> Tasted the Swiss and the Ibores

Pages: 1

........................................................................

Phillip_McCavity
#1 2018-05-16 17:18:03

Tasted the Swiss and the Ibores

Swiss: did not develop holes, so its more like a gruyere. The texture is good, though, and it has a light swiss flavor, like it should.

Ibores has a nice sweet taste, slightly goaty. Rind development was good. I should have waxed it, though.

........................................................................

.,
#2 2018-05-16 17:52:56

Re: Tasted the Swiss and the Ibores

You should park your van near one of the local schools and see if any of the kids out on the playground might want to try some.

........................................................................

Matt_Maupin
#3 2018-05-16 17:55:16

Re: Tasted the Swiss and the Ibores

Suisse cheese with no holes, is not Suisse cheese. Seek help.

........................................................................

Tall Bass Turd
#4 2018-05-16 17:56:55

Re: Tasted the Swiss and the Ibores

Matt_Maupin wrote:

Suisse cheese with no holes, is not Suisse cheese. Seek help.

I concur.
\
.olg_doctor.png.

........................................................................

Phillip_McCavity
#5 2018-05-16 17:59:04

Re: Tasted the Swiss and the Ibores

Matt_Maupin wrote:

Suisse cheese with no holes, is not Suisse cheese. Seek help.

Gruyere has no holes.

But yeah, it needs to be aged so that holes develop.

........................................................................

Phillip_McCavity
#6 2018-05-16 20:10:38

Re: Tasted the Swiss and the Ibores

I put some of it back in aging for flavor development.

Next swiss will be the same process but I am going to slightly vary the cultures.

........................................................................

Pages: 1