cheese wheels

[Anonymous No.18338824]

anyone here have their own cheese wheel?

[Anonymous No.18338887]

no

[Anonymous No.18339478]

No but if I did I'd use it to get some pussy

[Anonymous No.18339747]

>>18339478
iwishthatwasme.jpg

[Anonymous No.18339787]

No, only had cheese bars, but they were only like 3-4 kg.

[Anonymous No.18339802]

>>18339478
Yeah, his mistake. Should have been some Chinese plastic jewelry or some Chinese plastic phone accessory.

[Anonymous No.18339808]

>>18339478
>>18339802
She liked it.

[Anonymous No.18339809]

would be pretty badass to have a car with cheese wheels desu

[Anonymous No.18339844]

>>18339478
>Tfw no man would ever buy me a12kg wheel of cheese

[Anonymous No.18339850]

>>18339844
No gouda for you, cheesebitch.

[Anonymous No.18339851]

>>18339850
I'll settle for dickcheese

[Anonymous No.18339861]

>>18339851
>I'll settle
ishygddt

[Anonymous No.18339870]

Summoning crawlspace cheddar anon

[Anonymous No.18339878]

>>18339844
it's because ywnbaw

[Anonymous No.18339883]

>>18339878
It's actually just because I don't know any farmers and live in a densely populated area

[Anonymous No.18339886]

>>18339851
it's called fromunda dipshit

[Anonymous No.18339890]

>>18339478
Everybody knows you can fascinate a woman by giving her a piece of cheese.

[Anonymous No.18339954]

>>18339844
>>18339878
If I bought a tranny a giant wheel of cheese would she marry me?

[Anonymous No.18339959]

>>18339954
>she

[Anonymous No.18340032]

>>18339959
>Nooo you have to be obsessed with my political squabble you can't just marry the tranny
She

[Anonymous No.18340125]

>>18339878
Rent free kek

[Anonymous No.18340134]

>>18339809
imagine the traction you'd get after a burnout

[Anonymous No.18340142]

>>18339851
I'll give your cheesy pussy the cheesey dick it needs and we can have delicious little cheese babies together

[Anonymous No.18340145]

>>18339870
based hidden cheese cave anon needs to post some updates
he's got me over here looking for beginner cheese recipes

[Anonymous No.18340178]

>>18339478
>giving her a wheel of cheese
It’s literally documented that you only have to give her a *piece*. What a waste of cheese.

[Anonymous No.18340182]

>>18340178
Forgot pic like a retarded faggot.

[Anonymous No.18340185]

>>18340032
>she

[Anonymous No.18340207]

I was unironically gifted a wheel of Asiago by a Guidette I dated for a while.
She brought it back for me when she took a trip to visit guido relatives in Detroit.

[Anonymous No.18340210]

>>18340207

[Anonymous No.18340218]

>>18340210

[Anonymous No.18340232]

>>18340207
>Guidette
kek but it took me a second to realize what i just read

[Anonymous No.18340287]

>>18340207
what is that coating, rind or whatever?

[Anonymous No.18340294]

Most people cant afford a cheese wheel which is why they buy it by the slice
The ones that can afford are called
>the big cheese

[Anonymous No.18340306]

>>18340287
It was a really hard wax

[Anonymous No.18340328]

>>18339890
The ancient texts !

[Anonymous No.18340340]

>>18340294
ha

[Anonymous No.18340363]

>>18340306
>>18340207
>>18340182
post tits? how much do those things go for at the store?

[Anonymous No.18340367]

>>18340363
Price is literally in the pic, retard.

[Anonymous No.18340462]

>>18340367
yeh my bad, i didn't mean that specific one. like all i can find in my town would be the OP parmesan wheel, maybe. i never see a price when i'm there.
i'm probably definitely going to buy one of these things very soon

[Anonymous No.18340905]

I am making romano right now

Stay tuned

[Anonymous No.18340952]

>>18340905
Now that its up to temp i will be adding a half tsp of rennet and let it soak for an hour or so

[Anonymous No.18340968]

>>18340952
are you just making mozzarella?

[Anonymous No.18340976]

>>18340125
>Literal organized discord group systematically shitting up the site
>Rent free
We all pay for it retard.

[Anonymous No.18341013]

>>18340968
No romano cheese which is gonna be waxed because im too tired to manage fresh cheese with rinds

[Anonymous No.18341093]

>>18341013
fuck i so jealous
i'm just starting out making fresh cheese like mozz and cream cheese but my fridge draws run right at 50f so when i get some cultures i'm going to give cheddar and parm a try
picrel is some American i made for burgers, it still tasted like cheddar but melted much nicer (don't judge me i know its blasphemy)

[Anonymous No.18341100]

>>18341093
Holy based, may i recommend sodium hexametaphosphate for that true cheese texture, its the same price as citrate but its worth it if your making kraft singles with good cheese

[Anonymous No.18341110]

>>18341093
I got a temp and humidity controller too, nothing is aging atm but this is my cheese setup.
And thats my bucket of milk

[4AGK Returned No.18341112]

>>18338824
>>18339870
>>18340145
I have heard the summons, and I have returned. Lmao, just so happened to be visiting this thread. I can't imagine you both aren't referring to me.
The wheel we experienced making back in June/July? is coming along nicely.
The wheel of Cheddar that was witnessed in my Cheese Cave video had finished aging, and I tried smoking it. Turned out amazing -- will post pics if anyone is interested.

[4AGK Returned No.18341126]

>>18341013
>>18341093
>>18341100
>>18341110
This is awesome!
A repurposed fridge is an excellent cheese-keeper. Gotta watch that humidity tho.
Most bacterial starter cultures are easy and cheap enough to order online. Good like finding them for sale locally. I can post my sources if you'd like.

[Anonymous No.18341145]

>>18341112
>will post pics if anyone is interested.
indeed we are, is there a ideal size for the wheel when smoking it, if its to big will the flavor not penetrate?

[Anonymous No.18341156]

>>18341126
Its all good i propagate my rind cultures off store bought cheese and have successfully isolated penicillium rock 40. One day i will be able to make cheese via cultures i borrowed without using a starter

[4AGK Returned No.18341163]

>>18341145
Since it was my first time, and I have no idea how far past the rind/hard outside the smoke would Pentwater, I cut my 2 lb wheel into quarters.
Check out that color! My fingers smell smoky immediately just by handling it for a few seconds.
This wheel was aged 7ish months, and it's incredible. Had it on a burgah, all nice and melty.

[4AGK Returned No.18341169]

>>18341156
Bruh, that's so cool. I take a clean core out of some of my pulled wheels, and keep them in the freezer. I'm hoping to propagate as well, once my production picks up. Any tips you could offer, specifically for propagating?

[Anonymous No.18341170]

>>18341163
Looks good anon

[4AGK Returned No.18341177]

>>18341163
>Pentwater
Wtf autocorrect... that's not even a word I have ever used.
*penetrate

[Anonymous No.18341190]

>>18341169
Get some ph strips and either base or acidafy whatever medium you are using ie milk, water, wine etc keep it around 7ph for most cultures except geotricium candatium that likes a higher ph around high 7.7 or so similar to soil. Cut up some rind and steep it in the liquid for 24 hrs at room temp and add refined sugar, a tsp at best for your cup of medium and then add it to your milk thats ripening. For rind cultures same step as above but blend it and strain it and use a spray bottle and apply it every 12 hrs and dab the liquid off

[Anonymous No.18341193]

>>18341169
>>18341156
are you guys using raw milk? i can only get regular pasteurized (not ultra at least) and i heard using lipase can replace some of the flavor that's been rob from the milk but i have no idea what i'm actually missing

[Anonymous No.18341196]

>>18341190
You can freehand it for rinds and just simply add store bought molded rinds to you curd mass and it does work too if your feeling lazy also works for blues although you shouldn't mold outside in

[Anonymous No.18341205]

>>18341193
Mines just pasteurized i do not live in a free nation so the only raw milk i can get is goat milk for dogs at a pet store, calcium chloride negates the degradation of most pasteurization unless its UHT them your fucked

[4AGK Returned No.18341208]

>>18341193
Correct. As long as it's not Ultta-pasturized, 2% or Whole from the store works just fine. Lipase and Calcium Chloride are additives I use to restore some of the lost stuff.
Granted, NOTHING beats raw milk for cheese, but us Ameriturds gotta make due.

[Anonymous No.18341227]

>>18341190
i sitting here reading how to make cheese with just milk and vinegar because i'm broke and you drop this bombshell on me. thank you good ser
pic unrelated

[Anonymous No.18341241]

>>18341227
Based, no reason to buy cultures if you can make em. I will argue if you are going to propagate a rind please use a local creamery, international ones are really weak, internal cultures are fine but i haven't had good results with overseas cheese

[Anonymous No.18341264]

>>18341241
i'm a little scared to try for bloomy rinds because i live in a tropical rain forest and its mold heaven and not many of the good kind (my A/C repairman went blind in one of his eye from some crazy bacteria thats so rare a team of scientists came out and retraced his steps trying to find where it came from..and didn't ) so i'm hesitant

[Anonymous No.18341268]

>>18341241
>>18341205
>>18341208
>no reason to buy cultures if you can make em
do you think cultures from a raw milk cheese would help in a pasteurized milk cheese?

[Anonymous No.18341283]

>>18341264
I would suggest a fat bandaged rind they work very well rainforest climates since I live one as well, all you have to do is wrap your curd mass in sanitized cheese cloth bathed in tallow, lard, any fat that doesnt go rancid after being oxadized. Then weigh it down with 60lbs to impregnate the pores with fat for food safety puposes and to inhibit sub rind mold growth. The mold will grow on the fat and it will develop a interesting flavor into the cheese with whatever amino acids and other organic compounds it leaves behind

[Anonymous No.18341292]

>>18341283
Sorry 60 lbs for an hour both sides my bad

[Anonymous No.18341299]

>>18341268
I dont see the reason why it would be different i would just give them more food and let them age a little longer to fight whatever bacteria is in regular milk

[Anonymous No.18341409]

>>18339844
It's most likely because you have a dick, I wouldn't take it personally.

[Anonymous No.18341476]

>>18341409
>I wouldn't take it personally.
how about socially

[Anonymous No.18341493]

>>18341409
Pounding a tranny's butt while her sad excuse for a dick flops around is in vogue right nos

[Anonymous No.18341860]

>>18341409
Id give cheese to a femboy

[Anonymous No.18341863]

>>18339478
How do you prevent it from going off after opening it?

[Anonymous No.18341878]

>>18341863
Brine wipe it and wax it or vac seal it and freeze it

[Anonymous No.18343241]

>>18341110
Brining time and onto my next cheese

[Anonymous No.18343299]

>>18343241
are getting a deal on bulk milk or are you just loading up on gallons at the market?

[Anonymous No.18344846]

>>18343299
Yeah its $1 a litre if i buy over 50L at a time from a dairy farm 100km away. All the girls who work there are so cute

[Anonymous No.18345607]

>>18338824
Dude, ever played Elder Scrolls?

[Anonymous No.18346044]

>>18341112
Lol you can't smoke cheese dumbass, you eat. Did you really have to try to smoke it to figure that out?

[Anonymous No.18346160]

>>18338824
I've always wanted to buy a Parmesan or a Swiss cheese wheel but my mind tells me it's a waste.

[Anonymous No.18346172]

>>18346160
Your mind tells you what to do and you just listen to it like a little bitch?

[Anonymous No.18346187]

>>18346172
I mean it's right, what the fuck am I supposed to do with a gigantic wheel of cheese? Put it in display? Nah, I'd rather buy slices.

[Anonymous No.18346203]

>>18339478
>2022
>not using folk magic to get bitches wet
NGMI

[Anonymous No.18346228]

>>18346187
Buy one around Christmas and be cheese Santa Claus

[Anonymous No.18346406]

>>18346187
My cousin and his wife buy a wheel of Parm like once a year and split it with their friends at a party. Everyone pitches in because he's not gonna just give away $1000 worth of cheese