Severely Amateur Cheesemaking

One of the things I have been wanting to do for a while is make cheese. Here is a post about batch one of this endeavor. I attempted to make a French cheese called Coulommiers (see http://en.wikipedia.org/wiki/Coulommiers_cheese) which is similar to brie.

Day 1
4L of milk produced more cheese than planned cheeses set to drain in improvised cheese moulds.


Day 5
The large cheese has morphed into a large blob, and the small cheese into a pancake. Both growing healthy quantities of white penicillin mold. I repressed the large blob into a cheese shape and removed some of the whey.



Day 7
The re-pressed cheese is now growing some white penicillin mould, the un-pressed cheese is also growing mould and the small cheese is even more pancake shaped.



Day 12
We gathered round for a tasting. The verdict was that the re-pressed and un-pressed cheeses tasted a bit salty and yeasty (they may have picked up some yeast from the air) and the pancake cheese tasted the best.