Thanks Yoav for the very detailed recipe, which I have followed to the letter (sort of), and for the molds, cultures and wrappers, which arrived in perfect condition and within a week of ordering.
Thanks Boofer for your visual examples which gave me the inspiration to give this a try.
I am well pleased with my first attempt. They have just come through their salting stage and now I'm waiting for the Geo to make an appearance.
I was quite surprised by the yield from 10Ltr Farmhouse milk and 500mls full cream (I wasn't sure if I should add the cream, but opted to in the end)
I had to quickly set up two other molds and then found I had no followers to fit them, so used a smaller basket inside, which seemed to work quite well. They are the larger two rounds so I'll be interested to see how they age compared to the two formed in the proper Reblochon molds.
My flocculation time was 23 minutes (which I thought was quite long??) I didn't get a clean break at 58 minutes so waited another 10.
My PH strips didn't work so well as I found it difficult to calculate the readings between 5 to 6 or 6 to 7 so I sort of had to wing that part. I guess it will show up in the taste just how successful I was.
I'm at step #15 with my wash made and sitting at room temperature.
I'll post more pics when I have some Geo to show.