I have been tempted to take the next few weeks off from writing and concentrate on Family and personal cheese making, but I have some pictures that I wanted to share. They from a Yukon Raft tasting, but of two of “The Big 3” cheese that I made this year. The Clothbound Cheddar and Josef.
I mentioned before that last July (2013) my friend Addie and I made a Beaufort style cheese and we would try it once he returned from India. Well he returned two weeks ago and along with our friend Rick it was time to try the cheese. So I put together a few cheese boards and we had a “Tasting Night” because just one cheese would not be enough.
In late July, early August I set about making a cheese in honour of my late Grandfather Josef, which was documented in “Part I – In An Alpine State Of Mind” and in “Part II – It will All Come Out In The Wash“, it is now 5 months later and now it was time to check on its progress. Before now I have had to cut the cheese open, and then package it up into wedges to continue ageing if needed, but thanks to my wife I have a new tool in my cheese making kit.
With this new tool it was time to sample my little Appenzeller style cheese, or Josef as I have named it.
Last month we lost a member of the Much To Do About Cheese family, someone who had supported me through my decision to start making cheese, you could say he was one of my biggest fans. My family originally comes from the Austria and Hungary, so what better way to honour this person with making an Austrian Cheese. I decided on an Appenzeller, I know the Swiss say that it is theirs considering it is named after the Appenzell region of Switzerland, but the Austrians claim it as one of theirs too. So to keep harmony and neutrality in cheese land, in honour of my Grandfather, I will call this cheese Josef.
Let us begin with the recipe from Debra Amrien-Boyle’s “200 Easy Homemade Cheese Recipes: From Cheddar and Brie to Butter and Yogurt”