Author Topic: My second try at Raclette and wild mold  (Read 2080 times)

Offline AndreasMergner

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My second try at Raclette and wild mold
« on: November 12, 2012, 06:53:16 PM »
This is my second Raclette.  The first one never developed B linens.  The second one didn't for a few weeks...until I finally put it in a ripening container and got over 90% humidity.  I was trying to just put it in the mini fridge and add dishes/towels of water.  In any case, I had some mold growing on it.  I rubbed it with salt/vinegar and didn't want to get too aggressive with it so I still have some of that mold color on the cheese.  Should I have just bit the bullet and removed it fully?  ...or will I just have a Raclette with a bit different flavor?

Here's a pic.  This is at 5-6 weeks.  You can see that the B linens finally showed up to the party.  :)  Thanks for any help!


Offline dbudge55

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Re: My second try at Raclette and wild mold
« Reply #1 on: November 12, 2012, 07:30:18 PM »
What b-linens did you use. I would have expected a more red color but, then again, I'm not an expert. Also, would you be kind enough to post your recipe. I've wanted to make a Raclette but I can't find one. 

But, I would say that you should have put your cheese directly into a ripening box to get the RH higher at the beginning. On the other hand, you may end up with something quite nice tasting. Sometimes our "mistakes" are better than what we set out to do. You'll just have to give it a taste to know.
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Offline AndreasMergner

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Re: My second try at Raclette and wild mold
« Reply #2 on: November 12, 2012, 07:40:40 PM »
It is Danisco Linens W lyo 1 d. Did I not get the right stuff?  I think it smells like the right stuff - it's quite stinky!

It actually started out bright yellow which was a little weird, but normal-ish.

Yes, I should have put it in the container from the start. NOW I know. :)

The recipe is from the 200 Easy Homemade Cheese Recipes book. Decent book actually.

Offline AndreasMergner

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Re: My second try at Raclette and wild mold
« Reply #3 on: November 15, 2012, 01:41:10 PM »
Anyone else want to chime in as to whether I "ruined" this cheese?  It really stinks to high heaven, which is typical of the Raclette I've bought....although I think mine might smell more bc it is actively growing.

Offline bbracken677

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Re: My second try at Raclette and wild mold
« Reply #4 on: November 15, 2012, 02:13:54 PM »
I dont think you have ruined it...at least not until you have sampled it and decided it is ruined lol.

Offline AndreasMergner

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Re: My second try at Raclette and wild mold
« Reply #5 on: November 15, 2012, 02:18:13 PM »
Ha ha  Yes that seems like a good rule of thumb!  It's at 39 days so I have 20-50 to go.  Not sure how to tell when to open it up as this is the first of this size I have made. 

Offline LoftyNotions

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Re: My second try at Raclette and wild mold
« Reply #6 on: November 15, 2012, 06:59:42 PM »
I dont think you have ruined it...at least not until you have sampled it and decided it is ruined lol.

Now that's funny! All you really have to decide is what to name it after you taste it, barring an Imodium chaser.  :P

Offline AndreasMergner

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Re: My second try at Raclette and wild mold
« Reply #7 on: November 17, 2012, 09:28:48 PM »
I took this out today and it just smelled wrong.  There is the B linens plus something else....meat, maybe ham smell?  ...and NOT in a good way.  I also noticed under some of the rind was getting soft which I though could be a good thing.  Then I noticed a spot that had puffed out like a broken blister about the size of a nickel.  The rind was pretty slimy and gooey, so I decided I would wash it under cool water.  I notice a couple of other spots with blistering and I ended up taking those spots off.  I also scrubbed it with a brush. 

Since I had already broken the rind, I tasted the paste and it didn't seem off, but seems like it would be better with a bit longer aging.  The issue is that my rind is not complete and I've got errr, quality control issues.  What should I do??


Offline JeffHamm

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Re: My second try at Raclette and wild mold
« Reply #8 on: November 17, 2012, 11:26:54 PM »
Hi,

IMHO if you can, vac pac it and age it out a bit.  That way, if it's off, it won't contaminate anything else, and if it's good, it won't get contaminated now that the rind is corrupted.  I vac sealed my first tomme (which I did with a washed rind) because it was very soft and overly moist, causing the rind to split as it sagged.  It still turned out to be one of my best cheeses.

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Offline AndreasMergner

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Re: My second try at Raclette and wild mold
« Reply #9 on: November 18, 2012, 04:21:48 PM »
Jeff, good advice.  I'm taking it.  After hearing about your Tomme, I'm hopeful that this cheese will still be edible!

Last night, I ended up pouring salt in the wounds.  ;)  I then left it out so that the wounds would dry and the rind since I had cleaned it under running water.  When I woke up, I wwas surprised to find that there were cracks all over the rind.  I vacuumed sealed it and put it in the cave.  I'm glad I had bought the cheap manual vacuum bagging pump and bags at the store last time I was there!  I will age this at least another month.


I also need to figure out my next cheese to make!  I'm looking at something that will do with vacuum bagging near the begginning and doesn't have to age a long time.  I want to take it a little easier on myself!

Offline AndreasMergner

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Re: My second try at Raclette and wild mold
« Reply #10 on: December 19, 2012, 04:08:20 PM »
I took it out of the vac bag and took a coring sample with my makeshift cheese trier.  It is 2.5 months old now.



Well........

It's NOT Raclette.  The paste is a bit dry like a cheddar and a little bitter.  It also has none of the B linens type flavor.  Ugh.  It doesn't taste terrible, but not good either.   I will vac bag it with my new vac bagger and check it in another month or so.  That is unless I have copious diarrhea in the next few hours.   :o

Offline Tiarella

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Re: My second try at Raclette and wild mold
« Reply #11 on: December 19, 2012, 05:34:49 PM »
.  That is unless I have copious diarrhea in the next few hours.   :o

Well, DO report on THAT!!!!!   ;D

Seriously, about the cracks in the rind after leaving it out.......I'm finding that all my summer choices don't work the same way in winter's dry air.  I can't leave something out to dry....I have to loosely cover it to avoid cracking.  We heat by wood and have been lazy about getting the humidifiers out and the air is really dry here.

Offline AndreasMergner

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Re: My second try at Raclette and wild mold
« Reply #12 on: December 19, 2012, 06:00:28 PM »
We (I) also have been lazy about humidifiers and have hot water radiators.  We have very dry air as well.  I'm thinking a new cheese will not have to be left out long to dry its rind, but you make a good point that I might need to loosely cover it as well.  I plan on making a couple of cheeses in another week.  Maybe a Stilton and a ??  I can't make up my mind!

Offline Tiarella

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Re: My second try at Raclette and wild mold
« Reply #13 on: December 19, 2012, 08:20:23 PM »
Here's my solution to dry winter air.  I use a cake caddy type thing and prop the lid up to allow the amount of air flow I want.  If a fresh cheese is draining on a rack over a pan I can put the cake caddy lid over it and there's still air flow but it doesn't dry it out.  I got this at the local supermarket store. 

Offline AndreasMergner

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Re: My second try at Raclette and wild mold
« Reply #14 on: December 20, 2012, 08:06:11 AM »
Good idea.  I'll have to see if I have something already that will work like that.  I must have a large container somewhere or maybe even use a large bowl upside down and propped open.