On Sunday I decided to make some more cheese. I had 14 litres of good quality milk that was just screaming to be made into a cheese, or three in this case. I started at about 1:45 PM, normally I start about 10:00 AM, but we were out for a family drive so it had to wait, it turned out to be a good make. I used the Havarti recipe in “Artisan Cheese Making at Home” by Mary Karlin. Normally I have used the recipe from 200 Easy Homemade Cheeses, but I figured this was a good opportunity to try this recipe out. I did make one change to the recipe, the book said to brine the cheese after it came out of the press, I dry salted the cheeses instead. I am quite happy with the results. I ended up getting two small 1 lb cheeses and one 3 lb cheese. I plan on doing a different treatment to each cheese. I will explain with each one.
|A New Irish Dane in the Makine|
Pillow One: This little 1 lb pillow was pressed with 5 lbs of weight, while sitting in my Danish Cookie Tin Mould that I created (See my Previous Post for a how to). It was flipped every hour and re-dressed in the cheese cloth each time. This one I have decided will become one of my “Irish Danes”, a Guinness washed rind cheese. I have already promised this one to someone, so you can look, but don’t touch. I think this one should be ready by the end of April, if not the beginning of May. I will put up some pictures after the first wash.
|Sam McGee from Edmonton?!?|
Pillow Two: I know this little 1 lb beauty looks just like it’s brother up above, it too was pressed in a Cookie Tin at 5 lbs, but there is where it will end. I have decided to wash the rind of this one with my new favourite beer from Yukon Brewing – Lead Dog, Olde English Ale. It is not a stout like the Guinness, so I think it will give a better flavour and the 7% alcohol should do the trick…wait that is when I drink it. I have been toying with calling this one “Sam McGee”, someone suggested I add some ash to it as well. We are not getting to the Marge on Lake Labarge with this one.
|My 3 lb Havarti|
The Havarti: This one is just as it is called. I will try to keep this one as a Havarti. I had issues with that the first time I made one. That is how the Irish Dane came into being. I think that this one I will age about 2 months, it will be ready in May some time. I am not a fan of waxing my cheeses, I have never had any success with it. I always end up having to take the wax off to clean off some mold. I will try to age this one with a natural rind for at least a month and then I think I will have to use my trusty vacuum sealer and bag this one for further ageing. If all goes well my son’s teacher will be receiving a portion of this one.
My plan is to make more cheese this year, I plan to make at least one a month from now on. I may have to step it up during the summer to get stuff ready for Christmas. I will keep you posted.