Well , figured with two Stiltons aging and quite a few hard cheeses as well right now , I would attempt something different.
Voila , my first Reblochon style cheese , from Caldwells book.
Pretty much went without a hitch by the book , a 4 gallon make , albeit pasteurized milk is all I can get.
I wonder if I should have made two smaller ones , will a 4 gallon age okay?
It is four days today , the book says I should feel some shmeir on it by now , but it doesn't seem to have any , I have started washing with whey with some Geo and Linens added , hopefully something will happen soon.
How long does one usually age a reblochon , I've read anywhere from 4 to 8 weeks.