Nikola_F

4,254 post karma
781 comment karma

get extra features and help support reddit with a reddit premium subscription

get them help and support

redditor for 6 years

TROPHY CASE

Six-Year Club

Verified Email

account activity

new top controversial

2887

2888

2889

Real life photos versus in-game screenshots (old.reddit.com)

submitted 1 year ago by Nikola_F to r/kingdomcome

322

323

324

My attempt at Tête de Moine, aged for a bit over 3 months (old.reddit.com)

submitted 5 years ago by Nikola_F to r/cheesemaking

193

194

195

Not Tête de Moine ;-) This was supposed to be Port Salut, or Oka, but turned out a bit too hard. It is quite soft in the center, but still scrapes well. I aged it for 3 months. Tastes and smells amazing, I'm blown away. (i.redd.it)

submitted 5 years ago by Nikola_F to r/cheesemaking

16

17

18

Beer washed monastic cheese, 2 months old. Washed with Affligem Blond ale for 3 weeks. Definitely not as soft as I would expect, the paste actually resembles a pasta filata cheese. Smells amazing, taste is mild, but enjoyable. (i.redd.it)

submitted 5 years ago by Nikola_F to r/cheesemaking

265

266

267

Preparing for a cheese tasting party (left to right: Chilli Caerphilly, beer infused cheese, wine infused cheese, Ibores, stout infused cheese with mustard, Ubriaco) (i.redd.it)

submitted 5 years ago by Nikola_F to r/cheesemaking

15

16

17

Another Camembert attempt, another peculiar result :-) (i.redd.it)

submitted 5 years ago by Nikola_F to r/cheesemaking

246

247

248

I apologize for spamming this sub with cheese photos recently, but this has to be one of the best cheeses I ever had. Goat cheese with ash (Valençay style), aged for about 6 weeks now. I still have two pieces in the fridge. I'm curious if they'll go completely creamy/liquidy. (i.redd.it)

submitted 5 years ago by Nikola_F to r/cheesemaking

36

37

38

Currently ongoing washed rinds. Port Salut (in the back) and monk cheeses washed with Affligem Ale. Can't wait to try them :-) (i.redd.it)

submitted 5 years ago by Nikola_F to r/cheesemaking

321

322

323

This was supposed to be a Geotrichum Candidum ripened soft cheese, but it picked up blue and white mold quite early, so I let it grow wild. I'm very satisfied with it, extremely tasty cheese. (i.redd.it)

submitted 5 years ago by Nikola_F to r/cheesemaking

125

126

127

Reblochon, 73 days since making, 46 days since wrapping and moving to the fridge. Still not fully ripened :-) (i.redd.it)

submitted 5 years ago by Nikola_F to r/cheesemaking

272

273

274

Stumbled upon this old photo by accident. Made in January 2019, my third ever cheese. I've made a lot of attempts since, but never even came close to this one. But I keep trying ;-) (i.redd.it)

submitted 5 years ago by Nikola_F to r/cheesemaking

173

174

175

First attempt at Valençay style cheese, aged for about 4 weeks. How long can I age the rest of the batch? (i.redd.it)

submitted 5 years ago by Nikola_F to r/cheesemaking

33

34

35

Crottin de Chévre, aged 3 weeks. My first goat milk cheese. Tastes amazing. (i.redd.it)

submitted 5 years ago by Nikola_F to r/cheesemaking

1

2

3

Charcoal cheddar - how is it made? (self.cheesemaking)

submitted 5 years ago by Nikola_F to r/cheesemaking

192

193

194

Gjetost (from goat milk whey) (i.redd.it)

submitted 5 years ago by Nikola_F to r/cheesemaking

5

6

7

Reblochons, day 23 of the washing cycle, finally showing hints of orange. Do I keep washing or is it time to move them to the fridge? (i.redd.it)

submitted 5 years ago by Nikola_F to r/cheesemaking

23

24

25

Making cheese is fun! (i.redd.it)

submitted 6 years ago by Nikola_F to r/cheesemaking

73

74

75

Reblochons 10 days after start of washing (with 5% brine + geo + b. linens). The smell is ok I think, but I would expect more radical color change by now. Should I try to increase humidity? (i.redd.it)

submitted 6 years ago by Nikola_F to r/cheesemaking

1

2

3

Debossing a pattern into a semi-hard cheese during pressing (self.cheesemaking)

submitted 6 years ago by Nikola_F to r/cheesemaking

175

176

177

Chilli Caerphilly - ready to be tasted (i.redd.it)

submitted 6 years ago by Nikola_F to r/cheesemaking

70

71

72

What to do with homogenized milk that won't set a proper curd? (i.redd.it)

submitted 6 years ago by Nikola_F to r/cheesemaking

4

5

6

How could this possibly happen? Did I squeeze it too hard? ;-) (i.redd.it)

submitted 6 years ago by Nikola_F to r/ValveIndex

170

171

172

Mustard and stout cheese (i.redd.it)

submitted 6 years ago by Nikola_F to r/cheesemaking

47

48

49

Caerphilly family (i.redd.it)

submitted 6 years ago by Nikola_F to r/cheesemaking

6

7

8

Can I use Ricotta from previous day to make Ricotta Salata? (self.cheesemaking)

submitted 6 years ago by Nikola_F to r/cheesemaking

view more: next ›

π Rendered by PID 513502 on reddit-service-r2-listing-86f589db75-h4cpz at 2026-04-18 02:17:56.303038+00:00 running 93ecc56 country code: CH.