www.sausagemaking.org

by **BlueCheese** » Tue Feb 27, 2007 11:03 pm

Finished part 1 today and waiting for completion tomorow

Rest is on the website.

by **BlueCheese** » Wed Feb 28, 2007 8:35 pm

Finished assembaly, indepth pics on website.

by **BBQer** » Wed Feb 28, 2007 10:22 pm

The 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?

by **Michelle** » Wed Feb 28, 2007 10:42 pm

BC,I cant view your pictures or access your site? Is it just me having this trouble?

by **BlueCheese** » Thu Mar 01, 2007 12:18 am

LOl, 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) ?

by **Michelle** » Thu Mar 01, 2007 4:37 am

I 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

by **BlueCheese** » Thu Mar 01, 2007 8:30 pm

Out of the mold, still very wet and dripping. Poped into the fridge. About 8.5" in diameter.

by **BlueCheese** » Mon Mar 12, 2007 9:15 pm

continued flipping and salting. poked it today

smells great.

by **BBQer** » Mon Mar 12, 2007 10:57 pm

So 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.

by **BlueCheese** » Tue Mar 13, 2007 2:48 am

well 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.

by **akesingland** » Tue Mar 13, 2007 4:29 pm

Hi BC

How much milk did you use to produce that cheese? And what is the size of the spring form tin?

Cheers
Adam

by **BlueCheese** » Tue Mar 13, 2007 4:47 pm

12L (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.

by **BlueCheese** » Tue Mar 20, 2007 8:06 pm

Bluing occuring

but cracking also

guessing the salt but dont know.

by **BBQer** » Tue Mar 20, 2007 8:41 pm

Wow, looking good!

by **BlueCheese** » Sat Mar 24, 2007 9:39 pm

some chemical changes happening

, cream starting to ooozzz.

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