Author Topic: Blowtorch That Rind!  (Read 279 times)

Offline Spoons

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Blowtorch That Rind!
« on: December 01, 2013, 11:27:24 PM »
I haven't tried a natural rind yet and I admit I don't know much about it. As I was researching on the subject, I found out about torching the rind to give it a rustic look.

Check out the video, where the cheesemaker mentions it and notice that he bagged the cheese for aging (at about the 3 minute mark in the video).

https://www.youtube.com/watch?v=7GHfL8U03RA



Source: http://www.artisancheese.ca/

Very crafty!

Just when the blue mold thinks it won the battle, "Think again" says the cheesemaker armed with a blowtorch ;)
« Last Edit: December 01, 2013, 11:43:25 PM by Spoons »
- Eric


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Offline Tomer1

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Re: Blowtorch That Rind!
« Reply #1 on: December 02, 2013, 04:39:07 AM »
Wow, I wonder what kind of aroma and flavor you get from that treatment.
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Offline jwalker

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Re: Blowtorch That Rind!
« Reply #2 on: December 02, 2013, 08:35:46 AM »
That is something I will definitely have to try soon.

I like the look.
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Offline Spoons

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Re: Blowtorch That Rind!
« Reply #3 on: December 02, 2013, 01:42:48 PM »
I would assume the rind would have to be fairly developed and very dry before attempting this.
- Eric

Offline flac

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Re: Blowtorch That Rind!
« Reply #4 on: December 02, 2013, 07:53:21 PM »
Interesting.
On their website they say that it is "toasted over an open flame before aging". So the flavors would have time to really develop in the rind.

Cheese Notes says that the flavor is "caramel, popcorn and toasted almonds"
http://cheesenotes.com/post/39845248619/tomme-brulee

I love toasted almonds - Adding this to the list of things to try, maybe on a nice Hispanico


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