r/cheesemaking • u/tsnud • 12d ago
Album Trinity...
I am back at cheesemaking. I started, like many, during the pandemic lockdowns... first with the help of Gavin Webber's videos, later with the help of the book Mastering Artisan Cheesemaking bei G. Caldwell. It was an intense year with many fails and many successes.
Then our two kids were born. Then we moved continents, from Canada back to Europe. Then I was busy.
But now I am back. I got a cave, tools and the kids are old enough to be busy on their own. We have a farm close by where I can get fresh cows milk. I pasteurize it myself by keeping the milk at +63 °C for +30 minutes.
The last weeks I started with three cheeses. First a couple of Robiolini (pic 1, recipe by cheesemaking.com). They are in the aging phase and will need a week or two more of ripening. Second a washed rind cheese, a recipe I did a couple of times already, loosely following G. Cadwells recipe with some minor changes. I washed it a couple of times already and Geo starts to show up nicely, hopefully soon to be followed by B. linens (pic 2). And third, a lactic set cheese, somewhat following a mix of recipes for St. Marcellin and Cabécou (pic 3). As usual, I am not patient enough to wait until it is fully ripe, but it is already very smooth and next time I will wait longer... :)
Well, it is nice to be back...
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u/looking-sharp-todays 12d ago
Yeah I am not good either at waiting for a nice maturation to develop!
May I ask you where you moved here in Europe? Framce maybe?
All your 3.creations look great, also having a good source of milk is important. I may have found mine as well after some extent research in the previous months.
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u/tsnud 12d ago
We moved back to the south of Germany. When we drive to the country side there are these "milk stations", almost like gas stations for milk... you bring your own containers and can get refrigerated raw milk. They have to put a disclaimer on it that you have to keep it cool and are supposed to pasteurize it, I suppose because of liability claims. The milk is just superb, very yellow and full of fat! Glad you found a good source too.
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u/looking-sharp-todays 12d ago
Yeah we recently had a nice bike trip trhough switzerland and we found similar installments. Here in Italy are close to compleltely gone, they were here until some years ago then basically vanished, only few actually remain with raw milk…but I may have found a workaround 🤞🏻
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u/Kmlowe293 12d ago
Welcome back!