Example: is flocculation takes 14 minutes, add 14x1.5 = 21 minutes before cutting the curd. In other words, 12+21 = 35 minutes from rennet to cutting
18.Wrap and refrigerate at 39°F/4°C. Acidity have recovered now back to 5.6pH or so. Cheese has softened and the rind is now pale orange look with white dusting of Geo. It is beginning to smell familiar... While wash and turn regiments are now complete, cheese is not ready yet. It needs this cold-aging.
seems about right. Remember, this is traditionallyQuoteexcellent milk, not Holstein. Protein structure would well support overall 2.5x.
Wait for flocculation. Add x1.5 flocculation time to time-passed (in other words, x2.5 floc multiplier). For example, if flocculation occurs at the 14th minute, set your timer to alert you to cut the curd in 14x1.5 = 21 more minutes. That's 35 minutes rennet-to-cutting total.Better?
Anyway, this is a great thread. Wonderful details and hints. I'm suspecting a large number of reblochon threads to be starting very soon.Thanks! I do hope so!
The other piece of data not emphasized was the weight of the finished cheese: 450gMaybe there is too much text and it gets lost? (Right under the bold recipe header line)
(standardized for 4 Gallons. Approximate yield: 4-5 wheels of 1Lb./450g each).By the way Glengerry link? Come'on man. Send people to me! Didn't you some molds from me? Tons of Reblochons in stock. I didn't want to say anything because this isn't a self-promo kind of thread... but since you have promoted someone, I might as well mention it.
It will start with cheesemaking stuff but will expend to chacruterie, brewing, baking, pickling, coffee roastingAnd winemaking! :P
I just thought I also sold you the Reblochon moulds so I was surprized; did I not?Nope, sorry, see the pic.
There are some questions I have in other areas though:Reblochon #4 coming up! ;) Geesh, I haven't finished #3 ([url]http://cheeseforum.org/forum/index.php/topic,9898.0.html[/url]) yet.
- Floc factor...1.5? Shouldn't this be like 4 for higher moisture?
- Brine time...45 minutes per side? Is that sufficient? I've been brining for 2 hours per side and that's not overly salted.
- Morge should be 5-6%, not 3%?
- So there is no "cooking time"? I ripened at 88F; at .1 delta I raised the temp to 94F for some cooking time.
- Some recipes called for a late dusting of PC. No, huh?
- I had thought that the pH needed to drop to 4.90 or so prior to salting/brining. No, huh? I think Debi's floc chart shows that.
-Boofer-
given that it is made in the valley and not in the mountains.
or even Jersey
culturing rather low, to 6.0-6.1
Has anyone out there tried this Reblochon recipe yet?I made an effort (http://cheeseforum.org/forum/index.php/topic,9997.0.html).
Heat up 4 gallon fresh row cow's milk to 94°F / 34°C. If no such milk is available to you, use creamline (non-homogenized) milk but pre-inoculate it 24-36 hours in advance while it is cold and refrigerate until cheesemaking time (6.65pH, more if pasteurized)
Culture with:
1/4 tsp PLA (you can also use a mix of equal amounts of KL71 + SR3 + Geo15)
1/8 tsp MY800 (or Thermo B)
1/8 tsp Flora-Danica (Or Probat 222)
If you are using pasteurized milk (not recommended), you would want to add your ½ tsp CalCl2 dilution in ⅓ cup of water right now.
Use raw milk. If you can't get any, I suggest to get non-homogenized, gently-pasteurized milk from grass-fed cows and pre-inoculate it for 24 hours to get some raw elements back into it.
Youv, you wrote:Use raw milk. If you can't get any, I suggest to get non-homogenized, gently-pasteurized milk from grass-fed cows and pre-inoculate it for 24 hours to get some raw elements back into it.
I'm not sure what this means. Can you expand on this? Thanks.
Here's a photo of Chefrotin des Aravis I got a few months ago (At the Borough Market in London. ...they are not legal in the US). It's the 2nd one from the right. Notice that the rind is far more red and bold. I still dream about it at nights A)Nope, no photo, Yoav. :(
Here's a photo of Chevrotin des Aravis I got a few months ago (At the Borough Market in London. ...they are not legal in the US). It's the 2nd one from the right. Notice that the rind is far more red and bold. I still dream about it at nights A)Nope, no photo, Yoav. :(
-Boofer-
In the case of SR-3, Danisco suggests that you would make the brine, add a pinch of sugar to it, cool it to 4°C (40°F), and inoculate it 16 hours at that temperature before using. They are also suggesting to add tryptone but that's a headache. If you don't have access to Tryptone (basically food for the culture to keep alive on), don't worry about it. Just make smaller batches of brine every few days instead of one batch that will last for several weeks.
I hope this helps!
- Yoav
Yoav, I don't have it on spruce.....just matting in a box. And it sure does stink! Don't know what I did but maybe I'll find someone who likes stinky cheese. or maybe it will mellow.Just because it smells a bit mellow, that doesn't mean that the taste follows the malodorous character!
So, seriously, do your Reblochon stink? And like what?
You're always such a help, Boofer! it's good to see you back. When you didn't post for a few days I was hoping you hadn't been away because of your Dad not being well.Thanks for missing me. ;)
So, seriously, do your Reblochon stink? And like what?
[/list]
- Age the cheese; move it IMMEDIATELY to the cave at 50°F/11°C and 95% RH. Place the cheese on spruce boards if you can get some (avoid other woods due to aroma and tanins. Also avoid treated wood. Only use raw wood and only wash it with boiling water and coarse salt).
I read on a French website/blog today that the DOC Reblochon must be aged on spruce branches or boughs, not boards, but maybe that was a translation error?
What kind of sticker do they use? is it just simple paper with food safe dye?I read somewhere that they were made of casein.
Thanks for missing me. ;)
You're always such a help, Boofer! it's good to see you back. When you didn't post for a few days I was hoping you hadn't been away because of your Dad not being well.Thanks for missing me. ;)
So, seriously, do your Reblochon stink? And like what?
Been a little distracted. Dad has a cracked rib from yard work. He's 89...he'll recover. My dear wife has been in the hospital circuit since bypass surgery the end of August. Hopefully, she'll get paroled next week. My fool son fell off his roof and lacerated a kidney. He's out of the hospital now, but still recovering at home. Otherwise, Knickie and I are fine. :)
I have played "Smell this cheese!" with my wife and other family members, but the only significant response I got was from my sister-in-law, whose comment was something along the lines of "a baby diaper". Really? ::)
-Boofer-
What kind of sticker do they use? is it just simple paper with food safe dye? It would be nice to put on older aged cheeses which begin with a sticky wash and then are left for the rind to thicken and dry up.As Boofer said, these are indeed casein labels. They are not stickers, the whey serves as a good enough glue. Many cheeses have these markes and some of them are consecutively numbered or have the a tracing number so you can figure out which of the producers in a co-op made it.
Helveticus won't kill your Reblochon but it will alter its flavor profile and may make it more stable and less supple/gooey.Hey, Yoav, a few folks have been asking about moulds. I've tried to remember where your posting of all the moulds you have access to, but I can't seem to find it. Could you post a thread somewhere extolling the merchandise you have available? Thanks.
Helveticus won't kill your Reblochon but it will alter its flavor profile and may make it more stable and less supple/gooey.Hey, Yoav, a few folks have been asking about moulds. I've tried to remember where your posting of all the moulds you have access to, but I can't seem to find it. Could you post a thread somewhere extolling the merchandise you have available? Thanks.
By the way, I love those stackable microperf moulds I bought from you. They work great.
-Boofer-
All French recipes I have seen use that notation, where the floc multiplier is the measurement of the wait time after the time to floc:
- Step 1: time to floc
- Step 2: multiplier x time to floc, added to time to floc
seems about right. Remember, this is traditionally excellent milk, not Holstein. Protein structure would well support overall 2.5x.
See, now I thought I had a good understanding...and then I read this.All French recipes I have seen use that notation, where the floc multiplier is the measurement of the wait time after the time to floc:
- Step 1: time to floc
- Step 2: multiplier x time to floc, added to time to floc
seems about right. Remember, this is traditionally excellent milk, not Holstein. Protein structure would well support overall 2.5x.
Jumping in here about a year late but this has been a regular point of confusion.
LinuxBoy is right in his initial floc statement and also in that this is what the french have always done. Years ago I took a workshop with Roland Perrin from the National Dairy School in Poligny France and we were all confused by his floc timing until we realized that his 'floc x factor' numbers were to be added to the total floc time and not the total coagulation time. Glad I learned this when I did because it saved me a lot of confusion vat side
Whew! Good to know I'm not losing it. 8)
I knew I was edging out on that limb. ::)Whew! Good to know I'm not losing it. 8)
I wouldn't go that far. :P :P
............
- 1/8 tsp MY800 (or Thermo B)