As anyone who is a regular visitor to Much To Do About Cheese, can tell I like to experiment with my cheese making, I have worked on semi-lactic cheeses off and on for several months (I explain what they are in this post). I like the “set and forget” part of the cheese, the long ripening time, as it lets me make cheese with minimal disruption to my day. Most ripen for a minimum of 12 hours. I was pleased when the one cheese I dubbed “Secret Squirrel” worked, but as it aged the flavour became bitter and it pretty much turned to liquid under the rind. I have, after discussing it in length with a few people, that one of the problems was using Penicillium Candidum as the main ripening agent. I had some success with the little goat pillows, using ARN as my primary ripening agent. It was time to revamp the Squirrels and try it this time with ARN, and they will make a debut at the Teacher’s Appreciation Luncheon at my Son’s School next week.
I ordered some new crottin moulds (they are tapered so they give a nice barrel shape) so I thought I would use them and get three smaller squirrels instead of the one “big” one. So with these in hand I started the make and though they are not quite ready now is the time to start the record of their creation.
After 24 hours of draining the three little squirrels were placed in a ripening box and left to do their thing.
As I mentioned, these are going to be part of the cheese plate at my Son’s school Teacher’s Luncheon, well one is. One will be for “personal” use, the other will be shared at the next Cheesepalooza cheese tasting night. I will keep you updated.
Don’t forget to check out Much To Do About Cheese on Facebook for more pictures
As always go make some cheese!