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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: jwalker on December 11, 2013, 07:11:51 PM

Title: First Reblochon -Style Cheese !
Post by: jwalker on December 11, 2013, 07:11:51 PM
 :)Well , figured with two Stiltons aging and quite a few hard cheeses as well right now , I would attempt something different.

Voila , my first Reblochon style cheese , from Caldwells book.

Pretty much went without a hitch by the book , a 4 gallon make , albeit pasteurized milk is all I can get.

I wonder if I should have made two smaller ones , will a 4 gallon age okay?

It is four days today , the book says I should feel some shmeir on it by now , but it doesn't seem to have any , I have started washing with whey with some Geo and Linens added , hopefully something will happen soon.

How long does one usually age a reblochon , I've read anywhere from 4 to 8 weeks.

Title: Re: First Reblochon !
Post by: Boofer on December 12, 2013, 04:09:20 AM
Umm, did you perchance have an opportunity to check out Yoav's treatise? Lots of good info and opinions in there.

Reblochon AOC Cheesemaking Recipe (http://cheeseforum.org/forum/index.php/topic,9928.0.html)

In that wonderful thread you'll see the ideal form factor among other things. A typical Reblochon might be 450g. Off hand, I'd say you had tipped the scales with your effort. :o

IMHO, I'd also be inclined not to characterize it as a Reblochon. It could possibly be a wonderful cheese...just not a Reblochon. :(

From Wikipedia:
"Reblochon is a soft washed-rind and smear-ripened cheese traditionally made from raw cow's milk. This cheese measures 14 cm across and 3–4 cm thick, has a soft centre with a washed rind and weighs an average of 450g. As proof of its being well-aged in an airy cellar, the rind of this cheese is covered with a fine white mould. The optimal period to savour this cheese is after it has been aged six to eight weeks."

-Boofer-
Title: Re: First Reblochon !
Post by: jwalker on December 13, 2013, 12:21:11 AM
Ummm , I think I will stick with "Reblochon -style" as that is the style in which it was made. ;D

Shmier is progressing nicely today.. ;D
Put in cave. ;D


Title: Re: First Reblochon !
Post by: Boofer on December 13, 2013, 02:45:37 PM
Ummm , I think I will stick with "Reblochon -style" as that is the style in which it was made. ;D
Hey, what's in a name?  :-\

A Reblochon by any other name is a...duck.  ::)

-Boofer-
Title: Re: First Reblochon !
Post by: jwalker on December 13, 2013, 03:01:35 PM
Ummm , I think I will stick with "Reblochon -style" as that is the style in which it was made. ;D
Hey, what's in a name?  :-\

A Reblochon by any other name is a...duck.  ::)

-Boofer-

Uhh , no , a Reblochon by another name is  Rebruchon or Reblò alpino. ;)

You can't milk a duck , let alone twice . ;D
Well , maybe this one , if it wasn't rubber. ;D

Title: Re: First Reblochon -Style Cheese !
Post by: jwalker on January 23, 2014, 04:15:48 PM
Well , allthough I really went overboard on the size of this cheese originally , for a Reblochon anyway , it has shrunk to almost an acceptable thickness and is coming along well.

This cheese developed a beautiful rind right from day 1 , I washed for the first few days and developed a nice shmier , I never got any unwanted molds at all , it was kept in a separate chamber in my cave.

The cheese looks very similar to the one in the book from which the recipe was taken , it has a nice earthy mushroomy smell and is getting very soft under the rind , I have been keeping it in the cave a and monitoring it very closely to make sure it didn't ammoniate , at the first signs of ammonia I move it to the cold fridge and will probably give it a try this weekend.

It's a little wrinkly on the sides from the shrinkage , but no slipskin at all.

Will report back with a taste test soon.
Title: Re: First Reblochon -Style Cheese !
Post by: Digitalsmgital on January 23, 2014, 05:07:35 PM

So, at the first whiff of ammonia, you put it in the cold fridge for how long?

That is a very nice looking rind, AC4U!
Title: Re: First Reblochon -Style Cheese !
Post by: jwalker on January 23, 2014, 06:29:59 PM

So, at the first whiff of ammonia, you put it in the cold fridge for how long?

It will be a week this weekend , I don't think it will completely soften all the way thru , as I made it a little too big to begin with , but if I like it , I will try again , but a smaller make.

I was surprised by how well the rind turned out tho , I have had problems with unwanted molds in the past.

Thanks for the cheese. ;D
Title: Re: First Reblochon -Style Cheese !
Post by: jwalker on January 25, 2014, 05:55:07 PM
I couldn't wait any longer , just had to open my "overweight" Reblochon. ;D

It's a little bigger than it should be so it hasn't fully ripened into the center , I now understand the importance of having a thinner cheese for certain types.

Around the edges where it has fully ripened (about a half inch or so) , it is smooth and creamy but not runny , very flavorful , and the rind is not only edible , but one of the best I have tried to date , even the wife gives it a thumbs up.

Had this been 3/4" instead of 11/2" thick , I believe it would have been a perfect cheese.
But it is a successful endeavor none the less , very good and melts easily , I sense a Tartiflette coming. ;)

I am going down to Idaho next week for some good milk , I will be making another one of these with the proper proportions when I get back.
This may just be one of my new favorites.

Title: Re: First Reblochon -Style Cheese !
Post by: Digitalsmgital on January 25, 2014, 08:07:01 PM
Lordy, that looks tasty! I would try it if I had Caldwell's recipe.  8)

And a four gallon batch would make two?
Title: Re: First Reblochon -Style Cheese !
Post by: Boofer on January 25, 2014, 08:16:42 PM
I wonder if you might be willing to check out the Reblochon Manifesto (http://cheeseforum.org/forum/index.php/topic,9928.0.html) by iratherfly for your next effort? Lots of good info in there.

And a four gallon batch would make two?
Four . . . 4  . . .  Four 450-gram wheels.

-Boofer-
Title: Re: First Reblochon -Style Cheese !
Post by: jwalker on January 25, 2014, 09:03:21 PM
Lordy, that looks tasty! I would try it if I had Caldwell's recipe.  8)

And a four gallon batch would make two?

Technically it would make four , I only have the one decent mold though , and judging by the way this one came out , I would think 1 gallon in this mold would be way to thin , I will try a two gallon make next time , if I can find some smaller molds , I will make two , if not , two gallons in this mold will make a fine cheese I'm sure.

I read the thread on Reblochon last week , and it is full of great information , but other than size and maybe using raw milk (which I cant get right now) , this one tasted so good , I don't think I will deviate from this recipe , not yet anyway.

I can post or pm you the recipe if you like digital.

Title: Re: First Reblochon -Style Cheese !
Post by: jwalker on February 03, 2014, 12:23:10 AM
OK , an update on the results.

Being as I made it a little too thick , it didn't fully ripen into the center , alltho the taste was right on , and it melts very well.

In fact , we decided to make a Classic Tartiflette , using our own home grown potatoes , onions , and home made white wine , and with bacon that was brined and smoked by me with applewood.

I can't describe how good this is , and the aroma is incredible , definitely making this cheese , and this recipe again , in the right proportions next time.

Delicious !!!!!! 
Title: Re: First Reblochon -Style Cheese !
Post by: Digitalsmgital on February 03, 2014, 03:54:07 AM
Wait...you didn't cream your own butter too! >:( LOL

That sounds impossibly delicious! Kudos!