Now, Sailor, you're probably going to see some sarcasm below. That would be because I have to admit, I THINK I'm GETTING a LOT of
from you, don't tend to get a lotta love; not sure why, despite my feeling it's pretty important to honor folks who've helped me out in the short time I'm here by crediting them for what they've given, and you've been included in that group. I don't smell that bad, and I do brush my teeth once a week or so.
What I am referring to is 24 hours at room temp AFTER 3 weeks in the cave.
Gotcha. Thanks for clarifying.
..and I have references that do call it the KING of Gruyeres.
Sailor, gotta say, it's that use of ALL CAPS and sarcastic winky-thing you do that always brings me to cold shivers, and mantras of "man, Arnaud. You really are, just THAT stupid". lol.
Ah, well, since I'm sure it's vitally important to this community whether we're calling it "King" or "Prince," now - do share. I'll show you mine, if you'll show me yours:
BEAUFORT AOC,The Prince of Gruyères,a cheese from The Alps.
http://www.travbuddy.com/travel-blogs/54696/BEAUFORT-AOC-Prince-Gruyres-cheese-14Le Beaufort, prince des Gruyères
making this "Prince of Gruyeres" a seasonal treat.Beaufort, nicknamed the "Prince of Gruyeres."-and, oh, about a billion more. Kings, please? Oh, yeah, almost plumb forgot -
I'm not sure why you are comparing Beaufort to a Comte.
Well, because this thread is about Beaufort. And you said,
Beaufort is sometimes called the "King of Gruyeres" so I manage mine as if it were a Gruyere.
This would be the Beaufort - Gruyere connection.
And Comte is also called, Gruyere de Comté.
This would be, the Comté-Gruyère connection. Hence, what I've said, uh, because these are all considered Gruyères, kin. I'm not sure why you're splitting these particular hairs?
I also feel it is a practical fallacy to compare a naturally produced AOC cheese with one made in an artificial restricted environment like our homes or cheese factories.
Not sure if it's logical fallacy, so long as its limitations are known. E.g.,
a 50/50 TA/LH is a decent starting point for Beaufort. In terms of flavor formation, it'll be alright. Not superb because the strains are wrong, but very good in terms of understanding and learning the make.
-and I have said, here and there and everywhere,
As Pav concludes - well, basically, my family and I need to move to the Savoie, most likely, as what I'm after is pretty intensely tied to the flora, geography and traditions indigenous to that part of the world.
Until then, or in lieu of that, I have to work to understand the underlying principles behind this style - its traditions, ingredients and methods - and do my best to parse it with what's available to me here, in the States. I'm pretty confident that by sticking to that approach I will - as my late Sensei (his name was Tenzan Fumio Toyoda) once said to me, "master this, and you can master anything."
Not a big deal, I suppose - my traditionalist blinder, my desire for a true, alpage Beaufort, jamming my logical radars, I know. I would be interested in trying your "chalet emulation" blend of strains, however, at some point, even if it's a mild differentiation from my TA61, and LH100. As to moving to France, yes, you're right, and this is probably at the heart of it all.
-Etc. I'm well aware that without living there, I'm not making a Beaufort - any more than you're making a Stilton, to be honest. Which is why I say so. What I am trying to do is to learn a few things, in a few fairly rigorous ways. Not sure why that's not being picked up.
So here's a conundrum to ponder. If a French dairy farmer is making AOC cheeses by strictly natural techniques, how can he produce Comte or Gruyere one day, and then Beaufort the next? OK it can be argued that a given farmer only produces one type.
Yes, a given French fermier produces only one type. If you're asking me, some of it is due to things that make sense (there are microclimates), and some of it is due to the weight of history, far removed any longer from the reality on the ground (e.g., the 1855 Bordeaux classifications).
So then why is the farmer over the next hill able to produce a different cheese with a different level of Propionic?
Well, if you're saying that the natural levels of propionic in their environment differ:
For example, many/most naturally produced Alpine types do not use added Propionic or even lactic bacteria at all since the cow's diets seem to furnish ample supply.
I'd say there's your answer - different autochthonous culture yielding a different result.
If you're saying, different farmers use different levels of adjunct prop., I'd say you're contradicting yourself.
For example, many/most naturally produced Alpine types do not use added Propionic or even lactic bacteria at all since the cow's diets seem to furnish ample supply. In fact, some AOC cheeses are very specific about NOT adding artificial bacterial cultures.
So then why is the farmer over the next hill able to produce a different cheese with a different level of Propionic?
Cannot exist in the same universe, if your first paragraph attempts to argue by reliance on natural environmental and material endowments alone, and the second attempts to argue by alchemical usage of Propionic.
Which is it?
And can we perhaps truly stick to constructive thoughts on my proposed experimental design, and move this discussion of propionic over to the
propionic thread I created, as I mentioned, by any chance?
More than happy to continue this in PM, though my past PM's to you have gone unanswered.
Yours,
Paul