So I stumbled on someone else's thread that had a Reblochon recipe. I had no idea what is was so I decided to make one since I had some b.linens sitting around begging to be used. Upon the second week it quickly started to breakdown (as all my brie and cam variants have so far) so I threw it in the cave and forgot about it. (i.e. I didn't let it breathe, I didn't wash it down regularly I just left it) Two months later I was cleaning out all the failed experiements (always a sad day
) and when I flipped the Reblochon out on the counter to inspect what went wrong it surprisingly was very firm contrary to the pool of cheese goo that was in the bottom of the container. So I sliced into it, took a whiff ( bit of a funk as expected), and took that dreaded bite. Brilliant! It was definitely on the mild side, which I now know is due to my b.linens being a bit old and weak (I need to rehydrate fresh stuff next time). But overall its what I've been striving for in my white mold cheeses that so far has eluded me for some reason regardless of recipe, temp, wrapping, etc. It was a hit with everyone that tried it. And now that I'm down to one small 2x2" piece I say to myself, "self, its time to get this party started again."
