At the beginning of this year I had my first try on Reblochon, which turned out to become a "Reblonbert" because I used PC Neige instead of Geo.
Well, this time I would do it better, with the help of the recipe and extensive threat from Yoav aka Iratherfly.
As usual I got this morning 20 liter of raw milk, during milking time, so still warm. All my preparations were done yesterday evening: Mixed my cultures because I'm not using Choozit cultures, sanitized my equipment and forgot to read my notes on the first try.
But well, this morning when I started to mould the curd, I certainly remembered: First time I used 8 liter milk. That time the wheels were a bit too thick for Reblochon because I used self made moulds. And now, because I had no access to other moulds so quickly, I ended up with two Stilton shaped towers and two smaller mould for which I have no follower.
I have no pictures, not because I'm too embarrassed
but because they are still in the moulds.
Would it be a good idea to cut slices before I'm going to salt them??