Almost a month ago I started a new batch of “Little Squirrels“, by using 2% milk and adding heavy cream to bump up the creaminess.  In that time the cheeses have bloomed, wrapped and sampled several times.

Little Squirrels under wraps!

I was pleased with the progress of this cheese, I am almost ready to share the recipe…but not yet. Well as they say pictures speak louder than words.

The start of the bloom.

Little wrinkles starting to show.

At 7 days I was happy with how the geo was growing.

Now fast forward to 12 days old and they we nice and white and pillowy soft and as I mentioned time for wrapping and sampling.

The Geo 17 is doing its thing.

It is not as brainy as I would have liked.

I was happy with the coverage.

Nice and creamy paste with great flavour.

Tasting Notes For Little Squirrel 

• Appearance: The rind was velvety and slightly wrinkly
• Nose (aroma): The aroma was hard to place, not quite earthy and not quite lactic.  It was quite pleasing
• Overall Taste: Slightly lemony with a nice sweet lactic flavour, when eaten with the rind it finished with peppery heat.
• Sweet to Salty: Sweet but a nice lactic sweetness, but it has enough salt.
• Mild (mellow) to Robust to Pungent (stinky): I would say it was fairly mellow, but as it has aged it is getting a stronger flavour.
• Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): Oh so soft and creamy and delicious.

Overall I am very happy with how they turned out, I took some up to the class I taught in Grande Prairie Alberta over the past weekend, and it seemed to be a hit with the class.  I will have some more pictures up on the Facebook page later this week.