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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
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:)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.
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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-
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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
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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-
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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
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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.
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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!
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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
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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.
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Lordy, that looks tasty! I would try it if I had Caldwell's recipe. 8)
And a four gallon batch would make two?
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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-
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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.
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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 !!!!!!
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Wait...you didn't cream your own butter too! >:( LOL
That sounds impossibly delicious! Kudos!