Cheese type: reblochon
Ingredients - Quantity
Milk 3.25 % 4 liter
Cream 35% 1/3 cup
CaCl2: 1/8 tsp in 1/4 cup water
Rennet: 1/4 tsp double strength
Starter:1 ounces Flora Danica culture, 1 ounce FETA starter culture, 2 ounces Thermophilic ST
Ripening: a few sprinkles of geo 13 and B. linens ivory
Smear solution: 1/3 cup water, B. linens, Geo 13, salt.
Heat milk to 34.5C
Add starters and ripening bacteria, CaCl2 and ripen for 30 minutes
Add rennet 1/4 tsp in 1/4 cup water, set for 65 minutes to a clean break.
Cut 2 cm curds. Let settle 5 min, stir 10 min, settle 5 min, stir 5 min, settle 5 min.
Remove whey and ladle in Camembert mold.
Press with a 5 pound weight for 30 minutes.
Flip and press at 1,3,5, and 8 hours.
Next day, brine 60 minutes
Keep 4 days at 17-18C 98% R.T.
Smear with B. linens and Geo.
Turn every day.
Age 15 Days, 12-13C 96% R.H.
Move to 8C Cave. Age 8 weeks total or until ready.
The cheese is very gooey. It has a taste of “cow”. I’m not sure how to describe that taste.
It’s not unpleasant but distinct. It melts very well and blends into the food it is melted on.
I placed a bit in a bowl of chili (con carne) and microwaved for a minute.
The cheese melted completely. It is quite mild with a bit of an aged taste.
I would purchase that cheese to melt in a dish.