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CheeseForum.org
1d ago
Hi Everyone!
I just wanted to send out a quick hello! I love this forum for learning all kinds of things about cheese making and aging. I am new to making cheese and have made soft and hard varieties which have all turned out OK. I am working to make t ..read more
CheeseForum.org
4d ago
I should clarify: the raw milk was fine, pH north of 6.8 when I started warming the milk. I just hit the acidity in the press I wanted before 2 hours when I was expecting it to be in the press for 4 hours + cool overnight rest before brining it.
My mos ..read more
CheeseForum.org
4d ago
Yep, I use the flocculation method, and it works well. It annoys me when I can't figure out the multiplier from a recipe, but usually I can find one for the style that works well enough.
I made a Tomme de Savoie the other day from 4 gallons of raw milk ..read more
CheeseForum.org
1w ago
I have the same issue, I very much rely on that quick feedback loop (really, debugging loop) to learn. I began learning cheese making specifically to teach myself patience and get to where I'm happy waiting months to get the final feedback on one itera ..read more
CheeseForum.org
1w ago
Looks edible to me. The voids are probably from being a little off in pH or temp when you put it in the mold which didn't allow a perfect knit. Enjoy it ..read more
CheeseForum.org
1w ago
Is it possible to make a mother culture from LR?
Thanks in advance ..read more
CheeseForum.org
1w ago
Canestrato would be another good one to move to. The recipe can be found on cheesemaking.com. I love eating it short aged (2 weeks to a month or so), but it can also be long aged for a grating cheese.
I will add that I have had the same issues you d ..read more