Pont-l'Évêque . . . magnifique?

[Boofer]

Thanks, Mike. I've already started my "corrections/improvements" list for this style. I'll post when finished.

The commercial version was really quite tasty. At $25/pound, I would expect no less. I read today that 6 weeks is the optimum ripening time and 13 weeks is the maximum.

-Boofer-

[Boofer]

Today the cheese is one week old. Some Geo is coming on and the cheeses are fairly slick.

I began washing this morning with the prepared 5% brine with Geo13 & SR3.

-Boofer-

[Tiarella]

Hi Boof!  I can't tell how that size compares to the original one you tasted........do you have approx. Measurements of each?

[Boofer]

Size...too big...too small.... It's all about the size! ::)

From the wiki, the dimensions are 10cm square by 3cm high and 400g, or about 4 inches by 1.25 inches and 14 ounces.

My squares measure around 4.75 inches by 1.75 high.

I figure by the time the cheese has been washed a bit and the paste starts to soften, settle, shrink, and spread, it should be just about right.

-Boofer-

[Tiarella]

Size...too big...too small.... It's all about the size! ::)

From the wiki, the dimensions are 10cm square by 3cm high and 400g, or about 4 inches by 1.25 inches and 14 ounces.

My squares measure around 4.75 inches by 1.75 high.

I figure by the time the cheese has been washed a bit and the paste starts to soften, settle, shrink, and spread, it should be just about right.

-Boofer-

Thanks for allaying my size concerns. ;D. I do look forward to how this one develops since I'm finding that I don't really like stinky cheeses....the mild, creamy ones get my vote.  Plus, I really should figure out good varieties for lazy over-extended people.....you know, forgiving cheeses that are happy with just a bit of attention now and then.   :D

[hoeklijn]

I do look forward to how this one develops since I'm finding that I don't really like stinky cheeses....the mild, creamy ones get my vote. 

But the nicest are the stinky but mild and creamy ones like Epoisses....

[Tiarella]

I do look forward to how this one develops since I'm finding that I don't really like stinky cheeses....the mild, creamy ones get my vote. 

But the nicest are the stinky but mild and creamy ones like Epoisses....

Maybe to you, Herman, but I think for me the stink is always in the taste too, not just the smell.   :D. I just give my stinky ones away to friends who like those while I search for cheeses I like better.   :'(

[Boofer]

cheeses I like better.

I told my Dad I was making this cheese and he responded that he preferred the hard cheeses better.

So, Kathrin, have you made Reblochon and, if so, you didn't like it?

-Boofer-

[Tiarella]

cheeses I like better.

I told my Dad I was making this cheese and he responded that he preferred the hard cheeses better.

So, Kathrin, have you made Reblochon and, if so, you didn't like it?

-Boofer-

Reblochon made of goat milk is not Reblochon and the one I tried jumped ship......I did a thread on that somewhere. Or maybe that was the Desert Sunset Pave from Mary Karlin's book that was the ship jumping thread.  Eons ago, can't remember....yawn.  It was a nice cheese but not a Reblochon.   :-\ 

[Al Lewis]

Did this make yesterday.  Looking forward to the results.

[Boofer]

Washing every other day with 5% brine dosed with Geo13 & SR3.

Geo is apparent but linens is still taking a backseat.

Have a slight head congestion so I've taken to wearing a disposable surgical mask while I heal so I minimize the possibility of transferring anything from me to the cheeses. :P :-X

-Boofer-

[Boofer]

Did this make yesterday.  Looking forward to the results.

You did what make? What recipe?

-Boofer-

[Al Lewis]

I used the one you posted.

[Boofer]

I used the one you posted.

Oops, that is not a finished product! :o   At the present, there is no established, proven recipe.

This is my first try at this style, but I think it's close to a Taleggio. Perhaps the French version. :)

The standard is 45% FDM and my "recipe" is way over the top there. As I stated, it's a work in progress with corrections/tweaks to come when I see the final results. I probably should not have added ANY additional cream.

I wish you luck, Al. I think it's the blind following the blind. ::)

-Boofer-

[Al Lewis]

Well it was a toss up between doing this or a Taleggio so I guess I'll have the best of both worlds. LOL  Should prove interesting as I used a Taleggio mold. :o