Unmolding the Cheese
The last part of the cheese that I seasoned yesterday, I decided to try as a pineapple walnut cheese. The recipe called for crushed pineapple, chopped walnuts, and salt. I wondered about the salt but didn't question it enough. This one turned out predictably salty which seemed odd for the flavors of the cheese. I think a teaspoon of sugar would have been a better addition than the salt. It reminds me of a flavored cream cheese; I'm just sorry it's salty because it seems like it should have been sweet.
I put some aside for the next baking for my HBin5 group assignment which includes a foccacia with goat cheese and froze the rest for using another time. According to the cheese making book, it will keep for six months in the freezer. There's a taco cheese recipe that looks good to me, but Ivy has claimed the right to pick the flavor of one. So I guess we'll have to see what she thinks sounds tasty.
What's next in our cheese-making adventure? Hard cheeses! I placed an order from New England Cheesemaking for the several things I would need to proceed with making some hard cheeses. I showed Paul several plans online for making your own cheese press, and this morning, he prese
nted me with my very own cheese press at a fraction of the price of anything we could have bought. It cost us $6 for the dowels, and everything else we already had around. We will use bricks for the weights to press the cheese. I'm going to start with a farmhouse cheese. I ordered Ricki's Cheesemaking 101 video for a steal of only $2 because they are clearing out the VHS tapes in favor of DVD's. (The DVD runs $24.95.) It's a very informative video that takes you through several different kinds of cheese. I learned quite a bit from watching it once and plan to watch it again very soon. I would recommend it for anyone interested in learning to make cheese. Every cheese she makes in the video, she just uses regular store bought milk. Of course, you can use whatever you have available, but she does that to show that anyone can make cheese. As long as you still have a VCR, you just can't beat that price. And I have only good things to say about the New England Cheesemaking company. They had the best prices I found and customer service was friendly and very quick to respond to and rectify a problem with the order.
![](http://signatures.mylivesignature.com/54486/348/ED7836F30273C2818680A6994022EA74.png)
5 comments:
Your cheese is beautiful!
Hard cheese is not that erm, hard to make at all. Just time consuming.
Have fun!
YUM!!! It looks FANTABULOUS!!! :) Very cool hard cheese press :)
WOW. That is incredible!
That cheese does look yummy Jenny! I like to mold too and I think mine will look kinda like that...
Oops, I meant press... doi!
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