Cognac Washed Rind Cheese?

[Al Lewis]

Thanks Jeff! I have found that when brushing on the cognac wash, yes I use a small paint brush, it creates a bit of an emulsified paste that I can brush into the cracks.  This seems to seal them pretty well.

[Al Lewis]

Here's a shot of the Mutschli tonight after its cognac brushing.  Looking good to me and smells great!  Really looking forward to cutting into this one.

[Alpkäserei]

That cheese looks good enough to sell!

Ei Chäs für di... (a cheese for you)

[Alpkäserei]

Also see that slime in the picture? This is a very good picture to show what I am talking about when I talk about the 'Schmier' when washing a cheese. This gooey slimy gunk that develops as a result of the water, alcohol, and b. linens. This eventually gets absorbed into the cheese to form the rind.

I would say from the looks of things, you can expect to get a somewhat waxy rind texture, if you would age it out long it would get hard.

[Al Lewis]

Thanks a million Alp.  It smells awesome.  The surface seems to emulsify a bit when brushed with the cognac.  I'm very happy with it and am anxious to cut it.  Waiting for that 60 day mark though.

[H-K-J]

It looks MMMMmmmmGoooood!
Look's like it's gonna be great AL

[Tom Turophile]

Received this rrom Pav today.  Honestly, you guys are really amazing to take this much time to help out us new folks.  You're a wealth of knowledge and I, for one, really appreciate you.

you can do any cheese with whatever wash you want. question is what is the purpose of the cognac. there are three possible uses:
- 1. as aromatizer. you use the cognac as a perfume, washing or misting with it, and possibly also by enclosing the cheese in a bubble and letting the perfume soak in
- 2. As rind flora manager. To use the alcohol and adjust the rind balance through alcohol concentration if you want to target a specific proteolytic mix (as epoisses does)
- 3. as colorant/or other hybrid use. This is where you understand the function of alcohol as rind manager, and are trying to do more of a mix of 1 and 2. Chief difference between 2 and 3 is concentration and frequency/duration of application.

The MFFB of the cheese also matters. You can use alcohol with any cheese, but softer cheese absorbs more flavor and reacts fastest in the rind.

So take a cheese like langres... small cheese, washed with cognac and brine to impart color and a bit of flavor and as rind manager. epoisses is similar, but used more for the rind management, to shift flora balance and adjust the ripening speed. A harder cheese like mutschli is used more for color and flora balance because not a drastic amount of aroma or flavor carries through.

so it all depends what you're going for. Hope the above helps with your cheese design. there are many ways to approach it. if you pick a single cheese, I can help craft a regiment to reach your goals.

Thanks for this; I was actually just thinking the same thing before I went back through this thread and found it.

[Al Lewis]

Epoisses looking good!!

[Al Lewis]

Well this is my third weekend recovering from the dreaded lurgee and I am feeling much better.  Just had to post this updated photo of the Mutschli that Alp was kind enough to help me with.  Just had to let him know it was still going great and looking good!!  Also, the Epoisses are starting to soften.  Should these be wrapped before boxing them?  Too late!  LOL  I wrapped and boxed them this morning.  Very sticky on the exterior and softening quickly.

[Alpkäserei]

Looking good

How old is this cheese now?

[Al Lewis]

Thanks!  Coming up on 7 weeks.

[Al Lewis]

Tried one of my Epoisses yesterday.  Absolutely delicious!!!!

[JeffHamm]

Great!  Where's the photo of the interior?  Here, I'll even give you a cheese in advance.

- Jeff

[Al Lewis]

Have to take that on the next one Jeff.  First one didn't last long enough to pose! LOL

[Al Lewis]

Okay Alp, this one's getting cut this weekend.  It looks great to me and smells incredible.  Can't wait to taste it.  My 6 pound Mutschli washed in cognac.