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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Salilah on December 02, 2013, 02:13:09 PM

Title: sort of Pont'l'Eveque - washing?
Post by: Salilah on December 02, 2013, 02:13:09 PM

I'm doing a sort of Pont l'Eveque - based on Caldwell Reblochon-style P204
Used Meso II and ARN

Recommendations please on the washing
Am I better off using brine, or brine + a bit of ARN, or brine + a bit of B Linens?
How strong should the brine be?
(Caldwell suggests Geo or PLA solution but no strength given)

Mine are small (longish bricks) and are currently salted and in the wine fridge in plastic tubs to keep up humidity...

thanks!
Salilah

Title: Re: sort of Pont'l'Eveque - washing?
Post by: Boofer on December 02, 2013, 02:48:28 PM

I don't have much experience with this cheese style (http://cheeseforum.org/forum/index.php/topic,11474.msg88724.html#msg88724), but I would suggest a brine of 3-5%, dosed with either ARN, PLA, or a discrete combination of B. linens-Geo13-KL71. In any of those three cases, you want to innoculate the brine with just a tiny bit of culture (perhaps <1/64th tsp in 2 cups/500ml).

If you have dosed your milk with the cultures above, then you could probably just wash with the 3-5% brine and be fine. Experience has shown me that works.

-Boofer-

Title: Re: sort of Pont'l'Eveque - washing?
Post by: Salilah on December 02, 2013, 06:08:54 PM

Thanks Boofer!
I did use the ARN in the milk - as suggested by someone (Yoav?) on another thread
OK I'll start with the brine and use the level you suggested
thank you!!
cheers
Salilah