The Reblochon AOC Cheesemaking Recipe + Tips + Fun Facts!

[NimbinValleyDairy]

Hello.  This is an old thread but my question does follow on from the initial posts so I thought I would give it a try...

I don't easily have access to MY800 in Australia, but I can get TM 080 series.  If I use TM 81 plus LH100 I can get the delbreuckii bulgaricus plus the delbreuckii lactis, but I will also get some Lactobacillus helveticus - do you think this will cause any problems or will the helveticus just sit in the background?

Any thoughts would be appreciated.  Thanks.

NV.

[shotski]

This chart may help you figure it out.

[NimbinValleyDairy]

Thanks Shotski.

Yes I have seen this - its very good.  I know what is in these culture mixes, I was just wondering if adding in Lactobacillus helveticus would cause any problems with the Reblochon since it isn't normally used in the make.

NV.

[iratherfly]

Helveticus won't kill your Reblochon but it will alter its flavor profile and may make it more stable and less supple/gooey.

[Boofer]

Helveticus won't kill your Reblochon but it will alter its flavor profile and may make it more stable and less supple/gooey.

Hey, Yoav, a few folks have been asking about moulds. I've tried to remember where your posting of all the moulds you have access to, but I can't seem to find it. Could you post a thread somewhere extolling the merchandise you have available? Thanks.

By the way, I love those stackable microperf moulds I bought from you. They work great.

-Boofer-

[NimbinValleyDairy]

...and that is exactly what happened to my reblochon - it is more stable and less gooey!

[iratherfly]

Helveticus won't kill your Reblochon but it will alter its flavor profile and may make it more stable and less supple/gooey.

Hey, Yoav, a few folks have been asking about moulds. I've tried to remember where your posting of all the moulds you have access to, but I can't seem to find it. Could you post a thread somewhere extolling the merchandise you have available? Thanks.

By the way, I love those stackable microperf moulds I bought from you. They work great.

-Boofer-

Thanks Boofer!

Okay, I heard that there was some chatter around here about my products from other people too.  The reason I haven't posted anything is because I am in a "soft launch" mode, meaning the site is *finally* out but some photos, descriptions, pricing data and about 180 products are still missing.  All significan technical bugs have been resolved and whatever is on the site can be purchased online already using a credit card or paypal. International shipping too.

So keeping it "quiet" for about 10 more days before official announcements go out, the site is http://artisangeek.com - because we are all sort of artisan geeks... right?  Remember that it's a "sneak preview" and most of the stuff will look proper in about 10 days.

[Boofer]

Looks good so far, Yoav. I'll be waiting.

-Boofer-

[Brie]

I've been attempting this cheese for several years--love it! Here's my last make--needs air 3 times per week.

[iratherfly]

Brie, try doing this with the tips at the beginning of this thread (it's a very long post) - see if you like the difference. The rind would be a bit smoother and more pale. The paste will be more gooey/supple/runny.