CheeseForum.org » Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: SueVT on February 16, 2010, 05:12:04 AM
-
Opened up the first cheese from my new batch of Reblochons.... it was good..
And I was worried that it wasn't ripe yet.
:)
-
That looks yummy. I was just thinking about making something along those lines tomorrow.
-
That's the stuff I like mostly. No doubt, one of the next cheeses on schedule.
SueVT, yours looks awesome.
-
That is beautiful! How old is it?
Pam
-
Thanks! I have a couple of other photos on my blog.
I made these on 1/2. So they were ripened for 44 days, if my math is right.
Salt was perfect, flavor great. They are perhaps a trifle more soft than I would like, and I think this is because I keep making them a bit thicker than I need to.
I'll fill the moulds a bit less next time, should get another cheese out of it. :)
The only issue is that I have some blue turning up on them if I don't wash every couple of days, which is annoying....
I am also wondering if addition of candidum is necessary, or whether linens alone will ripen them... if you look at the bloom on the French ones, there is a dusting of white... they have been allowed to dry more at the beginning I believe.
regards,
-
Hi Sue
Congrats on a great looking cheese!
Regarding your question about candidum - I put Geotrichum in mine, not candidum, and that seems to give a coating in the early days before the linens kicks in (I don't use linens, but it seems to come spontaneously to my cheeses - at least those that need it - I have no idea why, but I don't question it as the amount I get is just right for my tastes.
B
-
Great looking cheese Sue - Congrats. I have not been able to find this cheese anywhere is it supposed to be creamy like a camembert? I have been staring at this recipe in my data base but I have no reference to what is should taste like.
-
It usually is a bit firmer than this one (and a bit younger). This one is very good though.
It is a moist rind, semi-soft or semi-firm cheese. To give you an idea, for the first few days, the washing process actually smooths the rind somewhat (per my seminar with Jim Wallace)..
It is a slightly "stinky" cheese, becomes more so as it ages past prime. I think it tastes something like camembert, but more mellow. And the great thing is being able to cook with it, because it melts so well.
It's not for everybody, but I like it. It's easy to make and quick turnaround.
-
What about size? Are they supposd to be small like camemberts or can I make a full 4 - 5 pounder? do have 6 450 gram kadova I can use if they are small but I'd rather just have to wash two at a time if posible. I usually do 7 gallon batches.
-
What about size? Are they supposd to be small like camemberts or can I make a full 4 - 5 pounder? do have 6 450 gram kadova I can use if they are small but I'd rather just have to wash two at a time if posible. I usually do 7 gallon batches.
A Reblochon is about 14-15 cm in dia and some 3 cm high. The weight of the finished wheel is 450 grams.
-
Thanks! I have a couple of other photos on my blog.
I made these on 1/2. So they were ripened for 44 days, if my math is right.
Salt was perfect, flavor great. They are perhaps a trifle more soft than I would like, and I think this is because I keep making them a bit thicker than I need to.
I'll fill the moulds a bit less next time, should get another cheese out of it. :)
The only issue is that I have some blue turning up on them if I don't wash every couple of days, which is annoying....
I am also wondering if addition of candidum is necessary, or whether linens alone will ripen them... if you look at the bloom on the French ones, there is a dusting of white... they have been allowed to dry more at the beginning I believe.
regards,
The recipe calls for Geo and a very-very small amount of Candidum just for the late stage of ripening, to get the "white dusting" similar to a Limburger. Washing with light brine for the first 14 days of ripening will develope the B-linens. Then, keeping the cheese in the same environmental conditions for the rest of the ripening will lead to the "whitish" rind.
-
Yes. Actually....I misspoke about the candidum/geo...I should say White mold or consult my recipe
When writing these posts. I am getting the late white but also a bit of blue... I want to avoid the
Blue.
-
Thanks Sue!
-
Do you think you could share your Reblochon recipe?
-
Sure...will do on Monday. Tied up this weekend.....
Cheers
-
recipe that I use:
for 2 gal. of raw milk:
Start at 91 F, ripen for 30 min with:
Geo17 - 1/16 tsp
MM100 - 1/16 tsp
TA060 - 1/18 tsp
Rennet: 1.9 ml in 1/8 c. cool water
Target floc = 20 min pH 6.7
Cut: 1/2 in. , let rest 5 min. Stir 10 min.
Scald to 91 F, Stir 15min (30 - 32 min total) pH 6.6
Take off 1/2 whey, then ladle into moulds lined w/ cheesecloth. Flip and turn after 1/4 hour, again at 1/2 hour. Remove cloth at second turn. Keep moulds at 81 F for 2-4 hurs with 3 lbs weight (1 qt water).
Drain overnight. Next day, brine for 2 hours. Allow to dry, then to trays @ 95% RH.
Wash day 2 with light brine containing a pinch of b. linens, the 3x /week for 2 - 3 wks. Then turn daily and wipe with light brine only if needed
Day 5 cheese surface should be sticky (yeast)
Day 7 geo growth coming on
@12-14 days no wash, just wipe molds down and flip daily
Ripe in 45 - 60 days (my last batch was quite ripe at 44 days)
Also as suggested here (and I think this is a very good suggestion), use a small spray of candidum solution toward the end of the affinage to get the dusting we are looking for!!
--and enjoy.... Sue
-
Thanks so much. I was surprised to see you press it at all. And now I have to start learning all about pH. darn.
-
Hi Sue,
Great looking cheese, congrats.
What is your floc multiplier? Does that 20min in total?
-
Target Floc 13 x 1.5 (multiplier) = 20 min. total
Also I meant to add, that the post-molding pH should be 6.45 (end of hour 3)
After hour 6, it should be 5.5
After hour 9, it should be 5.4
At 12 hours, it should be 5.3
-
Thanks Sue,
Now I can make this cheese (when I have time of course).
-
Good! It's a pretty quick cheese to make, relatively speaking.
-Sue
-
This will be on my list very soon! It looks yummy! Thanks again
-
I plan to make reblochon very soon but I don't have raw milk. Would you suggest any different method for using past/homo milk?
-
I don't know about the pasteurized/homogenized milk..... I think that overall it takes a bit longer for each step.... don't quote me!
I'd be interested to know what kind of results you get!! I have a couple of oversized Reblochons that will be done in a few days, I'm going to photograph them. I think they're the best yet.
Sue
-
Now that I have a source for raw milk, what is the yield for this recipe? I have four 5" reblochon molds that I got from Glengarry. I'd like to make a batch to fill them all
-
You'll need 2 gallons of milk, Mark--just cut my first last week and it was really good--everyone loved it. Such a quick aging cheese. I added the P.cam to the milk, and will spray it on the next batch--as you can see, I got more mold than I think is what we're looking for in a Reblochon.
-
Actually, I used 3 gallons, just in case. I had a few camembert molds handy in case there was extra curd, but with that amount I filled my 4 reblochon molds perfectly. It was such a quick make! Started at 9am after the milk was warmed, and flipped the first time in the mold at 11am. I'll start its own thread when I get everything squared away.
-
Sounds good!
-
Maybe it is a stupid question, but do you need a cheese press for this?
Thank you very much in advance!
:-)
-
No such thing as a stupid question hon! No you don't need a press for this I juts set a glass of water on top for a bit to smooth out the cheese. Actually I don't even use a press for cheddar - I use large buckets of water of #10 cans of food.
-
I am still trying to perfect this cheese--this one is much more to my liking at 7 weeks. I've learned the key is to bring the cheese out of cave and let breathe (without lid) to develop the b-linens.
-
REALLY NICE!!!