Exploring the Cheese Cave Part 2

[@justme-uw6bz]

Wow I loved the look of that rind. Looked fantastic. Washing with a brine solution with a little vinegar in it and scrub with a soft brush. That looks award winning for sure. Congratulations on all your beautiful cheeses.

[@HammockHavenFarm]

It cleaned up nicely!

[@BlueCactusDairyGoats]

They all look delicious! It was very helpful to see the first cheddar cut. It had the same texture of the one I recently cut open! Just makes me sad about the wait lol. I wont cut my next one until it's much older! So the "ugly cheese" was just a recipe you whipped up yourself?

[@HammockHavenFarm]

Yes, the ugly one was just me playing. It was basically just a farmstead. I'm trying to be a lot better this summer about cave care and affinage. I am about to do a video on Caciotta. If you are looking for a cheese that will ripen quickly and have a smooth elastic texture, it's a good one. I'm basing my recipe off the one in the 200 Easy book. Feel free to message me and I"ll try to give you tips if you want to try it before I get a video up. I put a picture of it on out IG and FB today.

[@BlueCactusDairyGoats]

Awesome! Ty!

[@mymaria3580]

So many beautiful cheeses 🧀! YUMMMM...You my dear are so talented...

[@HammockHavenFarm]

Thanks!

[@luckypup16]

I'd definitely be interested to hear how you enter things like that! Great video too!

[@HammockHavenFarm]

Here is info on it. They hold it every fall. convention.adga.org/goat-milk-cheese-competition/

[@samanthahigh613]

Hi, I have a few questions about cheese making. First, what cheese would be good to start with? And if you wanting to infused other things such as fruit inside the cheese do you know how that can be done or at what point?

[@HammockHavenFarm]

I'd start with soft cheeses like chevre. From there, I'd probably do a colby for a first hard cheese. The washing of the curds makes it much easier to control acid development. If you want wanting to put fruit or herbs in, it is important that they are sterilized. You would add them right before pressing the curds. Thanks for watching!

[@samanthahigh613]

Thank you so much

[@LovingAtlanta]

👍Terrific. Thank you. 💝

[@rubygray7749]

Interesting about the Havarti. I tried it once about 30 years ago, and have never felt the urge to buy it again!

[@HammockHavenFarm]

Same here. My parents loved this cheese! I hope you're doing well. Things have been a bit rough on the home-front but we will be back soon. Promise!

[@rubygray7749]

HammockHavenFarm Yup, there's a cheese to suit everybody. I've been busily trying new cheese recipes, and I don't suppopse any Frenchman, Greek or English person would recognise my Camembert, Feta, Haloumi, Wensleydale or Cheshire, but so far, they all taste good to me. I may try a Stilton next. It's a problem having to wait for them to age before they can be pronounced successes or failures, but really, I think every edible cheese is a success! Just make up your own posh name for it and say, "That's how it's SUPPOSED to be!"

[@ashleylee6614]

Would love to see what your cheese cave looks like!

[@rubygray7749]

Kristin has a previous video on the "cheese cave" which is really a wine cooler fridge. It's the contents and the critical temperature which are important!

[@LovingAtlanta]

Ashley Lee - 👍I recently watched this video with the “cheese cave” kzbin.info/www/bejne/aIKYkKKAoMqra9k

[@scottyg4605]

Looks yummy yummy. Trim off the the growing bit from the outside and then portion and dip in wax like they do an Edam cheese. Your camera man has the Best job 👍👍👍

[@HammockHavenFarm]

It didn't last that long. We cut off the edges and ate it!

[@rubygray7749]

Wish I was there!

[@pw3644]

Can you tell me what brand/model your wine cooler is? Thanks!

[@HammockHavenFarm]

Prudence Weaver Hi! It is a Frigidaire. I got it at Lowe’s. My first one was from Craigslist, but it died. I am not sure the model number and I’m sorry I am not able to check right now. I fell down those stairs on Sunday and broke my foot. It may be a while before I can get back down there.

[@KatWilton]

Prudence, from the info she gave, plus what I saw on the video, it looks like it might be this model express.google.com/u/0/product/Frigidaire-38-Bottle-Wine-Cooler-Stainless-Steel/484651091519881096_4434997015280249048_125181302?ved=0CAIQ0FUoAGoXChMI_oa7ne3c4QIVwAWzAB1ftQbjEDw

[@rubygray7749]

I just found a great new channel you might enjoy, Kristin. "Rufus Eats Cheese". He really educates about the different qualities of many famous cheeses. And also eats cheese on the videos, a lot. Look away Chase! It's not for the cringily-challenged!

[@carolepoysti3810]

Yeah, hurricane dodging can be distracting. Did you use any culture on the last mystery cheese? Was it just rennet and time? I hope all is well and the tree is useful for firewood or something! (making a wood cheese mold/band?)

[@HammockHavenFarm]

Carole Poysti I used MM100 and a packet of cheese making.com’s thermo culture. I washed the curds with 140* F water after I stirred them 30 min to bring them up to about 105*. I stirred until they dried out and then pressed. We lost an oak and a hackberry. Both will make good firewood!

[@rubygray7749]

@@HammockHavenFarm I think I just read a recipe like this by Jim Wallace! It seems very similar to his Canestrato, which is a highly-esteemed Italian cheese. It can be eaten fresh, or aged 4 - 12 months.

[@HammockHavenFarm]

@@rubygray7749 Sounds delicious! The girls are all bred and almost all dry now. We just have enough for our daily use at this point. My sons are playing High School basketball and I am finding myself with a lack of free time to get more videos done. I can't wait to get back at it! I'll be sure to look up this recipe!

[@rubygray7749]

@@HammockHavenFarm Doesn't time fly when you have goats? My 8 babies are all 3 months now already. Full of personality and zest for life. How much do you feed your babies? Do they take most of the excess milk for quite some time before you can start cheesemaking again? I have found all sources of goat feeding advice, especially for kids, to be very vague. Maybe you will be able to make some goat husbandry videos in the interim? I'm getting used to seeing goats without ears!

[@HammockHavenFarm]

@@rubygray7749 They grow up so fast! Kidding is due to start in just over a month here. I dam raise most of our kids. I usually lock them up overnight starting at about a week old. I milk the dams in the morning and then let the kids have their moms all day. It works for us. Bottle kids usually get as much as they want 3x a day. I gradually work them down to about a liter morning and evening. How do you raise yours? We need to get blood drawn for our annual disease testing. We are planning to record that.

[@slayshay_t467]

Was that an alpine cheese you show last?? And how old is it? Thanks for sharing, and wish you best on the competition.

[@HammockHavenFarm]

It is an alpine style cheese aged about 6 months, I think.

[@beageek2]

This was informative thanks. -BAG2

[@rubygray7749]

Here's a little cheesey treat for you Kristin! Mission InCurdable - a fan film kzbin.info/www/bejne/mqrPoaecZbSnj6M