The washed rind cheeses are starting to turn nicely orange and are developing their typical smell.
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cheese making adventures in Brooklyn, NY
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- Alpine Style (17)
- Animals (5)
- Ash Coated Cheese (6)
- Ayshire (2)
- Bloomy Rind (9)
- Blue Cheese (21)
- Books (2)
- Brooklyn Sidewalk Cave (8)
- Chaource Style (10)
- Cheese Cave (25)
- Cheese Vat (5)
- Coolbot (3)
- Cooling (2)
- creamery (8)
- Crottin (2)
- Defects (6)
- Epoisses (12)
- Equipment (13)
- Goat Cheese (18)
- Gouda (12)
- Jersey (2)
- Lactic Type Cheese (37)
- Legal (2)
- Literature (1)
- Milk (8)
- Milk Cans (2)
- Miranda (1)
- Mold (16)
- Ouleout (2)
- Patrick Rance (6)
- Port du Salut (3)
- Press (6)
- Procedure (39)
- Production (1)
- Publications (2)
- Reblochon (4)
- Ricotta (2)
- Rind (16)
- Sister Noella (1)
- Smear Rind Cheese (17)
- St. Marcellin (2)
- St. Nectaire (5)
- St. Paulin (3)
- Stilton Style (9)
- Stores (1)
- Taleggio (6)
- The Beginning (7)
- Tomme (29)
- Tools (3)
- Training (1)
- Travels (4)
- Triple Cream (1)
- Washed Rind (16)
- Whey (2)
- Workshop (1)
Recources
- Peter Dixon Master Cheese Maker
- Glengarry Cheesemaking Supplies
- Dairy Connection Cheesemaking Supplies
- Danlac Cheesemaking Supplies
- New England Cheesemaking Supplies
- The Cheesemaker Cheesemaking Supplies
- Smalldairy.com
- Danisco Cheese Cultures
- Frankhauser's Cheese Page
- Universtity of Guelph
- Van Zijll Cheesemaking Equipment NL
- C van 't Riet Dairy Technology USA
- C van 't Riet Cheesemaking Equipment NL
- Jongia Cheesemaking Equipment UK
- Kleen-Flo Cheesemaking Equipment
- Qualtech Cheesemaking Equipment CA
- Van Den Heuvel Cheesemaking Equipment NL
- Coolbot, The Cold Miracle
- International Machinery Exchange
- Fromagex Cheesemaking Equipment CA
- Alliance Pastorale Cheesemaking Equipment FR
- Coquard Cheesemaking Equipment FR
- Servi Doryl Cheesemaking Equipment FR
- Pouprix Cheesemaking Equipment FR
- Winkler Cheesemaking Equipment CH
- Kalt Maschinenbau GE
- Cheese by Hand
About Me
- Yaldwyn
- I have been making cheese since early 2008 in my kitchen in Brooklyn, NY. I started without any intentions. The cheeses turned out pretty good and soon friends encourage me to start a business. I did a little research and concluded that the market could bear another artisanal cheesemaker. I am now in the process of building a small creamery in Walton, NY. I hope to be certified and legal in early 2011.
5 comments:
What are these orange rind like cheeses that are very smelly ? Are these based on any type of french soft cheeses. Something like "Chaumes" ?
A washed rind cheese is washed during aging with a brine solution or some other liquid. Some cheese makers use wine, beer, buttermilk or any other acidic solution of choice. This process establishes the growth of the corynebacterum such as Brevibacterium linens. This creates a pungent smell. Not all washed rind cheeses smell very pungent or pungent at all. There is definitely a gradation in pungency. Chaume is indeed a washed rind cheese. But being unfamiliar with this type of cheese I can only go by what I have read online. I conclude that it is one of the milder ones. Other washed commonly known washed rind cheeses are limburger, munster, pont l'eveque and epoisse being the strongest. Even gruyeres and comtes are often washed for the first few weeks of aging to develop a typical rind.
Thanks very much for the extended explanation. Sometimes your English is so difficult and specialized that I have to look up many terms in a dictionary. Therefor I started reading online on the art of making cheese in the Dutch language.
Another thing I'd like to mention is that Dutch people are famous makers and eaters of cheese and that it has given us the international nickname 'Kaaskoppen' in the Dutch language which you be translated to something like "cheeseheads" :)
Another question: are cheeses that one can buy here (NL) and are known as Trappist cheese also rind washed ? These monks also are famous for their beer making.
Some are, some aren't...
Ah, I see.
I mentioned monks, but you also mentioned a nun from the USA who studied cheese making and the basis for it (fungi, bacteria etc.). It is my own observatium that cahtholics are more open- minded and interested in such things (anything related to biology) than protestants and that that is the case since the early middle ages.
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