Port salut type cheese #1

[Spellogue]

I have a port salut approximation ripening in the fridge (I have no proper cave as of yet).  It is a 1 lb. mini wheel I made from Mary Karlin's recipe, substituting raw goat milk.  I added 1/32 tsp b. linens to the milk with the starter cultures.  I've been washing with brine about 3 times a week.  It's at six weeks now.  Half of the wheel has developed a yellowish cast, pretty, but not the orangy-red I would like to see in this sort of washed rind cheese.  I used this same method with a pave yielding good results, more of a brownish b.l. rind with nice spots of wild geo.  that cheese had a rougher bumpy surface in contrast to the port salut's smooth surface.

Should I try innoculating the washing brine for this port salut with a pinch of b.l., or is it too late for this cheese?

[Spellogue]

I did use washing brine inoculated with a pinch of b.l. for about 10 days when I started washing a morbier, treating both cheeses together.  I'm back to using plain 3% brine now and I've taken to leaving the cheeses at room temp for an hour or two at each washing (2-3x/week).  There has been a bit more rind development on the port salut, but it is still sparse, whereas the morbier is starting to take off.  I didn't even add any b.l. In the morbier make like I did with the port salut.  I'm keeping the humidity pretty high 90-95%.  Still wondering why the port salut doesn't want to support a b.l. colony. 

Oddly, I've had b.l. growth show up already on two cheeses where I hadn't planned for it.  One was a semi-soft banon type that used no starter culture and no ripening cultures it turned up a beautiful b.l. cover on the top that started yellow and turned bright orange.  It was delicious.  The other is a goat milk manchego type.  A rather firm cheese it's developing a brownish orange rind that I noticed when I was going to wax it.  Not true to style, but I started washing it since I've had difficulty growing b.l. on the port salut.  They must have picked it up in the ripening box.

[Tiarella]

I am just so impressed that you find the time and attention to do the affinage care needed.  That is not easy for me.  Wish my little wine fridge was somewhere more accessible.  I should ponder moving it nearer the kitchen if possible.....  Will you post photos of this cheese? 

[Spellogue]

Well, here is my port salut at 11 weeks.  The rind is developing, but it did form a break in handling.  I can see that the paste is softening.   It smells wonderful, a little spicy, but somewhat lacks that toe foost aroma I equate with a b.l. washed rind cheese.   Perhaps it is ready to eat.   Will that break in the rind heal?  Or should I take it as a sign that this cheese  should be consumed promptly?

[Tiarella]

Wow!  That is an amazing looking cheese!  it looks like a meringue cake or something.  The paste does look quite ripe.  Could you cut it in half and vacuum the other half?  Try some and put some away??  Do post what it tastes like when you try it.

[eyepea]

The break in the rind won't heal. I found my port salut rind used to split similar to yours. I believe is is from ripening in a container. The container is humid, but it collects ammonia because ammonia is denser than air and fills the container. I aged my port salut with the container upside down so the lid is on the bottom so it breaths better and the rind did not crack. I also aged my port salut on wooden shelves now I have good cave and the rind is perfect. I find the same effects for my tilsit as well.

Having said that, you cheese looks quite ripe and ready. It needs to be eaten

IP

[Spellogue]

I let this cheese age a tad longer than I might have because I was looking for more color on the rind that would have been characteristic of a Port Salut.  I've got a couple other washed rind cheese using the same b.l. strain coming along nicely with a burnt orange hue.  I'm not sure why this one didn't color up.  It might have been the close quarters and limited air circulation in the ripening box as you suggest.  The aroma was always spicy and pleasant at smearing intervals.  I didn't notice any ammonia scent, but that's not to say it wasn't present at some point.

Nonetheless, we did eat this cheese over a month ago and enjoyed it quite a bit.  Here are my aging and tasting notes:

Affinage:  9/12. Rind yellowing, but bl not obvious. 9/29 bl still not obvious but rind stickier.  Whiff of blue, fighting back with brine washes.  Leaving at room temp for an hour or so here and there.  10/14 more rind development but still sparse. Cut into cheese 10/27.  Nice mottled orange bl rind.  Developed foosty aroma. Paste was supple yet toothy enough. Softer under rind but not runny.  Left slight sense of powdery mouthfeel.  Sharp on the attack. Moderately pungent, equal to aroma. Very long spicy, meaty finish.  Erica liked it a lot.  Stored other half in aging bag in fridge. 11/2. Consumed remainder of cheese with crudités and pears and a California Meritage. Yummy.

Overall I was quite satisfied with this 1st attempt. I might try it a bit younger next time and I'll work the rind a bit differently now that I've got a bit more experience with washed rinds.

[Boofer]

I had skimmed over this thread before, but upon taking another peek, I was quite surprised that no one gave you a cheese. So here's a cheese for such a sterling effort. Let's see more washed rind intrigue from you.

-Boofer-

[Spellogue]

Thanks for the cheese, Boofer. 

Its been a while since I've logged in.  But now with three goats in milk so far bringing cheese making  season into full swing here, I'll be checking in more often. 

I've started this season as I usually do with chèvres and cabecous.  They're quick, easy, and highlight the spring milk.  I started a bloomy rind today, a goats milk cam.

More washed rinds will come this summer.  I'll have to dig up some notes and pics of the good ones from last year.