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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: jwalker on May 10, 2014, 01:02:02 PM
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Well , second go at a Reblochon type cheese , the first one was a little too thick , it was good , but still too firm in the center.
This one is incredibly soft , very runny in the outer layers with a beautiful rind , I had a real chore at the beginning keeping wild molds from getting established on it , but persevering with a strict washing regimen and keeping temps and R/H right on , this cheese is great.
It is now about five weeks old , we ate a quarter of it yesterday and have bagged half for another week or two in the refrigerator.
I did two of these and am trying to age the other one out til it is extremely runny , we shall see.
This style is becoming a favorite of mine , a little strong for some of our freinds , but we love it , and I like the fact that they don't take long.
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That looks absolutely beautiful! A cheese for you!
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A cheese to you for a great looking result! Do you have your make notes for this one? Would be great to post them in this thread to keep the continuity (well, reverse continuity I suppose).
- Jeff
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Great looking cheese! Congrats Jwalker!
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WOW Awesome!!!
AC4U
I think this is on my to-do list :)
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Thanks for the cheeses and kind words guys , I am off to work now , but will post the make notes tomorrow if anyone wants to give this a try.
I feel another Tartiflette coming on ! ;D
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Nice job!
looks wonderful
Trent
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Yes, please post your notes. Looks too good not to try.
- Jeff
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Ok , I posted this originally on May 10 , although it was very good , I vacuum bagged and aged the second one in a cold fridge until now , to see if it would get even riper .
Wow , that was definitely worth it , fantastic texture , you can spread this stuff like cheese whiz when at room temperature , but the taste isn't too strong like I thought it might be with the extra aging , it did not ammoniate at all either , which was another of my concerns.
So the extra 50 days or so in the cold fridge was definitely worth the wait.
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Yeah, that's the way it's supposed to look!
Time makes the difference. Good job...here's your cheese.
-Boofer-
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Very nice! maybe wrap it and give another week or two in the fridge to get the center to soften.
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Very nice! maybe wrap it and give another week or two in the fridge to get the center to soften.
Actually , that's about as ripe as it will get , that pic was taken right out of the fridge when it was just cut and still cold , as it warms up it collapses and runs out on the plate.
I think much more aging now might put it past its prime , but I still have some in the fridge that may last another week or so , depending on how quickly we eat it. ;D
Thanks for the cheese Boof.