Just had to put that in the title because I followed iratherfly's Reblochon recipe to the "T" except
I used 4 gals P/H milk (not recommended) plus a pint of half/half.
I didn't have any of those crazy cultures, so I used: MA11, b linens, geo, yogurt whey (for the thermo), and at the time of renneting, I added a package of creme fraiche (contains rennet plus aroma cultures).
I thought I'd be smart and try putting the mold in a pot for a water bath. Oops, I guess I didn't figure that the bottom of the mold was touching the pot and it got too hot.
I also did a 3.5 floc multiplier because all my makes seem to be too dry other than the Cams I made the day before.
I did end up meeting all of the floc (12 min), temp and pH markers pretty much perfectly except the pH on one side of the cheese was different. I'm assuming it was because one side got hotter in the pot incident than the other. I evened the sides out a bit by salting the low pH side about 4 hours earlier than the other side. That's the best I could do.
I ended up with something that looks pretty good to me. It is a bit soft and since it is a 5.5 lb cheese at demolding I have to be careful moving it around and flipping it. It has lost a bit of water since then and I haven't weighed it since. I assume it is going to get softer which worries me a bit. Maybe I should have stuck to the 2.5 floc multiplier or made smaller wheels? I guess I will find out.
I hope I have learned enough about rind washing to not screw this one up! It is now "yeasting" at 62 degrees.