Author Topic: Cognac Washed Rind Cheese?  (Read 5259 times)

Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #30 on: February 06, 2013, 01:32:56 PM »
Have this sitting out to create a rind and the smell of the cognac is incredible.  No strong alcohol smell, just the sweet aroma of all of the fruit that went into making the cognac.


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Offline mgasparotto

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Re: Cognac Washed Rind Cheese?
« Reply #31 on: February 06, 2013, 05:04:18 PM »
Isn't that amazing? I had the same experience with the epoisses. :)

Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #32 on: February 06, 2013, 05:35:38 PM »
Sure is Melissa!!  I'm loving this!! ;D

Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #33 on: February 07, 2013, 11:54:54 PM »
Well while the Mutschli gets its rind it's time for the next adventure, Epoisses.  I downloaded Mary Karlin's book "Artisan Cheese Making at Home" so I could get the recipe first hand.  Have to make a visit to the hospital tomorrow morning but I'll pick up some milk on the way home and do three of these.  Seems I have all of the ingredients, minus the milk, and it looks like an easy make.  Most difficult part it tending the cheeses after the make.  Looking forward to it.

Offline mgasparotto

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Re: Cognac Washed Rind Cheese?
« Reply #34 on: February 08, 2013, 09:00:38 AM »
Exciting! I'm really looking forward to seeing how yours turn out and comparing the way each of ours develops. Mine are ripening in boxes right now, and I expect to crack one open at the end of next week.


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Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #35 on: February 08, 2013, 09:39:46 AM »
That's great Melissa.  You should be able to give me a heads up on things as they are happening.  This will be my first try with these and I'm very eager to get it right.  I'll post the recipe I'll be using when I get home later. ;D

Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #36 on: February 08, 2013, 02:13:41 PM »
Okay, finally home and got all of the fixings ready for this Epoisses.  Should be interesting, if nothing else.
« Last Edit: February 08, 2013, 03:13:25 PM by Al Lewis »

Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #37 on: February 08, 2013, 02:29:48 PM »
I'll be doubling the recipe so here's the ingredients I'll be using and the recipe from Mary Karlin's "Artisan Cheese Making at Home"

2 gallons whole milk pasteurized
1/4 teaspoon Flora Danica (same as Meso II)
pinch of PLA
1/2 teaspoon Calcium chloride
4 drops liquid rennet diluted in 1/4 cup non-chlorinated cool water
salt
1 bottle Courvoisier Cognac

Warm milk to 86F
Sprinkle the Flora Danica and PLA over the top of the milk  and let sit to rehydrate for 5 minutes
Mix well using a whisk and a bottom to top motion
Maintain temperature and allow to ripen for 30 minutes
Add the Calcium Chloride and whisk for 1 minute
Add the rennet and whisk for 1 minute
Cover and allow to ripen for 4 hours at room temperature
Bring back to 86F and cut the curd into 3/4" pieces.
Let sit for 5 minutes
Gently ladle curd into molds lined with cloth
Let drain for 24 hours
Once they have shrunk to half their size flip every 2 hours
Remove from molds and cloth and rub with 1 teaspoon of salt each
Air dry at room temperature on a rack for 18 hours until the surface is dry to the touch
Ripen in cave at 56F and 85-90% RH flipping every 3 days for 6 weeks
When flipping wipe the entire surface with brine (1 teaspoon salt to 1/2 cup boiled water)
After first week alternate washes with brine and a 50/50 mixture of cognac and water
At 3 weeks switch to straight cognac washing every 3 days


Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #38 on: February 08, 2013, 03:20:29 PM »
Just a quick update on the Mutshcli already in progress.  It has developed a nice firm outer shell, not really a rind, and is starting to take on the color of the cognac.

Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #39 on: February 08, 2013, 03:22:40 PM »
Back to the Epoisses, here's a shot of the cultures rehydrating.  Try not to get too excited by all of this action.  ::)


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Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #40 on: February 08, 2013, 03:26:53 PM »
I've now added the calcium chloride and rennet and, I'm afraid, I have to sit and drink some ice cold beverages while I wait for 4 hours.  Already got a free range chicken in the oven with a beer can shoved up it's butt and some Tony Chacheres's on it for dinner but that will cook from 2 to 5 so nothing to do for some time. ;D

Offline H-K-J

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Re: Cognac Washed Rind Cheese?
« Reply #41 on: February 08, 2013, 05:31:19 PM »
It all looks great AL, Havin all kinds-O-fun :P
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But the ability to cope with it."

Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #42 on: February 08, 2013, 06:04:37 PM »
Yes I am my friend!! Chicken is smelling great about now and the curds are getting ready to spoon into the, now sanitized, molds!!  Life is good!  Oh, and it's Friday and the wood stove is lit and the drinks fridge is full and the bar stocked.  Forget anything? LOL  ;D  Did I mention I had the day off?? ;D

Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #43 on: February 08, 2013, 07:15:29 PM »
Okay, the curd has set and it's ready to ladle the curd into the molds.  I'm using three 5 1/4" open ended molds.
« Last Edit: February 08, 2013, 07:45:51 PM by Al Lewis »

Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #44 on: February 08, 2013, 07:48:38 PM »
Alright!!  All warm and tucked into their beds for the next 24 hours.  Good night little cheeses!! ;)