The New Cheeses are Delicious!

August 2, 2011 at 18:08 · Filed under cheese, cheese making, Farmstead, Goat cheese, goat farm, Uncategorized and tagged: Artesianal Cheese, Farmstead Goat Cheese, hard goat cheese, Natural Rinds.

I was getting nervous about the new cheese, in the new cave.  Particularly that they were losing too much moisture because I use the cave both as a drying room and as an aging cave.

I decided to cut open one of the smaller wheels to see where it was at.  I was more concered about this wheel than the others because it was rather small- it was a 5-6 gallon batch, so I suspect it weighs just a hair over 4lbs.  At this size there is proportionally more rind to interior, so I figure it is drying and aging a bit quicker than the wheels that are about twice the size.

… I was pleasantly surprised! It had a really nice crumble-y texture, but the rind had dried nicely and totally sealed in the desired moisture.  And the flavors were young, but correct (and no off flavors).  Im very excied, because this was the first ‘good’ wheel that I opened… I was still getting my bearings on the new location/ equiptment, and larger scale on the first two- which were edible, but nothing I was proud of.   The Kadova mold makes a huge impact because it gives such a smooth rind, so the rind dries quickly and evenly, sealing in the moisture.  Also, we decided on a secondary culture, which was a group decision because it will begin to inoculate our cave over time, but has been a savior in keeping all the undesirable molds/ yeasts/ bacterias at bay.

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