postpost
10/13/2016 12:15 EST
Have any UY cheese connoisseurs found a source for starter cultures and/or cheese making supplies? Would love to know if this is available anywhere in the MVD area.
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mjferriesmcgrew
10/13/2016 13:02 EST
there is a cheese museum over near colonia, and a town, new switzerland is the translation, but i cant remember how to say it. I would try either of those, if you dont find what you are looking for in m.v.
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Morell
10/13/2016 13:06 EST
There is also a Cheese making School in Colonia.
Their email is agrlecheria@gmail.com
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letsmove
10/13/2016 19:24 EST
I have searched every way I can with cultivos de queso, culturas de queso and cannot find anything. I contacted the cheese factory in Colonia but never heard back from them. So I am having some direct set cultures send to me from the states. I hope to turn them into mother cultures so I can always have them on hand. If you want aged cheeses, you should get a wine cooler to age them in. I know there are supplies here but since I brought my own, I cannot say where one would find the molds. Probably an agro store. Good luck and if you get a good lead, let me know please. I miss cheddar and jack.
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focus
10/14/2016 09:58 EST
I was out with a bunch of expats and we all said the same thing, Cheddar. So checked the internet and found some site that sells the stuff needed but that's as far as I got. Someone with some ambition should check it out. - you'd have a lot of expat customers.
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Morell
10/14/2016 11:10 EST
I find the Colonia Sbrinz with a black rind that they sell at the Atlantida feria very good most times.
Once in a while it does not have quite the same texture as usual but it is a nice cheese for eating and cooking. Much stronger than most.
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letsmove
10/14/2016 18:38 EST
You found a website on the internet possibly in the states such as Cultures for Health? I have already explored that. They will not send cultures here because they need to be either refrigerated or frozen. I placed cultures wrapped in gel freezer packs in my luggage. Came through fine. If you know some kind soul with some space in their luggage and they are willing to keep it cold, then you might be able to make some aged cheese.
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dawsonpointers
10/15/2016 14:47 EST
It appears that many (most?) cheddar cheeses here in Canada are 'flavoured to age' rather than 'aged to flavour'. I wonder what ingredients are needed to do that.
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letsmove
10/15/2016 15:33 EST
I am not really sure what is used to 'add aged flavor' to cheddar in Canada. I do know 'natural flavors' are used in the states. Natural flavors as listed on the ingredients are chemicals that mimic flavors found in natural fruits and foods. There is nothing natural about 'natural flavors'. Real cheddar is made with whole milk, mesophilic starter, rennet (which can be found here in Uruguay) and cheese salt (no iodine).
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