![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
2009-11-24 basement cheese #2
Dec. 3rd, 2009 12:19 amAgain theoretically a hard Swiss style cheese, mesophilic cultures and Propionobacter. Aged 10-12 months? I don't remember when I started these.
This still had the nutty flavor that I like in this series, but it also had some strong funkiness towards the rind. Very dry splintery cheese, which did well fried in a pan -- no melting at all, but a toothsome chewiness, and deliciously browned.
This still had the nutty flavor that I like in this series, but it also had some strong funkiness towards the rind. Very dry splintery cheese, which did well fried in a pan -- no melting at all, but a toothsome chewiness, and deliciously browned.
 |
| 2009-11-24 basement cheese #2 |
