Getting To The Core Of Things – Josef Part III

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.

My new cheese Trier and sampling knife my wonderful wife got me for Christmas.

My new cheese Trier and sampling knife my wonderful wife got me for Christmas.

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.

Five months old and it still looks good

Five months old and it still looks good

It was time to take my Trier for a test drive.

It was time to take my Trier for a test drive.

The Rind was quite firm but easy to punch though

The Rind was quite firm but easy to punch through

With a few twists it was time to pull out my core sample.

With a few twists it was time to pull out my core sample.

I wanted to keep a decent amount for a plug and have two pieces for samples.  the little bit on the far left was being saved to seal the plug.

I cut two pieces for samples and the bit on the far left was being saved for something special.

Not bad for my first try, but I did leave some behind.

Not bad for my first try, but I did leave some behind.

I used the Trier to clean out the hole.

I used the Trier to clean out the hole.

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.

I took the piece set aside for the plug and put it back into the cheese.

I took the piece set aside for the plug and put it back into the cheese.

Remember that piece I said I was saving?  I softened it in my hand so it was pliable and smeared it over the hole to seal it.

Remember that piece I said I was saving? I softened it in my hand so it was pliable and smeared it over the hole to seal it.

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.

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6 comments

    1. Thank you, but I think I may have someone guiding me on this one. I am loving the new tools too, if I didn’t get one for Christmas I was going to buy one.

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