And now after a 5-year wait...Esrom #5!

[Boofer]

Yeah, not so much....

3.5 gallons Twin Brooks whole creamline milk
16 oz Twin Brooks whipping cream
8 oz Bulgarian buttermilk
1 TBS Herbes de Provence, boiled and cooled in 1/2 cup distilled water

1/4 tsp Aroma B
1/16 tsp MM100
1/16 tsp PLA
1/2 tsp CACL2, in 1/4 cup distilled water
1/16 tsp dry calf rennet, dissolved in 1/4 cup distilled water

Floc factor is 4. Floc'd in 13 min.

Used four Kadova moulds and one Reblochon mould for the extra curds.

-Boofer-

[awakephd]

Looks like you had a great weekend! I look forward to the taste tests ...

[Boofer]

It should be interesting with the changes I'm trying. Hey, it's a washed rind, what could happen?

-Boofer-

[awakephd]

What could happen? Well ... it could be a wash out.



But I'm confident they will turn out great!

[Boofer]

At the four week point, this cheese can continue to age slowly in the big fridge. I sampled the extra curd Reblochon mould cheese as a quality control (Boy, do I love the QC checks!). Though this is a different form factor than the previous make so long ago, the underlying culture mix and treatment delivers a wonderfully satisfying cheese. The herbs provide an understated background to this cheese.

No, that's not really a jelly donut, although the Geo does mimic powdered sugar. Got a little Geo and linens going there.

I used microcrystalline paper to wrap the four little plush pillows. They'll breathe a little and continue to improve. It might be too optimistic to hope that they'll be ideal for the holidays, but there's a target. Perhaps another eight weeks? I was able to stretch out the last effort to 19 months by vacuum-sealing the cheese portions.

-Boofer-

[Al Lewis]

Yum!!  What part of Parkland do you live in?  I may be over.  AC4U!!

[Boofer]

Thanks, Al. Esrom is one of those washed rind cheeses that I find really satisfying. Fairly easy to make and then it has longevity, for extended enjoyment over time.

-Boofer-

[H-K-J]

Indeed Boofer AC4U
what an outcome of perfection as is your norm yum yum

                      Harold

[AnnDee]

Great pictures, I am salivating. A humble cheese for you.

[Al Lewis]

Ordered some Herb de Provence.  I have the molds for this. Just need the herbs.

[Boofer]

Thanks for the cheeses, guys. 

I sliced a bit of the QC sample today and dropped it in my bowl of hot soup where it did not hesitate to melt and become ONE with the soup. Wonderful...especially with the herbs.

-Boofer-

[Boofer]

QC check today to see if this will endure until Christmas...and, yes it will!

Actually, Saturday marks 9 weeks, but I needed to know today. And I really wanted to taste it. I let a wedge sit out at room temperature and then paired it with some pear. The rind is dry with a light dusting of Geo and the paste is soft and pliable/spreadable. Salt level is spot on. Overall, it appears to be a winner and able to survive in its cheese paper for another 3 or 4 weeks with minimal changes.

It's times like this when I wish I had made a few more wheels.

At this point, the two Taleggios have been sectioned and packaged, as has the Esrom. The two Tomme cheeses have been cream-coated to preserve them. The only cheese still not wrapped or coated is the Fourme d'Amberg. That leaves a lot of shelf space in the caves available for new cheese efforts.

-Boofer-

[Al Lewis]

Looks great Boofer!

[Gürkan Yeniçeri]

My only problem is monitor doesn't taste as good as your cheese displayed 

Nice cheese as usual Boofer

[Boofer]

Thanks, guys.

Good to see you back here, Gürkan.    It has been awhile.

-Boofer-