Author Topic: Cognac Washed Rind Cheese?  (Read 5064 times)

Offline H-K-J

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Re: Cognac Washed Rind Cheese?
« Reply #75 on: March 26, 2013, 09:51:11 PM »
WOW!!!
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Online JeffHamm

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Re: Cognac Washed Rind Cheese?
« Reply #76 on: March 27, 2013, 01:46:22 AM »
Wow is right!  That's a fantastic looking wheel.  Are you sure it's ready to cut though?  It's barely 2 months old.  I would think you would want to stop the washing, and take this out to 6 months at least.  It will definately be worth the wait.  Make caerphilly, lancashire, and butterkase in the meantime.  You could make and eat all three over the next 4 months, then eat this one.

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Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #77 on: March 27, 2013, 09:10:12 AM »
Well Jeff Alp says it needs to be cut at 60 days.  As he gave me the recipe I am going to follow his instructions to the tee.  However, There's nothing that says I can't vacuum pack 3/4 of it and try the other 1/4.  ;D

Offline Boofer

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Re: Cognac Washed Rind Cheese?
« Reply #78 on: March 27, 2013, 09:22:42 AM »
I think I'd agree with Jeff to wait a bit more. That's a pretty big cheese at 6 pounds. I would think the paste would benefit from longer affinage to allow the biological and chemical changes to occur throughout the bulk of that cheese.

Was Alp referencing a smaller form factor cheese, perhaps? Maybe something half that size?

Just saying....

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Offline Alpkäserei

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Re: Cognac Washed Rind Cheese?
« Reply #79 on: March 27, 2013, 10:31:07 AM »
id have to look through the make and see for sure
but a Mutschli cannot age for very long without developping bad flavors
i am sure this is much less the case when using past. milk
typically, these would only be aged 2 to 3 months, and arent aged more than 4 to 6 depending on cooking temp (every Mutschli is different
these are good cheeses to age out quickly, good if you want something easy that you can enjoy soon, and good intros to the alpine style as they are hard to mess up and quick to test. assuming your culture was good, they develop quickly due to the high moisture, but will spoil if aged to long due to the same
id personally let it set out a few days to dry, and then eat it
if you want to make a cheese to age for longer, amake a drier version of the same principal.
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Online JeffHamm

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Re: Cognac Washed Rind Cheese?
« Reply #80 on: March 27, 2013, 01:13:18 PM »
I stand corrected then.  I look forward to hearing the tasting notes.  Another quick to table cheese (2 months is quick for cheese after all) is always worth having on the books.

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Offline Alpkäserei

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Re: Cognac Washed Rind Cheese?
« Reply #81 on: March 27, 2013, 02:31:07 PM »
yes thats the point of it. compared to the aged alpine cheeses it is made next to, which might age for years, it is good to have a quick to table cheese as well
some say the Mutschli is an application of goats milk cheese methods to cows milk, speculating that all alpine cheese types were first made with goats milk. the harder cheeses, then, may have been further developped from the Mutschli
its a nice theory, just dont know if it is true.
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Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #82 on: March 27, 2013, 04:10:24 PM »
I look forward to hearing the tasting notes.  Another quick to table cheese (2 months is quick for cheese after all) is always worth having on the books.

And I look forward to writing them!!! ;D

Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #83 on: March 30, 2013, 03:32:22 PM »
Well the day has finally come and well worth waiting for.  I would have to describe this as a semi-soft, creamy, and mild cheese.  Very pleasant to eat.  Didn't take on much of the cognac but that may be due to it's size.  Definitely well worth making!!  This would make an awesome cheese for panini's or even a great cheese in a Mac & Cheese.  Can't thank you enough Alp.  If you message me your address I'll send you some to sample.  ;D

Offline H-K-J

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Re: Cognac Washed Rind Cheese?
« Reply #84 on: March 30, 2013, 04:48:50 PM »
Al
beautiful cheese, Looks like it would be great snackin cheese to,
a cheese to you  ;D
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Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #85 on: March 30, 2013, 05:48:49 PM »
H-K-J, it really is an awesome cheese.  A cheese to Alp for his help and his recipe!!  Well, here's the Epoisse that Jeff wanted to see the paste in.  Jeff I really like this cheese.  It cost a ton to make but it really is delicious.  I will be making it again!!! :D  The outside rind simply peels away to reveal a very tasty inside paste.  I ate both! LOL   ;D

Offline Boofer

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Re: Cognac Washed Rind Cheese?
« Reply #86 on: March 30, 2013, 08:13:26 PM »
Good job, Al. Have a cheese for breaking into this style. :)

What are those darker areas inside the paste?

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Online JeffHamm

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Re: Cognac Washed Rind Cheese?
« Reply #87 on: March 31, 2013, 12:03:37 AM »
Two excellent results Al.  I would give you a cheese for both, but I'm only allowed to give per hour, so one cheese to you for now.  Thanks for those photos.

- Jeff

P.S.  Was able to give my 2nd cheese as well.  The night is good!
« Last Edit: March 31, 2013, 02:55:24 AM by JeffHamm »
The wise do not always start out on the right path, but they do know when to change course.

Offline Al Lewis

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Re: Cognac Washed Rind Cheese?
« Reply #88 on: March 31, 2013, 01:12:46 AM »
Thanks guys.  Both have been an adventure and both seem to be a success. Boofer I had to warm the Epoisse slightly to release it from the paper it was on.  The rind melted slightly.  Apparently it's very heat sensitive as I didn't really warm it that much, ten seconds in the microwave.  Tried some of the Mutschli in a panini tonight and it was great.  It didn't melt as fast as I thought it would which is good as I may have a go at smoking some in the future in my new smoker. ;)                                                     

Offline Boofer

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Re: Cognac Washed Rind Cheese?
« Reply #89 on: March 31, 2013, 08:02:21 AM »
No, Al, I was referencing the Mutschli.

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