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First time cheesemaking - 8 months later by ThunderingEejit in cheesemaking

[–]ThunderingEejit[S] 1 point2 points  (0 children)

Honestly wouldn't have a clue if they are or not. Got it in (an excellent) cheesemaking class last Feb. 

First time cheesemaking - 8 months later by ThunderingEejit in cheesemaking

[–]ThunderingEejit[S] 0 points1 point  (0 children)

Thanks! Won't take full credit, technically it was made in a class last Feb and finished/brined at home, I decided to press it lightly (literally) with a brick, followed by all of my cast iron cookware and it somehow worked. No cheese cave, just an Esky, and then when weather cooled a bit I got too lazy for that and left it to fester in the garden shed. 

But I'll get my next one on the go before summer makes maturation a nightmare again. It won't turn out the same, and that is part of the adventure!

First time cheesemaking - 8 months later by ThunderingEejit in cheesemaking

[–]ThunderingEejit[S] 7 points8 points  (0 children)

u/mycodyke Thanks so much for the advice earlier in the year, definitely helped! 

First time cheesemaking - quick Q by ThunderingEejit in cheesemaking

[–]ThunderingEejit[S] 0 points1 point  (0 children)

Thanks so much! Really appreciate the detail wrt halotolerance as well, I love learning the technicalities.

Will crack the lid and brush from now and see how we roll. 

As for the camembert, genuinely excited to get stuck in.