cheese making attempt

Tastes like.... almost nothing. Weak flavor, correct texture, but a really unpleasant smell like old feet.
A shame! It looks like cheese...

I assume you did the homework & found the feet smell won't go away as the cheese flavor builds? By "the rest," did you mean the rest of that sample or all of it? Just curious if there's hope of salvage or if starting over is the only option.
 
A shame! It looks like cheese...

I assume you did the homework & found the feet smell won't go away as the cheese flavor builds? By "the rest," did you mean the rest of that sample or all of it? Just curious if there's hope of salvage or if starting over is the only option.

I broke that batch into 4 pieces and packaged them each separately so I could open them at different ages. We'll see if there is any change after another 30 days of aging.

I was given a cheese book for my birthday so I can now try to read the diagnostics section to see where I went wrong.
 
This is the book I use.

I have had pretty good results with simple cheeses. I have not tried any of the more advanced techniques, yet.
 
Update? @Jayne

I was searching for vacuum sealers and ran across this thread. Now, do you mind telling me which vacuum sealer you're using? I borrowed a "food saver" from my MIL and it seems to be sub par.
 
Update? @Jayne

I was searching for vacuum sealers and ran across this thread. Now, do you mind telling me which vacuum sealer you're using? I borrowed a "food saver" from my MIL and it seems to be sub par.

The cheese came out like crap, inedible. Ended up tossing it. Thought I updated the thread, but apparently I didn't.

I looked like cheese, and had the correct texture but.... whew. stinky.

I'm using an old 'food saver' from my mom, and it's not bad but it wastes a lot of the plastic by them forcing you to have 1.5" of wasted space at the top of every bag. I'm sure that's a design flaw / feature, it could be made to be more efficient but since they sell the sealer and sell you the plastic, it's best to be wasteful.
 
Doesn't cheese have to "breathe" as it ages? Seems like sealing it would be a bad thing. I've only ever made fresh and soft cheeses though...
 
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