Author Topic: Second reblochon.......Nailed it !!!!  (Read 580 times)

Offline jwalker

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Second reblochon.......Nailed it !!!!
« on: May 10, 2014, 08:02:02 AM »
Well , second go at a Reblochon type cheese , the first one was a little too thick , it was good , but still too firm in the center.

This one is incredibly soft , very runny in the outer layers with a beautiful rind , I had a real chore at the beginning keeping wild molds from getting established on it , but persevering with a strict washing regimen and keeping temps and R/H right on , this cheese is great.

It is now about five weeks old , we ate a quarter of it yesterday and have bagged half for another week or two in the refrigerator.

I did two of these and am trying to age the other one out til it is extremely runny , we shall see.

This style is becoming a favorite of mine , a little strong for some of our freinds , but we love it , and I like the fact that they don't take long.
No..........I'm not a professional CheeseMaker , but I play one on TV.


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Offline Anonymous

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Re: Second reblochon.......Nailed it !!!!
« Reply #1 on: May 10, 2014, 10:10:00 AM »
That looks absolutely beautiful! A cheese for you!

Offline JeffHamm

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Re: Second reblochon.......Nailed it !!!!
« Reply #2 on: May 10, 2014, 01:53:34 PM »
A cheese to you for a great looking result!  Do you have your make notes for this one?  Would be great to post them in this thread to keep the continuity (well, reverse continuity I suppose).

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Bear and Bunny cheese

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Re: Second reblochon.......Nailed it !!!!
« Reply #3 on: May 10, 2014, 02:33:50 PM »
Great looking cheese!  Congrats Jwalker!
Nathan

Offline H-K-J

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Re: Second reblochon.......Nailed it !!!!
« Reply #4 on: May 10, 2014, 09:07:26 PM »
WOW Awesome!!!
AC4U
I think this is on my to-do list :)
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Offline jwalker

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Re: Second reblochon.......Nailed it !!!!
« Reply #5 on: May 11, 2014, 07:04:11 AM »
Thanks for the cheeses and kind words guys , I am off to work now , but will post the make notes tomorrow if anyone wants to give this a try.

I feel another Tartiflette coming on !  ;D
No..........I'm not a professional CheeseMaker , but I play one on TV.

Offline DrChile

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Re: Second reblochon.......Nailed it !!!!
« Reply #6 on: May 12, 2014, 03:59:48 PM »
Nice job!

looks wonderful

Trent

Offline JeffHamm

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Re: Second reblochon.......Nailed it !!!!
« Reply #7 on: May 12, 2014, 04:42:19 PM »
Yes, please post your notes.  Looks too good not to try.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline jwalker

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Re: Second reblochon.......Nailed it !!!!
« Reply #8 on: July 03, 2014, 09:52:43 AM »
Ok , I posted this originally on May 10 , although it was very good , I vacuum bagged and aged the second one in a cold fridge until now , to see if it would get even riper .

Wow , that was definitely worth it , fantastic texture , you can spread this stuff like cheese whiz when at room temperature , but the taste isn't too strong like I thought it might be with the extra aging , it did not ammoniate at all either , which was another of my concerns.

So the extra 50 days or so in the cold fridge was definitely worth the wait.

No..........I'm not a professional CheeseMaker , but I play one on TV.

Offline Boofer

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Re: Second reblochon.......Nailed it !!!!
« Reply #9 on: July 03, 2014, 12:44:39 PM »
Yeah, that's the way it's supposed to look!

Time makes the difference. Good job...here's your cheese.

-Boofer-
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Offline Tomer1

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Re: Second reblochon.......Nailed it !!!!
« Reply #10 on: July 04, 2014, 08:19:58 AM »
Very nice!  maybe wrap it and give another week or two in the fridge to get the center to soften.
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Offline jwalker

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Re: Second reblochon.......Nailed it !!!!
« Reply #11 on: July 04, 2014, 08:27:54 AM »
Very nice!  maybe wrap it and give another week or two in the fridge to get the center to soften.

Actually , that's about as ripe as it will get , that pic was taken right out of the fridge when it was just cut and still cold , as it warms up it collapses and runs out on the plate.

I think much more aging now might put it past its prime , but I still have some in the fridge that may last another week or so , depending on how quickly we eat it. ;D

Thanks for the cheese Boof.
No..........I'm not a professional CheeseMaker , but I play one on TV.