Vacherin Mont D'Or

[Al Lewis]

You place it in near boiling water for about 30-60 minutes prior to use.  That makes it very limber so you can wrap it around the cheeses.

[Danbo]

It must be safe then... :-)

[awakephd]

Be careful - if you boil it too much and it becomes too limber, you might wind up with ...

... wait for it ...

limberger cheese!

Okay, okay - I need to spruce up my puns a bit ...

[AnnDee]

Be careful - if you boil it too much and it becomes too limber, you might wind up with ...

... wait for it ...

limberger cheese!

Okay, okay - I need to spruce up my puns a bit ...

You always have a creative mind, Andy 

[awakephd]

Creative is one of the nicest ways that anyone has ever put it. Usually the words used are ... less complimentary.

[Danbo]

Just couldn't resist the temptation and had to buy a Mont D'or today... 

[Al Lewis]

That's cheating!!  LOL   The site I referenced over here that sells them is on the east coast so I can't even get one unless I want to chance flying it out here overnight.  Way too pricey!!

[Danbo]

I'm blessed with a very nice cheese store close to where I live: https://goo.gl/maps/MC7YNgja3b52

:-) Danbo

[Al Lewis]

Apparently! LOL  Lucky dog!!!

[Threemillswhey]

i currently have some on to go but my recipe is alot different that your . didnt cook the curds or press plus a few other things

[Threemillswhey]

It must be safe then... :-)

i soak my bark in a 6% brine for 12 hrs . keeps the mold grow away.

[Danbo]

Thanks for the tip. Your cheese babies look good! I look forward to following their progress. :-)

[Al Lewis]

Sounds like the recipe found here.  https://www.cheesemaking.com/montdor.html  Interested to see how they turn out without pressing.  Why don't you want the mold on the spruce strips?

[Threemillswhey]

Sounds like the recipe found here.  https://www.cheesemaking.com/montdor.html  Interested to see how they turn out without pressing.  Why don't you want the mold on the spruce strips?

its a high multiple cheese x5 so to me it doesnt make sense to press and the wrong type of mold can ruin your cheese. anything can grow on your spruce plus its how a well known cheesemaker makes it.seems like you wrap then brine so its the same thing . i brine then wrap so it doesnt dont appear to swell because i apply the spruce after

[Al Lewis]

Yeah, I based my "hacked" recipe on videos of folks in France and Switzerland making the cheese so it's going to be different, and perhaps wrong, but they show them lightly pressing the curds and PC growth on the bark so that was the basis for my questions.

https://www.youtube.com/watch?v=CEywOmR6Ca0

https://www.youtube.com/watch?v=NrqjEFdWdeM