Returning to Beaufort (#7)

[Spoons]

I've been reading up on the different Beaufort recipes lately and Boofer created his own washed curd version. Kudos to you Boofer for making your own creation! May we should all refer to this particular washed curd Beaufort as a Boofort?

A cheese for you for your Boofort cheese!

[Boofer]

Thanks for the cheese, Eric.

I really like this cheese style and, yes, I have taken a few liberties with it. The results have been very satisfying. I bought a wedge of French Comte recently as a close cousin comparison. There are, of course, terroir nuances that I can't hope to approach, but the overall aroma, texture, and flavor that my Beaufort trials have given me are more than acceptable.

Beaufort #9 is quietly aging in the Cave Network. I have more or less decided to let it have a full 12 months in there.

-Boofer-

[Mermaid]

Why do you use HOLDBAC in the recipe?

[Boofer]

When I was worried about late-blowing I thought I needed Holdbac. It's a natural improvement over saltpeter (sodium nitrate).

Ultimately, I didn't need either, so I don't add it any more.

-Boofer-