Swiss is about 3 months. Fromage blanc is a 2 day cheese.
Speaking of aging, Leicester is waxed today! It will be done aging November 15th. That’s 9 months.
Here’s hoping I can wait that long!
Any Home Bakers Here?
- Thread starter N F C
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Swiss is about 3 months. Fromage blanc is a 2 day cheese.
Speaking of aging, Leicester is waxed today! It will be done aging November 15th. That’s 9 months.
Here’s hoping I can wait that long!
Jared, what makes Swiss cheese have the really big holes? I've always wondered that.
topochico225
Enthusiasm Enthusiast
Those dang Swiss are impatient people. It’s like when you pinch off the side of a cake and cover it up with frosting. They tunnel up and scoop bits out to taste as they go.
Propionic shermanii bacteria I believe is what causes it.
Interesting! Is that not used in any other cheese, or does it interact with another ingredient?
A boy that I babysat told me (with a very straight face) that it was important to eat around the holes in Swiss cheese because the holes were poisonous.
He made his little brother very upset because he had folded his bit of cheese in half over a hole and eaten it in one bite.
You're so adventurous, Jared!
This is not baking, but I was asked in another thread to post this recipe here and provide a link to it. This is what I made for my Loved One for Valentine's dinner. It also happens to be our "Halfversary," as we were wed 11 and 1/2 years ago yesterday, on Aug. 14. 
❤ This kind of a homemade take on hamburger he'per.
1 lb. ground beef, browned (mine was really low fat, so I browned it in a few Tbsp olive oil). When almost done, stir in:
1 Tbsp tomato paste
Meanwhile, partially cook 6 oz. (by weight) or about 1 c whole wheat rotini noodles (can substitute other pasta, see below* if using white). Should be very al dente, not over cooked.
Add: 2 1/2 c beef stock or broth
1 tsp smoked paprika
1 tsp grainy brown or Poupon mustard
A few dashes Worcestershire sauce
Several grinds or dashes black pepper
1/4 c hot water
1/4 c water from the pasta
Par-cooked pasta
Cover and simmer about 15 minutes or till pasta finishes cooking. Serve with sour cream if desired.
Options: this would be even more awesome if chopped onions and/or mushrooms were sauteed with the meat, along with a clove of garlic, but it is delicious as written. Serve with a crusty bread and a side of fried spiced apple pie filling with a dollop of whipped cream and a white wine. Bon appetit!
*If using white ribbon noodles, you don't have to parcook them, just throw everything together (after the meat is cooked), simmer covered 12-15 minutes and the noodles should cook.
❤ This kind of a homemade take on hamburger he'per. 1 lb. ground beef, browned (mine was really low fat, so I browned it in a few Tbsp olive oil). When almost done, stir in:
1 Tbsp tomato paste
Meanwhile, partially cook 6 oz. (by weight) or about 1 c whole wheat rotini noodles (can substitute other pasta, see below* if using white). Should be very al dente, not over cooked.
Add: 2 1/2 c beef stock or broth
1 tsp smoked paprika
1 tsp grainy brown or Poupon mustard
A few dashes Worcestershire sauce
Several grinds or dashes black pepper
1/4 c hot water
1/4 c water from the pasta
Par-cooked pasta
Cover and simmer about 15 minutes or till pasta finishes cooking. Serve with sour cream if desired.
Options: this would be even more awesome if chopped onions and/or mushrooms were sauteed with the meat, along with a clove of garlic, but it is delicious as written. Serve with a crusty bread and a side of fried spiced apple pie filling with a dollop of whipped cream and a white wine. Bon appetit!
*If using white ribbon noodles, you don't have to parcook them, just throw everything together (after the meat is cooked), simmer covered 12-15 minutes and the noodles should cook.
This is not baking, but I was asked in another thread to post this recipe here and provide a link to it. This is what I made for my Loved One for Valentine's dinner. It also happens to be our "Halfversary," as we were wed 11 and 1/2 years ago yesterday, on Aug. 14.
1 lb. ground beef, browned (mine was really low fat, so I browned it in a few Tbsp olive oil). When almost done, stir in:
1 Tbsp tomato paste
Meanwhile, partially cook 6 oz. (by weight) or about 1 c whole wheat rotini noodles (can substitute other pasta, see below* if using white). Should be very al dente, not over cooked.
Add: 2 1/2 c beef stock or broth
1 tsp smoked paprika
1 tsp grainy brown or Poupon mustard
A few dashes Worcestershire sauce
Several grinds or dashes black pepper
1/4 c hot water
1/4 c water from the pasta
Par-cooked pasta
Cover and simmer about 15 minutes or till pasta finishes cooking. Serve with sour cream if desired.
Options: this would be even more awesome if chopped onions and/or mushrooms were sauteed with the meat, along with a clove of garlic, but it is delicious as written. Serve with a crusty bread and a side of fried spiced apple pie filling with a dollop of whipped cream and a white wine. Bon appetit!
*If using white ribbon noodles, you don't have to parcook them, just throw everything together (after the meat is cooked), simmer covered 12-15 minutes and the noodles should cook.
The recipe sound great.
Thanks!
Bakers good evening one and all!
I'm really late today as I was in Jacksonville having vocal cord surgery and when I got home while working on the computer I fell asleep.
Have a great day with what's left of it!
I'm really late today as I was in Jacksonville having vocal cord surgery and when I got home while working on the computer I fell asleep.
Have a great day with what's left of it!
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