The epoisses is 67 days and holding up very well. This little cheese I removed from the cave at about 45 days and wrapped it in wax paper before putting it in the refrigerator. The rind is dryer than the cheeses I wrapped in saran wrap.
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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.
2 comments:
So how did it taste?
ok, jos, you gave me two cheeses to take away with me this weekend. i'm assuming the smaller one was an epoisses? gorgeous. hard to describe, but i loved it. ever so slightly nutty, perhaps? with a slight tingle on the tongue? eero didn't care for it, but he's six. the other was a larger one, from a larger disk - you just gave me a hunk. that was awesome. drier. i ate thick slices of it for a snack today at work, along with some dried nectarines my mother brought from california at christmas. the combination of that cheese with the dried fruit was truly heavenly. dunno what kind that is, but i love it. keep on trucking, man! thanks for sharing....
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