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uber_stoat
Jan 21, 2001



Pillbug


Zardoz posted:

I am Arthur Frayn, and I am Zardoz. I have lived three hundred years, and I long to die. But death is no longer possible. I eat way too much cheese.

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Suspect Bucket
Jan 14, 2012

SHRIMPDOR WAS A MAN
I mean, HE WAS A SHRIMP MAN
er, maybe also A DRAGON
or possibly
A MINOR LEAGUE BASEBALL TEAM
BUT HE WAS STILL
SHRIMPDOR


I have just broken into a slice of 1000 day aged gouda from TJ's, and it is choice.

Also, I cant read any more wapo articles this month. However, I echo the sentiment.

Suspect Bucket fucked around with this message at Sep 1, 2018 around 21:50

CrazySalamander
Nov 5, 2009


Just use incognito mode on your browser- that'll usually get you past wapos gate. Or do what I did and buy a subscription when it's on sale.

Mr. Wiggles
Dec 1, 2003

I would never shop at Costco. The paper towels won't fit into my sports car!

The Berzerker posted:

Anybody have any suggestions on what to do with gjetost? I was thinking of grating it over pancakes or something... such a weird food.

Put it on crispbread and top with jam. That's how we've always had it.

Doc Walrus
Jan 2, 2014


Donate to Goon food / emergency fund:
https://www.gofundme.com/buy-poor-goons-foods
Contact Plinkey if you need help!


Nap Ghost

Let's say that I was making a sandwich with

1.Banana Peach Ice Cream Bread
2.Shredded Pork Tenderloin, tossed in a little bit of brown BBQ sauce
3.Caramelized Onions

All of which is pretty sweet. What's a good cheese to put on this sandwich to balance out all the sweet?

VictualSquid
Feb 29, 2012

Gently enveloping the target with indiscriminate love.


Probably something intense with medium saltiness to contrast the sweetness and a hard texture to go against the mushiness of the other ingredients. Last time I made something remotely similar I went for a Kristallkšse, that is a especially crunchy Le GruyŤre.
If it was sliced meat instead of shredded, I would go for an intense camembert or brie variation. I prefer Le grande rustique here, or Le Delice.

I might also try a Gudbrandsdalsost, or other brown cheese, to go along with the sweetness instead of counteracting it. But it will probably more of a gimmick.

It mostly depends what is sold in your area, cheese is more regional then you think.

Doc Walrus
Jan 2, 2014


Donate to Goon food / emergency fund:
https://www.gofundme.com/buy-poor-goons-foods
Contact Plinkey if you need help!


Nap Ghost

tonberrytoby posted:

Probably something intense with medium saltiness to contrast the sweetness and a hard texture to go against the mushiness of the other ingredients. Last time I made something remotely similar I went for a Kristallkšse, that is a especially crunchy Le GruyŤre.
If it was sliced meat instead of shredded, I would go for an intense camembert or brie variation. I prefer Le grande rustique here, or Le Delice.

I might also try a Gudbrandsdalsost, or other brown cheese, to go along with the sweetness instead of counteracting it. But it will probably more of a gimmick.

It mostly depends what is sold in your area, cheese is more regional then you think.

Groovy, I'll look for those. I know that I can get my hands on some nice aged gouda or manchego here in Austin, TX-- would those work, or are they not intense enough?

VictualSquid
Feb 29, 2012

Gently enveloping the target with indiscriminate love.


Doc Walrus posted:

Groovy, I'll look for those. I know that I can get my hands on some nice aged gouda or manchego here in Austin, TX-- would those work, or are they not intense enough?
I would be more concerned with texture then with the intensity of taste. Just try them. Personally I find aged gouda to sour for my taste, but that is a personal thing.
I just thought about it, but a nice refreshing and milder option would be young manchego.

BedBuglet
Jan 13, 2016

Snippet of poetry or some shit

I just made a new cheese cave. It's a converted wine cooler that I added a hole so I could run power and water to a humidifier and fan. The fan and humidifier are run by a relay with a hygrometer. Tested it out with a tomme and it came out perfect. The wine cooler is ideal for maintaining the perfect temp for aging cheese and it had a built in LED light. With the water supply on the outside, and a window, I never actually have to open the fridge unless I'm turning cheeses or wiping them down. I still need to make some proper wood shelving and secure my cables but I'm really happy with it. Going to use the same setup to make sausage and aged meat.

The Berzerker
Feb 24, 2006

treat me like a dog


That is super cool and I am jealous.

Shadow0
Jun 16, 2008


Grimey Drawer

I've wanted to make cheese for years now and I finally made some ricotta this week. I was so happy. It's not the most difficult of cheeses, but I finally made something. Also made some sour cream maybe. Turned it all into some delicious blintzes.
I'm going to try to make some more cheeses soon. Hopefully I can get the stuff I need here.
My kitchen is so small. :'(

feedmegin
Jul 30, 2008




Doom Rooster posted:

This. Blue cheese works because it is super different, but complimentary. I can't think of any other cheeses that would be worth trying.

I could see goat cheese working with steak. Or feta

Ultimate Mango
Jan 18, 2005

Funded by the proceeds from zaurg's home sale. Suck it.


Raclette

Torquemada
Oct 21, 2010

Drei Gläser


https://omnomcheese.com/oaxaca-cheese-recipe

Iíve followed this Oaxaca recipe to the letter a few times with edible results, using raw milk and microbial rennet, but I need to make improvements. How would I firstly impart a slightly more lactic flavour to it? Itís super bland to the point of tastelessness, and Iíd like a slight tang.

Secondly, working it in hot water is not as easy as it looks in the many videos Iíve seen of the process. It doesnít naturally string out, I end up having to squeeze it into ropes and elongate it gently by rolling it between my hands, as even a little pressure pulls it apart rather than it being elastic. Do I just need hotter water and thicker gloves? Or just a better recipe?

Doom Rooster
Sep 3, 2008


Pillbug

Torquemada posted:

https://omnomcheese.com/oaxaca-cheese-recipe

Iíve followed this Oaxaca recipe to the letter a few times with edible results, using raw milk and microbial rennet, but I need to make improvements. How would I firstly impart a slightly more lactic flavour to it? Itís super bland to the point of tastelessness, and Iíd like a slight tang.

Secondly, working it in hot water is not as easy as it looks in the many videos Iíve seen of the process. It doesnít naturally string out, I end up having to squeeze it into ropes and elongate it gently by rolling it between my hands, as even a little pressure pulls it apart rather than it being elastic. Do I just need hotter water and thicker gloves? Or just a better recipe?

Your flavor and stretching problems are both pH-related. The acidification process takes some time, and needs to happen at a warm temp. That recipe tries to cheat by using citric acid, but it's probably not a great substitution to begin with, and not enough of it to do the job anyway. They call out "Leave the curd at room temperature overnight to develop more flavour and further acidify the curd" but it's after the curd draining, so all of the whey is gone, which is the food for the bacteria to make more acid.

The first thing I would try is for the first step, go ahead and bring the curd up to 32c, then add the buttermilk/citric acid, let sit for 30 minutes* to allow the buttermilk cultures to do some work. Then follow the whole thing like normal.

*The 30 minutes is a conservative guess, since I don't know what the culture density and starting acidity of your buttermilk is. If that's not long enough to give you the flavor and texture that you are looking for, add another 15 minutes to the next batch, and then another 15 again if needed. If you hit more than 60 minutes before renetting at 32c and still not getting a good pH drop, there's a problem, don't just keep adding more time.

If a batch gets the curd knitting together well, but not enough flavor, get some medium lipase and add it at the same time as your buttermilk/citric acid. Lipase will continue to add flavor over time even in a completed cheese and at fridge temp.

Doom Rooster fucked around with this message at Jun 17, 2019 around 13:44

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Torquemada
Oct 21, 2010

Drei Gläser


Wow, very informative, thank you so much! Iíll report back in a few days after I make another batch.

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