Author Topic: Hacking Vacherin Mont D'Or?  (Read 29979 times)

Offline Danbo

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Re: Hacking Vacherin Mont D'Or?
« Reply #30 on: January 31, 2015, 10:13:33 PM »
They just look so nice. I'm looking forward to watch them as they age. I hope that you share some pictures...

I have to give you a cheese for making these special cheeses!

:-) Danbo

Offline Al Lewis

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Re: Hacking Vacherin Mont D'Or?
« Reply #31 on: January 31, 2015, 10:28:53 PM »
Thanks for the cheese buddy!!  They seemed like a cool project to take on.  You can't find a recipe for them anywhere so I'm making a LOT of assumptions but I think I'll end up with some good cheese regardless. Always like a challenge.  ;D  Raclette anyone?? LOL
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Offline Al Lewis

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Re: Hacking Vacherin Mont D'Or?
« Reply #32 on: February 01, 2015, 04:26:00 PM »
Did the morning flip, nothing really to dry.  My cave is right about 80-85 RH and that's where I like to keep it.  No change in anything but I really don't expect to see anything for at least 5 days.  Then I may see some PC growth.  This pic shows the teardrop shape I ended up with.  I should still be able to box them when the time comes as they should soften up.  Besides, they aren't really supposed to fit in the box.  You're supposed to force them in, really.  Watch...  https://www.youtube.com/watch?v=0hJlA53NhNU
« Last Edit: February 01, 2015, 04:40:18 PM by Al Lewis »
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Offline Al Lewis

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Re: Hacking Vacherin Mont D'Or?
« Reply #33 on: February 01, 2015, 04:53:48 PM »
Found an interesting video showing a lady brushing, what appears to be, either Chardonnay or clarified butter on the tops of the cheeses prior to final boxing.  Butter would make sense as it should seal the top however, a wine based brine may stop the mold process also.  Anyone have any ideas on this one?     https://www.youtube.com/watch?v=3E9_pSkDWKg
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Frodage

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Re: Hacking Vacherin Mont D'Or?
« Reply #34 on: February 02, 2015, 12:03:57 AM »
You're supposed to force them in https://www.youtube.com/watch?v=0hJlA53NhNU
Aha! That's why the top is always buckled!

Offline Al Lewis

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Re: Hacking Vacherin Mont D'Or?
« Reply #35 on: February 02, 2015, 02:06:39 PM »
Yep, they cut them and then force them into the box which is smaller than the cheese.  Don't expect these things to do anything for a week.  I'll post any changes as they occur.
« Last Edit: February 03, 2015, 01:55:26 AM by Al Lewis »
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Offline Al Lewis

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Re: Hacking Vacherin Mont D'Or?
« Reply #36 on: February 04, 2015, 01:28:59 AM »
Flipped these tonight and found that the PC is starting to grow top and bottom.  May have to start the brine wash early although I suspect the idea is to wash the PC after growth to create the gray surface.
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Offline Danbo

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Re: Hacking Vacherin Mont D'Or?
« Reply #37 on: February 04, 2015, 04:51:52 AM »
Exciting to follow...

amiriliano

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Re: Hacking Vacherin Mont D'Or?
« Reply #38 on: February 04, 2015, 04:05:21 PM »
Another cheese for ya. Those look amazing. I hope you can post all the details when you're done...

I'm attaching a scan about Mont D'Or from Rance's book. As usual, he's quite the character when writing. What I don't see is any mention of washing with spirits etc...

Offline Al Lewis

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Re: Hacking Vacherin Mont D'Or?
« Reply #39 on: February 04, 2015, 07:23:26 PM »
No, apparently they are just washed with an 18% brine.
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amiriliano

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Re: Hacking Vacherin Mont D'Or?
« Reply #40 on: February 04, 2015, 07:40:46 PM »
You're thinking a wash on a daily basis?

Offline Al Lewis

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Re: Hacking Vacherin Mont D'Or?
« Reply #41 on: February 04, 2015, 08:02:02 PM »
They are washed every other day.
« Last Edit: February 05, 2015, 11:11:24 PM by Al Lewis »
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Offline Al Lewis

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Re: Hacking Vacherin Mont D'Or?
« Reply #42 on: February 06, 2015, 01:08:29 AM »
These seem to be coming along nicely.  Washing starts on Saturday.
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Offline Danbo

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Re: Hacking Vacherin Mont D'Or?
« Reply #43 on: February 06, 2015, 05:42:00 AM »
Very nice! :-)

Offline Al Lewis

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Re: Hacking Vacherin Mont D'Or?
« Reply #44 on: February 07, 2015, 03:52:03 PM »
Received their first wash today.  This will continue every other day.
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