Comments on: Cheese of the Week: Cape Vessey http://www.absurdintellectual.com/2010/03/03/cheese-of-the-week-cape-vessey/ ... since 'aught-eight. Sun, 11 Dec 2011 21:33:34 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Mike Waddell http://www.absurdintellectual.com/2010/03/03/cheese-of-the-week-cape-vessey/comment-page-1/#comment-5818 Mike Waddell Fri, 05 Mar 2010 16:20:39 +0000 http://www.absurdintellectual.com/?p=7250#comment-5818 Petra, Thank-you for the update. Don't worry about being too technical.... Those things that I do not understand... I won't worry about those :) Petra,

Thank-you for the update. Don’t worry about being too technical…. Those things that I do not understand… I won’t worry about those :)

]]> By: Petra Cooper http://www.absurdintellectual.com/2010/03/03/cheese-of-the-week-cape-vessey/comment-page-1/#comment-5816 Petra Cooper Thu, 04 Mar 2010 21:23:39 +0000 http://www.absurdintellectual.com/?p=7250#comment-5816 Hi Mike! Petra here.....Cape VEssey has no smoke or colour added...the rind is reddish because of B. Linen (a bacteria) that performs its miracle on the rind. The cheese is white when it goes in the cave. The B.Linens colonize on the rind and once they have grown all over the rind, the rind looks reddish! Theses naturally occuring bacteria are what gives Cape Vessey its flavour! As they die, they leave enzymes in the cheese to wiggle towards the centre, creating flavour as they go (am I getting too technical). But smoking a Vessey might be interesting...let me know how it turns out. Has to be cold smoked. Yours in cheese, Petra Hi Mike!
Petra here…..Cape VEssey has no smoke or colour added…the rind is reddish because of B. Linen (a bacteria) that performs its miracle on the rind. The cheese is white when it goes in the cave. The B.Linens colonize on the rind and once they have grown all over the rind, the rind looks reddish! Theses naturally occuring bacteria are what gives Cape Vessey its flavour! As they die, they leave enzymes in the cheese to wiggle towards the centre, creating flavour as they go (am I getting too technical). But smoking a Vessey might be interesting…let me know how it turns out. Has to be cold smoked. Yours in cheese, Petra

]]> By: Mike Waddell http://www.absurdintellectual.com/2010/03/03/cheese-of-the-week-cape-vessey/comment-page-1/#comment-5810 Mike Waddell Thu, 04 Mar 2010 14:28:42 +0000 http://www.absurdintellectual.com/?p=7250#comment-5810 Grant, It almost looks as if it had a light smoke applied to it at some point. We are looking at experimenting with our smoker soon on a couple of blocks of cheese. The challenge will be not melting the cheese. We are also looking at doing a couple of large chickens soon too. So far our smoker has only seen sausage, bacon and ham of various kinds. Grant,

It almost looks as if it had a light smoke applied to it at some point. We are looking at experimenting with our smoker soon on a couple of blocks of cheese. The challenge will be not melting the cheese.

We are also looking at doing a couple of large chickens soon too. So far our smoker has only seen sausage, bacon and ham of various kinds.

]]> By: Juel http://www.absurdintellectual.com/2010/03/03/cheese-of-the-week-cape-vessey/comment-page-1/#comment-5805 Juel Thu, 04 Mar 2010 13:30:42 +0000 http://www.absurdintellectual.com/?p=7250#comment-5805 The smeill of this cheese made me afraid to taste it, but I did. The taste not at all like the cheese, I found it a had a mild smoky flavor, Grant said that was probably the goat! The smeill of this cheese made me afraid to taste it, but I did. The taste not at all like the cheese, I found it a had a mild smoky flavor, Grant said that was probably the goat!

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