Friday, August 6, 2010

The process of making 4 wheels of Danish white Castello Style Cheese,
now in the Cave

Monday, August 2, 2010

we had a taste of the first Brie\Camembert at Lunch to day, the cheese is 30 days old normal maturing is from 30 - 45 days, it is ready.
to mu surprise the cheese has developed extremely well and the texture and flavour is perfect.
I will be making many more of that one!!!!!!!

Sunday, August 1, 2010

Fynbo Danish style Cheese

6 litter Milk next time use 8 litter for the Square Mould
Calcium Chloride
¼ cup of Thickened Cream
Italian Parmesan couture
Flora Danica culture
Thermofilic Couture 092
¼ teaspoon Lipase
1 tablespoon Salt
For Caraway cheese 2 tablespoons , boiled in water for 10 minutes
Then added the seed and waterto the maturing milk
Vegetable Rennet cut after 1 hour slowly elevate temp to 100F over 20 minutes stir occasionally
Then elevate temp to 124F over the next 20 minutes, stir often!!!
Leave at 124F for 5 minutes before straining the curd in a cheese cloth then mix in the salt
Before placing in to the square mould
2 kg pressure for 15 minutes
Redress! 5 kg 30minutes
Redress! 10 kg foe 1 hour
Redress! 11 kg for 12 hours
Please in salt brine for 24 – 36 hours
Then dab dry and air dried at room temp for 3 days
If not dried for waxing after 4 days
Place before the fan and dry before waxing
Age for 12 – 14 weeks, longer for stronger taste

Well the Veggie garden again, the new beds is going from leaps to bonus all is growing well, and we ave had a warm spell the last couple weeks or so, 18 low to 24 high, not bade for winter temps.!!!
I A lot of Scandinavian Cheeses is square, for what reason I don't know, perhaps it is to make it easier to use the continental cheese slicer.

I have created a square cheese mould yesterday and then made a Danish Fynbo style cheese with Caraway seeds, next week I will make plane one with out the seeds, Gemini is not all that fussed on Caraway seeds,
I love the seeds in my cheese perhaps because that I grew up having that kind if cheese.
the weather is perfect to day so now into the garden.

I have made a wider cheese press mainly for a bigger wheal like for the Parmesan that I have made this week, Italian Parmigiana Reggiano style, it will have to be aged at least 10 months, so I will make an other one in about 4 months time and so on to keep us in Parmesan cheese, by the time that I waxed the cheese it all ready had the charicturistic of a Parmesan smell to it, I am very pleased!!!!
I have had the Parmesan cheese on the drying rach for 5 days, and not drying, we have had weather with 95% humidity so I resorted to sit it in front of a slow fan, that worked!!!

we had a visit from GJT and AT., from Hervey Bay earlier this week, they both are connoisseur of Blue cheese, we had a little test of the NZ Danish Blue, and the flavour and colour was there, I will let it sit an other 3 weeks before I cut it into wadges and wrap in foil for the final aging.
The Blue vain is a great success!!!, I was told by David at Green Living that it is extremely difficult to make a Blue vain cheese successfully, it took his wife 3 years to perfect the process?