This is my first attempt at Reblochon, and it looks like it is going well so far. It was based on SueVT's recipe
and the recipe
from Cheesemaking.com. Here are the notes from the make:
|0:00 ||Added 1/16 t MM100 (mesophilic), 1/32 t TA061 (thermophilic), and 1/16 t Geo 17 to 3 gallons of raw milk @ 88 deg F. Allow to ripen.|
|0:35||Add 1/4 tablet Vegetable rennet, stir 1 minute|
|0:56||Spinning bowl method shows flocculation (21 min)|
|1:00||Cut curds into 1" rods, and let rest|
|1:10||Cut curds gently with a whisk into 1/4" cubes and scald to 92 deg F.|
|1:25||Continue stirring curds @ 91 - 92 deg F.|
|1:40||Allow curds to settle|
|1:50||Drain whey to the level of the curds. Ladle into cheesecloth lined molds. |
|2:15||Flip in molds. Add weight (~1 qt water per cheese) for ~1.5 hrs.|
|Removed from mold and set on a tray to air dry.|
The following day, I brined 2 rounds a total of 2 hours and dry salted the remaining 2 with 1.75% of their weight in salt. Made a 3% brine wash with a pinch of b. linens to begin the washing schedule.
When I went to pick up the milk, the farmer asked if I wanted chilled milk from the tank, or warm milk (as they were in the middle of milking when I arrived). I opted for chilled milk, but I wonder if the moments-fresh milk would have been a better choice or made any difference. Any thoughts?
My new wine fridge works well for this cheese. I air-dried the cheeses in the dry portion of the fridge, and then moved them to the humid portion for ripening.
Next time, make the same size batch and pack 3 molds instead of 4; the rounds are just a little thin, only ~1" thick, and 4 rounds will barely fit on one tray in the wine fridge. Three would fit much better, and would be a bit thicker, maybe 1.25 - 1.5" thick.
Very quick make, just over 2 hours for the initial processing.
Updates and pictures to follow.