SC - cheese

[Olwen the Odd]

After you make the cheese you line the press with cheesecloth and fill it 
up.  The press has liquid escape holes.  Depending on the type of press you 
have, you may needs to adjust the pressure as more liquid escapes.  
Eventually, depending on the cheese type, you take it out of the press and 
let it age.  Some you wax, some you don't.

We have made some really really good tasting cheese that did not turn out to 
be swiss and was really ugly.  We couldn't stop eating it.  We are hoping to 
find the error of our ways again...

olwen


>From: Tollhase1 at aol.com
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - cheese
>Date: Fri, 22 Sep 2000 07:39:00 EDT
>
>In a message dated 9/22/00 2:30:12 AM Eastern Daylight Time, 
>stefan at texas.net
>writes:
>
><< What do you use for a press?
>
>  I hadn't realized you could press it the day you made it. I guess I'd
>  gotten the idea somewhere that it needed to age and or drip some
>  before actually pressing it. >>
>Its my understanding that it ages presses after it drains.  depending upon
>the amount and type made this can vary in length.  For many cheeses the 
>first
>steps could be done in a day.  The true aging process is when it comes out 
>of
>the press.
>
>Frederich
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