I finally got some cheese started. I chose this recipe. https://cheesemaking.com/collections/recipes/products/belper-knolle-recipe It was actually very easy to make.
Belper Knolle
- Thread starter shelly_belly
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Haha, you've been talking about it FOREVER.
I've never made that cheese... I'll be watching for updates.
I've never made that cheese... I'll be watching for updates.
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One of my balls has some mold on it! I'm not sure what to do.
Now that is a sigworthy comment.
Normally you just wipe down with saltwater. Not sure how to deal with the coating. Maybe just spray it.
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I suppose a little coating loss is ok. a google search says white vinegar but I'll try the saltwater first. Thanks!
I’m rooting for you. Need more cheese makers here.
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Success! I found a couple of spots on my other balls. I removed them with a q-tip and salt solution. I was even able to blend the coating back over the spots from the surrounding area. When I made them I probably didn't dry them off as well as I should have.
I have been watching this thread closely. Because it looks like something I want to try. But honestly I don’t ever want to have to post “I found a couple of spots on my other balls”!
Ignoring that comment, why is there mold growing on your cheese? Is the environment too humid? I would have thought the coating would have stopped mold? I forget, but was it not crushed pepper and salt, or was it just pepper?
PS. I don’t actually know anything about making cheese. I’ve only made Paneer a bunch for Indian food. I’m only an expert because I have been studying cheese making for three weeks!! Lol. But question was serious, from a newbie perspective.
Mold on cheese is pretty common. I keep a mason jar with a mixture of vinegar and salt, and containing a wad of cheesecloth, in my cheese cave just for touchups in case there's a spot of mold. It's not really a concern at all though. Once the rind dries out, the mold really can't do any harm. It adds some nice color for sure. But for a lot of cheeses, you don't want that look. In the last few weeks I've made a jarlsberg, a (2nd) romano, 2 edams, and a double milled cheddar, and I don't want any of them to have green skin. But my blues I leave to nature
Shelly, I'm curious. How long did you let these dry before putting them in the cave? Recipe just says to dry till you get a nice dry firm crust that is lighter in color.
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I only left these out (at room temp) for about 30 minutes before putting them away. I didn't use a fan either. I thought I had used too much culture or ripened too long as the curds seemed kind of dry to start with. In the beginning I would open the container daily and wipe out the moisture but it had been a week or so since I had done that.
I’m really curious how this cheese turns out. It is apparently sold both young and old. Reads almost like a Parmesan when it’s old. I’m intrigued and want to make it.
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I continue to get mold growth and wipe them down every 4 or 5 days. I just bought a hygrometer. 94% relative humidity! I have some damp-rid in there now.
How long are you going to age these?
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It's the old version that appeals to me, however, I will sample it along the way. I'll try some this weekend if work allows.
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Tastes great! Garlic flavor is subdued but it adds a little heat. Also the pepper is a little overwhelming but it can be brushed off. The wife and son say it reminds them of cured meat.
Wow, it looks great!! Well done. And it looks grateable. I'm thinking pasta topping
Does it melt?
Looks great! Is it supposed to be a hard cheese? Looks hard. Looks like the Romano I just cut into a few nights ago.
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It's not hard like Romano although I imagine it will get harder as it ages. It's more like cheddar hardness. It grates well and melts real easy. It tastes good melted on crackers!
Yummm! Very nice!
mtnbikemama
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Excellent! My first cheese, I loved rolling the balls and it’s great grated on a salad.
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My balls are getting hard!
That looks awesome!
Very cool. I gotta try that one day.
