Gooey & Sinful...Third Edition

[Boofer]

Four weeks in and need to wrap it up.  ;)

-Boofer-

[mtncheesemaker]

Lookin' good, Boofer. Where did you get that big wrapping paper?
Pam

[Boofer]

Our friend, Steve Shapson...The Cheesemaker. Here it is.

Seems to work pretty well for what I do.

-Boofer-

[mtncheesemaker]

Thanks.

[jrhockey33]

I can't wait to see the final product! Very nice looking cheese and great videos!

[Boofer]

My target aging for this style is 42 days as suggested by the Reblochon videos. This one got cut 3 days early. Not a bad decision at all. The selection of cultures for this make was a departure from my earlier two makes. Part of that decision was to see if I could simplify the culture addition. Simplify I did! Very nice cheese. I think I'll make that my standard going forward.

I realize I still have my Reb #4 in process using the original culture mix, but this make is inspirational for me. Of course I will repeat it to convince myself that it can be consistent. So far, it sure looks that way. Yum!  8)

-Boofer-

[Hande]

Boofer, your Reb is thing of beauty  :)
Now you nailing it, cheese for you.

Hande

[Boofer]

Thanks, Hande.

Seems like the recipe/process is becoming more reliable. I'll keep working at it. I picked up some spruce boards yesterday so that I can fine-tune just a little more.  ;)

-Boofer-

[JeffHamm]

I agree with Hande.  That's a beautiful cheese Boofer, so another cheese to you.

[Boofer]

Thanks, Jeff. I'm in there slugging away.  :)

I took a half wheel over to share with my Dad today because he liked Reb #2 so much. This one didn't disappoint today either. He helped me finish my spruce boards for Reb #4 today before lunch. I'm getting him involved in the cheesemaking process. Good stuff.

-Boofer-

[mtncheesemaker]

Looks good! Wish I could taste it.

[hoeklijn]

Great looking cheeses again Boofer! Interesting idea to use spruce boards. I know that a lot of cheesefarms here use wooden shelfs to mature their (coated) cheeses, but I have to ask what kind of wood it is....
But meanwhile a cheese to you for the Rebs!

[Boofer]

Great looking cheeses again Boofer! Interesting idea to use spruce boards. I know that a lot of cheesefarms here use wooden shelfs to mature their (coated) cheeses, but I have to ask what kind of wood it is....
But meanwhile a cheese to you for the Rebs!

Thanks for the cheese, Herman.

The wood is spruce. I'm trying to adhere to Yoav's guidance on creating the perfect Reblochon. Although I seemed to be on the right track to produce acceptable cheeses, I wanted to tighten up my process just a little more. We'll see how it works out.

-Boofer-

[iratherfly]

Oooh, I missed that one, nice one Boofer! a cheese for you! I am waiting anxiously to hear about the current edition!

[Boofer]

Oooh, I missed that one, nice one Boofer! a cheese for you! I am waiting anxiously to hear about the current edition!

Thanks, Yoav. Three weeks...September 9th. I'm counting the days. There are a few changes in the Reb #4 make that should be interesting.

-Boofer-