Cheese Makers Forum FAQ Equipment part 1 Equipment part 2 History

Saturday, March 14, 2009

Tasting notes on #1

I've started cutting open, tasting, and resealing some of the loaves. This was the first loaf I started documenting, and the details can be found at So far it is aging quite well, though a bit weepy when I cut into it. It has a nice lactic tang with hints of blue funkiness, and maybe even an after taste of something earthly like mushrooms.

There is also a creaminess on the back of the tongue that is quite nice. This would be excellent crumbled up on a salad with fruit and croutons, or possibly just by itself with fruit. We'll see how it takes to aging.

Here was the original recipe.

Start date: 2/25/2009
Wax date: 2/28/2009
Taste date: 3/14/2009

  • 1 gallon whole milk, pastuerized and homogenized
  • 1 cup cultured buttermilk
  • 1 cup heavy cream
  • 1/2 tablet of rennet
  • 3 drops calcium chloride
  • Mortons kosher salt

No comments:

Post a Comment

Creative Commons License
Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at