Author Topic: Inferior Reblochon  (Read 1472 times)

Online NimbinValley

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Re: Inferior Reblochon
« Reply #15 on: March 19, 2013, 12:01:39 AM »
Just by looking at the cheese Andreas I would think you have developed too much acid too early - hence the chalky interior (at least it looks chalky in the pic) and maybe too much moisture after pressing.  THese two combined will cause breakdown under the rind like you seem to be getting.

NV.


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Offline Tiarella

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Re: Inferior Reblochon
« Reply #16 on: March 19, 2013, 07:03:43 AM »
Andreas, could you put it in some sort of wood container like they do with really goopy cheeses?  Something that would hold it together?  This is where I'd probably use some birch bark for a girdle, maybe with a "floor" of plastic wrap if it's very goopy.

Offline Back 2 The Frotture

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Re: Inferior Reblochon
« Reply #17 on: March 19, 2013, 10:43:45 AM »
does this cheese have an acid taste in the center?  Perhaps the creme fraiche and the yogurt brought too much acidity to the milk.  The geo looks like it made an attempt but couldnt fight off the b.linens.  I dont understand why b.linens was in there.  This looks like it would be good in a nettles soup.