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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Boofer on July 02, 2012, 01:06:54 AM

Title: Gooey & Sinful...Third Edition
Post by: Boofer on July 02, 2012, 01:06:54 AM
This is my third effort at Reblochon.

I thought long and hard about this cheese style. I watched the video a couple more times. I looked at the makeup of several culture blends that I had on hand and decided to try something a little different this time. I wanted to leave out the PC this time even though it seemed to work well for me the previous two times. I bought 2.5 gallons of good raw summer milk to gain the best flavor possible. I've marked the level of cream in the jugs. Simply amazing volume of cream. These cheeses should really be rich and tasty.  ;)

Initial pH: 6.60 (This is probably the lowest pH I have ever used. The milk pull dates are good.)
Cultures added: 6.60
Rennet added: 6.53
Cutting: 6.49
Moulding: 6.43
Demoulding: 4.92

2 gallons Pride and Joy whole raw milk
1/2 gallon Dungeness Valley whole raw milk (P&J only sells in gallons. In retrospect, I should have bought the 3rd gallon of P&J.)
2 cubes Kazu MC, melted (LL, LC, LD, LH)
2 cubes MA4001 MC, melted (LL, LC, LD, ST)
1/16 tsp PLA (B. linens, Arthrobacter nicotianae, Debaryomyces hanseii, Geotrichum candidum)
1/32 tsp Renco dry calf rennet in 1/4 cup chilled distilled water

6/30/12
5:30AM Added cubes and PLA with cold milk; heated milk to 88F pH6.60
5:48 Wow, what a quick drop: pH6.53; stirred in rennet

25 minutes to floc; I used a factor of 4 for 100 minutes until cutting the curds.
Edit 7/24/12: To clarify, this is 100 minutes minus the time it took to floc (25 min) => 75 min before cutting.

7:30 Cut the curds to 1 inch, rested 10 min
7:40 Used whisk to further cut the curds to 1/4 inch, rested 10 min; curds are very soft

8:00 pH6.46; Began heating curds to 94F, stirring for 20 min

9:00 pH6.43; curds to 4 prepared Reblochon (5-inch) moulds lined with Plyban.
9:10 Used a cutting board to spread the press weight; began pressing using 10 lb which delivered 2.5 lbs per cheese.
9:20 Flipped moulds, no rewrap; added 5 lb which delivered 3.75 lbs per cheese
9:40 pH6.40; flipped, rewrapped -- knitting well
12:30PM Flipped, no rewrap; still pressing with 15 lbs total
2:30 pH6.32; just checked, didn't flip
4:30 pH6.12; flipped, removed Plyban -- continued pressing, wheels look good
7:30 pH5.25; flipped
9:30 pH5.08; no flip, continued pressing
10:30 pH5.08; no flip, continued pressing
11:30 pH5.05; removed 15 lbs -- just cutting board on top of moulds

7/1/12
8:00AM pH4.96; put 15 lbs back on cutting board
10:30 pH4.92; removed 15 lbs - placed wheels into tall container with whey-brine; used mould to press top wheel down into brine; closing lid secured it beneath the brine surface. Eureka!! Huzzah! I have discovered a new technique for my small wheel brining.

12:00PM Flipped/rotated cheeses in brine. Perhaps this might not have been necessary, but with their closeness to each other, I thought it advisable.

1:30 Out of brine, total weight taken -- into minicaves to air-dry.

Now we wait.... :)

If all goes as planned, I anticipate the cutting/tasting in 42 (or 45) days as per the video. (http://www.youtube.com/watch?v=97iXiyeI5vg#ws) I can see by these videos (http://www.youtube.com/watch?v=n9cDqJVBkNs#ws) that my wheels need to be a little taller.

-Boofer-
Title: Re: Gooey & Sinful...Third Edition
Post by: hoeklijn on July 02, 2012, 06:15:18 AM
I really love your photo stories! After summer holidays I want to try Reblochon again and also FdA. At the moment I'm only making pressed cheeses cause I can leave them unattended for 2 weeks....
Title: Re: Gooey & Sinful...Third Edition
Post by: george on July 02, 2012, 10:04:16 AM
How did you get the Michelin Man to come help you make reblochon?  I see him putting that third one into the brine.   A)
Title: Re: Gooey & Sinful...Third Edition
Post by: Boofer on July 02, 2012, 01:19:20 PM
Oh, george, you may be needing a moment in the Time-Out Corner....   :-\

-Boofer-
Title: Re: Gooey & Sinful...Third Edition
Post by: george on July 02, 2012, 03:49:58 PM
What?  It looks like the glove got all air-poofed ... except now that I stare at it again, I guess it's just a bad angle, glove is a little small?  SORRY!! :-[
Title: Re: Gooey & Sinful...Third Edition
Post by: mtncheesemaker on July 02, 2012, 06:11:54 PM
Boofer, I'm watching this thread with interest! I ate some "real" reblochon while in France this spring. It had a real "supple" feel to it, which my attempts are lacking. It's on my list to try again.
Had to chuckle at the "time-out" comment!
Title: Re: Gooey & Sinful...Third Edition
Post by: smokjunkee on July 02, 2012, 06:47:15 PM
You do a great job on your pictorals...nice cheese too!
May I ask where you get your cultures?
I definately need to learn more about working with them.
SJ
Title: Re: Gooey & Sinful...Third Edition
Post by: Boofer on July 03, 2012, 12:59:31 AM
Thanks, smokjunkee.

For cultures, I've gone to Glengarry (http://glengarrycheesemaking.on.ca/) most recently. But you can also get them at The Cheesemaker (http://thecheesemaker.com/), The Dairy Connection (http://www.dairyconnection.com/), or check the wiki here (http://cheeseforum.org/articles/category/ingredients/lactic-acid-starter-cultures/).

SORRY!! :-[
george, you know I was pulling your leg, right?  A)

-Boofer-
Title: Re: Gooey & Sinful...Third Edition
Post by: george on July 03, 2012, 09:42:22 AM
Oh, yeesh, THAT'S why I was walking funny yesterday ... one of them is longer now!
Title: Re: Gooey & Sinful...Third Edition
Post by: Boofer on July 03, 2012, 01:59:01 PM
Nope, still considering the Corner....  ::)

These are still drying at room temp, but they're weeping less. After drying off their bottoms this morning :), I misted them lightly with PLA in 3% brine.

-Boofer-
Title: Re: Gooey & Sinful...Third Edition
Post by: iratherfly on July 09, 2012, 06:23:37 AM
Okay Boofer, as I promised last week, I just posted the Reblochon AOC recipe with lots of guidance and tips!  I hope this will be useful for you and everyone else. Try it!

http://cheeseforum.org/forum/index.php/topic,9928.msg72988.html (http://cheeseforum.org/forum/index.php/topic,9928.msg72988.html)
Title: Re: Gooey & Sinful...Third Edition
Post by: Boofer on July 09, 2012, 01:38:40 PM
Thanks for making the effort to get this down, Yoav.

Seems like some of my process is in line with yours, while other parts leave me baffled. I'll comment in your Reb thread.

-Boofer-
Title: Re: Gooey & Sinful...Third Edition
Post by: iratherfly on July 10, 2012, 08:22:17 PM
You are welcome. I just answered all of your comments.

These two wonderful videos you posted here actually show a lot of the process I discussed!
You can clearly see the stir-cutting action. You can see the quick and wet moulding action too. Notice the spruce boards, the yeasting room and how the geo grows back on the cheese at the end.  You can even see in both movies the little spruce disk in the packaging. In the first movie a machine wraps it, in the second it is done by hand.

I omitted the cheesecloth from my formula and the immediate first turn because I thought it would just make things harder but by all means, the immediate first turn will help. You won't be able to do that if your cheese drains naturally, so pack the cheese tight like they do here.  The cheesecloth slows down the draining but it is mostly used to capture the curd in between the moulds, like a curd distributor tray that you see in modern creameries.  It also makes a nice cloth pattern on the rind that helps it grow better.
Title: Re: Gooey & Sinful...Third Edition
Post by: Boofer on July 21, 2012, 08:34:33 PM
The Geo is a little bashful at this point. Linens is there but not out of control.

Everything is looking decent so far at the midpoint. Another three weeks and it will be done...hopefully.  ;)

-Boofer-
Title: Re: Gooey & Sinful...Third Edition
Post by: JeffHamm on July 22, 2012, 08:49:45 PM
Those are coming along nicely.  Looking forward to the final result (as I'm sure you are too!)

- Jeff
Title: Re: Gooey & Sinful...Third Edition
Post by: Boofer on July 30, 2012, 01:55:37 AM
Four weeks in and need to wrap it up.  ;)

-Boofer-
Title: Re: Gooey & Sinful...Third Edition
Post by: mtncheesemaker on July 30, 2012, 09:40:07 PM
Lookin' good, Boofer. Where did you get that big wrapping paper?
Pam
Title: Re: Gooey & Sinful...Third Edition
Post by: Boofer on July 31, 2012, 06:08:15 AM
Our friend, Steve Shapson...The Cheesemaker. Here it is. (http://www.thecheesemaker.com/products/14x14-White-Mold-Ripened-Wrapping-2%252dply-Sheets-%252d-25-pak.html)

Seems to work pretty well for what I do.

-Boofer-
Title: Re: Gooey & Sinful...Third Edition
Post by: mtncheesemaker on August 01, 2012, 03:22:31 AM
Thanks.
Title: Re: Gooey & Sinful...Third Edition
Post by: jrhockey33 on August 01, 2012, 06:31:42 AM
I can't wait to see the final product! Very nice looking cheese and great videos!
Title: Re: Gooey & Sinful...Third Edition
Post by: Boofer on August 09, 2012, 02:27:03 PM
My target aging for this style is 42 days as suggested by the Reblochon videos. This one got cut 3 days early. Not a bad decision at all. The selection of cultures for this make was a departure from my earlier two makes. Part of that decision was to see if I could simplify the culture addition. Simplify I did! Very nice cheese. I think I'll make that my standard going forward.

I realize I still have my Reb #4 (http://cheeseforum.org/forum/index.php/topic,9997.0.html) in process using the original culture mix, but this make is inspirational for me. Of course I will repeat it to convince myself that it can be consistent. So far, it sure looks that way. Yum!  8)

-Boofer-
Title: Re: Gooey & Sinful...Third Edition
Post by: Hande on August 09, 2012, 03:14:49 PM
Boofer, your Reb is thing of beauty  :)
Now you nailing it, cheese for you.

Hande
Title: Re: Gooey & Sinful...Third Edition
Post by: Boofer on August 09, 2012, 04:50:57 PM
Thanks, Hande.

Seems like the recipe/process is becoming more reliable. I'll keep working at it. I picked up some spruce boards yesterday so that I can fine-tune just a little more.  ;)

-Boofer-
Title: Re: Gooey & Sinful...Third Edition
Post by: JeffHamm on August 09, 2012, 11:02:30 PM
I agree with Hande.  That's a beautiful cheese Boofer, so another cheese to you.
Title: Re: Gooey & Sinful...Third Edition
Post by: Boofer on August 09, 2012, 11:18:39 PM
Thanks, Jeff. I'm in there slugging away.  :)

I took a half wheel over to share with my Dad today because he liked Reb #2 so much. This one didn't disappoint today either. He helped me finish my spruce boards for Reb #4 today before lunch. I'm getting him involved in the cheesemaking process. Good stuff.

-Boofer-
Title: Re: Gooey & Sinful...Third Edition
Post by: mtncheesemaker on August 10, 2012, 02:21:21 AM
Looks good! Wish I could taste it.
Title: Re: Gooey & Sinful...Third Edition
Post by: hoeklijn on August 11, 2012, 11:33:07 AM
Great looking cheeses again Boofer! Interesting idea to use spruce boards. I know that a lot of cheesefarms here use wooden shelfs to mature their (coated) cheeses, but I have to ask what kind of wood it is....
But meanwhile a cheese to you for the Rebs!
Title: Re: Gooey & Sinful...Third Edition
Post by: Boofer on August 11, 2012, 01:43:50 PM
Great looking cheeses again Boofer! Interesting idea to use spruce boards. I know that a lot of cheesefarms here use wooden shelfs to mature their (coated) cheeses, but I have to ask what kind of wood it is....
But meanwhile a cheese to you for the Rebs!
Thanks for the cheese, Herman.

The wood is spruce. I'm trying to adhere to Yoav's guidance on creating the perfect Reblochon. Although I seemed to be on the right track to produce acceptable cheeses, I wanted to tighten up my process just a little more. We'll see how it works out.

-Boofer-
Title: Re: Gooey & Sinful...Third Edition
Post by: iratherfly on August 21, 2012, 09:09:24 PM
Oooh, I missed that one, nice one Boofer! a cheese for you! I am waiting anxiously to hear about the current edition!
Title: Re: Gooey & Sinful...Third Edition
Post by: Boofer on August 22, 2012, 05:58:25 AM
Oooh, I missed that one, nice one Boofer! a cheese for you! I am waiting anxiously to hear about the current edition!
Thanks, Yoav. Three weeks...September 9th. I'm counting the days. There are a few changes in the Reb #4 make that should be interesting.

-Boofer-
Title: Re: Gooey & Sinful...Third Edition
Post by: Tomer1 on October 27, 2012, 10:50:29 AM
I wonder, can the cheese be frozen to prevent over ripening? (while kept in 4c storage I understand its still very much alive).
Title: Re: Gooey & Sinful...Third Edition
Post by: Boofer on October 27, 2012, 06:41:28 PM
Well, Tomer1, my Reb #3 is history. Enjoyed it while it lasted.

My Reb #4 (http://cheeseforum.org/forum/index.php/topic,9997.0.html) has been vacuum-sealed which seems to keep it in stasis for quite a while. I hadn't considered freezing anything.

-Boofer-