What kind of cheese should I make?

AllFallDown

New Member
Alright, the discourse in the thread: https://www.chameleonforums.com/sphagetti-dinner-88318/
made me realize.... I have not made any cheese in an uber-long time. So, I am thinking it is time to dust off the curd knife, clean out some cheese cloth and make some cheese.

So, here is the question: What kind should I make?

I have both Mesophilic and Thermophillic cultures right now (for those that speak the language of cheese). Also have white and blue mold cultures and some mild Lipase powder (which is starting to get a tad bit old). So, I can make pretty much anything.

Hit me! What kinda cheese should I make? I am in the mood to make cheese (if I can find my cheese mold and thermometer probe that is... not sure where I put those...)
 
I love asiago! I am not a big blue cheese guy but I have always wanted to try making Gorgonzola.

Then clearly Gorgonzola is the one to make. An excellent choice.
It is the only blue-type cheese Ive ever eatten that is fill my face beyond all acceptable limits YUMMY
Also goes nice in a creamy sauce over pasta.....
 
Then clearly Gorgonzola is the one to make. An excellent choice.
It is the only blue-type cheese Ive ever eatten that is fill my face beyond all acceptable limits YUMMY
Also goes nice in a creamy sauce over pasta.....

I just got back from the store, picked up two gallons of whole milk and 1 gallon of 2%. I tentatively planned to make asiago but can probably make whatever. (Now, the next question is do I have cheese cloth... did not think of that....)

I'll be taking pictures by the way assuming I can find all the stuff I need ;) Cheesemaking is hella fun. I have been telling myself for weeks to get on it!
 
One of your next careers? How many careers do you plan to have?

several. Excluding things done as a kid, I've had 4 so far. I get bored after 5-10 years in any job. I live in an expensive town, so retirement isnt an option, and I hope to live perhaps another 30-40 years....

But instead of selling cheese for a deli, Maybe I should learn to make cheese and sell it at one of the local markets. I may be too lazy and impatient to do it now, but I expect to get slower as I get older, so slower processes might be just the thing.... :)


Im pretty sure you cant go wrong with Asiago OR Gorgonzola.
 
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