OK, well, I
am concentrating on Beaufort.
However, a man's gotta eat. And my son, all of 10 years old with a palate begun as a French chef's kid, has really been wanting me to make some reblochon. So, justifying my journey as one of being a Savoie kind of guy, an alpine kind of guy, I've now made some tommes, a couple of beauforts, and two batches of reblochon. Pics to follow.
I adapted the recipe from
Mtncheesemaker and
SueVT (many thanks, friends). Also, as usual, consulted with both Pav and Francois, who were helpful as always.
Ultimately, for 2 gallons of creamline milk, went with a 0.8% MM100 primer, 1/32 tsp Thermo C (was thinking of straight ST, but wanted some of the LH properties from the ThermoC, after reflection), 1/16 geo, 1/32 candidum, 1/16 linens. Per discussions with Pav, took it all the way down to 6.45 before renneting, to aid in the development of a moister curd. That, and ensured an even 1/2" cut, retained through a careful stirring and cooking; first time I was really happy with the uniformity of the cubes, which stayed intact quite well through the entire stirring/cooking process. Acidity curve still a bit fast for what I was shooting for, but still happy with a 5.10 final pH before salting (Pav also lent his encouragement, here).
I only had camembert molds, no available cheesecloth, so these were simply flipped under their own weight. Especially on the first 3 wheels (each 3 gallons yielded about 3 x 11.5 oz. wheels), there are mechanical openings, but I can live with them - will be dealing with light weights in batches down the road.
Very happy to say that after a mere 3 days of dips in 3% linens brine, there is a nice beginning of red taking off everywhere. This is the first time I've seen such a linens takeoff, so quickly, and I'm pretty stoked (sorry - born California surf boy, if I'm a pastoral man, in my heart, now).
Thanks everyone, for such a wealth of knowledge and camaraderie, here.
Paul