In late July, early August I set about making a cheese in honour of my late Grandfather Josef, which was documented in “Part I – In An Alpine State Of Mind” and in “Part II – It will All Come Out In The Wash“, it is now 5 months later and now it was time to check on its progress. Before now I have had to cut the cheese open, and then package it up into wedges to continue ageing if needed, but thanks to my wife I have a new tool in my cheese making kit.
With this new tool it was time to sample my little Appenzeller style cheese, or Josef as I have named it.
First I had to get the cheese out of the cave and ready to be sampled. I was luck that my friend Rick was making cheese with me (I have a post coming on that make) so I could get a second opinion.
I know what you are thinking, that is great you took a core sample, now you have a big hole in your cheese. Well this is how I sealed it back up.
Now the Josef is resting comfortably after its procedure and will be opened up at the next League of YEG Home Cheese Makers meeting where full tasting notes will be made and shared. But for now I will leave you with these quick notes
- Aroma/Nose – The rind has a herb/linens smell, nice actually with a hint of floral possibly from the wine. The paste has floral notes to it
- Taste/Mouth feel – It has a certain nuttiness to it, and the paste it softer than I would have expected, but then again it is a washed curd cheese.
Until next time go and make some cheese.