Gorgonzola
Posted: Tue Feb 27, 2007 11:03 pmFinished part 1 today and waiting for completion tomorow 
Rest is on the website.
Rest is on the website.
www.sausagemaking.org
The web's favourite resource for sausage makers everywhere!
https://forum.sausagemaking.org/
Gorgonzola
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Posted: Tue Feb 27, 2007 11:03 pmPosted: Wed Feb 28, 2007 8:35 pmFinished assembaly, indepth pics on website.
Posted: Wed Feb 28, 2007 10:22 pmThe cake tin you're using, that's for cheese cake right? 
The last picture on your website looks like a nice cheese wheel. How long to age?
The last picture on your website looks like a nice cheese wheel. How long to age?
Posted: Wed Feb 28, 2007 10:42 pmBC,I cant view your pictures or access your site? Is it just me having this trouble?
Posted: Thu Mar 01, 2007 12:18 amLOl, yup, and planning to make lots of cheese cake 
Thingk 4 months for aging. They say 3-6 months.
They show up all fine for me Michelle. Did u use the link I have below (signature) ?
Thingk 4 months for aging. They say 3-6 months.They show up all fine for me Michelle. Did u use the link I have below (signature) ?
Posted: Thu Mar 01, 2007 4:37 amI see them now BC, I dont know why I was having trouble viewing the pics?Hmm.... Yes I did use the link below your signature, I am glad to be able to see your pics again
Posted: Thu Mar 01, 2007 8:30 pmOut of the mold, still very wet and dripping. Poped into the fridge. About 8.5" in diameter.
Posted: Mon Mar 12, 2007 9:15 pmcontinued flipping and salting. poked it today smells great.
smells great.Posted: Mon Mar 12, 2007 10:57 pmSo do you salt it repeatedly over time? How does the salting process work?
Interested, because my brie came out too salty and I only salted it once. Of course, looking back at it, I tried to bury it in salt.
Interested, because my brie came out too salty and I only salted it once. Of course, looking back at it, I tried to bury it in salt.
Posted: Tue Mar 13, 2007 2:48 amwell acording to the instructions, it gets salted 3 times, guess to produce the "slime" surface ( from what I see in the store), the brie/camembert i just lightly salt once all over and thats it.
Posted: Tue Mar 13, 2007 4:29 pmHi BC
How much milk did you use to produce that cheese? And what is the size of the spring form tin?
Cheers
Adam
How much milk did you use to produce that cheese? And what is the size of the spring form tin?
Cheers
Adam
Posted: Tue Mar 13, 2007 4:47 pm12L (2 batches of 6L) and a 9" bake pan.
I recomend though to make a 50% bigger batch for the outer layer (2nd day batch) to give proper thickness, in my opinion.
I recomend though to make a 50% bigger batch for the outer layer (2nd day batch) to give proper thickness, in my opinion.
Posted: Tue Mar 20, 2007 8:06 pmBluing occuring but cracking also 
guessing the salt but dont know.
but cracking also guessing the salt but dont know.Posted: Tue Mar 20, 2007 8:41 pmWow, looking good!
Posted: Sat Mar 24, 2007 9:39 pmsome chemical changes happening , cream starting to ooozzz.
, cream starting to ooozzz.