I’ve turned, brined and dried the camembert and tucked it away in a tupperware container where it will stay at a temperature between 11-15°C for the next three weeks. I’ve dried the romano, applied a layer of plastic cheese coat, a clumsy coating of wax, and will store it at between 7 and 10ºC for at least two months. I’ve read and re-read the post cheese making workshop instructions but i have more questions than answers. Did i dry the cheeses sufficiently? Turn them consistently? Sterilise the equipment thoroughly? Sanitise my hands adequately? How will i maintain the humidity? Will i remember to turn the camembert regularly?
Tag Archives: cheese making
We’ve been eating a lot of spinach lately. It’s growing like a weed in the veggie patch. The more I harvest, the more it grows. We’ve been eating a lot of ricotta too; they’re perfect bedfellows. So when I heard about a cheese making demonstration that would teach the intricacies of making ricotta, mozzarella and mascarpone, I booked myself a seat. I was spurred on by the $9.80 price tag on a single ball of buffalo mozzarella I’d bought at my local delicatessen a few days prior. It was an expensive topping on spinach and ricotta cannelloni (a Jamie Oliver recipe that’s totally worth a road test) and the thought of making both cheeses and growing my own spinach for the dish was a challenge I couldn’t pass up. Continue reading