Ibores Goat Cheese finished

[LoydB]

I wish goat milk was not so ridiculously expensive. This turned out great. Scraped off the thick coating of pepper flakes and here we are. It's just hot enough to know it's there, but not hot enough to override the taste of the actual cheese.

Before scrape:

After:

 

[indaswamp]

You are definitely the #1 curd nerd on SMF! That looks fanfriggintastic!!!!

 

[Bigtank]

That looks DELISH, Amazing.

 

[Brokenhandle]

Looks great as always!

Ryan

 

[jcam222]

Another beautiful job!

 

[JLinza]

Wow, that looks great

 

[chopsaw]

Always great and always interesting . Nice work bud .

 

[LoydB]

You are definitely the #1 curd nerd on SMF! That looks fanfriggintastic!!!!

Thanks!

That looks DELISH, Amazing.

Thank you.

Looks great as always!

Thanks.

Another beautiful job!

Thank you!

Wow, that looks great

Appreciated!

Always great and always interesting . Nice work bud .

Thanks!

 

[Hockeydudde]

Amazing! Looks so good.
I know you have a knack for natural rind, but do you think the paprika helped inhibit mold?
Looked totally edible even before scraping.

 

[LoydB]

Amazing! Looks so good.
I know you have a knack for natural rind, but do you think the paprika helped inhibit mold?
Looked totally edible even before scraping.

Thanks! At least once a week during the aging, I added more olive oil and paprika and rubbed it in really well to inhibit the mold. If I had left it alone, it would be covered. Whether or not that would be too much is a good question.

 

[crazymoon]

LB, I admire your skill at cheesemaking, looks incredible !