Monday, February 28, 2011

Muenster on the loose!

Several weeks back I made what I'll call a Muenster-style cheese (I was actually following a Brick Cheese recipe but they are very similar) complete with Red bacterium on the surface. It's been aging well, but i coated it with wax and noticed the wax starting to puff out a little. I cut off the wax and found the surface to be still very wet but looking normal. So I dried it out for a few hours and re-waxed it. I'll give it a few more weeks before I cut it open.

Made another Tomme-style, hard cheese Saturday; with cow milk instead of goat this time. The style gives me pretty good cheese each time, plus I still have the culture to use up.

Homemade yogurt has been very successful. I add a little vanilla extract when I set it in the Coleman cooler to incubate. It was delicious on top of my Duncan Hines Spice cake!

On the beer topic: if you can find Sam Adams Winter Lager in a store near you, try it. The label lists several ingredients that would normally be associated with Belgian-style beers (orange peel, spices) but the resulting beer is very pleasant to those who do not particularly like the bold Belgian beers. It is seasonal, so it won't be in the stores much longer. My own beers are aging well, but the Lager is by far the best.

peace;
Cheesey-boy