Ale Washed Rind Cheese 1

[John@PC]

This recipe is from Caldwell's book and is for Pholia Farm's Ale Washed Rind Cheese.  Always wanted to do an ale washed stinky cheese so it was time. This is the first time in a long time using a round 12 qt. pot (in order to test some equipment) but it reminded me why I like the rectangular pans, especially after dribbling the whey over clean dishes in the sink when pouring  .  Other than that all went well except I missed the 2:5 height-to-dia. form-factor target (should have gone with a 6" dia. mold).

Ingredients:
- 2 gal. LTP / NH milk from Hickory Hill Farms, SC
- MM100 (1/4 tsp)
-  PLA (1/8 tsp))
-  Calcium Chloride (1/2 tsp)
-  Single strength rennet (1/4 tsp)
-  Heavy brine

Make:
  Warmed milk to 88F
  Added cultures; let rehydrate 5 min. (pH 6.6)
  Stir in with wisk
  Let still 1 hr. to ripen (pH 6.4 at end of ripening)
  Add NaCl diluted in 1/4 cup cool non-chlorinated water and stir
  Add single strength rennet diluted in 1/4 cup cool non-chlorinated water and stir
  Floc occured at 8 min.
  Used floc factor of 3.5 so total wait time for curd formation was 28 min.
  Cut curds into 1/2" cubes (pH 6.2)
  Rest 5 min.
  Increase temperature to 98 over 30 min. while stirring
  Removed from heat and let curds settle 10 min.
  Poured off most of whey and transferred curds to 8" dia. perforated cylinder mold with top and bottom follower
  Let drain 5 min. and turned mold; added top follower to apply approx 1 lb. weight (pH 5.9)
  Leave in mold until target pH of 5.4 turning every hour os so
  Brined in heavy brine for 2 hr.
  Plan to put in 55F @ 95% RH mini-cave; wash twice weekly with brine solution (2 tsp. salt for 12 oz. ale).

I'm going to use Yeungling for the ale (so I guess it will be a lager-washed cheese).  I'll post make log and pH chart as soon as it goes into the brine.

[tally]

John, when you use a curd cutter in a round pot do you rotate it from a central axis? I can't wait to hear how it tastes.

[John@PC]

John, when you use a curd cutter in a round pot do you rotate it from a central axis?

Tally, you have asked a great question that unfortunately I can't answer in detail because I'm still testing (and that may give you a hint).   I'll post in a separate topic at some point.  I will say that the nice thing about a rectangular pan is that you can cut in x, y and z directions and get excellent results very quickly, but since most people have and use round pots I always wanted to find an easy (and quick) way to at least cut the difficult horizontal cuts in a round pot. 

[John@PC]

Almost a month now after washing 2x per week.  Nicely red and smells wonderful!  This is my first ale washed rind so I'm not sure how far to take it (Caldwell just says "age until desired texture) .

[andreark]

John,

I just started one of the Pholia Farm's Ale Washed Rind Cheese yesterday.  In her book, she says to unmold it when the PH reaches 5.3 or 5.4. She then says that this should take 4 to 6 hours.  I filled the molds at about at 7 PM and it took until 5:00 AM to reach 5.4. It took almost
10 hours to reach the desired PH. 

Did this particular step take as long for you?

andreark

[John@PC]

I just started one of the Pholia Farm's Ale Washed Rind Cheese yesterday.  In her book, she says to unmold it when the PH reaches 5.3 or 5.4. She then says that this should take 4 to 6 hours.  I filled the molds at about at 7 PM and it took until 5:00 AM to reach 5.4. It took almost
10 hours to reach the desired PH. 

Did this particular step take as long for you?
andreark

Mine was much like yours and took overnight so somewhere between 8 and 10 hr.  to reach target pH (by measuring whey drained).  How long do you plan to age your's Andrea?

[andreark]

Haven't a clue....Let us know your progress.  Then maybe I'll have an idea.

Andrea

[John@PC]

We've been out of town and unfortunately I didn't transfer my ale-washed cheese to a spruce board (I don't mind the markings from the egg-crate trays but they WILL stick if left too long).  Anyway the top looks great, but as you can see the bottom not-so.  The good news is that was able to sample those "missing" squares (kind of like a surface rind cheese trier ) and it was delicious!  Bad news was that there are those holes with an unusual upward-curling light-orange mold growth that I've never seen before .  Anyway Andrea I could tell the cheese was progressing well and I wrapped it in cheese paper and put it in the fridge for a Thanksgiving "cut".

[awakephd]

John, I hadn't ever seen someone wash the rind with mustard before.

[John@PC]

Does look like a stroke of photoshop mustard .  I was disappointed  and mad at myself for not flipping as I should have so wanted to put on a "happy face".  Then again from the smell and the sampling this may be the best tasting washed rind cheese I've made (fingers crossed).

[qdog1955]

John----nice cheese----surprised that Yeungling beer ( a central Pa. brand)  has reached South Carolina----they claim to be the oldest beer in America? Maybe you should try a fresher beer
Qdog

[John@PC]

John----nice cheese----surprised that Yeungling beer ( a central Pa. brand)  has reached South Carolina----they claim to be the oldest beer in America? Maybe you should try a fresher beer
Qdog

Had my first Yeungling in Va. Beach about 14 yrs. ago.  For the money it's the best non-premium domestic lager, at least in these parts. Meant to use a IPA but for some reason it dissappeared .  By the way I had a friend who love my stinky cheeses drop by and a cut a quarter round for them.  Smells great but I wrapped the rest to save for our Thanksgiving desert cheese.  I did snap a picture though.

[ArnaudForestier]

Looks wonderful, John!  And I'm sorry to say I've never had the pleasure of Yuengling's - but have always loved their story.  Fromage to you for this interesting make!

[John@PC]

We cut a piece of this and sampled for Thanksgiving eve and it was terrific.  Even my wife who isn't a big fan of stinky cheeses loved it after she got it past her nose.  Actually a very mild flavor with a nice, more intense- but-sweet finish.   I think total time in cave was 5 weeks and in fridge 2 weeks and it couldn't be better.  Will be interesting how well it progresses over the holidays  .