Reblochon the first.

[Penny C. Liam]

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.
   

[Boofer]

I'm trying to post pictures, but I"m having problems..... Will continue to try.

Have you seen this or this?

-Boofer-

[Penny C. Liam]

Here is one pic.

[Penny C. Liam]

Thanks Boofer.  I retried a few times, and although the file is under 1 MB, I can't upload.  The files seems to upload then the screen says "waiting for cheeseforum" or something like that, and then the screen goes blank.  The mystery of it all...  Well I got one pic up.  That's good enough.

[jmason]

that's a beautiful cheese Penny
and certainly deserves a cheese

John

[amiriliano]

Pretty! AC4U

[OzzieCheese]

@Penny,  I too get the same with large files... I find that keeping them around 200K is the best and I can then post multiple in the same post.

hope that helps :)

--  Mal

[Boofer]

Sorry for the pic upload problem you're having. That appears to be a recent situation. I passed it on to John (the Webmaster) for his disposition.

Nice first Reblochon effort, but the form factor is off and so the center didn't fully ripen.

Check this out.

-Boofer-

[Penny C. Liam]

I made the reblochon using a Camembert mold ... and it's a bit too thick.  So yes, you are right Boofer, the form is not right, it's too large and too thick.  Here is a pic with 200K as Mal suggested.