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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Cheese Head on February 11, 2009, 04:27:46 AM
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As today is Friday 13th and it's lucky for me as I just got one more paycheck (work in oil business), I'm making my first batch of Limburger Washed Rind Cheese based on this Limburger Cheese Making Recipe (http://cheeseforum.org/Recipes/Recipe_Limburger.htm) and additional info from:
- US Wisconsin based Chalet Cheese (http://www.wisconsincheesemart.info/Chalet.html) commercial Limburger maker.
- US Limburger Sandwich History (http://whatscookingamerica.net/History/LimburgerCheese.htm).
- Nicolce's Site's (http://www.nnikolce.netfirms.com/limburger.htm) Limburger making.
- Photo of Monroe Wisconsin USA small Limburger Cheese Factory (http://csumc.wisc.edu/gallery2/main.php?g2_itemId=13126).
MAKING
- Feb 13, 2009, 9:00AM:
- Poured 2 US gallon/7.6 litres of store bought pasteurized homogenized whole cow's milk from fridge into stockpot on smallest gas burner ring on stove.
- Turned gas on low and started warming.
- As milk pasteurized, to standardize milk, trickled and whisked in 1/2 teaspoon diluted CaCl2.
- Measured ~0.5 grams Danisco's Choozit Brand Mesophilic Starter Culture MM100 onto mini digital scale, tapped off onto top of milk and whisked in.
- Dripped 4 drops of liquid Annatto into 1/2 cup cool water, stirred to dilute, trickled into milk, whisked in, no colour change.
- Puffed in few spores of Danisco's Choozit LR Cornybacteria containing more aromatic strains of Brevibacterium linens, and whisked in.
- Accidentally warmed milk little too high to 92 F/33 C, turned off gas, covered and set aside for culture to grow @ 9:15AM.
- Feb 13, 2009, 9:30AM: Measured ~0.5 gram CHR Hansen Brand powdered rennet onto mini digital scale, tapped off into 1/2 cup cool water, stirred to dilute, then trickled into milk while whisking in thoroughly for 1 minute, covered and set aside for culture to grow and curd to set.
- Feb 13, 2009, 10:40AM: Checked for Clean Break (http://cheeseforum.org/Making/Best_Practice_Check_Curd_Clean_Break.htm), good, Cut Curds (http://cheeseforum.org/Making/Best_Practice_Cutting_Curd.htm) and left to rest.
- Feb 13, 2009, 11:00AM: Curds cooled to 90 F/32 C, started warming cut curds while stirring occasionally to 95 F/35 C, turned off heat, let sit for 20 minutes while more whey was expelled, stirring occasionally to ensure curds don't mat together.
- Feb 13, 2009, 11:48AM: Most cut curds sunk to bottom, removed bulk of whey with jar, ladled curds and remaining whey into Camembert hoops.
- Feb 13, 2009, 12:45PM: Turned hoops.
- Feb 13, 2009, 4:00PM: Turned hoops.
- Feb 13, 2009, 10:00PM: Turned hoops.
AGING
- Feb 14, 2009: Age 1 day, removed Limburgers from hoops and placed in isolation in own cheese cave (tupperware plastic box) with freezer block to keep cool. Drained container, rinsed container, turned cheeses, and changed ice block every morning and night. Had fair bit of whey drainage first 3 days, from salting surface.
- Feb 16, 2009: Age 3 days, repeated above maintenance steps, it's not just my imagination but the cheeses are getting slightly slimey/slippery?
- Feb 17, 2009: Age 4 days, repeated above maintenance steps, it's not my imagination, the cheeses are getting slimey/slippery. Also big problem, little blue mold on two of cheeses, see picture below.
- Feb 21, 2009: Age 8 days, wrapped Blue Limburgers in foil rather than Washed Rind Wraps as cheeses are now more like small Blue cheeses than Washed Rind and placed cheeses in household fridge for long term aging. Posted wrapping pictures here (http://cheeseforum.org/forum/index.php/topic,1104.0.html).
- Apr 6, 2009, 7:00PM: Age 52 days, unwrapped and ate parts of 1 cheese. Very soft and moist, somewhat leaky, not visually appealing. Cheese texture varied between moist and soft, flavour was lightly blue from outside but inside more like some of my too moist Camemberts. Think too warm in early aging and cheese did not like humidity barrier of almunium foil, could not breath. Chucked 3/4 of cheese . . . 3 more to go.
NOTES
- Used Camembert Hoops for molds as i) don't have rectangular molds, ii) needed volume and iii) as have new washed rind papers that fit them.
- Need to practice better quaranteen procedures as blue mold from blue cheese making has caught in my Limburgers!
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Pictures #1 . . .
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Pictures #2 . . .
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Pictures #3 . . .
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Pictures #4 . . .
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Pictures #5 . . .
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John, you know what I'm going to say, So I'll spare you..
Really though this is going to be interesting, I thought it was just the red bacteria not P. Candidum too?
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Carter, the recipe I have has P. candidum as an option, I made this batch without it.
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John, good luck and thanks for taking this one on! It will certainly be interesting to hear your reports of how this one goes! I just picked up some of this to try this weekend... I think I'll wait until after valentines day however! :)
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mmmm I too will be watching this one with interest. I have decided for now, that I am not going to try this one, as I don't want my family banning me from making cheese ever again.
So keep the pics coming. This is going to be interesting.
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That's a lot of limberger, good luck, looks good so far.
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I agree with everyone else....
I will be watching your progress on this one closely.
Since it's not going to make my house uninhabitable, I'm thrilled at the thought of seeing one of these made from start to finish.
Good luck! Hope it gets all stinky and putrid for you. :D
Dave
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teehee... there goes the resale value on your home! :)
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Lol do you think it is not wise to mention this to the Real Estate Agent? :D
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Isn't it amazing how nice and cute those little wheels look at this stage?
It's sort of like a horror movie where you see a seemingly nice and cute young lady that eventually is revealed to be a horrible axe murderer.
Not sure that this is an analogy that makes sense right now, but I'm sure that Ryan will know what I mean after he actually gives his limburger the taste test. ;D
Dave
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Kind of scarying me now Dave. :o
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LOL....
But don't you see what I'm saying?
Those cheeses look nice and cute right now.
Who would ever guess that they are going to turn into the equivalent of an environmental nightmare?
When I think of someone driving by John's house over the next few months, I hear Louden WainWright III's song "Dead Skunk in the Middle of the Road", in my head:
Take a whiff on me that ain't no rose....
Roll up you windows and hold your nose...
You don't have to look and you don't have to see cause you can feel it in your olfactory.
Dave
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Hmmm..
Now I've scared myself since I know that song AND the "artist" that sang it.
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Dave find your happy place.
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LOL, Carter....got a little carried away there.
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Well the dream has started and so has an environmental nightmare.
The dream comes true: At 4 days age the cheeses are a little slimey/slippery, OK I actually don;t know if they are supposed to be that way.
The environmental nightmare: A little blue mold has appeared on two of the Limburgers! See picture above. Somehow, and there are 100 ways to get contamination, making Stilton, Camembert and Limburger all at the same time has caught up to me and is not such a good idea!
Will soldier on.
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It's hard John. Since I noticed some blue mold on the underside of a bamboo mat a week ago in the parm cave I now have a professional spray bottle, for window washing because I bought a whole pack of the cheap ones and went through the entire pack the first day they are such pieces of junk, anyway I now just spray star san the night before on everything in the kitchen and everything that can fit in the dishwasher goes in for 2 cycles, one with a little soap and then another cycle just for rinse.
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Well sugar! My 4 Limburgers have all got the blues >:(.
Posted another picture above. As you can see the blue is now appearing to be the dominant mold over the B linens "red" mold as they are also less slippery.
I think there is no way to stop the blue on my 4 small Limburgers, forward options I can think of are:
- Wrap the "Limburgers" in 4 of my new 100 rind wash wraps. I don't think this is healthy for a blue at this young stage.
- Keep maturing and when blue takes over, pierce tops and bottoms like other blues. Then wrap lightly. It will be tough to keep theses small cheeses from drying out.
Appreciate any thoughts and way forward advice . . . John, with the blues.
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John,
Have you tried a white vinegar rub?
Blue mold loves salt, so that won't work. Vinegar might if you are diligent enough.
Of course you will also remove the b.linens but you can always re-spray them if you get the blue under control.
Just thinking out loud here since this is a cheese I've never considered making.
Good luck.
Regardless, you will end up with SOME kind of cheese. You might even come up with a blue that's stinky enough for even the strongest tastes.
Dave
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Dave could be right you may have invented another cheese.
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Last night I wrapped my 4 little monstrosities in Aluminum Foil, pictures above, how I wrapped pictures posted here (http://cheeseforum.org/forum/index.php/topic,1104.msg7998.html#msg7998), and placed them in household fridge to "ripen".
As you can see in the before wrapping picture above, there is an all out war on my cheeses between the P candidum blue mold and the B linens bacteria, on some cheeses the blue appears to be winning on others the B linens.
I'll unwrap one of these devils in a couple weeks to see what horror lies within.
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I'd wear safety goggles J/K. Don't give up you may have invented a very unique cheese.
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Well didn't want to look but at eVenom's push I opened one tonight, pictures close to start of this thread.
Opened at age 52 days. Very soft and moist, somewhat leaking, not visually appealing :o. Cheese texture varied between moist and soft, flavour was lightly blue from outside but inside more like some of my too moist Camemberts.
Think too warm in early aging and cheese did not like humidity barrier of almunium foil, as could not breath. Chucked 3/4 of cheese . . . 3 more to go!
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Wow!!! Thouse are some nasty pictures even worst than Carter's Cheddar!!
I really like Limburger and I like Blues But I don't know about this "Limburblue"
It is Scary!!
Well keep us posted on the Other 3 that are left
When will be the Next Unavailing???
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The other three are as soft as this one has become so I think extra age is just going to make them worse . . . wish I had wrapped a couple in white Camembert wraps to see if different.