My "holy grail" in Cheesemaking is to make soft washed rine cheeses in the style of Epoisses. I have one batch of muenster going at the moment. think some of the process should be similar at least in regards to early development and orange bacteria (B. Linens). I just waxed these without too much success with the bacteria showing. I have also done a Cammbert like version with B. Linens and have been washing it e3very other day with Marc (de Champaigne in this case - only Marc I could find in Singapore). Results do not look promising (despite an interesting aroma).
I have expermented with very slow rennetting (18, 12, 6 hours) as indicated by some of the research that I have done. I have had no success with this (always gave me sour very weak curds that did not look healthy enough to work with). I have recently looked at using a brie recipe and working more on the aging and daily care aspect. I figure that if I can create a good soft cheese of about 3-4 weeks to maturity, I can refine the curd making after getting this nearer the goal (and at least have something edible to show for my work).
I am thinking it may require a closed, very high humudity environment for bacteria growth and a rather cold ~45f environment. Perhaps I will try the plastic boxes that I use for growing bloomy camemberts. Has anyone had any experience in trying for this style of cheese? If so any pointers would be appreciated.
I have cheese making logs and notes of several attempts and so far only a couple of funky muensters and some hard as hockey pucks (yet smelly) disks that I am sure are not the consistancy I am looking for.
If any one is interested in collaberating on making this kind of chesse I would welcome sharing the logs of my failures as well.