An hour later, it’s time for the third flip. This time the masses have solidified enough that I can slip them out the bottom of the molds and flip them over, then carefully and yes, gently, ease the molds back over them. They are wildly different shapes and sizes. Some flattish in parts and bulgy in parts. The important part is the taste right? I’ve also realized a huge mistake I’ve made – my beautiful, clever cheese molds made out of tin cans… They are ridged on the inside. There is a slim chance of a puck of cheese falling cleanly down when it goes bumpity-bump on the ridges. I consider my new metal drill bit. I remember hammering. I sigh over all the hard work and ingenuity. I’m heartbroken, but resolve to toss the tin cans when I’m done. I guess it’s time for me to learn to cut PVC pipe. I could just break down and buy some molds, but that’s no fun.
Fourth flip time. This is it guys – the end of my cheesy prison. This will be the last flip, a few more steps, and I can get on with my life. Here we go – FLIP!
Hurray! While the cheese books recommend anywhere from two flips to flipping every two hours for A WHOLE DAY, I’m satisfied with my results. These may not be beautiful, but I made them (“He ain’t heavy, he’s my brother”), and they’re not falling apart in my giant man-hands.
I made these awesome cheese ripening tubs out of more craft matting, plastic shoeboxes, and a dish of water (for humidity). No, that’s not the same dish my cat eats out of. It’s just the same kind of dish. I bought a four-pack.
Now, yet again, the books are vague – some say to sprinkle the tops and bottoms with salt. Some say to rub it in. Some say to do the sides. I like salt, so I go nuts with it and salt the hell of out my lovely little cheeses. (Bonus! When you wash the salt off your hands, they will be silky-smooth, like you’ve just had a spa treatment.) Then I pack them into my ripening boxes and set them carefully into the fridge. Now all I have to do is flip them once a day, and watch for (intentional) mold growth. And wait at least one month.
My work here is done. No, wait – there’s a mountain of dishes, and I still have to throw away my clever molds. Well that can wait. I open a second delicious beer and relax. I relax gently.
illdothedisheslater 