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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: KTownCheese on March 11, 2013, 07:14:22 PM
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So I decided to try my hand at some ripened cheese using some B. Linens. After much thought I decided on trying a Limburger.
The recipe came from the Wiki portion of this website and the milk I used was regular store bought 2% with calcium chloride added in. I used about 1/8 tsp of annatto to give a nice cream/yellow colour.
The pic below is a shot just after salting and spraying with B.linens and water. I plan to re-salt each day until day 5 then go heavy with the B.Linens.
Any thoughts from the members here?
Any tips on what I have done so far?
(http://)
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Just another upate, The cheese is a few days in and I have rubbed with salt a few times. Things seem to be progressing but I have not seen any B. linens development. How long does it usually take before B.linens shows up?
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I've not made limberger before, but on other cheeses they will take a week or more to become visible. Don't worry, if you wash it they will come! :)
- Jeff
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Going on the third week for my limburger now. Definitely getting a slime occurring however no distinct orange dicoloration. I expect this is because I used a touch of annatto during the making and cant see the colour change. Ahh well. I will keep wiping and continue on.
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It can help to let it sit out for 30 minutes or so a day. The b.linens benefit from getting some air. Still, the annato could be masking them and if you're getting smear, you're there. Keep on what you're doing.
- Jeff
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Thanks for the info. By now the smear is going really well and Im seeing distinct red coming through. I put a port salut in with the limburger about a week after i started the limburger and it is now really orange/red.
Also I shaved off a piece of the limburger last night. Holt crap it has a very strong B. Linens taste. Possible I used too much B.Linens?
Anywho I like it so Ill let it sit for anothe rmonth and then see what happens.
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Just an update on my cave and B.linens growth! everything is looking good!
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Yeah, linens is definitely in the house. :)
How does it smell?
-Boofer-
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absolutely amazing, However if i leave the cave open for longer than a few minutes the smell penetrtates the whole first floor.
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Making friends.... ;)
-Boofer-
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Im looking to sore my limburger for an extended period following ripening. has anyone had any experience vacuum sealing these cheeses?
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I have vacuum-sealed a number of cheese styles that had a linens-ripened rind. Most of them I washed the linens off first, dried them, and then sealed them. They all fared pretty well, in fact, I recently sampled one of these (http://cheeseforum.org/forum/index.php/topic,9293.msg86935.html#msg86935).
-Boofer-