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Reader count!  Do you read TLCM?  If so, pick your favorite character below!

Misty Kolnazom, the Greatest Cheesemaker Ever!
Reg Pashmad the Recruit
Gruzzlus Holt the Captain
Plumpy the Plump Helmet Man
Kulet Lokunnomel the Nun
Enir Twigappears the Overseer
Darkerdaffodil the Elf
Maynard the Mule
Other
Iron Owl the Iron Knight

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Author Topic: The Littlest Cheesemaker - Updated 12/07/2022  (Read 1767301 times)

mikekchar

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Re: The Littlest Cheesemaker - Updated 12/11
« Reply #4875 on: May 24, 2018, 06:42:16 pm »

Mistem Cheese update:  Sorry, don't have time to post a picture (in the middle of GDPR hell... we need to go live in about 8 hours and I'm not exaggerating about "in the middle" LOL).  Anyway, I opened one of the cheeses on Tuesday (in the previous picture it is the one on the far left that wasn't already cut).  Now, you'll remember that my previous cheese (which I had cheddared) was tart and tasted very much like a Caerphilly.  Mistem is *not* tart (so the cheddaring *does* make a big difference).  It was starting to get some blue/black mould on the outside (small spots), but when I cut it I noticed that it still did not have a proper rind.  It is possible that it will never develop such a rind -- in which case I should probably wax it.  However, I'm thinking that my main problem is finding the appropriate humidity to age.  The paste in the centre of the cheese is not crumbly.  It's quite creamy, but still hard.  I suppose imagine an aged cheddar crossed with a cream cheese???  The paste is cream coloured.  As for flavour... Hmmm...  At first I was kind of disappointed.  My immediate reaction was -- Velveeta :-).  Certainly not as good as the cheddared version (and I'm contemplating making a cheddared version again this weekend).  However, as I was having trouble pinpointing the flavour, I delayed posting and I've had a couple more chances to taste it.  Yesterday I took a slice and melted it.  It melts fine! (Which is, in itself, a miracle -- praise be unto Cowsea).  Not only that, but the flavour and texture is AMAZING.  I think the closest thing I could think of is a Raclette.  So with that flavour in mind, I tasted it again a couple of times and it is quite pleasant -- I think that the first time I tasted it, I was just surprised at how different it was than what I was expecting.  I just had a piece today and I think the main thing is that it still needs quite a bit more time in the cheese cave.  I'll probably open another one in a week or so and see what it's like.  I took a picture when I opened the last piece, so I'll post it when I get a chance.  They didn't change that much TBH -- just a couple of spots of mould, which you can't really see in the picture anyway.
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evictedSaint

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Re: The Littlest Cheesemaker - Updated 12/11
« Reply #4876 on: May 24, 2018, 11:55:46 pm »

I'm super pumped for your cheese!  Do you have pictures you can share? 

In other news, getting back into the swing of drawing is rough.  This next update rounds out the chapter and features a new scene, so it's a bit longer and more detailed.   But it's almost done...

WillowLuman

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Re: The Littlest Cheesemaker - Updated 12/11
« Reply #4877 on: May 25, 2018, 12:50:17 am »

Huzzah!
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Lunardog15

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Re: The Littlest Cheesemaker - Updated 12/11
« Reply #4878 on: May 25, 2018, 01:47:37 am »

 :) some one needs to edit the wiki page now
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mikekchar

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Re: The Littlest Cheesemaker - Updated 12/11
« Reply #4879 on: May 25, 2018, 02:29:00 am »

Will post pics as soon as I get a chance.  Love the teaser!!!
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mikekchar

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Re: The Littlest Cheesemaker - Updated 12/11
« Reply #4880 on: May 26, 2018, 08:48:29 pm »

Mistem cheese porn in spoiler:

Spoiler (click to show/hide)

Anyway, that's all for now.  I'll post more pics and info if people are interested in the next few weeks.  BTW, I tried making a "washed curd" cheese with mesophilllic bateria which I was going to call "St. Evictus".  I ate it young (after about 5 days).  It was quite delicious, but not at all what I was going for, so I don't think it deserves the name.  I'll have to experiment some more.  I'm happy that I can make a mesophillic cheese with this technique (essentially adding buttermilk instead of yogurt and keeping the temp below 38C), but I have to experiment to find the best way of handling it.  Today I'm making a mistem like cheese, but with cheddaring.  Should be fun.
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Sirus

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Re: The Littlest Cheesemaker - Updated 12/11
« Reply #4881 on: May 26, 2018, 08:57:41 pm »

Mistem cheese porn in spoiler:

Spoiler (click to show/hide)

Anyway, that's all for now.  I'll post more pics and info if people are interested in the next few weeks.  BTW, I tried making a "washed curd" cheese with mesophilllic bateria which I was going to call "St. Evictus".  I ate it young (after about 5 days).  It was quite delicious, but not at all what I was going for, so I don't think it deserves the name.  I'll have to experiment some more.  I'm happy that I can make a mesophillic cheese with this technique (essentially adding buttermilk instead of yogurt and keeping the temp below 38C), but I have to experiment to find the best way of handling it.  Today I'm making a mistem like cheese, but with cheddaring.  Should be fun.
Do you have a cheese-making tutorial? You should make a cheese-making tutorial.
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mikekchar

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Re: The Littlest Cheesemaker - Updated 12/11
« Reply #4882 on: May 26, 2018, 09:58:07 pm »

I posted the Mistem recipe higher up in the thread, but I'll make a better tutorial another time and post it on my web page.  I'll put a link when I've done that.  It will probably take me some time (a few weeks).  I'll try to take some pictures of today's experiment which I'll put in the tutorial.  If you would like to try making cheese like this, email me at my user name at gmail and I'll try to give you some hints.
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Sir Knight

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Re: The Littlest Cheesemaker - Updated 12/11
« Reply #4883 on: May 29, 2018, 02:11:29 pm »

Mistem Cheese update:

So . . . much . . . cheesiness!
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Lunardog15

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Re: The Littlest Cheesemaker - Updated 12/11
« Reply #4884 on: May 29, 2018, 08:19:23 pm »

no thats my puns
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RAM

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Re: The Littlest Cheesemaker - Updated 12/11
« Reply #4885 on: May 29, 2018, 08:48:06 pm »

Sir Knight was just trying to be a fun guy, and the delivery was goudanough for bree entertainment. Besides, there is plenty of chances for pun to be had, there's no need to brine about it if you sometimes mistem...
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Sir Knight

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Re: The Littlest Cheesemaker - Updated 12/11
« Reply #4886 on: May 29, 2018, 09:47:06 pm »

just trying to be a fun guy

Brevibacterium linens.  Mold, not fungi.
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mikekchar

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Re: The Littlest Cheesemaker - Updated 12/11
« Reply #4887 on: May 30, 2018, 03:45:48 am »

just trying to be a fun guy

Brevibacterium linens.  Mold, not fungi.

I said that, but I was wrong.  It's actually a bacteria (as the name implies :-) ).  In fact, it turns out that the role it plays in cheese making is to inhibit mold growth.  Which may be important.... because I've come to the conclusion that Mistem cheese is not going to make a hard rind.  The curds are not strong enough (and I probably should have realised that they wouldn't be).  So possibly purposely attracting b. linens is the right thing to do...  I don't have a massive problem with mold anyway, so at the moment it's moot, but it's kind of disappointing that I won't be able to make a nice multi-coloured crunchy rind (probably)...
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Sir Knight

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Re: The Littlest Cheesemaker - Updated 12/11
« Reply #4888 on: May 30, 2018, 10:00:26 am »

just trying to be a fun guy

Brevibacterium linens.  Mold, not fungi.

I said that, but I was wrong.  It's actually a bacteria

All the better.  Since "mold" is "fungus" anyway, weakening the banter.
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RAM

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Re: The Littlest Cheesemaker - Updated 12/11
« Reply #4889 on: May 30, 2018, 03:10:55 pm »

fun guy ... gouda ... bree ... pun ... brine ... mistem

Brevibacterium linens.  Mold, not fungi.
That is... interesting? But I never mentioned fungi... but to get back t' areas of dwarves and cheese. What happened to the corpses from the elven trade caravan? Would anything of them still be recognisable in a modern fortress?
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