This was supposed to be a Geotrichum Candidum ripened soft cheese, but it picked up blue and white mold quite early, so I let it grow wild. I'm very satisfied with it, extremely tasty cheese.4yr ⋅ Nikola_F ⋅ r/cheesemaking
Preparing for a cheese tasting party (left to right: Chilli Caerphilly, beer infused cheese, wine infused cheese, Ibores, stout infused cheese with mustard, Ubriaco)4yr ⋅ Nikola_F ⋅ r/cheesemaking
Stumbled upon this old photo by accident. Made in January 2019, my third ever cheese. I've made a lot of attempts since, but never even came close to this one. But I keep trying ;-)4yr ⋅ Nikola_F ⋅ r/cheesemaking
I apologize for spamming this sub with cheese photos recently, but this has to be one of the best cheeses I ever had. Goat cheese with ash (Valencay style), aged for about 6 weeks now. I still have two pieces in the fridge. I'm curious if they'll go completely creamy/liquidy.4yr ⋅ Nikola_F ⋅ r/cheesemaking
Not Tete de Moine ;-) This was supposed to be Port Salut, or Oka, but turned out a bit too hard. It is quite soft in the center, but still scrapes well. I aged it for 3 months. Tastes and smells amazing, I'm blown away.4yr ⋅ Nikola_F ⋅ r/cheesemaking
Reblochon, 73 days since making, 46 days since wrapping and moving to the fridge. Still not fully ripened :-)4yr ⋅ Nikola_F ⋅ r/cheesemaking
My cheese press (combination of 3D-printed plastic parts and stainless steel rods and nuts)4yr ⋅ Nikola_F ⋅ r/cheesemaking
Reblochons 10 days after start of washing (with 5% brine + geo + b. linens). The smell is ok I think, but I would expect more radical color change by now. Should I try to increase humidity?4yr ⋅ Nikola_F ⋅ r/cheesemaking
