Amber Crossing

Amber Crossing – Room Temperature Gooey Cheese Test

I have mentioned that the Amber Crossing was quite gooey at room temperature, and of course a few people have said to put my cheese where my mouth is, so here is some video I took of the Amber Crossing and its ooey gooey goodness.

I just hope that the Yukon Raft are as gooey.  Until next time….20140423-094429.jpg

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The Cheese Gets The Strap – Spruce Wrapped Reblochon Take 2!

My first attempt at using spruce straps for my cheese turn out better than I could have hoped!  Unfortunately there were a few friends, well one in particular, that would not be able to try the previous batch of cheese, so in all fairness I had to make more.  So it was time to fire up the cheese vat and get make some Victoria Day Long Weekend cheese!

Cheese Vat

My trusty “Roaster Vat” starting to warm the milk.

My only problem with this make is that I cannot find the same beer that I used that last time, but I have some time to find it. (more…)

Quality Control Tastings – Amber Crossing Update.

They say that curiosity killed the cat.  Sometimes this can be applied to cheese making too.  I have been curious how the Amber Crossing, my spruce wrapped-amber ale washed, cheeses would turn out.  I know that the cheeses are less than 60 days old, but it was time to try at least the one that did not have a strap, as a quality control measure.  Well that is what I was telling myself to justify opening it early.

unwrapped spruce.

This was the one wheel that I did not wrap in spruce.

This wheel was only washed with the ale for 7 days, I was concerned that the paste was softening too fast so I stopped the wash early.  These were some of the factors I would have to consider while tasting it.  The main question remained…How would it taste? (more…)

Wrapping the Strapping! – Time to wrap the Amber Crossing.

Almost 21 days and it is time to wrap my Spruce Wrapped Reblochon, that have been dubbed Amber Crossing.  There is a point in a washed rind cheese’s life that you need to stop washing and let the cultures and flora do their thing.  How do I know it is time?  Simple the edges of the cheese were starting to soften and it was starting to spread into the centre of the tops of the cheese too.

The geo had spread to the straps I was wondering to wrap or wash more.

The geo had spread to the straps I was wondering to wrap or wash more.

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Amber Crossing – What A Difference 15 Days Make!

My newly named “Amber Crossing” are now 15 days old and my how they have grown.  After yeasting for a few days they started to get their wash which consisted of a mix of Alley Kat’s Amber, PLA and salt.  One thing that I am not know for is my patience, but cheese making has helped me with that and I have been rewarded with these cheese so far.  Yesterday I ran out of the original batch of wash mix so it was time to make some more…

Rabbit ears

Here is the new batch of wash. You let it sit a room temperature for 12 -24 hours before starting to use it.

…and give an update on the cheese.

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