They say that curiosity killed the cat. Sometimes this can be applied to cheese making too. I have been curious how the Amber Crossing, my spruce wrapped-amber ale washed, cheeses would turn out. I know that the cheeses are less than 60 days old, but it was time to try at least the one that did not have a strap, as a quality control measure. Well that is what I was telling myself to justify opening it early.
This wheel was only washed with the ale for 7 days, I was concerned that the paste was softening too fast so I stopped the wash early. These were some of the factors I would have to consider while tasting it. The main question remained…How would it taste?
I had high hopes for the cheese after looking at this wedge! The centre was firmer but still soft, the paste near the rind was fondue like as it approached room temperature. The aroma was heavenly. Again how would it taste?
Tasting Notes For The Un-Strapped Amber Crossing
Don’t get me wrong, I was happy with the cheese! I brought it for lunches at work and it melted nicely in the toaster oven! But it wasn’t what I was hoping for, but like Yoda said to Obi Wan “There is another”
This strapping young cheese was pretty beat up in the beginning. It was a chore just to get the strap around it, and it looked like a mess for such a long time. I did not have high hopes for this one, but I was optimistic.
The smell was great, the paste looked gooey, but again how would it taste? It tasted like pure joy!
Tasting Notes For The Amber Crossing
It is one thing to say what a cheese you make at home is supposed to taste like, but it is another thing to actually have it taste the way you envisioned it. I am over the moon about this cheese, and how did my family like the cheese you ask?
I am excited to share some of the remaining wheels with my friends at the next meeting of the League of YEG Home Cheese Makers this weekend. If any last that long. I will have some more pictures up on the Facebook page later in the week and I always share my cheese tasting on my Instagram feed as well.
Until next time go and make some cheese!