Food

[geoffbot]

Hell yeah. Tasty?

[geoffbot]

I've had some nice salads lately with fruit I'm-grilled watermelon, and strawberries.

[Henry Krinkle]

Two more cheeses started this week. I started an Edam on Monday and got it to the drying stage yesterday while making a Queso de pais/ Monterey Jack thing.

There's a bit too much annato for colouring, but it's not terrible and I feel I might have gotten the culture a bit too hot before the coagulation phase. I've decied to completly forgo the stove for any cheesemaking purposes and will use the hot water bath exclusively now.



The Queso de Pais. I flavoured it with pink and green peppercorns and Tasmanian pepperberries



All three of the current cheese in the aging cave. The cheddar at the very back is already waxed and aging, whereas the other two are still drying. The two ramekins with water are the main part of my huimidity control. My wine fridge easily falls within the ideal temperature range of 11-13 C but the humidity is usually in the low 40s. Most cheese need a humidity around 85%.



There's been a drastic improvement in my shaping techniques just this week. I am still using the very same cheese mold, but here are what earlier efforts looked like.

[Mediocre]

Hell yeah. Tasty?

It really was. I have been craving some spice, as everything since moving to the midwest is a nit bland. It really hit the spot

I've had some nice salads lately with fruit I'm-grilled watermelon, and strawberries.

That looks delicious. May do salad this evening!

Two more cheeses started this week. I started an Edam on Monday and got it to the drying stage yesterday while making a Queso de pais/ Monterey Jack thing.

There's a bit too much annato for colouring, but it's not terrible and I feel I might have gotten the culture a bit too hot before the coagulation phase. I've decied to completly forgo the stove for any cheesemaking purposes and will use the hot water bath exclusively now.



The Queso de Pais. I flavoured it with pink and green peppercorns and Tasmanian pepperberries



All three of the current cheese in the aging cave. The cheddar at the very back is already waxed and aging, whereas the other two are still drying. The two ramekins with water are the main part of my huimidity control. My wine fridge easily falls within the ideal temperature range of 11-13 C but the humidity is usually in the low 40s. Most cheese need a humidity around 85%.



There's been a drastic improvement in my shaping techniques just this week. I am still using the very same cheese mold, but here are what earlier efforts looked like.

I am curious, what is your preferred way to enjoy these beautiful cheeses?

[Henry Krinkle]

I am curious, what is your preferred way to enjoy these beautiful cheeses?

It all depends on what the cheese is. The dark short cheese in the very last picture was a oparmesan/romano type cheese made from a 50/50 blend of gaots and cows milk. I used it like one would a parm. The cheese next to it was a pretty unsuccessful gouda. It was more acidic than gouda should be and the texture was offf, so we used it more like a cheddar.

The current ones: The cheddar will be a pretty mild cheddar, so probably good for plain old cheeseburgers and such. The Edam I will eat like a good little Dutch boy and have it on homemade whol;e wheat toast with homemade cultured butter.

The queso de pais should be quite melty and would be pretty good in a mac and cheese and with the peppers in it, it might be a decnt addition to a cheese board.

When I get back from my scuba vacation I will likely start a ciocotta, another parm style, and maybe something alpine like a tomme. As soon as the Edam si ready for tasting I will prep another batch of it, with my new knowledge incorporated.

[geoffbot]

Two more cheeses started this week. I started an Edam on Monday and got it to the drying stage yesterday while making a Queso de pais/ Monterey Jack thing.

There's a bit too much annato for colouring, but it's not terrible and I feel I might have gotten the culture a bit too hot before the coagulation phase. I've decied to completly forgo the stove for any cheesemaking purposes and will use the hot water bath exclusively now.



The Queso de Pais. I flavoured it with pink and green peppercorns and Tasmanian pepperberries



All three of the current cheese in the aging cave. The cheddar at the very back is already waxed and aging, whereas the other two are still drying. The two ramekins with water are the main part of my huimidity control. My wine fridge easily falls within the ideal temperature range of 11-13 C but the humidity is usually in the low 40s. Most cheese need a humidity around 85%.



There's been a drastic improvement in my shaping techniques just this week. I am still using the very same cheese mold, but here are what earlier efforts looked like.

Your artisan skills get a like despite my vegan ways.

[Henry Krinkle]

Your artisan skills get a like despite my vegan ways.

Cheers Geoff!

[Raza]

Two more cheeses started this week. I started an Edam on Monday and got it to the drying stage yesterday while making a Queso de pais/ Monterey Jack thing.

There's a bit too much annato for colouring, but it's not terrible and I feel I might have gotten the culture a bit too hot before the coagulation phase. I've decied to completly forgo the stove for any cheesemaking purposes and will use the hot water bath exclusively now.



The Queso de Pais. I flavoured it with pink and green peppercorns and Tasmanian pepperberries



All three of the current cheese in the aging cave. The cheddar at the very back is already waxed and aging, whereas the other two are still drying. The two ramekins with water are the main part of my huimidity control. My wine fridge easily falls within the ideal temperature range of 11-13 C but the humidity is usually in the low 40s. Most cheese need a humidity around 85%.



There's been a drastic improvement in my shaping techniques just this week. I am still using the very same cheese mold, but here are what earlier efforts looked like.

Would you say that you have a Garden of Edam now? I’m sorry. I’m so sorry.

I need this cheese in my life.

[Raza]

Your artisan skills get a like despite my vegan ways.

Psh, cheese is a vegetable. You plant it in the ground and it grows from the cheese tree.

[Mediocre]

Psh, cheese is a vegetable. You plant it in the ground and it grows from the cheese tree.

Need this on a shirt