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Hi,

I have moved on from Salami this week (even though I am making a cold smoker next week and a whole load of smoky stuff! to Cheese!

I tried my first soft cheese yesterday and it is in the fridge. However, I wanted some advice. I have shaped it, see images on link but I wanted to see if I can leave it to harden off a little and eat a a semi hard cheese.

Check out the link to the last picture on the gallery and see where I am at, any advice appreciated!

http://www.animatedscience.co.uk/2012/1st-cheese

At the moment it is on a mat in the fridge on a plate open to air with a small amout of dribble of whey on the outside. I have already salted to taste inside and took off the muslin


Thanks

Daniel

I don't see why not Daniel it will be interesting to see.

It is intersting though as I put the round one back in the mold with cloth on it as it started to sag.

I think it might need to firm a bit, will it do that in the mold?

Should I press it with g-cramp in the mold, just worried it will squeeze out of cloth?

Hi Daniel,

I've just started dabbling in cheese making too! I think I would put it back in the mould and press it with some weight for a few hours if you want a firmer cheese.

I made something similar yesterday and I pressed it with 3.5 kg pressure for 6 hours, then put in the fridge to dry out. It was still a it soft last night but tasted great this morning!

Nic

Thanks,

I did that and it seems a bit harder the other one is certainly firming up but inside is very soft.

How long should I leave in the mould as it seems to impede the drying process?

Thanks

It seems to me that you have made a cream cheese, which I dont think will appreciate being pressed. A cheese for a roulade, and I've made a few, is for immediate, or there abouts, consumption. Also the fact that it often goes into a shaped mould means you cant turn it to drain very easily. What shaped moulds are you using?
You could leave it to drain until you have achieved a dry crust, but it will probably always have a soft centre, not a bad thing though, can be delicious. If you want serious drainage you need a circular mould like a sleeve, open both ends, leave it in there and press. The side of the mould will support the cheese shape. Although soft cheeses are traditionally turned and not pressed, I have put some weight on a stilton to speed things up.
You can't go far wrong by consulting Riks recipes on here, every one I've tried has been good.

HTH

Jen

Thanks for that, I have a round one, and also a triangluar shaped one.

The triangluar one as slopped out a bit but the round one is still in the mold.

I think I will just get that one out today and let it sit and see.

The one out of the mold is getting a crust.

But I also think it might be a bit sharp as well.

Not worried so much about eating it, just testing it really.