Tag: Semi-Lactic

Twisted Squirrel – Tweaking The Little Squirrel

All “Little Squirrels” I made last time are now gone, it was time to make some more.  The last time I mused about using PLA (a Geo/Yeast/B. Linens mix) as the mould for the cheese. It was time to get everything ready and make…

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…

Fall Cheese Bloom – A Fine Coat of White Covers All.

Last week I was in a struggle to save a semi-lactic cheese that I was attempting to make.  I did manage to save two “logs” out of an eight litre batch.  I am excited that the white bloom has started.  This time I used…

Return of the Reblochon and other assorted updates

I’m back and I brought some cheese with me as well.  I would like to apologize for my extended absence, but there were some extenuating circumstances and a vacation put into the mix as well.  I had some posts ready before my absence, but…

Just a Cheese Tease To Keep You Going!

Three Squirrels are Secret No More

As anyone who is a regular visitor to Much To Do About Cheese, can tell I like to experiment with my cheese making, I have worked on semi-lactic cheeses off and on for several months (I explain what they are in this post).  I…

First Attempt at Semi-Lactic Mold Ripened Goat Cheese

I have dabbled in Semi-Lactic cheese may times, and this time I tried some goat milk and used ARN (mixture of Geotricum, Orange and Ivory B. Linens and yeast).  There was some trouble with my curd set and I had to pre drain the…

Secret Squirrel-Semi Lactic Cheese Success

As I mentioned in a previous post, I have worked on a Semi-Lactic Cheese that has the nickname of “Secret Squirrel” and this is its story. First off I feel I should explain what a Lactic or Semi-Lactic cheeses are, they are cheeses that…

Semi-Lactic Cheese #2 – First 37 hours of Secret Squirrel

Part of my reasoning behind helping/joining Cheesepalooza is to get out of my comfort zone as well as resetting my cheese making.  One branch that I have been interested in, but have been too busy or too chicken to try has been “Semi-lactic” cheeses. …

Secret Squirrel Friday

Here is a little something I am working on. For now it is called my Secret Squirrel Cheese.

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