Author Topic: Gooey & Sinful... Fourth Edition (fingers crossed)  (Read 6171 times)

Offline Shazah

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Re: Gooey & Sinful... Fourth Edition (fingers crossed)
« Reply #45 on: September 18, 2012, 02:08:22 AM »
Nice job Boofer.

I can only hope that I will have a similar experience to share in a few weeks time.  I can hardly wait. :P

I agree with you and others that Yoav is a fountain of knowledge and only too happy to share his expertise with any of us with a cheesy question.  A cheese to you both from me.
You have to be a romantic to invest yourself, your money, and your time in cheese.
― Anthony Bourdain


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Offline Boofer

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Re: Gooey & Sinful... Fourth Edition (fingers crossed)
« Reply #46 on: September 18, 2012, 08:48:20 AM »
Thank you guys! So nice to hear!

Boofer, how is the paper working out for you thus far? The point of this paper by the way is that once the cheese is ripe it can be retailed in it without a box and it will keep very stable in its ripe state. It's also good that you can see the cheese color without opening the paper!

How close were you to my recipe? I can't remember now. It looks like it's taking a bit long to ripen this one, doesn't it? I wonder if it's just different acidity curve during cheesemaking or different cultures.
It looks like the two papers I used perform about equally. Yours is a little smaller, which could be good, and it does allow you to see the rind color much better.

This Reb is probably taking extra time because of the added whipping cream I added. In hindsight, it doesn't need it. It was good as an experiment, but it's overkill with the richness (is that possible? :P). There's enough cream in the raw and creamline milk.

This version is also a little thicker than Reb #3 because of the extra milk & cream. That might also account for the longer ripening time required. My version was fairly close to yours. Here's the makeup:

1 gallon Pride & Joy Creamery whole raw milk
1.5 gallons Twin Brook Creamery whole creamline milk
.5 gallon Twin Brook Creamery 2% creamline milk
1 pint Twin Brook Creamery whipping cream

This culture mix has done well for me in the past.
1/8 tsp MM100
1/16 tsp TA61
1/16 tsp LH100
1/16 tsp Geo13
1/16 tsp SR3
1/32 tsp KL71
1/2 tsp CACL, in 1/4c distilled water
1/32 tsp Renco dry calf rennet, dissolved in 1/4c cool distilled water

I had moved the two cut wheels from the fridge @38F back into the cave @51F to accelerate the ripening. I'm expecting this to finish ripening by the end of the month. The remaining two wheels are still in the fridge where they will continue their ripening at a slower pace. Patience....  8)

Thanks for your encouragement and cheeses, guys. You know that just drives me to focus more sharply :).

Sailor, I belatedly took your advice about the trier. I wrestled with the decision to use a potato peeler or buy a real trier. It was clear that I may get to the point where one actually makes sense. It would have saved me the pain of opening both these Reblochons too early. I also see it getting some use with the Creamy Blueberry Delight, Tilsit #4, Tomme #6...you get the idea. I ordered the 5-inch (127mm) tool from The Cheesemaker. Okay, this should be interesting. Wait 'til the wife finds out :o.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Sailor Con Queso

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Re: Gooey & Sinful... Fourth Edition (fingers crossed)
« Reply #47 on: September 18, 2012, 11:32:44 AM »
Christmas is coming. ;)
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Offline Tiarella

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Re: Gooey & Sinful... Fourth Edition (fingers crossed)
« Reply #48 on: September 18, 2012, 01:47:31 PM »

Boofer wrote:
This culture mix has done well for me in the past.
1/8 tsp MM100
1/16 tsp TA61
1/16 tsp LH100
1/16 tsp Geo13
1/16 tsp SR3
1/32 tsp KL71
1/2 tsp CACL, in 1/4c distilled water
1/32 tsp Renco dry calf rennet, dissolved in 1/4c cool distilled water
-------------


Ummm, I'm lost!!    :-[   I haven't heard of half of these cultures.  The MM100 and TA 61 are familiar to me as is the Geo13 but the LH100, SR3, and KL71 are all new.  I had an SR5 4Runner once decades ago but have not heard of SR3.  Where can I find a list that describes all of these? 




Offline bbracken677

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Re: Gooey & Sinful... Fourth Edition (fingers crossed)
« Reply #49 on: September 18, 2012, 02:14:13 PM »
SR3 is b.linens, KL71 is yeast and LH100 is a thermophilic (Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus).
The first 2 are rind "treatments". 


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Offline BobE102330

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Offline Boofer

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Re: Gooey & Sinful... Fourth Edition (fingers crossed)
« Reply #51 on: September 19, 2012, 09:39:08 AM »
The Wiki may be helpful

http://cheeseforum.org/articles/wiki-manufactured-cheese-making-cultures/
I notice that there are a few other cultures that missed the wiki:
  • Alp D
  • Holdbac
  • PLA
  • ARN
There are so many different cultures, it's difficult to keep track of them all. I've attached a few docs that I've accumulated. Sorry, I don't have the ARN docs.

The Alp D seems to serve as a "kitchen sink" culture mix: "You want it? We got it!"
The PLA develops a really robust rind that protects the paste and ripens it tremendously.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Boofer

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Re: Gooey & Sinful... Fourth Edition (fingers crossed)
« Reply #52 on: September 22, 2012, 01:50:16 PM »
My 5 year old daughter looked at your photo and said "Put apples with it", so, you've been told.  :) 
Well, it's not apples, but here's the cheese with some other fruit.  Yum! :)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline iratherfly

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Re: Gooey & Sinful... Fourth Edition (fingers crossed)
« Reply #53 on: September 22, 2012, 02:01:45 PM »
No blue glove??? What's happening here Boofer?

Is it the photo? Or is the cheese just not very orange? (or is this the one you did without washing?)

Offline Boofer

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Re: Gooey & Sinful... Fourth Edition (fingers crossed)
« Reply #54 on: September 22, 2012, 06:50:31 PM »
You're killing me, Yoav.  :)

No blue glove...because I'm going to eat this wedge. A little earlier when I cut this wedge loose from the wrapped wheel you would have seen the blue glove.  ;)

No, this wasn't washed to remove the Geo and bring out the linens. Just as well...lately I've been washing the linens off my cheeses because it is somewhat offputting. I would say it isn't very orange at all.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.


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Offline iratherfly

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Re: Gooey & Sinful... Fourth Edition (fingers crossed)
« Reply #55 on: September 22, 2012, 11:10:16 PM »
Fantastic texture though! Congrats!

Offline Boofer

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Re: Gooey & Sinful... Fourth Edition (fingers crossed)
« Reply #56 on: October 07, 2012, 09:27:07 AM »
Just another pic datapoint....

-Boofer-
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Offline LoftyNotions

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Re: Gooey & Sinful... Fourth Edition (fingers crossed)
« Reply #57 on: October 07, 2012, 12:07:30 PM »
That's beautiful, Boofer!

Does vacuum sealing tend to re-slime the Geo? I'm assuming that the Geo is more like a powder at this stage???

Larry

Offline Boofer

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Re: Gooey & Sinful... Fourth Edition (fingers crossed)
« Reply #58 on: October 07, 2012, 12:26:22 PM »
You are correct, sir!

Geo is dry & slightly powdery. Inside cheese paper initially, a cut cheese wheel will grow Geo on the cut portion.

The vacuum-sealing allows me to portion-size the ripened wheel and hold it in stasis for a bit longer, rather than continue to ripen, dry out, or whatever. Then, when I want a piece of Reb, the rest stays relatively fresh and unopened.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Boofer

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Re: Gooey & Sinful... Fourth Edition (fingers crossed)
« Reply #59 on: October 21, 2012, 08:25:01 PM »
Took a wedge of this over to share with my dad on Saturday. He commented that he really liked the flavor.

I think I mentioned previously that I would not include the extra cream in my next effort. I'm reconsidering that, given that this has been a really noteworthy cheese.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.