Recent content by Mtn.Rose

Ya, I figure I ended up with mold spores landing on the cheeses I rubbed salt on and must have found spots with less salt to begin life - way too small to be noticed. After waxing they continued to grow. I'm guessing that either my kitchen was just cleaner when I made the brined cheeses, or the...

I dont have a lot of experience with this but, over the years, I have made a few waxed cheeses. Some of these ened up being brined before waxing but several didnt. I didnt have any mould grow under the wax (and destroy the cheese) on the wheels I brined but I did have 2 wheels destroyed by...

It's organic goats milk, standard pasturization, not UHT. The milk comes in plastic 2 litre jugs in the refrigerated dairy section at my grocery store. It was close to its best before date but definitely had not spoiled.

Lately, I have tried to work with store bought pasturized goats milk *with calcium chloride snd a dan of lipase). I was planning on making a thermophilic hard cheese but for each of the 3 batches, I have had the exact same problem. Everything goes well for the first stages, until I tried to...

Hi. I have been making very small batches of cheese for a few years now, mostly easier cheeses like brie and feta. I have even managed a few aged cheeses. The aged cheese didnt work out to taste exactly as I expected but it did work out. Not having access to fresh milk, everything I have made...