What would you like to see on this site? Would you like to see experimentation with a wider variety of cheeses? Would you like a guest blogger or two (I have a few in mind)? Video tutorials?
Let me know in the comments what would be interesting. Luckily, living where I do, it is pretty easy to carry out cooking/fermenting/curing experiments. So please let me know what you might find interesting, and if it is doable I may just be able to add it to the blog.
Wednesday, March 11, 2009
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Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at cheeseaday.blogspot.com.
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ReplyDeleteThis is probably pretty basic, but I'd love to see how to make different cheeses.
ReplyDeleteI want to do what you are doing. A tutorial going through all the steps would be awesome!
ReplyDelete@seth absolutely! :D
ReplyDeleteI would like to see how you cut the cruds into the 1/2" squares. I have problems doing that! Also a brie would be nice.
ReplyDeleteMmmm... brie....
ReplyDeleteYes, I will get a recipe for that going soon. As for cutting, I'll post a small video here soon. It really is quite easy once you've built up some confidence.
Thank you the curd cutting demo. It's always nice to see how other people do it.
ReplyDeleteSome day I will buy one of these bad boys: http://www.thecheesewhey.com/knife.htm
ReplyDeleteHey Hippy!
ReplyDeleteLove you guys...
your mom found me on facebook
I'm having mold issues, under the wax and do you always use a double boiler for cooking the curds? I've been using a heavy pot on a gas stove and thought it was okay.. I can raise the temp 2 degrees every 5 minutes pretty consistently. I would love to hear other's advice with hard cheeses.
ReplyDeleteI actually use a water bath, i.e. tap water in the sink. If you have a double boiler that can give consistent results though, I would use that.
ReplyDeleteAs for mold, this is probably the trickiest part of all. Preventing mold is all about two things--getting a waterproof rind and controlling humidity/temperature. A third tool is to use brine to wipe off mold that is forming, but if you can get a good rind and hold the temp at ~50F with a humidity suited to the cheese style, this becomes much less necessary.
A good story
ReplyDeleteGK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.
From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:
“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”
I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.
I believe cheese and wine lovers should be told about this publication.
Enjoy
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