My First Reblochon. Might As Well Join The Party

[LoftyNotions]

Thanks Boofer. I'll just put them on my list of things to watch for.

Larry

[LoftyNotions]

Day 5. Geo seems well developed. I could have probably washed them yesterday, but wanted to see how the bloom developed. I can't believe how slippery these things are!

After washing, they went into the cave at 50°F.

[iratherfly]

Thanks Larry!

So now comes the 2nd temperature stage, going from 62°F to the 51°F or so in the cave for 2 weeks during the wash regiment. Excellent. Seems to be on schedule.

Given the choice I would give pine a try because it could be interesting. If you have multiple wheels in multiple ripening containers, you can try to do half batch with wood and the other half with plastic and compare.  My personal taste is to give cheese some wilder aspects from nature. I feel that in plastic they often come out well but the flavor/aroma are too sterile and "clean". Like a manufactured cheese rather than a good artisan example. You want to feel some wood, grass, cave, something.

[LoftyNotions]

This is probably going to get boring and repetitive for a while, but I want to capture the color change as it occurs.

This batch is from Day 6, one day after the first wash...

[LoftyNotions]

Day 7, just before the second wash. Cheeses aren't nearly as slippery now...

[Boofer]

This is probably going to get boring and repetitive for a while, but I want to capture the color change as it occurs.

Don't be apologetic. This serves as a record for you and others. Months down the road you'll look back on this and measure the progress of a cheese you're making then to this one. Good stuff.

Don't you love it when something like this comes together? You've got the Geo coming on, feeling a little gritty, protecting and developing that inner paste so nicely. Gotta love it!  :D

-Boofer-

[LoftyNotions]

Day 8. I'm surprised that the Geo is still on the outer edge. I did wash that too. :)

[iratherfly]

They look great!

If you are not using the wood board, you don't need to wash the top side only because there is no danger of it sticking to the board or suffocating. If you are using the ripening board as in your photos - you can just wash the whole cheese at once.

How are the corners? Getting softer? Pillowy?  Really looking perfect.

[Boofer]

Makes me all giddy just to look at them.  :)

We've got the same humidistat. Nice setup.

-Boofer-

[LoftyNotions]

They look great!

If you are not using the wood board, you don't need to wash the top side only because there is no danger of it sticking to the board or suffocating. If you are using the ripening board as in your photos - you can just wash the whole cheese at once.

How are the corners? Getting softer? Pillowy?  Really looking perfect.

Thanks, iratherfly. I'll probably pick up some pine for my next batch. I have been washing the whole cheese, figuring the boards were the reason for one side only. Thanks for the clarification.

The corners do seem to be getting a little softer. I can't see a lot of color change yet, but they're smelling funkier by the day.

Larry

[LoftyNotions]

Makes me all giddy just to look at them.  :)

We've got the same humidistat. Nice setup.

-Boofer-

Thanks Boofer. :) The thing I really like about this humidistat is having 3 sensors. I have 2 monitoring cheeses, and one in with my salamis (salume???)

Larry

[LoftyNotions]

OK, here are the day 9 pics, just before the 3rd wash. Not much color change, but definitely getting smelly.

The boss should start complaining soon.  ;)

[LoftyNotions]

Day 10. Definitely smellier, and just a touch more color today.

[dbudge55]

Looking beautiful. I think watching them change and develop is the best part of cheesemaking (right up there with eating it of course.)

[iratherfly]

4-6 more days and the corners will soften. You are on target