I finally got some cheese started. I chose this recipe. https://cheesemaking.com/collections/recipes/products/belper-knolle-recipe It was actually very easy to make.
Success! I found a couple of spots on my other balls. I removed them with a q-tip and salt solution. I was even able to blend the coating back over the spots from the surrounding area. When I made them I probably didn't dry them off as well as I should have.
I have been watching this thread closely. Because it looks like something I want to try. But honestly I don’t ever want to have to post “I found a couple of spots on my other balls”!
Ignoring that comment, why is there mold growing on your cheese? Is the environment too humid? I would have thought the coating would have stopped mold? I forget, but was it not crushed pepper and salt, or was it just pepper?
Wow, it looks great!! Well done. And it looks grateable. I'm thinking pasta topping Does it melt?Tastes great! Garlic flavor is subdued but it adds a little heat. Also the pepper is a little overwhelming but it can be brushed off. The wife and son say it reminds them of cured meat.
View attachment 594085
Tastes great! Garlic flavor is subdued but it adds a little heat. Also the pepper is a little overwhelming but it can be brushed off. The wife and son say it reminds them of cured meat.
Yummm! Very nice!It's not hard like Romano although I imagine it will get harder as it ages. It's more like cheddar hardness. It grates well and melts real easy. It tastes good melted on crackers!
View attachment 594218
That looks awesome!
Enter your email address to join: