Thinking on reblochon today. Yoav, a belated thanks
, totally inspiring.
I was stricken by how small his curds end up being, going into the moulds - by my eye, no bigger than (perhaps, large) rice grains, about the size I'm shooting for with my Beaufort makes.
I'm also thinking about the inclusion of P. candidum in the make; I know mine has gone nuts, and of the 6 wheels I've made, I'm allowing 2 to just go through the p. candidum life-cycle, before washing back; the others, are all being washed with a 3% linens (touch of geo, and now, having used the wash, whatever other adventitious yeasts, etc., are on the wheels) brine.
I think for the next make, I will forego p. candidum altogether. I don't have the luxury of a cave established with linens, else I'd just do a "naked" 3% brine, and see what happens.
Anyway, a wonderful, helpful video, Yoav. If you're reading, thank you again.