First off I want to apologize for not posting over the past couple of weeks. I have been extremely busy with my day job, cheesemaking classes, The Canadian Amateur Cheesemaking Awards and on top of that I slipped and fell of my steps a couple of weeks ago and it finally does not hurt to sit. Enough of that, it is time to talk about cheese, and more specifically the third version of Josef.
After our League of YEG Home Cheese Makers meeting I opened up my second version and it was time to make another.This time it was go big or go home, and given I make cheese at home there wasn’t really another option. I fired up my stove and had 2 pots on the go, each holding 16 litres each.
After ripening and adding the rennet the curds were cut to the size of lentils, using a whisk. This is a washed curd cheese so after heating the curd, I removed whey then replaced it with warm water. Then there was the constant stirring to help the curd to release more whey.
After what seemed like an eternity of stirring (by the way trying to do this with two pots is pretty hard) it was time to check the curd
I was happy with the curd so it was time to drain and press. I use a draining bag as my mould liner, it does not stick to the cheese and it is easy to fill.
Does pressing in a pot really make a difference?
I like to do the last pressing naked….meaning without cheesecloth, what did you think I mean? Fresh out of the press the cheese was perfect.
Next it was brining time and then after air drying for a few days, into the cheese fridge. I started aging the cheese on a cedar plank right away. The aroma was pretty great and it added some colour right away. I have started to wash the cheese with a secret wine/herb mix. I hope to have an update in a few weeks once things settle down.
In the mean time don’t forget to enter The Canadian Amateur Cheesemaking Awards.