Author Topic: John's Cheese #035 - Limburger #1  (Read 4327 times)

Offline John (CH)

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John's Cheese #035 - Limburger #1
« on: February 10, 2009, 10:27:46 PM »
As today is Friday 13th and it's lucky for me as I just got one more paycheck (work in oil business), I'm making my first batch of Limburger Washed Rind Cheese based on this Limburger Cheese Making Recipe and additional info from:

MAKING
  • Feb 13, 2009, 9:00AM:
    • Poured 2 US gallon/7.6 litres of store bought pasteurized homogenized whole cow's milk from fridge into stockpot on smallest gas burner ring on stove.
    • Turned gas on low and started warming.
    • As milk pasteurized, to standardize milk, trickled and whisked in 1/2 teaspoon diluted CaCl2.
    • Measured ~0.5 grams Danisco's Choozit Brand Mesophilic Starter Culture MM100 onto mini digital scale, tapped off onto top of milk and whisked in.
    • Dripped 4 drops of liquid Annatto into 1/2 cup cool water, stirred to dilute, trickled into milk, whisked in, no colour change.
    • Puffed in few spores of Danisco's Choozit LR Cornybacteria containing more aromatic strains of Brevibacterium linens, and whisked in.
    • Accidentally warmed milk little too high to 92 F/33 C, turned off gas, covered and set aside for culture to grow @ 9:15AM.
  • Feb 13, 2009, 9:30AM: Measured ~0.5 gram CHR Hansen Brand powdered rennet onto mini digital scale, tapped off into 1/2 cup cool water, stirred to dilute, then trickled into milk while whisking in thoroughly for 1 minute, covered and set aside for culture to grow and curd to set.
  • Feb 13, 2009, 10:40AM: Checked for Clean Break, good, Cut Curds and left to rest.
  • Feb 13, 2009, 11:00AM: Curds cooled to 90 F/32 C, started warming cut curds while stirring occasionally to 95 F/35 C, turned off heat, let sit for 20 minutes while more whey was expelled, stirring occasionally to ensure curds don't mat together.
  • Feb 13, 2009, 11:48AM: Most cut curds sunk to bottom, removed bulk of whey with jar, ladled curds and remaining whey into Camembert hoops.
  • Feb 13, 2009, 12:45PM: Turned hoops.
  • Feb 13, 2009, 4:00PM: Turned hoops.
  • Feb 13, 2009, 10:00PM: Turned hoops.

AGING
  • Feb 14, 2009: Age 1 day, removed Limburgers from hoops and placed in isolation in own cheese cave (tupperware plastic box) with freezer block to keep cool. Drained container, rinsed container, turned cheeses, and changed ice block every morning and night. Had fair bit of whey drainage first 3 days, from salting surface.
  • Feb 16, 2009: Age 3 days, repeated above maintenance steps, it's not just my imagination but the cheeses are getting slightly slimey/slippery?
  • Feb 17, 2009: Age 4 days, repeated above maintenance steps, it's not my imagination, the cheeses are getting slimey/slippery. Also big problem, little blue mold on two of cheeses, see picture below.
  • Feb 21, 2009: Age 8 days, wrapped Blue Limburgers in foil rather than Washed Rind Wraps as cheeses are now more like small Blue cheeses than Washed Rind and placed cheeses in household fridge for long term aging. Posted wrapping pictures here.
  • Apr 6, 2009, 7:00PM: Age 52 days, unwrapped and ate parts of 1 cheese. Very soft and moist, somewhat leaky, not visually appealing. Cheese texture varied between moist and soft, flavour was lightly blue from outside but inside more like some of my too moist Camemberts. Think too warm in early aging and cheese did not like humidity barrier of almunium foil, could not breath. Chucked 3/4 of cheese . . . 3 more to go.


NOTES
  • Used Camembert Hoops for molds as i) don't have rectangular molds, ii) needed volume and iii) as have new washed rind papers that fit them.
  • Need to practice better quaranteen procedures as blue mold from blue cheese making has caught in my Limburgers!
« Last Edit: April 06, 2009, 07:22:48 PM by John (CH) »


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Offline John (CH)

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Re: John's Cheese #035 - Limburger #1
« Reply #1 on: February 10, 2009, 10:28:07 PM »
Pictures #1 . . .
« Last Edit: February 13, 2009, 07:45:37 PM by Cheese Head/John »

Offline John (CH)

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« Last Edit: February 19, 2009, 05:46:02 PM by Cheese Head/John »

Offline John (CH)

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« Last Edit: April 06, 2009, 05:22:12 PM by John (CH) »

Offline John (CH)

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Re: John's Cheese #035 - Limburger #1
« Reply #4 on: February 10, 2009, 10:28:42 PM »
Pictures #4 . . .
« Last Edit: April 23, 2009, 05:53:41 PM by John (CH) »


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Offline John (CH)

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Re: John's Cheese #035 - Limburger #1
« Reply #5 on: February 10, 2009, 10:29:07 PM »
Pictures #5 . . .
« Last Edit: April 23, 2009, 06:08:40 PM by John (CH) »

Offline Cartierusm

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Re: John's Cheese #035 - Limburger #1
« Reply #6 on: February 11, 2009, 01:00:03 AM »
John, you know what I'm going to say, So I'll spare you..

Really though this is going to be interesting, I thought it was just the red bacteria not P. Candidum too?
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline John (CH)

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Re: John's Cheese #035 - Limburger #1
« Reply #7 on: February 13, 2009, 09:26:58 AM »
Carter, the recipe I have has P. candidum as an option, I made this batch without it.

Offline chilipepper

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Re: John's Cheese #035 - Limburger #1
« Reply #8 on: February 13, 2009, 11:07:13 AM »
John, good luck and thanks for taking this one on! It will certainly be interesting to hear your reports of how this one goes!  I just picked up some of this to try this weekend... I think I'll wait until after valentines day however! :)

Offline Tea

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Re: John's Cheese #035 - Limburger #1
« Reply #9 on: February 14, 2009, 01:39:42 PM »
mmmm I too will be watching this one with interest.  I have decided for now, that I am not going to try this one, as I don't want my family banning me from making cheese ever again.

So keep the pics coming.  This is going to be interesting.


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Offline Cartierusm

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Re: John's Cheese #035 - Limburger #1
« Reply #10 on: February 14, 2009, 02:02:33 PM »
That's a lot of limberger, good luck, looks good so far.
Life is like a box of chocolates sometimes too much rennet makes you kill people.

Offline Likesspace

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Re: John's Cheese #035 - Limburger #1
« Reply #11 on: February 14, 2009, 04:03:33 PM »
I agree with everyone else....
I will be watching your progress on this one closely.
Since it's not going to make my house uninhabitable, I'm thrilled at the thought of seeing one of these made from start to finish.
Good luck! Hope it gets all stinky and putrid for you.  :D

Dave

Offline chilipepper

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Re: John's Cheese #035 - Limburger #1
« Reply #12 on: February 14, 2009, 04:27:48 PM »
teehee... there goes the resale value on your home! :)

Offline Tea

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Re: John's Cheese #035 - Limburger #1
« Reply #13 on: February 14, 2009, 04:45:58 PM »
Lol do you think it is not wise to mention this to the Real Estate Agent?  :D

Offline Likesspace

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Re: John's Cheese #035 - Limburger #1
« Reply #14 on: February 14, 2009, 06:23:42 PM »
Isn't it amazing how nice and cute those little wheels look at this stage?
It's sort of like a horror movie where you see a seemingly nice and cute young lady that eventually is revealed to be a horrible axe murderer.
Not sure that this is an analogy that makes sense right now, but I'm sure that Ryan will know what I mean after he actually gives his limburger the taste test.  ;D

Dave