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2347

Re: affinage question

hi you cant do it probably the cheese will spoil with timeyou can age only you made byyourself On Thursday, December 19, 2013 4:51 PM, Betsy True
zvi saar
Dec 22, 2013
#2347
 
2346

Re: Thanks for the Advice

Naomi: There is hope! Thanks. Jay
Jay
Dec 21, 2013
#2346
 
2345

Re: Thanks for the Advice

I do all that stuff too. And I make cheese. Naomi From: cheesemaking@yahoogroups.com [mailto:cheesemaking@yahoogroups.com] On Behalf Of Jay Sent: Saturday,
Naomi Counides
Dec 21, 2013
#2345
 
2344

Re: Thanks for the Advice

Betsy: Thanks for responding. I wonder about what might be floating around in the air in my oven, too, but I know that letting cheese dry out in the open or in
Jay
Dec 21, 2013
#2344
 
2343

Re: Thanks for the Advice

I have a convection oven and it's recommended for dehydrating, but I worry about passing lots of air over a wonderful nutrient medium. Mold is everywhere and
Betsy True
Dec 20, 2013
#2343
 
2342

Re: Thanks for the Advice

Morgan: Thanks for your experience. I'm thinking I'll use cheesecloth for the first couple of pressings, and then go without for the last few pressings. Our
Jay
Dec 20, 2013
#2342
 
2341

Re: Thanks for the Advice

I generally rewrap a few times during the pressing. That is often in the directions Naomi From: cheesemaking@yahoogroups.com
Naomi Counides
Dec 20, 2013
#2341
 
2340

Re: Thanks for the Advice

... I don't understand what you are saying here, although I think you can certainly mold cheese without cloth. They used to use wooden molds for that. As long
Morgan
Dec 20, 2013
#2340
 
2339

Thanks for the Advice

Thanks to: Naomi Dave in CT Betsy Jenny Dianne in SC (I hope I didn't miss anyone!) All the suggestions are greatly appreciated. I think a plan is emerging
Jay
Dec 20, 2013
#2339
 
2338

Re: affinage question

You sure can, it will age quite well. You can get a nice big chunk of Cheddar that's vacuum sealed, tuck it into the back of your cheese cave, and eat it years
tristandewarrell
Dec 20, 2013
#2338
 
2337

Re: First Post . . . Lots of Questions

Thanks, Dianne! I had completely forgotten about that. I know some one who uses it all the time on aged cheeses, and it does "breathe". Dave in CT
tristandewarrell
Dec 20, 2013
#2337
 
2336

Re: First Post . . . Lots of Questions

Jay, I make some aged cheese from my goats milk and use a Cream Wax Cheese Coating from Hoeggers to prevent mold growth. The first year I just waxed my
Dianne Palmer-Quay
Dec 19, 2013
#2336
 
2335

Re: First Post . . . Lots of Questions

"Experienced Cheesemakers" please respond to the group. I have had similar problems with my wine refrigerator and would appreciate suggestions. Thank you.
leechfam
Dec 19, 2013
#2335
 
2334

Re: First Post . . . Lots of Questions

Thank you Naomi, right now I have mostly Boer's and everyone is kidding now, last count 26 babies, then I have 6 Nubians that I just acquired, so it's time to
Lisa Outland
Dec 19, 2013
#2334
 
2333

Re: First Post . . . Lots of Questions

Actually goat milk can work in any cheese as can sheep milk. If you have access to any animal’s milk you will find that it varies through the lactation. One
Naomi Counides
Dec 19, 2013
#2333
 
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