The Firm

The new cheese was shown to the world today (to the general approval of work colleagues). It was a soft, white cheese – somewhere between cream cheese and Wensleydale in texture and taste: really rather good – if I say so myself.

whey out there

I basically followed a recipe for Bondon cheese, but instead of pressing at the recommended fifteen pounds, I upped it to thirty pounds and pressed it for a full day. This seemed to give the cheese a lovely firm bite. The taste was slightly acidic, moderately creamy and with a grass-like edge to it. I guess the complexity of the flavours will develop over the next week or so.

sultry number

One thing I have noticed, however: the cheese still seems to be “leaking whey”. The paper I wrapped it in became quite wet and my wife’s crackers went all soggy and limp (that is not a euphemism there – merely a description of her tasty little biscuits). I think this may well right itself through leaving the cheese to dry over the next couple of days.

So, what now? I think the next mission may well be mozzarella and ricotta… but that is for another day.

Pleasant sniffing, pack.

Chaos and Creation

Well that was a quickstep into a new world…

Neufchatel Sits

After a full 24 hours waiting for the starter culture to do its thing it took barely three-quarters of an hour to get the first couple of cheeses a-brewing. Have to say though, chaos seemed the order of the day (so to speak).

First the starter. Everything seemed to go to plan: the culture was a yoghurty texture, with a slightly acidic taste (much like live yoghurt). No evil bubbles, so I guess I must have been clean enough. I set a goodly portion into sterilised ice-cube trays, and those are now in the freezer. The rest I used for my first ever foray into le monde du fromage.

le monde du fromage

And so, the cheeses. The first I am trying are a Neufchatel-style number, and a small amount of cooked curd cream cheese. Goodness knows what these little apes are going to be like, but there they sit in my kitchen. As bold as polished brass wotsits.

creamy cream cheese

I’d like to say the process was organised, planned and executed with extreme order. But it wasn’t. If there are lessons to learn they are to plan, followed by a bit more plan, followed by a tad more plan. The cheesemaking process here involved dashing from kitchen to extension sink, to book, to kettle. Like a slightly less creepy version of “It’s a Knockout” (Brit-joke there).

there whey go

Anyhow and somehow, the cheeses are in – cream and milk and starter and veggie rennet all happily stewing away. The Neufchatel sits for 24 hours, the cream has to be washed/cooked first thing tomorrow morning (before work – oh the joy). So… let’s see what happens.

Happy Howling!