Reblochon ripening question

[george]

Okay, I couldn't stand it any longer.  Reblochon #2 was only 4 weeks old, and I knew they weren't ready because I had a difficult time getting a light press so they were bigger than they should have been.  Wanted to see how they were progressing, though, so I sliced into one (of two).  Yes, obviously unready, but on its way to extreme yumminess.  Now, though ....

... I put the rest of it back into the ripening box with the other uncut one.  Will one that I cut continue to ripen as is, or are rebs like cams and will stop ripening once cut?  I also have a Port Salut going and will be trying some Muensters again sometime soon, so the question would apply to them, also.

Any thoughts greatly appreciated - I haven't seen anything on this particular question on the forum, but then I guess most people are much more patient than I am with these.   

[Priestman]

Don't beat yourself up about it.  I did the same thing just last month; though, sorry to say, did not attempt to continue aging process--I just ate it, literally.  I will hold out on the others until 60+ days or so.

Paul
THE BIG FARM CREAMERY
http://www.thebigfarmcreamery.com/

[george]

Hey, that's the point of making more than one at a time, right?  So there'll still be at least one left for the proper aging time if my need for cheese-eating on any given day gets the best of me (I've been known to do this with cams, too - the outside gets eaten as is and the still-hard centers become grilled cheese sammiches).   

This guy tastes pretty good (a little chalky, though), so certainly I could eat the rest - but if there's a chance it will continue ripening to get where it SHOULD be, then I'd rather do that.  I mean, I could wait another few weeks to find out, but why, when there are so many people here with so much experience?  (yes, that was a suckup, but a heartfelt one!)

[Boofer]

I mean, I could wait another few weeks to find out, but why, when there are so many people here with so much experience?  (yes, that was a suckup, but a heartfelt one!)

I guess none of the more experienced Reblochon-makers saw this. Sorry, my experience is limited to once. 

It has been several weeks now. How did they turn out?

-Boofer-

[george]

Quite spiffy, actually.  I probably let them go a week or so longer than I needed to, but I got into the cut one a few days ago and, had my knee not been all scwewy, I would have been doing the Big Happy Dance (which is sort of like the Snoopy Dance, but different - in the same way that the I Told You So Dance is similar to the Big Happy Dance, only with more gestures).

I'm sure it wasn't really a reblochon, but I don't care 'cause it was PERFECT.  Smooth, creamy, mildly stinky - just exactly what I wanted.  That half is already gone, the second uncut one is in the fridge waiting for me to stop making eyes at it and start eating it already.  And hopefully I'll even remember to take a picture when I do that, 'cause I know you loves your cheese porn.   

(Oh, and Reb#3 is still ripening - only a few weeks old.  Even higher hopes for those, since I avoided several mistakes on that batch that I'd made with the first two.)
 

[Boofer]

And hopefully I'll even remember to take a picture when I do that, 'cause I know you loves your cheese porn.   

I'm so touched...you remembered. 

Anxious to see how #3 turns out now that you're a seasoned Reblochon veteran.

-Boofer-

[george]

Well, I don't know about that "seasoned veteran" part - #1 was a flop because I completely forgot to boil the hoops before I used them for the Reb, and they are the same ones I use for Stilton.  #2 was at least not blue -  - although #3 seems to be doing fairly well so far.  However, I DO have some pictures now - one is from #1 illustrating how NOT to try to lightly press a Reblochon, the others are of Reb #2 in the process of being consumed.  Turns out I actually DID take pictures of the #3 make, but I'll do a separate thread for that one.

The reason you don't want to try to press a reb this way is because the jars move (Reb #1).  And then the dumbbell falls over and dents the table.  Plus you end up with lopsided cheeses.  Bricks don't work either (Reb #2).  Although you don't have to prop a dumbbell on top of THEM, they also move, so you still end up with lopsided cheeses that you have to press in the morning for a few hours each, individually, on your new dutch press to at least try to straighten them (individually because your complete and total lack of engineering skills has not yet allowed you to figure out how to do both at once with the materials at hand in a pinch).

Lopsided or no, however, you DO still end up with a nice lunch, eventually, of Reblochon melted over a toasted english muffin with a few bits of ham.  (Included because y'all are driving me nuts every morning with the pictures of YOUR lunches or breakfasts or whatever meal it is.)   

[Boofer]

LOL... You crack me up, george! I love reading your posts. They meander down the garden path, throwing rose petals here and there, and then BAM!! You say something and the corners of my mouth turn upwards.

I was lightly enjoying the dialogue and pics until I came to the last pic. Now you've gone too far! Here I sit, typing...looking at the toasty muffin all gooey and delicious...and what am I anticipating for my breakfast? Nothing so delightful, that's for sure. I hope you're happy. 

-Boofer-

[george]

Well, sir, that's what you get for posting all those pictures of your toast with Esrom (I think it was an Esrom).  Revenge is sweet.   

I have to admit that when I first decided to play with stinkys again, I was torn between Reblochon or Esrom, since all your pics of the Esroms looked so lovely.  I eventually chose the Reb because I *thought* it would age faster.  Heh.  THAT'LL teach me.