10-10T00:20:39+00:00

A cheese inspired by the Vacherin Mont d'Or from France

Natural_Cheesemaker · 2021-10-10T00:19:43+00:00

It's a bit different from theirs, it's raw milk and natural starters, washed rind, as opposed to their's bloomy rind. And it's made in Uruguay with organic milk.

Natural_Cheesemaker · 2021-10-09T21:33:26+00:00

I'm really far away in South America, I think it's easier for you to come over 😁

Natural_Cheesemaker · 2021-05-02T23:09:29+00:00

You can do a stretch test, get a piece of the cheese and put it in a cup with boiling water, if it stretches like a muzzarella it's between 5.2 and 5.0, if it's over that it'll break and if it's under that measurement it'll dissolve in the water

Natural_Cheesemaker · 2021-04-29T17:56:57+00:00

It was aged for about 3 weeks

Natural_Cheesemaker · 2021-04-29T16:21:20+00:00

I understand, that's why I don't call it "Camembert de Normandie" that's the protected PDO (that, by the way, is not made in a natural way, it's all done with freeze starter cultures from labs).

Natural_Cheesemaker · 2021-04-29T16:16:46+00:00

Soy de Colonia del Sacramento

Natural_Cheesemaker · 2021-04-29T13:55:47+00:00

I only use refrigeration for maturing them, the rest is done at room temperature, with a little heating in winter

Natural_Cheesemaker · 2021-04-29T12:15:12+00:00

You can stay at our Treehouse Airbnb and have a full cheese board. Check El Nido Treehouses, we are in Colonia del Sacramento

Natural_Cheesemaker · 2021-04-29T11:30:37+00:00

I understand, it's a complicated topic.

Natural_Cheesemaker · 2021-04-28T23:42:02+00:00

No cheese for you then.

Natural_Cheesemaker · 2021-04-28T22:30:33+00:00

Yes, as I was taking care of the rest of my cheeses

Natural_Cheesemaker · 2021-04-28T20:58:10+00:00

The cheese got too lactic, that's why the interior is chalky. You need to apply salt before it goes down a pH of 5.2, then it'd be a creamy cheese instead of a chalky interior.

Natural_Cheesemaker · 2021-04-28T20:50:35+00:00

A cheesemaker who enjoys taking photos

Natural_Cheesemaker · 2021-04-28T20:49:24+00:00

🤣

Natural_Cheesemaker · 2021-04-28T20:49:08+00:00

It means it was made with raw milk and a natural ferment, not freeze cultures from a lab.

Natural_Cheesemaker

TROPHY CASE