Anyone who has followed this site knows that I have worked on my “Little Squirrel” Semi-Lactic cheese, for almost two years now. I think that after countless litres of milk, several ounces of cultures and molds, the tenth version has met the bill! I think I have cracked it. Am I sure? No, but I am confident and I have hope. I am definitely happy with the results so far. Am I ready to share the recipe? Not on your life! Not yet at least. I want to have several successful makes before giving out this baby. I will share some things with you though, but as they say pictures are worth a thousand words
After several hours of draining , 32 to be exact, it was time to un mould the cheese and start to age them. I set my cheese fridge to a lower temperature this time, and used a ripening box. One of the cheeses was too big, so it had to be hand moulded into two smaller ones.
A few days later the geo started to bloom.
It was this past weekend, that the Geo bloom had really taken hold. The brainy lines that formed were exactly what I was looking for.
I have had both of the hand formed ones by now, as quality control of course. They were still quite young but nice to sample. There was a slight chalkiness, but still creamy. The flavour was subtle with hints of salt and finishes with a hint of sweet lemon. I know these are not proper tasting notes. They will come later when the Little Squirrels come out of their hibernation.
There will be some more pictures up on the Facebook page
Until next time go and make some cheese.