Author Topic: Epoisses 3/14/13  (Read 1478 times)

Offline sheepj76

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Epoisses 3/14/13
« on: March 14, 2013, 10:53:56 AM »
Alright, I'm trying to make a Epoisses style cheese. I will be using 20 gal of milk in a large vat so hopefully everything goes well.
The cultures I'm using are:

MM100
PLA
B. linens

I plan on putting some B. linens in the brine as well to hopefully get that nice orange rind and I will be washing the cheese with a cognac after the initial washes/brine. Anyone have any pros/cons if using PLA in the initial innoculation instead of just using GEO and applying the PLA later in a spray?

Pictures coming soon.


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Offline mgasparotto

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Re: Epoisses 3/14/13
« Reply #1 on: March 15, 2013, 11:30:07 AM »
Exciting! Very interested to hear how yours come out!

Offline bbracken677

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Re: Epoisses 3/14/13
« Reply #2 on: March 15, 2013, 11:45:06 AM »


I plan on putting some B. linens in the brine as well to hopefully get that nice orange rind and I will be washing the cheese with a cognac after the initial washes/brine. Anyone have any pros/cons if using PLA in the initial innoculation instead of just using GEO and applying the PLA later in a spray?

Pictures coming soon.

I believe you can go either way with it. Either initial innoculation or by applying later.

Offline mgasparotto

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Re: Epoisses 3/14/13
« Reply #3 on: March 15, 2013, 05:55:38 PM »
I applied PLA as a spray and Al added his PLA directly. We ended up with very different coloring - his linens are much darker than mine were. I don't know if the method made the difference, though.

Offline sheepj76

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Re: Epoisses 3/14/13
« Reply #4 on: March 15, 2013, 07:51:32 PM »
I applied PLA as a spray and Al added his PLA directly. We ended up with very different coloring - his linens are much darker than mine were. I don't know if the method made the difference, though.

Verrrrry Interestingggggg. The type of B. linens can cause big differences in color from what I understand. Do you know if the linens were the same type in your PLA?


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Offline Boofer

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Re: Epoisses 3/14/13
« Reply #5 on: March 16, 2013, 09:21:09 AM »
20 gal of milk
Really?! :o

Is that a typo? That can't be right. ???

Have you made this cheese previously? I would venture to guess a "no", given the questions you've asked. A trial run might use one or two gallons. At any rate, that would make a lot of curd. ::)

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Offline Al Lewis

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Re: Epoisses 3/14/13
« Reply #6 on: March 16, 2013, 10:52:43 AM »
20 gal of milk
Really?! :o

Is that a typo? That can't be right. ???

Have you made this cheese previously? I would venture to guess a "no", given the questions you've asked. A trial run might use one or two gallons. At any rate, that would make a lot of curd. ::)

-Boofer-

These are typically the size of a Brie.  Hoping that was meant to say 2 gallons or, he has a lot of molds.

Offline sheepj76

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Re: Epoisses 3/14/13
« Reply #7 on: March 16, 2013, 11:32:58 AM »
Ha a lot of molds is right. Work in a little commercial kitchen that specializes in tasty cheese. Just made a 20 gallon batch of  cam that turned out great so I figured I would experiment with another softy. We get milk directly from farm so its not as expensive of an experiment as you might think. A test batch still would have been a good idea but I'm pretty comfortable with large volume.

Offline Al Lewis

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Re: Epoisses 3/14/13
« Reply #8 on: March 16, 2013, 11:48:01 AM »
Better have a liquor store next door also.  I used an entire bottle of Courvoisier VS on the four cheeses I did.  Most of that on the 3 little Epoisses.

Offline sheepj76

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Re: Epoisses 3/14/13
« Reply #9 on: March 16, 2013, 01:05:07 PM »
Better have a liquor store next door also.  I used an entire bottle of Courvoisier VS on the four cheeses I did.  Most of that on the 3 little Epoisses.
really? It soaks it up that much or did you avoid using the same liquid on more than one cheese? Usually I can wash up to 47 lil cams with about a gallon of solution.


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Offline Al Lewis

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Re: Epoisses 3/14/13
« Reply #10 on: March 16, 2013, 01:40:28 PM »
This one requires that you wash it with a cognac solution that is strengthened over time to a straight cognac. I used a small spray bottle and misted mine.

Quote
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 Boofer

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Re: Epoisses 3/14/13
« Reply #11 on: March 16, 2013, 03:04:21 PM »
Ha a lot of molds is right. Work in a little commercial kitchen that specializes in tasty cheese. Just made a 20 gallon batch of  cam that turned out great so I figured I would experiment with another softy. We get milk directly from farm so its not as expensive of an experiment as you might think. A test batch still would have been a good idea but I'm pretty comfortable with large volume.
More power to you. Good luck. ;)

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Offline sheepj76

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Re: Epoisses 3/14/13
« Reply #12 on: March 21, 2013, 07:49:22 AM »
I chose to spray the cheese with PLA and put a very small amount into the milk just to make sure. Today I will be washing the cheese for the second time in my B. Linens 3%brine.

Online JeffHamm

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Re: Epoisses 3/14/13
« Reply #13 on: March 21, 2013, 02:16:28 PM »
Photos!  We need photos!  No photos no proof, no proof no cheese, no cheese no cheese for you!! :)  Actually, I'm just really interested in these espoisse makes and want to see how they progress. 

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Offline sheepj76

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Re: Epoisses 3/14/13
« Reply #14 on: March 22, 2013, 11:31:26 AM »
Photos!  We need photos!  No photos no proof, no proof no cheese, no cheese no cheese for you!! :)  Actually, I'm just really interested in these espoisse makes and want to see how they progress. 

- Jeff

Haha I'll get some photos up tomorrow or sunday I need to bring a better camera with me my phone camera is pretty bad. They get there first cognac wash in 2 days!