It is. Takes some trial and error. You sort of have to get a feel for what the curds are doing. Then have a place to age it at the right temp. It’s a learning curve, but anyone can make cheese.
I need to check on the wine storage's temp but the girlfriend leases a walk in wine cellar for her beer. I might be able to swing aging cheeses. Is there any "beginner" hard cheeses you'd recommend? I love cheese in most varieties.
How did you make it?
I have access to fresh raw Jersey cow milk. I used that and followed this recipe,
https://cheesemaking.com/products/gouda-cheese-making-recipe
I added the peppers into the curds just before I put them in the mold and pressed the wheel.
That looks surprisingly doable.
It is. Takes some trial and error. You sort of have to get a feel for what the curds are doing. Then have a place to age it at the right temp. It’s a learning curve, but anyone can make cheese.
Yeah, I figure there's a bit of a feel but super cool. Aging definitely seems like the biggest blocker, as you need the temperature controlled space
That and the wait turns people off to it. Some take 12-18 months to age or even longer. 3-9 months for most hard cheeses.
I need to check on the wine storage's temp but the girlfriend leases a walk in wine cellar for her beer. I might be able to swing aging cheeses. Is there any "beginner" hard cheeses you'd recommend? I love cheese in most varieties.
That looks incredible
Thank you!
YAAAY I love your posts and I haven’t seen one in a while. LOOKS SO GOOD! Have you ever made cheese with a super hot pepper?