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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: JimSteel on January 23, 2014, 02:34:45 PM
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I just had to share this one. I've made my second Port Salut (Oka) and the results were great. This cheese journeyed to 3 different cities with me over the Christmas break as I travelled to see relatives. My father pitched in to do the washing when I was unavailable as well. I finally cut into it a week after I got back and it was excellent. My focus was to develop much less B.linens and keep the paste more firm than the last.
I think that Port Salut is going to become "my cheese." I find washed rind cheeses are so much easier to manage than natural rinds, and the quality is better than any waxed varieties I've tried to make. A four week turnover is also quite a nice bonus.
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Well, isn't that amazing?! :)
I have written those same feelings about my Saint Paulin. (http://cheeseforum.org/forum/index.php/topic,11475.msg93724.html#msg93724) Yes, pretty much the same cheese...the spelling is a little different. ;)
I have concluded that this is a really tasty, pretty easy, consistent, and quick cheese to make. Good stuff.
Yours looks great, Jim. A cheese goes on your side of the board. What recipe did you use?
Why am I not making one of these right now? ::)
-Boofer-
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I just use the 200 Easy recipe and pretty much go with the flow after pressing. I don't get too deep into the Science of cheese making with pH's and floc factors etc. I want my cheese making to be an art rather than a science. In fact I don't even bother paying attention to the RH or temp when these guys are ripening, just put them in a container in my cave.
I guess that's my "right brained science teacher" showing through.
And just so you know Boof, this was made with PH milk :P
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And just so you know Boof, this was made with PH milk :P
Thought so...nice and snowy white. :P
-Boofer-
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I don't get too deep into the Science of cheese making with pH's and floc factors etc. I want my cheese making to be an art rather than a science. :P
Yes , I'm with you on that , my style too , ! ;D
That is a very nice looking cheese , a cheese to you for that.
You say it traveled around with you during the holidays , was that so you could continue the rind maintenance while you were away?
What a lucky cheese !
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Yes, it was at a critical point and needed continuous love. I even left the cooler beside the heating vent in the van for an 8 hour trip. Luckily, the warming wasn't enough to destroy my tiny empire.