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.
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