Esrom (#4) with Herbes de Provence...another brick in the wall

[anutcanfly]

Field of Dreams and Kung Fu!  That's two, see if you can get 3 or 4 next time Jeff.  ;)

[Boofer]

If you wash it, it will come.  Patience grasshopper should sound familiar! :)

- Jeff

Yeah, yeah...patience. I've heard the story.  ;)

I'm going off the performance in my latest Tilsit (#3) which had a nice PLA bloom within a week! The make was different and I had to limit the amount of PLA I added in because they don't give you very much in the bag. In fact, I have to reorder already. I wish I could mother culture it, but don't believe it's possible with this mix.

-Boofer-

[kookookachoo]

Boofer,  that looks really scrumptious!  I'm sitting here, having ricotta I made a couple of days ago (from a tomme make-pleasantly good ricotta, too!).  The only additives I've introduced to my cheeses has been the saffron in the caciotta and I've been reading your Leyden cos I love cumin & I'm thinking strongly of making it. 

A cheese for your inspiration! 

[Boofer]

Thanks, kookoo. It should be ready for tasting around D-Day, June 6th. That will mark 3 months' affinage. The Leyden (cumin) should be ready around Tax Day, April 15th. That will be 2 months' affinage. Can't wait to see what kind of flavor I get.

-Boofer-

[Boofer]

So I have been washing with 3% brine dosed with PLA but I see very little happening. This morning I saw a few white wisps while I was washing and I maybe feel a little grittiness from the PLA, but otherwise it's pretty much a non-event.  ???

-Boofer-

[JeffHamm]

Is there a slight pinkish tinge on the top there?  Could just be my monitor.  I can't seem to get rid of the b.linens from the one make I did.  Every cheese seems to pick up a dose of them while air drying.  I've washed all my mats and things, but as they dry out they get just damp enough to get going.  Once they go into the cave, and I don't brine wash them, they don't really progress, but I'm surprised you're not getting any activity.

- Jeff

[Boofer]

Is there a slight pinkish tinge on the top there?  Could just be my monitor.

I think it's your monitor. I don't see a tinge.

I think I'll go make up a fresh mister of PLA & 3% brine and hit it again tomorrow. I've done a few washed rinds and several Esroms and never had one not start like this one. Peculiar.

Really? You have linens that just hangs on and latches onto your nearest cheese?

-Boofer-

[JeffHamm]

Yah, all my cheeses seem to pick them up during the air drying phase.  My butterkase were the worst for it, but that make has always produced quite a wet cheese, so the extended period of time being moist was sort of self brining I think.  Since then, I've washed out all my boxes, and the stuff I use when air drying, but there's always a few pink and red colouring developing by the time it goes into the cave.  I think my apartment just has a nest of them somewhere in the woodwork as I was picking up wild b.linens before I even bought some.  Since using the bought ones, it's taken quite an effort to get them back under control.  Not gone, but not as intense lately.  Must be time to try a Port Salute? :)

- Jeff

[Hande]

I think that your Esrom has just right color  :)
If look some Esrom pictures, those has only very light orange rind like proper Taleggio.
Taste can be just great.
http://www.teddingtoncheese.co.uk/acatalog/de304.htm

Hande

[Boofer]

Thanks, Hande, that's encouraging. Maybe I should just continue what I have been doing. I had this vision of what I thought the rind should be doing. Maybe I had the wrong vision.

-Boofer-

[DeejayDebi]

Maybe you are making an esrom with visions of Port Salut?

[Boofer]

See, you just have to be patient. That's what I've been saying all along. ::)

The smear, smell, and color are becoming more obvious. Hooray!

The pink tinge that Jeff saw was probably what I was rubbing today. It's part of the smear. I wash with the 3% brine dosed with PLA and then lovingly and gently smear it all over the cheese. The result is a creamy smear as seen on my glove. I'll maintain that regimen for the next week and then stop washing and just gently rub the brick. Hopefully I'll get a light dusting of geo after a bit. I'm looking for a relatively non-tacky rind...maybe a little gritty from the geo.

-Boofer-

[JeffHamm]

Rub a dub dub there's smear on the glove ...

Well done Boofer.  I believe this will progress nicely as so many of your cheeses do.  Nice job and a cheese to you for your unwavering patience! ;)

- Jeff

[DeejayDebi]

It's growing! Looking good - hang in there!

[Boofer]

Thanks, guys. Your encouragement and advice helps a lot.  8)

-Boofer-