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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Boofer on May 21, 2012, 11:58:30 PM
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This is my second effort at Reblochon. The first effort (http://cheeseforum.org/forum/index.php/topic,7517.0.html) was almost a year ago.
I had bought 2 gallons of whole creamline to make Mozzarella over the weekend, but things happened and...well, this is Plan B.
Initial pH: 6.66 (uh oh... :-\)
2 gallons Twin Brook whole creamline milk
1 quart Twin Brook fat free milk (bought for my wife, but she didn't want it.)
1/4 tsp MM100
1/32 tsp TA61
1/32 tsp LH100
1/32 tsp Geo13
1/16 tsp SR3
1/16 tsp PC
1/32 tsp KL71
1/32 tsp Renco dry calf rennet in 1/4 cup distilled water
1/2 tsp CACL in 1/4 cup distilled water
5/20/2012:
5:00AM When collecting cultures, I dosed 2 cups of distilled water with SR3 for subsequent washing; into fridge.
5:15AM pH 6.66 With a ripening temp of 88F, I stirred the cultures in.
6:00AM pH 6.58 Stirred in CACL and rennet.
6:18AM pH 6.51 Floc'd in 18 minutes. I'm using a 4X multiplier this time because the form factor is thinner than last time and it should ripen faster.
7:30AM pH 6.36 @ 88F Cut the curds to 1 inch, rested 10 min, then used whisk to cut to 1/4 inch, rested 10 min.
7:50AM Raised temp to 91F to scald, then stirred for 15 min.
8:20AM Drained 1.5 gallons whey back to rinsed bottles for making brine. Tossed the remaining whey.
8:30AM pH 5.99 Packed curds into 3 Plyban-lined Reblochon moulds.
8:30AM Pressed in pot using 10 lb weight, which applied 3.3 lbs to each mould, for 15 minutes, then flipped & rewrapped. Repeated.
9:00AM Removed Plyban. Pressed in pot naked using 10 lb weight, which applied 3.3 lbs to each mould, for 60 minutes, then flipped & repeated.
11:00AM Removed moulds from pot to drain overnight at room temp.
5/21/2012:
6:30AM pH 4.80 Into brine for 1 hour, flip, and in brine for a second hour.
8:30AM Out of brine, dried off; into minicaves for drying/airdrying for a day.
-Boofer-
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Looking very nice Boofer!
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We're in the first week. The cheeses have had two washes of light brine & linens. The PC/Geo is coming on now. It's still very early in the program.
-Boofer-
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It's coming!
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Working with the PC/Geo....
Looks like everything is progressing on-track at this point. Washing with 3% brine dosed with SR3 every other day.
-Boofer-
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1/4 tsp MM100
1/32 tsp TA61
1/32 tsp LH100
1/32 tsp Geo13
1/16 tsp SR3
1/16 tsp PC
1/32 tsp KL71
That's an impressive list Goofer! I spent my Sunday reading as much as I could on Choozit cultures and find it hard to figure out what to use where and how much. That is, if I am able to buy them, I bought some different cultures in Germany (well, talking about different cultures ;) ) and I'm still figuring out how they relate to the Choozit types. Where did you find the knowledge that guided you to use this list for your Reblochon?
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1/4 tsp MM100
1/32 tsp TA61
1/32 tsp LH100
1/32 tsp Geo13
1/16 tsp SR3
1/16 tsp PC
1/32 tsp KL71
That's an impressive list Goofer! I spent my Sunday reading as much as I could on Choozit cultures and find it hard to figure out what to use where and how much. That is, if I am able to buy them, I bought some different cultures in Germany (well, talking about different cultures ;) ) and I'm still figuring out how they relate to the Choozit types. Where did you find the knowledge that guided you to use this list for your Reblochon?
I tried to study Brie's and SueVT's recipes and guidance for the first effort (http://cheeseforum.org/forum/index.php/topic,7517.msg53786.html#msg53786) which turned out okay. Also, that effort brought forth a pretty good discussion which might help you. I didn't have Geo15 which would have been more appropriate. I used Geo13 which is all I had available at the time.
If you have Thermo C, it includes helveticus along with the thermo so you wouldn't have to use both TA61 and LH100. Again, I used what I thought would give me suitable end results.
This will be only my second Reblochon make so I'm still deep into the learning curve. This is the first time use for the genuine form factor moulds though, so that should hopefully improve the ripening towards the center core.
Hope that helps.
-Boofer-
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They look really good already. Will be very nice once they bloom into full colour mode.
- Jeff
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The linens has made its appearance and I have stopped washing. For the past several days I have been merely rubbing and airing them to keep the surface growth down. Still fairly firm...no softening yet.
-Boofer-
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Ooo, looks good!
I keep meaning to ask, what are the dimensions of your moulds for these ones? And how thick is each cheese?
- Jeff
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Looking good! And how's the smell at this stage? I have to redo these, because my first attempt turned into a good buttery Camembert with a slightly more taste and smell, maybe caused by the BL. Anyway, I served most of it at a party and the remainder at work and people loved it. Me too ^-^
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Ooo, looks good!
I keep meaning to ask, what are the dimensions of your moulds for these ones? And how thick is each cheese?
- Jeff
From glengarry (http://glengarrycheesemaking.on.ca/moulds.htm), I'm using true Reblochon moulds for these puppies. The cheeses are around an inch (2.54cm) thick. My first effort (http://cheeseforum.org/forum/index.php/topic,7517.0.html) at this style was a little on the fat side, but they still turned out pretty wonderful. ;)
Looking good! And how's the smell at this stage? I have to redo these, because my first attempt turned into a good buttery Camembert with a slightly more taste and smell, maybe caused by the BL. Anyway, I served most of it at a party and the remainder at work and people loved it. Me too ^-^
They're showing a slight stink to them, but the softening hasn't really progressed so the smells that accompanies that isn't there yet.
-Boofer-
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We're about 5 weeks in to this cheese at this point. It seemed like the one cheese I started ripening in the Tupperware container was ready to go. It was moister and softer than the other two in the larger minicave. The humidity in the smaller container did a better job of facilitating the ripening. I also saw this in my Fourme d'Ambert #2 (http://cheeseforum.org/forum/index.php/topic,9508.msg68826.html#msg68826).
Three days ago I decided to scrub off most of the linens. I used my cheese brush under cool running water and then dried them off and put them back in the cave. I'm not too fond of excessive orange (linens).
The first cut showed me that the cheese was ready. Although mine looks somewhat similar to the examples from the Reblochon (http://reblochon.fr/) site, my rind is substantially thinner than the ones shown. The paste texture was soft and fairly consistent throughout without the hard unripened core that my first effort showed early on. I should say that later in the process, that core (http://cheeseforum.org/forum/index.php/topic,7517.msg57925.html#msg57925) did fade away. The taste was smooth and creamy with just the right level of salt. No off-tastes of ammonia or bitterness. Wonderful.
I wrapped the rest of the cut cheese in Formaticum paper. Although I had previously wrapped PC and PR cheeses in cheese paper I bought at The CheeseMaker (http://thecheesemaker.com/), iratherfly suggested this paper so I thought I'd give it a try.
The other two cheeses are a bit harder and less ripe than this one. They'll continue to ripen in the minicave. Hopefully, they will ripen successfully if given the time.
-Boofer-
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Now that is what we like to see! Well done Boofer and a cheese to you. That looks like a splendid result.
- Jeff
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Thanks, Jeff. I'd like to repeat this again with some more summer milk. Yum!
-Boofer-
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Oh, Boofer, that looks PERFECT! My first morning drool ... >:D
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Hey Boofer, I never suggested Formaticum for this. I suggested Expeco which is a night and day difference. Expeco is designed for washed rind cheeses. Formaticum is good for a cheese monger who just needs to wrap a slice of cheese for a customer; too suffocating for aging.
Where did you get this recipe? It's a bit off (why are you using PC with washed rind? The only case I know for this is maybe Pont-l'Évêque). I have done a fair bit of research (and I have the official Reblochon manual here.... don't ask me how I got it) and this style has become one of my favorites to make. Reblochon never goes as low as 4.80pH. It is hooped at 6.45 and salted the next morning when it reaches 5.5pH (5.3 is the lowest case scenario). The aging of it is fascinating:
It starts off by spending time in a "yeast room": This just means 3-4 initials days at 98% RH in 62°F. This accelerates the mocasse development (AKA geo slime). It then receives its first wash with coarse salt rubbing and 5%-6% brine and moved to the cave at 54°F. You only wash and turn it in the cave for 2 weeks! Then, you wrap it and put in the fridge for a month or two. This is how you get the perfect gooey, milky, mild, extremely supple paste. Also, you mentioned that you are not a fan of the crazy orange rind. Reblochon is indeed no Meunster or Limburger, it has very pale orange coverage with a velvety layer of geo growing all over it (mixed rind). If you want to try my way next time - let me know.
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Hi Yoav! Okay, I stand corrected...on ALL counts! ::)
I don't actually recall your recommendation with regards to Formaticum paper. My recollection was that you were really impressed with its qualities. I don't think there was a distinction made whether to use it for long-term aging or in a monger's shop. Now I am updated.
I believe my recipe for this cheese was something I hammered out of SueVT's and others' recipes. This is only the second time I have tried to make Reblochon. I enjoyed my first effort (http://cheeseforum.org/forum/index.php/topic,7517.0.html), even though it apparently wasn't true to the Reblochon standard. If you have the Reblochon gospel at your fingertips, I would be willing to be an apt student. I'm sure others out there would also be willing to absorb the knowledge to craft a faithful Reblochon. Quite often recipes and techniques don't match how the cheese is really supposed to be made. A lot of the time that seems to be because the books we use are not accurate or the information is just not available. So, by all means, share the wealth (of information).
-Boofer-
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This melts really quickly and easily. On a cracker it makes a tasty little treat. :)
-Boofer-
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Mmmm... looks delicious! Try making a Tartiflette au Reblochon from this! (though it will require melting down a wheel, so you should have enough!)
I will copy my technical notes here tomorrow. (or, should I start a new thread?)
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I will copy my technical notes here tomorrow. (or, should I start a new thread?)
I think a new thread would be good. No doubt you will have a lot of response.
Thanks, Yoav.
-Boofer-
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Okay, took more than a day but maybe it's worth it, I just posted a super long Reblochon AOC recipe with notes and other stuff in a new thread:
http://cheeseforum.org/forum/index.php/topic,9928.0.html (http://cheeseforum.org/forum/index.php/topic,9928.0.html)
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Went over to have lunch with The Old Man (http://cheeseforum.org/forum/index.php/topic,7649.0.html) the other day. I took along a half wheel of my Reblochon #2, not knowing if he'd like it or not.
What a surprise! He ended up eating most of that cheese! He marveled over it and made numerous comments about how much he really enjoyed that cheese. Boy, that's trouble. That just motivates me to make more. ;) Oh wait, Reb #3 (http://cheeseforum.org/forum/index.php/topic,9898.0.html) just got wrapped up a couple days ago and Reb #4 (http://cheeseforum.org/forum/index.php/topic,9997.0.html) is still in its first week. I think my stock of Reblochon should be in good shape. ;D
He might not like Reb #4 though. I expect it to be more gooey. He liked the semi-hard texture of Reb #2. He ate the rind too!
-Boofer-
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The only thing better than sitting down and enjoying the fruits of your labour is having someone else there to
watch you share it with, yah, that's it! :)
I suspect, as you work through Reb's 2 and 3, by the time 4 is ready to open, your Dad will have developed an appreciation for this cheese and will quite like the softer one as well.
- Jeff
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Hey Boofer you have soooo inspired me to make this.
I have had my drill out today and made myself a couple of molds that I think will do the job quite well, for my first try anyway. I found what I thought looked like the perfect sized, food grade containers which measure 6 inches across, but looking at your beautiful example, I'm wondering is it going to be too small?
I've seen your pics which include your molds but I wondered if you would mind telling me the dimensions so I'll know whether I'm within an acceptable size range.
Thanks
Sharon
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Hey Boofer you have soooo inspired me to make this.
I have had my drill out today and made myself a couple of molds that I think will do the job quite well, for my first try anyway. I found what I thought looked like the perfect sized, food grade containers which measure 6 inches across, but looking at your beautiful example, I'm wondering is it going to be too small?
I've seen your pics which include your molds but I wondered if you would mind telling me the dimensions so I'll know whether I'm within an acceptable size range.
Thanks
Sharon
Hi Sharon. 6 inches across is fine. Mine are from Glengarry (http://glengarrycheesemaking.on.ca/moulds.htm) and measure 135mm/5.3in x 65mm/2.6in.
You just have to make sure that the amount of curds you end up putting in them doesn't make them too thin like pancakes nor too fat like minicakes. The idea here is that the rind covering ripens the paste from the outside towards the center. My first Reblochon effort (http://cheeseforum.org/forum/index.php/topic,7517.0.html) was a little slow to ripen because it was thicker than it should have been. Notice the semi-hard core at the center of the first pic. At the time, I used the only small moulds I had (small Kadovas). The cheeses still turned out heavenly.
The edition I shared with my Dad a couple days ago was firmer. I'm not sure he would have really cared for the version in the attached pictures, but I have some of what I hope will match the pics in progress right now. I will go ahead and see how he likes them...if they turn out as I expect.
The last pic is a prime example of a Reblochon.
Good luck.
-Boofer-
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Thanks Boofer. I will take on board your comments about how much curd to put in each mold.
I'll post pics when I have something to show.
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Each mould holds the curd yielded from about 3-4 liters of milk.