Author Topic: Drying a Washed Rind Cheese (Epoisse)  (Read 5671 times)

andreark

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Drying a Washed Rind Cheese (Epoisse)
« on: March 19, 2014, 07:29:45 PM »
After (finally!) removing your lactic curd cheese from it's mold, what is the drying and washing process?
Is the first mold to show G.Cand? And if it is, should you let the unmolded cheese  get dry to the touch
before putting it in the cave to grow it's white coat of G. Cand mold?

And when, after the first coat of white mold, should you start washing?  And do you leave it in the
cave uncovered at 85 to 90% RH?  I have also read that if the cheese is too wet, you shouldn't wash it.
You should let it return to the tacky stage.  Is that right?
 
Thanks,

andreark


John@PC

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Re: Drying a Washed Rind Cheese (Epoisse)
« Reply #1 on: March 25, 2014, 01:59:05 PM »
What recipe did you use Andrea?  I haven't made one of these but Mary Karlin's recipe for Epoisse doesn't call for GC, and if you want a white mold on the outside that seems to conflict with making a washed-rind cheese.

andreark

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Re: Drying a Washed Rind Cheese (Epoisse)
« Reply #2 on: March 25, 2014, 02:46:13 PM »
John,

I've seen a number of recipes for Epoisse, some with it, most without.  This particular recipe is from Al Lewis here on the forum.  One of the
experts will have to explain the WHY of using it.  Actually, I believe it was originally one of the 'experts' here on the forum where I first saw it.
 I believe that it prepares the rind for the B. Linens to grow.  (Not positive)

If one of our more experienced here on the web disagrees, PLEASE LET ME KNOW BEFORE THURS. This will be my next 'make' date.

andreark


Offline Al Lewis

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Re: Drying a Washed Rind Cheese (Epoisse)
« Reply #3 on: March 25, 2014, 04:34:40 PM »
andreark if you go to this page you will see the progression of the Epoisses I made.  The recipe is also on there somewhere.  http://cheeseforum.org/forum/index.php/topic,10901.45.html  The b-linens were very evident in mine.  I washed them with cognac.
« Last Edit: March 25, 2014, 05:07:26 PM by Al Lewis »
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andreark

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Re: Drying a Washed Rind Cheese (Epoisse)
« Reply #4 on: March 25, 2014, 05:18:09 PM »
I'm sorry Al, I don't know what exactly you are saying.  I told John that I used your recipe for Epoisse  from 3/30/13-Cognac
Washed Rind Cheese- Reply 2.  What you made is exactly what I want to make, so I used your recipe....Your recipe contained
B. Linens and also G. Cand. 

Am I confused?

andreark

Offline Al Lewis

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Re: Drying a Washed Rind Cheese (Epoisse)
« Reply #5 on: March 25, 2014, 05:38:06 PM »
Not at all.  I did not use geotrichum.  The B Linens I used were the bright orange variety.  Sorry for the confusion.  Had to go back and look at the make myself.
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Offline Al Lewis

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Re: Drying a Washed Rind Cheese (Epoisse)
« Reply #6 on: March 25, 2014, 05:43:54 PM »
Here's the recipe as I made it...

2 gallons whole milk pasteurized
1/4 teaspoon Flora Danica (same as Meso II)
pinch of PLA
1/2 teaspoon Calcium chloride
4 drops liquid rennet diluted in 1/4 cup non-chlorinated cool water
salt
1 bottle Courvoisier Cognac

Warm milk to 86F
Sprinkle the Flora Danica and PLA over the top of the milk  and let sit to rehydrate for 5 minutes
Mix well using a whisk and a bottom to top motion
Maintain temperature and allow to ripen for 30 minutes
Add the Calcium Chloride and whisk for 1 minute
Add the rennet and whisk for 1 minute
Cover and allow to ripen for 4 hours at room temperature
Bring back to 86F and cut the curd into 3/4" pieces.
Let sit for 5 minutes
Gently ladle curd into molds lined with cloth
Let drain for 24 hours
Once they have shrunk to half their size flip every 2 hours
Remove from molds and cloth and rub with 1 teaspoon of salt each
Air dry at room temperature on a rack for 18 hours until the surface is dry to the touch
Ripen in cave at 56F and 85-90% RH flipping every 3 days for 6 weeks
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

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andreark

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Re: Drying a Washed Rind Cheese (Epoisse)
« Reply #7 on: March 25, 2014, 06:00:28 PM »
Al,

Now I'm really confused...The original post (reply 2) shows that you used Geo.  Did you alter the recipe after that date.  And if you did, why did you decide NOT to use G. Cand.  I't very important to me that I get your recipe for that beautiful Epoisse correct.

Thanks,

andreark

Offline ArnaudForestier

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Re: Drying a Washed Rind Cheese (Epoisse)
« Reply #8 on: March 25, 2014, 06:12:42 PM »
Andrea, sorry to chime in but in the event Al doesn't see this, there's geo in PLA, along with DH, so you have your rind surface preparers in the yeast and geo, as part of PLA.  Both are everywhere, anyway - the cascade or succession of organisms favor these, earlier on, with linens coming on after. 
- Paul

Offline Al Lewis

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Re: Drying a Washed Rind Cheese (Epoisse)
« Reply #9 on: March 25, 2014, 06:15:33 PM »
Al,

Now I'm really confused...The original post (reply 2) shows that you used Geo.  Did you alter the recipe after that date.  And if you did, why did you decide NOT to use G. Cand.  I't very important to me that I get your recipe for that beautiful Epoisse correct.

Thanks,

andreark

Sorry for the confusion again but the recipe I just posted is copied from the original page.  If you want the Epoisses I made use that recipe. hang on and I'll tell you exactly which PLA I used.
« Last Edit: March 25, 2014, 06:21:58 PM by Al Lewis »
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Offline Al Lewis

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Re: Drying a Washed Rind Cheese (Epoisse)
« Reply #10 on: March 25, 2014, 06:22:38 PM »
Okay, here's the PLA I bought.  Turns out it contains Geotrichum.   http://stores.cheeseconnection.net/danisco-choozit-bacteria-linens-pla-lyo-10-doses/

Composition:

Brevibacterium linens
Arthrobacter nicotianae
Debaryomyces hansenii
Geotrichum candidum


Properties:

PLA LYO 10 D is a blend for cheese with mixed surface flora made up of "more" bacteria (including B. linens) in high concentration coupled with an "activator mould" effective at the start of the maturation process.

http://www.danlac.com/ingredient/pla-lyo-10-d-aroma-development-culture-cheese
« Last Edit: February 06, 2015, 03:51:25 AM by Al Lewis »
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andreark

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Re: Drying a Washed Rind Cheese (Epoisse)
« Reply #11 on: March 25, 2014, 06:27:13 PM »
Thank you so much Al & Paul.

Al, hope mine turns out as well as yours.

andreark

Offline Al Lewis

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Re: Drying a Washed Rind Cheese (Epoisse)
« Reply #12 on: March 25, 2014, 06:41:33 PM »
Good luck with it.
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andreark

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Re: Drying a Washed Rind Cheese (Epoisse)
« Reply #13 on: March 25, 2014, 10:03:32 PM »
Al,

As long as I'm picking on you,  how do you measure the ph when making an Epoisse?????

andreark

Offline Al Lewis

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Re: Drying a Washed Rind Cheese (Epoisse)
« Reply #14 on: March 25, 2014, 10:09:49 PM »
I don't. LOL  I use the times quoted in the recipe.
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