A monster

General Cheese making discussion

A monster

Postby saucisson » Thu Jun 19, 2008 1:10 am

My biggest cheese yet :D It's also 2 am here so you will have to wait for photos :D
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Postby BlueCheese » Fri Jun 20, 2008 4:42 pm

Looking forward to it :D
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Postby saucisson » Fri Jun 20, 2008 4:49 pm

:oops: Coming soon :lol:
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Postby saucisson » Fri Jun 20, 2008 10:23 pm

Image

18 pints of milk, seeded with some stilton and and some Pie d'Angloys.

It never got to a clean break so I had to carefully strain the whole lot through many layers of cheesecloth
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Postby BlueCheese » Sat Jun 21, 2008 1:22 am

Nice cake Awesome !!!!
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Postby jenny_haddow » Sat Jun 28, 2008 11:47 am

How's the cheese doing Dave?

I made one of a similar size earlier this year. I had to freeze some of it in portions as it was a lot for the three of us to get through. Great flavour though and very creamy. I used gorgonzola to kick it off.

Jen
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Postby saucisson » Sat Jun 28, 2008 3:58 pm

Hi Jen,
There's the beginnings of a brie like crust forming, I'll take another photo later.

Dave
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Postby BlueCheese » Sat Jun 28, 2008 7:05 pm

Coool !!!!! love brie ;) could swim in it.
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Postby saucisson » Sun Jun 29, 2008 3:08 pm

Image

Just before turning over, I may stab it to let the air in to the blue or leave it as it is, I'm prevaricating about the bush :D
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Postby BlueCheese » Sun Jun 29, 2008 3:38 pm

LOL, it does Look neat :)
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Postby jenny_haddow » Thu Jul 17, 2008 7:26 am

How's it doing Dave?
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Postby saucisson » Thu Jul 17, 2008 2:35 pm

It's ripening up nicely:

Image

The flash has disguised the fact that traces of blue are beginning to appear, and it's beginning to smell gorgeous :lol:
It looks like I've cracked bread making just in time...
Dave :lol:
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby BlueCheese » Thu Jul 17, 2008 6:50 pm

LOL, looks great, also looks like a perfect baked pork pie ;)
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