Another weekly farmers market cheese run can someone help me identify first pic?
The first pic I forgot what he said it is. It’s very mild, pretty soft kinda like mozzarella, but it’s grilled and the outside is salty and smoky. It’s very good. The second pic is a herb crusted goat cheese 🙂
by MNgrown2299
9 Comments
chzburgers4life
Smoked fontina?
FoxRedYellaJack
There’s also a real variety called “scamozza” which is smoked fresh mozzarella…?
[deleted]
[deleted]
Shinizzle6277
It could be some type of smoked scamorza but molded so shape is different than usual.
Fresh_Beet
Did he actually say it was something? I’m curious how much you are paying per lb for these cheeses? Are you in the US?
Honestly this just looks like a farmers cheese that has been salted then smoked on a home grill.
On one hand it’s much more European to simply have the local farmers bring the cheese they make to market and it has no particular type. It’s just what they happen to make.
Though I’m going to tell you, your guy is not a very talented cheese maker. You can tell in this one because his curds didn’t fully nit back together. I suspect that’s the reason for the grill smoking. It didn’t really stand on its own before. Again very traditional because smoking and flavoring cheeses was an originally process to make sub par cheese marketable.
I can also tell because he tried to convince you that flaw in your last batch of pics was “a little bit of blue”. It was a flaw in the rind that let oxygen in and whatever spores were in the air, not that the cheese is unsafe though.
Penicillium roqueforti is added with intention and usually pierced in with needles(of sort). I don’t even see any blue mold in that flaw. Maybe some candidum but most blue and white molds are safe for consumption.
Just for funnzies, I’d take it to Vegas this guy does not have a cave to age in. I’m sure he’s board aging, but he’s not turning his cheeses properly which is why that last one looked like it had a pie crust.
Anyways, let’s watch him think on his feet again. Next time you buy cheese you should ask him what minerals are in his “cave”.
All in all none of those matters if you’re enjoying the cheese. As long as he isn’t charging ridiculous prices for talent he doesn’t have to 😉
Definitely not even intended to be scamorza. This curd was not stretched.
9 Comments
Smoked fontina?
There’s also a real variety called “scamozza” which is smoked fresh mozzarella…?
[deleted]
It could be some type of smoked scamorza but molded so shape is different than usual.
Did he actually say it was something? I’m curious how much you are paying per lb for these cheeses? Are you in the US?
Honestly this just looks like a farmers cheese that has been salted then smoked on a home grill.
On one hand it’s much more European to simply have the local farmers bring the cheese they make to market and it has no particular type. It’s just what they happen to make.
Though I’m going to tell you, your guy is not a very talented cheese maker. You can tell in this one because his curds didn’t fully nit back together. I suspect that’s the reason for the grill smoking. It didn’t really stand on its own before. Again very traditional because smoking and flavoring cheeses was an originally process to make sub par cheese marketable.
I can also tell because he tried to convince you that flaw in your last batch of pics was “a little bit of blue”. It was a flaw in the rind that let oxygen in and whatever spores were in the air, not that the cheese is unsafe though.
Penicillium roqueforti is added with intention and usually pierced in with needles(of sort). I don’t even see any blue mold in that flaw. Maybe some candidum but most blue and white molds are safe for consumption.
Just for funnzies, I’d take it to Vegas this guy does not have a cave to age in. I’m sure he’s board aging, but he’s not turning his cheeses properly which is why that last one looked like it had a pie crust.
Anyways, let’s watch him think on his feet again. Next time you buy cheese you should ask him what minerals are in his “cave”.
All in all none of those matters if you’re enjoying the cheese. As long as he isn’t charging ridiculous prices for talent he doesn’t have to 😉
Definitely not even intended to be scamorza. This curd was not stretched.
It could be Ossau Iraty Cheese.
Looks so good
Looks like frumunder cheese .
Goat given the “paste” part is very white.