Parmesan

[BlueCheese]

Did my first batch on the 3rd, def not the usual, very dry, dont have anything to ref to to see if its supposed to be like that, had difficulty getting it to stick together.

[jenny_haddow]

Keep us updated on this one BC, I'll be interested in how it turns out.

Jen

[Fallow Buck]

Hey BC,

What recipe did you use for this?

Rgds,
FB

[BlueCheese]

recipe I got from Danlac.
(have had bad experience with glengarry so switched to Danlac)

[Fallow Buck]

BC,

How's this one going?

Your curd peices look quite big. From memory the recipe I have foff Parmasan says that the curds should be the size of rice grains?? Or perhaps I got it wrong.

I'd love an update if you get a chance. as the Paramsan is on my list of to do's!!
WHat sort of maturation time are you looking at?

Thanks,
FB

[BlueCheese]

Did u look at the pics on my site? probably if i had of used a whisk then they would have been small. They do have a string squeak when eating them and very dry, so i have them wrapped (after I repressed them into a smaller shape that would hold) and waiting to age.

[Fallow Buck]

HI BC,

Yes I looked afterwards and noticed the looked "squeaky".

I'm looking forward to getting involved in some more cheesemaking when I get back from my hols.

Rgds,
FB

[saucisson]

You still here FB? I'd have thought you'd be polishing your smart shoes and packing the Morning Suit by now I assume the Big Day is nearly upon us

Dave

[Fallow Buck]

HI Dave,

Yep I'm still about. I leave on Sunday next week then a week in Cyprus before he wedding.

Infact your post is particularly off the mark as I haven't bought my suit yet!!!

I've still found time to smoke 6 sides of salmon a a few fillets of venison this wekend though!!

Rgds,
FB

[BlueCheese]

Wow, lol, havent been to Cyprus in 20 years, loved it their.
By the way FB, u got instructions on how to prepare salmon for dehydration?

[Fallow Buck]

HI BC,

I used a brine for the first few batches of smoked salmon I made, but then a freind of mine told me to just dry salt the sides instead as It gives a better product, (he used to run a smoke house so I figured he knew what's what!!). He suggested 12-14 hrs for a 3-4lb fillet so I did this batch for 11hrs. I used Maldon Salt (1kg) and 500g golden caster sugar then blitzed some bay and juniper into the mix.

They have just come out of the smoker so I'll let you know what they are like in a couple of days when we try them.

In the meantime I need to buy a suit!!!

Rgds,
FB