Author Topic: Coupole cheese making recipe  (Read 1472 times)

Offline Gürkan Yeniçeri

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Coupole cheese making recipe
« on: July 25, 2011, 10:15:31 PM »
When I was flicking through the pages of Joy of Cheesemaking, I have seen the picture of a Coupole cheese (Trade Mark of Vermont Cheese Company), it is a soft bloomy rind and the rind wrinkles as it ages. I thought, that is really a nice looking cheese that I must try.

Does anyone know how to make this? I am guessing it is close to bri/cam but don't know how to develop that wrinkled rind.

linuxboy

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Re: Coupole cheese making recipe
« Reply #1 on: July 25, 2011, 11:06:25 PM »
It's a straight geo. I can't tell which one, and I've only tried coupole once, don't recall the taste. Likely one of Cargill's, or might be hansen's. All the major houses have ones that wrinkle. Allison and Adeline are pretty big on geo-only finishes. Call you supplier, show them a pic, and tell them to get you a mold mix that will produce wrinkles. The wrinkling is due to Geo structure... at the end they have unicellular arthrospores.

edit: no, it is a full or maybe every so slightly semi-lactic set done in the traditional long set style (24 hr set), not like a cam at all.

Offline Gürkan Yeniçeri

  • The one who masters temperature and humidity can make any cheese.
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Re: Coupole cheese making recipe
« Reply #2 on: July 26, 2011, 12:14:36 AM »
Thanks LB,

Lactic cheese himmmm, in this case this post is on wrong forum