Hello! Guttentag! Ciao! I'm Jill Leavitt.
Welcome to Adventures in Cheesemaking.
Today, we're going to be opening up what we've been
calling ButterKase II, which is our second
attempt at Butterkase. And we're also calling
it Buttakase Italian Style. And the reason
why that is, after the first one we tried
another cheese and it had a little bit of
a kick to it and we saw that they had enzymes
added into it, so I thought maybe I can add
some Lipase. Unfortunately, in the excitement
of the moment, I added enough Lipase for a
regular Italian cheese so um I have NO idea
what this is going to taste like. But I'm
excited to try. Let's see, um,
this is
the fourth week that it's been aging and it's
6 gallons of milk minus 1 quart. Um, Ben! Where
did we get the milk for this cheese?
This milk is fresh from the beautiful Ginger Valley
Farm in Cornish, New Hampshire. Ah, great! Thank you!
All right. Let's open it up and
see what that Lipase did.
(Italian style music...)
Look at that! And you know, I don't need to
bring it up to my nose to smell it!
Cause I can smell it from here.
Um, I guess that's
a Provolone kind of a Parmesan smell. So!
I'm going to cut it and we'll see what it
looks like. Wow! This is huge! Hmm, I think
I'm going to get my other knife.
Now that's
a knife for a big cheese!
Let's see.
All right,
nice and smooth.
So it's still nice and soft.
It should be interesting!
Okay.
Very soft and it's pretty moist inside.
Mmmm!
You get
a Italian, robust taste.
It's sharper than the first cheese.
Um, which is what we were
going for, although I was just looking for a
(Buker the Rooster crowing in the background!) just a
although, what I was going for
was just a little bit of a hint of an extra taste.
This is definitely full on strong Italian.
Yeah, I'm not sure...Let me think about how
I can compare this for you.
Hmm, having thought
about it, I think it does taste like a really
good Parmesan (Provolone really). It's just got the texture of
Butterkase! Heh, heh, heh. Okay, let's try it with a cracker.
It takes a while, because this
cracker has a lot of flavor to it, it takes
a while for the flavor to come through, but
when it does, it's got this really nice, mmm,
I can't call it a texture, it's got this really
nice kick to it. It has a really nice flavor
to it that's more, it's more what I thought
a cheese would taste like than maybe the Farmstead
Cheddar I tried. This seems more tasty. So
it's really good. Um,
let's see if it still
melts nicely.
We have our grilled cheese sandwich
here. We wanted to see if it melted.
And...
Survey says...
survey says it's not as
melty as the other, the first Butterkase.
Um, also something uh we noticed was it's
not as smooth, it's a little bit more crumbly.
Definitely has a lot more flavor. Um, and
this is the first cheese I've made with the
store bought wax and I like it much, much
better. There's no beeswax flavor to it.
Mmm,
definitely adds an Italian flavor to your grilled
cheese.
Um, so it's definitely, good! If you're
not into the Italian, I shouldn't say Italian.
If you're not into the flavor that Lipase
um adds to this then you might not like it.
Um, the next Butterkase, that I made has just
a little bit of Lipase in it. I think I'm
going to like that one better. My son likes
this one cause he loves the Italian flavor.
So, it's what everybody likes. So the interesting
things to note are: it's a little bit crumblier
and has a lot stronger flavor but it's still
a REALLY nice cheese for only 4 weeks. So
I would definitely recommend it. Maybe not
as much Lipase.
So that's all for now!
Thanks
for watching!
Bye!
Ciao!
Tchus!
