>tfw want to learn cheesemaking but too lazy and poor to learn how to procure milk and buy a fridge for ageing
having a bunch of these smelly badboys going at all times sounds like pure heaven.
>>21579787
It tastes like plaster smells to me. That may have been because I was eating the mold on the outside, though. I don't remember if I ate that part or not.
>>21579735 (OP)
I eat this almost every day for lunch. Deenz, cheez, olives, crackers or bread. Every day. Sometimes I will throw some home pickled veg in there, just a bit.
>>21580090 >If you remove it you are left with 1/3rd the amount of cheese
sounds like you're just butchering it and not able to remove the rind properly. maybe you need a sharper knife or medication.
>and it's goo.
it tastes GOOd on toasted bread with fruit jam
>afraid
stop being dramatic and exaggerative and sexy
>>21580129 >sounds like you're just butchering it
No. You are.
>and not able to remove the rind properly
I can fillet all types of fish, I can skin a brain, removing a cheese rind is nothing.
>maybe you need a sharper knife
I actually strop my knives on a strap with jewelers rouge made of ground diamonds of the tiniest grade, it's a quick movement is all you need.
Anyway I won't do you the honor of replying to the rest of your garbage.
>>21580218 >>sounds like you're just butchering it >No. You are.
>i lose 2/3 of the cheese when removing the rind but you're the one doing it wrong
it's not that much. you're doing it wrong or being very dramatic about everything and exaggerating and it's just silly.
>>21580064
Could you share some links or recommendation some literature?
What is the basic equipment required?
What are the least time intensive and is there a happy medium to be found between getting aged flavors but not taking long?
>>21582415
It's a spruce wood belt, this cheese is aged and served like that, it add taste. It's the traditionnal way of making "moelleux du Revard", a cheese from the city Aix-Les-Bains, Savoie region of France. One of my fav.
>>21582426
Store brand cheese is still pretty vague. Yes, you eat the rind on brie. Once it starts turning brown I trim it off with a paring knife. It's best at room temperature. As a melting cheese it's far too rich. I feel like I'm just drinking pure fat when I've made the mistake of piling a few thick slabs under a burger and letting it melt. You can cook it in things and let it slightly cool, but you don't want runny brie.
I'm going to crack open a fresh wheel right now. I get the big disc at Walmart for $10 and eat it every night.
