Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

The LGC School of Swiss Cheese (Emmental) Tasting

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Well curd nerds, the Emmental (Swiss Cheese) that I made during the recent (June 2013) video tutorial was ready to crack open.  I decided that today was the big day.  The Swiss Cheese taste test!

Here is my analysis of this cheese.

Aging; Actually, it was ready last month, but I wanted to make sure it was ready.  I vac-packed this cheese after the 21 day eye development period and after wiping with a brine solution.

As you can see, the four months aging period was completed last month, so technically I aged it for five months.  Not a crime in the home cheese making world, just one of the ways I like to experiment with tastes and flavours.

Emmental Swiss Cheese
Emmental Swiss Cheese before cutting

 

Swiss Cheese
Emmental swiss cheese

Unpacking; When I removed the cheese from the vac-pac, there was very little whey, but the cheese was moist.

Texture; Now for the moment of truth.  Did it have any eyes as it was supposed to?  Well, yes thankfully.  For a cheese this size (1kg or 2.2lbs) the eyes were about the right size.  Those big eyes that you see in commercial cheese is because the wheels are about 60-70 kg.  The bigger the cheese, the bigger the eyes.

The cheese was firm and smooth to cut.  As I cut it into quarters for storage, I noticed that the eyes were throughout the cheese, with was a very good sign. It sliced very well, and I could get it quite thin.

Taste; The cheese tasted just how it was supposed to.  Nutty, creamy, with a very slight parmesan style aftertaste (which is the thermophilic starter culture at work).  Simply delicious.  Kim said that it was my best Swiss style cheeses yet.  It was much better than some of the store bought swiss cheeses I have sampled, which I find lack body and taste.  This one was head and shoulders above the pack.

Verdict; Double thumbs up with five big gold stars.  I never cease to amaze myself when it comes to cheese making.  Just look at those remarkable eyes in this close-up below.  The colour is not really that yellow, as the flash on my camera distorted the final shade.  It is more like the photo above, an off white creamy colour.

 The vac-packing certainly helps to retain moisture and keep away unwanted moulds.  The great thing is that once I remove the cheese from the packaging, I repack a half of the cheese in the same bag for storage in the normal fridge.  I find myself using this method of maturation more and more, especially for those longer maturing cheeses.  Waxing has its place, don’t get me wrong, but so does vacuum packing.

So that is the LGC School of Swiss Cheese tasting.  What lesson did you learn today?

Cotswold Cheese Video Tutorial and Verdict

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As it had been a while since I made a new cheese, I wanted to ensure that my method was perfect before recording another.  This time it’s a Cotswold cheese video tutorial.

 

So three batches later, I believe that the recipe is sound and that my method was good.  We have tasted the final result.  A delicious cheese with a slight pickled onion flavour.  Last month I wrote my initial report, and now here is the verdict.

Maturing:  I kept it in the cheese fridge for two and a half months at 13°C (55°F).  Instead of waxing, I vacuum packed this round.

Cotswold cheese video tutorial

De-waxing; As I took it out of the packaging, I noticed that it was a little misshapen.  I believe that this was because I vacuum packed it without allowing extra film in between the cheese and the seal.  There was no additional whey in the film.

However, once I brought it up to room temperature, it kind of regained its round shape.

Texture; It was easy to cut, and held its shape.  Semi hard, and firm.  There were no air holes, only places where the onions and chives had moved when I cut the cheese.

Taste; Smooth cheddar taste with a big kick of pickled onions.  Full flavoured.  It is now Kim’s favourite cheese.  It reminds her of ploughman’s lunches that are served in Pubs throughout the UK.

Once tasted, She insisted that I make a double batch to keep up with demand, which is pictured below.  I have these maturing in the cheese fridge now.

Cotswold cheese video tutorial
Two Cotswolds ready for vac-packing and maturation.

 

Verdict: This is a fantastic cheese.  Not too strong, and very tasty.  It takes a fair bit of stirring during the cheesemaking process, but well worth the effort.  I would certainly make this cheese again (and have done so).

So where is the recipe I hear you ask.  Well, as I created this recipe from many sources and have tested it thoroughly, I decided to bundle it with the second edition of Keep Calm and Make Cheese, my cheese making book.  However, if you are really astute, you may be able to glean it from the video instructions.

Well curd nerds, I hope you enjoy the Cotswold cheese video tutorial and the verdict breakdown.

Until next time, Keep Calm and Make Cheese!

Colby Cheese Verdict

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I made a Colby style cheese back in April 2013, and this is the Colby Cheese verdict and taste test.

Maturing: Aged at 13° C for just under three months, more like two and a half.  Turned weekly after waxing.

Colby Cheese verdict
Waxed Colby Cheese

De-waxing:  No swelling evident.  The cheese was dry under the wax, with no seepage or weeping.  The surface was smooth.  Distinct cheddar smell, which was encouraging.

Texture: The cheese cut easily.  Firm texture, with no crumbling.  Very small holes throughout the cheese, but of abnormal shape, which is not unusual for home made cheese.  It sliced perfectly.

Taste:  Amazing!  Smooth texture in the mouth.  Mild to medium strength flavour, with a big hint of cheddar taste.  Slightly stronger than commercially made Colby (we did a side by side comparison).  My cheese had far more depth of flavour.  The colour was exactly the same as the commercial product.

I must say that this cheese has shocked me.  Never before have I produced such a perfect cheese.  Well maybe I have, but not quite like this.

To prove a point, I served some up to friends, one of which is a Colby lover.  I think she had a cheesegasim (is there such a word) when she first tasted it.  Her face told me that this cheese was a winner!

Verdict: 5 stars and two thumbs up!

This is a must make cheese for all budding curd nerds.  As for the recipe, I am making another batch tomorrow now that it is perfect, will follow the same instructions, and produce a video tutorial along with the instructions.

Looking forward to sharing it with you all.

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