Up until now, all my attempts at Juustoa (Finnish Squeaky Cheese, or Bread Cheese) resulted in poor immitations of the cheese everyone seems to be able to make in the Upper Peninsula of Michigan. Something was missing in my recipes. The search for the right steps to make this simplest of cheeses led me to a new hobby: home cheese making. These are my successes and failures with all kinds of cheeses.
Monday, December 12, 2011
Here's my rosemary Stilton. I made a "rosemary tea" with boiling water and a tiny bit of rosemary, strained it, and added the tea to the milk before doing anything else. It is nearly ready, but because I was traveling and could not monitor this for over a week, the ageing conainer got a little too humid and pink slime started to form on the surface. Not to worry, a quick trim and it's just fine. I'm drying them out now outside the ageing container so I can wrap them later. A little young, but still very tasty. I'll wrap the rest and put it in cold storage so it gets a little sharper. Also, next time I use rosemary, I'll try using a little less. It's not overpowering, but it could be a bit more subtle.