Sunday, April 12, 2009

My first Irish Cheese is Ready!


Last week was a short week, as we didn't work on Good Friday.  Once again I spent my time at Gubbeen between helping with making cheese and curing cheese. Some of the first cheeses I made here were finally mature enougth for me to taste. I was very pleased with the results and so was Giana. I just need to fine tune them a little bit. I was able to explore the Irish country side by bike a little more this weekend. The rest of my time has been planing my trip to England and then on to Switzerland and Germany.

4 comments:

Anonymous said...

Jon,

good to see your cheese came out. What kind of cheese is it? or is it a secret?
is it stinky? is it sweaty? is it hard or soft? we want to learn more.
What does it taste like?
Cheese hound

Jonathan said...

Cheese hound,
The cheese I made is a semi soft cheese, with a nice creamy texture and a nutty finish. I do not know how else to explain it. I'm happy with how it turned out, I just need to fine tune it.
Jon

Anonymous said...

The following response came from the food safety specialist of Honduras. The translated version is first, followed by the originial message:
The adventure of visiting other countries and get involved with their procedures to make cheese, sanitary measures, new equipment and more appropriate technologies that allow cheese-maker sons to dream in making a honduran cheese that in a particular time could participate in an international contest and obtain the first place; only being able to talk with different characters like the cheese -maker masters allow young people to have a new perspective about the art of making a product, and when is tasted, smelled and touched will let you have a well-being feeling allowing you to digress, and have a pleasant dreams avoiding stress and extending life. I'm pleased to send this article.

LA AVENTURA DE CONOCER OTROS PAISES E INVOLOCRARSE EN LOS PROCEDIMIENTOS DE ELA BORACION DE QUESOS, MEDIDAS HIGIENCO SANITARIAS,OBSERVAR EQUIPOS DIFERENTES Y TECNOLOGIAS MAS APROPIADAS QUE PERMITAN SOÑAR A LOS HIJOS DE LOS PROCESADOPRES EN ELABORAR UN QUESO HONDUREÑO QUE EN DETERMINADO MOMENTO PODRIA ENTRAR A UN CONCURSO INTERNACIONAL Y OBTENER EL PRIMER LUGAR, CON SOLO EL HECHO DE PODER CONVERSAR CON PERSONAJES COMO LOS DIFERENTES MAESTROS QUESEROS LE PERMITE A LOS JOVENES TENER OTRA VISION DE LO QUE ES EL ARTE DE CREAR UN PRODUCTO QUE AL SABOREARLO TOCARLO Y OLERLO TE CAUSE UNA SENSACION DE BIENESTAR OERMITIENDOTE DIVAGAR Y MIENTRAS ESTAS EN LOS BRAZOS DE MORFEO TE PROVOCA TENER SUEÑOS PLACENTEROS QUE EVITAN EL EXTRES UPROLONGAN LA VIDA POR LO9 QUE ME COMPLACE ENVIARLES ESTE ARTICULO.

-Oscar Bermudez, Food Safety Specialist of Honduras

Italian Cheese School said...

wow ! Amazing thanks to admin.. you gotta such a great contribution towards the cheese production..