From ari at lechido.com  Thu Sep  6 17:37:22 2007
From: ari at lechido.com (ari fainchtein)
Date: Fri, 7 Sep 2007 05:37:22 +0800
Subject: [Cheese] oaxaca cheese
Message-ID: <0A08C1F1-5D19-47F6-B1CB-11B35AA4E050@lechido.com>

hello,
does anybody knows how to make oaxaca cheese?  it is also called  
quesillo.

thanks


From hombrewdude at yahoo.com  Fri Sep 14 23:56:10 2007
From: hombrewdude at yahoo.com (hombrewdude)
Date: Fri, 14 Sep 2007 22:56:10 -0500
Subject: [Cheese] How much mold on Stilton?
Message-ID: <46EB57DA.1050802@yahoo.com>

I tried to make my first mold type cheese.

I used a store bought culture and added it to the milk.

I now have 2 1lb rounds of cheese on a grate over a pan of water in a 
50F fridge.

The green fuzzy mold is over 75% of the surface.

What should I do next?


From peter at naeslund.dk  Sat Sep 15 13:11:01 2007
From: peter at naeslund.dk (=?iso-8859-1?Q?Peter_N=E6slund_M=F8ller?=)
Date: Sat, 15 Sep 2007 19:11:01 +0200
Subject: [Cheese] How much mold on Stilton?
References: <46EB57DA.1050802@yahoo.com>
Message-ID: <008501c7f7bb$6593f990$6a4dd458@tissemand>


----- Original Message ----- 
From: "hombrewdude" <hombrewdude at yahoo.com>
To: <cheese at hbd.org>
Sent: Saturday, September 15, 2007 5:56 AM
Subject: [Cheese] How much mold on Stilton?


> I tried to make my first mold type cheese.
> 
> I used a store bought culture and added it to the milk.
> 
> I now have 2 1lb rounds of cheese on a grate over a pan of water in a 
> 50F fridge.
> 
> The green fuzzy mold is over 75% of the surface.
> 
> What should I do next?

How old is it ?

Generally speaking, "furry" cheeses start to soften when they are ready to eat..

The older it gets, the stronger it tastes..

/peter



From hombrewdude at yahoo.com  Sat Sep 15 13:30:52 2007
From: hombrewdude at yahoo.com (hombrewdude)
Date: Sat, 15 Sep 2007 12:30:52 -0500
Subject: [Cheese] How much mold on Stilton?
In-Reply-To: <008501c7f7bb$6593f990$6a4dd458@tissemand>
References: <46EB57DA.1050802@yahoo.com>
	<008501c7f7bb$6593f990$6a4dd458@tissemand>
Message-ID: <46EC16CC.4000409@yahoo.com>

This is 3 weeks old now.
I just wonder if I have too much mold?
Should I wide it with salt water?

>
>
>   
>> I tried to make my first mold type cheese.
>>
>> I used a store bought culture and added it to the milk.
>>
>> I now have 2 1lb rounds of cheese on a grate over a pan of water in a 
>> 50F fridge.
>>
>> The green fuzzy mold is over 75% of the surface.
>>
>> What should I do next?
>>     
>
> How old is it ?
>
> Generally speaking, "furry" cheeses start to soften when they are ready to eat..
>
> The older it gets, the stronger it tastes..
>
> /peter
>
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese
>
>
>   

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