Reverse engineering a Timanoix

[Frotte La Tomme]

I recentely ate a cheese Trappe d'Echourgnac, a cows milk cheese washed with a walnut liqueur at the end of aging.  This cheese is similar to the Timanoix.    It is a semi-soft cheese, pressed, and aged for two months.  I am hooked.  How can i make this?  The receipe is guarded by monks, so I am thinking about using the chevrotin receipe and winging it for the rest.  Any advice?

[DeejayDebi]

Here's a hint:

It is listed under cows mik cheses.

The cheese named Trappe of Échourgnac has been produced for more than 40 years in the abbey of the same name located in the Dordogne. The Échourgnac Trap door refined with nut liquor is a new speciality and variety whose production began in 1999. It has a fort and pleasant taste of nut coming from a liquor manufactured by the Distilling of Périgord. This cheese is also manufactured by the Abbey Notre-Dame de Timadeuc in Morbihan and bears the name of Timanoix.


Abbaye de Timadeuc
L’ Abbaye de Timadeuc has a unique distinction, it is a cheese from Brittany. Produced by monks, it is a direct descendant to the Port du Salut.

Its pâte is daintily salty, soft, with a delicious tender taste.
The cheese belongs to the family of pate pressed, not cooked with a washed rind. It matures slowly over two to three weeks and the rind turns an orange/yellowish colour.

timanoix
This small cheese is Breton!
In fact it is about a small trap door of Timadeuc rubbed with nut liquor according to the receipt of the monks of the Abbey of Echourgnac.
This small divides into volumes has a very flexible paste of color white ivory, with a very brown crust due to the fact that it is rubbed with nut liquor!
Its nut taste is marked and its flooded aroma the palate!
a true pleasure


Listed in this category of making -
Cheese with pasteurized milk
Fat contents on Total Mass: 27%

Not cooked pressed pastes
It is a category of cheese which one can consider of “lines all”. Indeed it includes a great number of tome cheeses farm, artisanal and industrial at the same time similar and distant. The essence of the difference lies for a little in the manufacture of the work of refining which it undergoes. - natural crust and wild e.g. divides into volumes wallows, crusts rubbed and washed e.g. trap door of Timadeuc, etc… The stage of refining counts also much in the taste and the texture of these products.

Milk used is heated with 36°C, then one makes it curdle quickly using presses. after cutting and work out of tank, the curd is moulded directly then placed under presses in order to drain cheese quickly. After intensities, times and variable durations of pressing following cheeses those Ci are salted out of brine or are rubbed with the deicing salt. They are then placed in drying-room at tepid temperature where they can be rubbed or not and are turned over regularly until their maturity. It is interesting to note that in this category one finds a good number of cheeses of abbey.

So what do we have here ....
From the hints I have gathered in about 10 minutes of search I think its a Port saute rubbed with walnut congac during the last days of aging.

[Frotte La Tomme]

well thanks to your ten minutes...  So what we know. 

Here is the receipe.  Fill in the blanks.
Get cows milk
If raw, de-cream, if pasturized, skip.
___________
___________
Heat creamed milk to 36° C

Milk used is heated with 36°C, then one makes it curdle quickly using presses.

huh?

Cut curds into 2cm cubes
_____
Ladel into 19 cm moulds and press
Flip after five minutes, press with double weight
Flip after 2 hours and let drip in room at 20°C
Add salt or brine for 8 hours
Age cheese three weeks, washing rind two-three times per week.
Wash with walnut liquour four times.
Bag it
Tag it

What is not known is the addition of rennet and which bacterias.  At 36 I would think mesos, but then again, its not that cold either.
One cheese to you nutmeger

[DeejayDebi]

Sometimes the language translations aren't quite to our liking


Milk used is heated with 36°C, then one makes it curdle quickly using presses.
 heat milk to 36°C  (98°F) then add you bacterial culture. I would suggest TA 60 and Alps
 I suggest about 30 miuntes for ripening before adding rennet

I think you have it from there


I have a port salute make somewhere ...

[DeejayDebi]

Port Salut  - Dansco

Port Salut cheese
also called Trappist Cheese,

semisoft cow’s-milk cheese first made by Trappist monks on the west coast of France in the mid-1800s. The name later became the registered trademark of the Société Anonyme des Fermiers Réunis for Saint-Paulin, a generic cheese type similar to the original Port Salut, with a mild, savoury flavour and a smooth, semisoft texture.

Port Salut is produced in thick disks of about 9 inches (23 cm) in diameter, weighing about 5 pounds (2.3 kg). It keeps well for several weeks or longer if securely wrapped. Port Salut is widely imitated; American versions tend to be milder, and those from Denmark are generally stronger than the French. Oka cheese, first made at a Trappist monastery at the village of Oka in Quebec, is a popular Canadian version.

Process guidelines for Saint Paulin

Raw material raw milk

Standardization to 2.9 – 3.5 % fat depending on the protein content

Heating 72 – 75 C (162 – 167 F) for 16 – 30 sec.

Cooling to renneting temperature: 35 – 37 ºC. (95 – 99 F)

Inoculation 1 x Choozit  TA 60 LYO 200 DCU per 4000 l. vat milk
+ 1 x Choozit Alp LYO 100 DCU per 2000 l vat milk

coloring 33 – 55 ml beta carotene per 1000 l

Preripening 30 – 40 min.

Renneting 2 – 3 gr. pure calf rennet powder (Renco)

Coagulation setting time: 11 – 20 min
Coagulation time : 30 – 40 min.

Cutting curd grain diameter: green pea to hazelnut size

Stirring 20 min.

Separating draw of whey, approx. 30 %

Washing and pH before washing : 6.40 – 6.45

Scalding (cooking) addition of water: 10 – 15 %, approx. 60 ºC.
Scalding : to 37 – 39 º C, within 11 – 20 min.

Forming under whey

Pressing depending on equipment, e.g. 15 min. 0.3 – 0.6 bar
( 1 bar approx. 14 lb.)

Brining pH before brine bath : 5.4 +- 0.2
16 - 18 ?Be, 16 – 18 ºC.
salting time : 24 – 54 h. depending on weight
pH after brine bath : 5.2 +– 0.1

Dry off on shelves
Rel. humidity : 90 – 95 ºC
Temp. 15 – 16 ºC. (59 – 61 F)
Time: 20 hours

Smearing 1 x Choozit linens W LYO Doses 1
+ 500 g. salt for 10 l. boiled water.
Dipping or spraying red smear solution (liquid culture in 5 volumes of 3 % NaCl solution), during initial ripening smearing must be repeated 1st, 3rd, 7th and 10th day
.
Ripening during period of smearing.
Temp. 15 – 16 º C, 90 – 95 % RH.

Brushing brush off any surface growth under a stream of floating water on 12th – 15th day

Ripening re. humidity: 70 %
Temp. 15 – 16 ºC.

Packaging on 16th day
Special foil for eye formation
Or coating with paraffin-wax,
Alternatively spray annatto color mixture on dry rind

Curing at 5 º C ( 41 F) for 2 – 3 weeks

[Tomer1]

Whats with the really cold curing at the end?

[DeejayDebi]

I believe it has to do with the lack of a rind and that this smear ripened cheese has and to prevent the development of butyric acid fermentation. Perhaps Linixboy can give a better answer.

[linuxboy]

Think about this commercially. With a proteolytic rind, what are you after commercially? Shelf life, of course, because you want this thing to be sellable as long as possible. So, get a good rind of it, and cold crash it so that it slowly ripens and stabilizes. This also will lead to better flavor development. Stretch of proteolysis reaction rate= better flavor.

[Tomer1]

I was under the impression its aged longer before sell but for a "mild" version that makes perfect sense.

[Frotte La Tomme]

well this is becoming complicated.  If I understand correctly, for example 100 liters of milk is;

◊ heated to 72°C, cooled to 36°C, bacteria, rennet
◊ cut and stirred
◊ 30liters whey taken out
◊ 15liters of sterilized water at 60°C are added
◊ reheated to 38° slowly for 10 minutes
◊ put in moulds and brined, etc

First question; why heat to 72?
Next question; if you add 60° water to a tank at 34ish, would not the new temp be near or higher than 38°?

We are getting there.  Now to get the flock to give a little more milk...

[DeejayDebi]

72 C degrees for pasturization for 15 seconds I think?

Yes if you start with 37 – 39 º C whey and add 60 C degree water it will "Scald" the curds and the temperature will even out to around 37 to 38 C degrees.

[Frotte La Tomme]

Well, finally the herd has started to put out some milk.  I took 4 liters for a first try at the forementioned cheese.  Thanks for the info on the receipe.  Here is how it went down.



Milked the sheep in the morning, cooled down the milk until the afternoon.  I didnt want to pasteurize, the spring milk is too tasty.
14:20 heated to 36°C.
14:27 Added 45g yogurt and dash of Meso 60 for the bacteria
15:07Added 0.9 ml rennet
15:15 floculation  Ph 6.50, 35°C
15:30 coagulation
15:38 Cut into hazel nut size, in two steps
15:50 Progressive mixing Ph6.42
16:07 Took out 1 liter of whey
           Added 0.6l scalding water; water 60° milk 33°, milk heated to 38°

16:17 Put into mould, Ph  6.25, 38°C, pressed at 1 kg           
16:25 Turned twice, pressed at 3 kg
16:35 Salted at 0.8% drip dry
next day am, salted, pm, put in cave

Since I didnt have any TA, I figured the yogurt would work just as well.  We use it for our tommes so it would not be a big change in the fabrication already.  Slight problem with the calculation for the rennet.  I use liquid animal, so the powder calculation threw me off.

After salting and drying for 12 hours, I put it in the cave.  I turned out to become more off a rebloch than a port.  I guess the pressing time was not sufficient.  More things to tweak but overall, pretty happy.

[DeejayDebi]

Well do keep us posted!

[Sailor Con Queso]

Frotte, Just curious why you cooled the milk down. One of the advantages of using milk right out of the animal is that you don't have to heat it up.

[Frotte La Tomme]

Cant be everywhere at the same time.  First I made 120l of tomme, riccotta, and then I had time to play.