Tag: 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…

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…

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,…

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….

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…

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