Cognac Washed Rind Cheese?

[Alpkäserei]

Can't comment on the epoi-whatever-you-call-its but the Mutschli is looking nice.

How is your washing schedule, and have you encountered any invading foreign armies?

You won't get a true 'rind' until much later, after the washing has really broken down the surface proteins in the cheese.

Here's what to expect with a good washed rind:

Stage 1: Slippery and wet
Stage 2: Gooey and scary
Stage 3: Slimy and terrifying
Stage 4: Gooey and scary (see, we're loosing our goo)
Stage 5: Soft and waxy
Stage 6: Tough wax
Stage 7: Hard
Stage 8: Harder
Stage 9: Still harder
Stage 10: Really hard
Stage 11: Archaeological curiosity
Stage 12: Diamonds (this is when the cheese really goes up in value)

Ok so I got carried away there...

The bottom line is that the cheese can get slimy and weird, but as the rind dries off it first goes through a waxy stage that will have white marks on it if it rubs on something, then it gets tough and hard.

[Al Lewis]

Thanks Alp!!  So far nothing has gone anywhere near it.  I figured the alcohol warded them off.  The surface is a bit damp but not really slippery or gooey.  Seems to absorb whatever wash doesn't  evaporate.  I've been flipping it every 12 hours and have washed it every 24.  Added the salt to the wash, as you suggested, and will probably switch to every three days.  The aroma is incredible.

[Al Lewis]

Here are the Epoisses this morning.  Definitely deflated of their whey.

[Al Lewis]

Well the little darlings are undressed and drying nicely.  Won't be long before they start getting their daily diet of cognac. :P

[Al Lewis]

Well Alp, the Mutschli is coming along great!  How long should I age it?

[Al Lewis]

Here are the other three little prizes.  Those B Linens seem to be sneaking in.  Few more weeks for these.  The boxes are ready and waiting. ;)

[Tiarella]

Nice looking cheeses, Al.  can anything be done about the B linens?  Will it provide a bunch of flavor you'd rather avoid?  I want to see the video of you trying to finesse these babies into boxes.   :D

[Al Lewis]

The B Linens are wanted.  I paid extra for them!!! LOL  I also bought the right size boxes to slip these puppies right into. O0

[Alpkäserei]

The Mutschli looks good. This you can age anywhere from 3 weeks up to 4 or 5 months with the way you went about making it. So any time past a month you can open it, though I like the guideline of at least 60 days.

We for commercial purposes are required to age all of our raw milk cheese a minimum of 60 days, and I think this is a good practice.

[Al Lewis]

This was made from PH milk but I think 60 days would be good.  We'll see how the rind/wash goes.  I have high hopes for this cheese.  Can't thank you enough for your help and continued support. If you would message me your mailing address I'll happily send you a pound when it's done so you can sample your advice first hand. A cheese for you for all of your help my friend. ;D

[mgasparotto]

Those are some beauties, Al!
Melissa

[Al Lewis]

Thank you Melissa.  I think I may have to put them into their boxes soon.

[Al Lewis]

Just a weekend update for my cognac washed cheeses.  The B. Linens seem to be doing their job on the Epoisses.  Still waiting for signs of softening though as they are still young.

[Al Lewis]

My Mutschli is looking awesome.  I'm getting some cracking even with the washing.  The surface actually emulsifies a bit with the cognac wash. 

[JeffHamm]

Hi Al,

I've had some washed rind cheeses crack during the washing as well.  For me, the cheeses were really moist inside as I probably under cooked the curds.  However, with mine the cheese also slumped, which you would expect with such a soft inner paste.  Your's looks like it has much more structural integrity.  I know some people will rub salted butter into the cracks to keep the moulds out of the paste.  I've not tried that myself, so I'm just passing on what others have said works for them (just in case you're thinking of doing anything about the cracks). :)

- Jeff