Cheese making.

Discussion in 'Food & Wine' started by PredFan, Sep 22, 2013.

  1. PredFan
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    PredFan Platinum Member

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    I am not having a lot of trouble, except for the mold. I'd love to be able to get milk fresh like that but there's a farmers co-op that is running a racket here taking advantage of the hipster crowd. They charge upwards of $18 a gallon for their milk and goats milk is $27 a gallon. I won't pay that.
     
  2. Muhammed
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    Muhammed Gold Member

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    With aged cheeses it can be a bit frustrating like wine making because you don't know whether it's good or a total failure until several years. And really you put quite a bit of money and work into something that you may just end up dumping.

    It takes patience. Lots of patience.

    It took me several tries before I made some decent parmesan.
     
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  3. PredFan
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    PredFan Platinum Member

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    My parms are pretty decent. I would like for them to have a little more pungeant flavor than they do but you only have to take a sniff now to know what it is.
     
  4. gallantwarrior
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    gallantwarrior Gold Member

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    Holy Cow! And I mean that literally as well as figuratively. Charging for milk like that, the animals must have been at the christ child's manger. I don't blame you, I wouldn't pay that either. But if the hipsters can afford that and are willing to pay it, can you really blame the farm coop for milking them? [pun intended]
    If you've sanitized everything, including the refrigerator you use to cure your cheese in, I'm not sure what help to offer. Do you use bleach or commercial, food grade sanitizer? Have you tried boiling all your utensils, etc before sanitizing them? I use the commercial sanitizer for both my cheese and mead making equipment. It's worked well, so far.
     
  5. gallantwarrior
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    gallantwarrior Gold Member

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    Cool! Another fromager. How long have you been making cheese? What types of milk do you use, and where do you get your milk? What types of cheeses do you make?
     
  6. PredFan
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    Which commercial sanitizer
     

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