Much To Do About Cheese
A cheesemaker's quest for Cheesetopia
Flowers Have Boomed And So Have The Little Squirrels!
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.
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.
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.
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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