Author Topic: First Epoisses  (Read 126 times)

Offline Raw Prawn

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First Epoisses
« on: March 19, 2017, 06:34:18 AM »
Epoisses is one of my favourite cheeses but not one that I have attempted before. I did, inadvertently, make something similar last year. I made some Robiola and decided to try one of them as a washed rind cheese. The result turned out very well but it was only afterwards that I discovered that the process was very similar to that for Epoisses.
Anyway, I started the day before yesterday. The main sources of information I used were here and here, together with my Robiola experience. The process to date is as follows:

4 Litres of milk: 2L Fleurieu Full Cream (P 3.3%, F3.8%) and 2L Fleurieu Jersey (P 3.3%, 4.8%).Total P 3.3%, F4.3%, P:F = 0.77:1     (Target P:F ~ 0.71)
1⁄7  teaspoon (2 pinches) of M235 culture
Approx. 1/4 drop(0.015g) Geotrichum Candidum
1/44 tsp  (2 smidgens)  B. Linens
  3 drops of 200 IMCU rennet (in 20ml H2O)
1ml CaCl2 in 20ml water

Heated milk to 31 °C
Stirred in the culture.
Left for 2 hours 10 min
Stirred in the CaCl2 and left 5 minutes.
Stirred in the rennet and left overnight - 12½  hours lactic ripening (goal pH 4.5 - measured pH~4.3). Temperature fell to 21C during this time.
Cut curds in 5 cm cubes.
Put into lined moulds
Drained. Flipped 3 times in 3¼hrs. Third time, stacked and added a small (~½ kg) weight. 
Drained 9 hours, occasionally swapping stack and flipping in moulds.
Unwrapped and returned to moulds.
After 10½ hours, flipped cheeses in moulds and salted one side with ½ tsp of salt. Cheese weights 345 and361g. (goal pH 4.3 - measured pH~4.3)
Left 3 hours and then turned and salted other side. Salt content ~ 1.7%
After a further 3 hours, moved to an aging container at ~13C.

For the next few weeks i will be washing the cheeses with a weak brine containing an increasing proportion of brandy.

- Andrew

Offline Raw Prawn

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Re: First Epoisses
« Reply #1 on: March 26, 2017, 07:54:39 PM »
So far, so good.
I started washing with light brine and am now slowly adding brandy to the wash. I turn the cheeses and wash alternate sides daily.
Various moulds turned up on the surface quite quickly but they have been just as quickly brought under control by the washing. In the last couple of days the surface has become slimy, as expected and it is just starting to develop a slight pinkish tinge.
- Andrew

Offline Gregore

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Re: First Epoisses
« Reply #2 on: March 26, 2017, 10:57:45 PM »
Yum , looking forward to the outcome.