Port Salut

[Hande]

Hi,
I make Port Salut 8 weeks ago and today is time to cut  :)
Taste is wonderful, moist, creamy and good taste of linens..maybe my wife accept that cheese  ;)
I use 3 gallon local raw cow milk, I think that milk give me so good result now.
I wash it 4 weeks and then I let it go by it self. I reduce humidity and rind dry a pit to crust.

Hande

[Boofer]

Mmm, that looks tasty.

Shouldn't it be softer though? The Port Salut cheeses I have seen and eaten have been pretty gooey. Perhaps when it ages a bit more it will soften.

-Boofer-

[Hande]

I cut it when I take it out cave, so it cool when I took picture.
It get softer when it get a warmer, but it not go gooey.
I cut it now that it not go too strong to my wife, I get some reclamation at too strong taste of some cheese  O0

Hande

Pictures of real Port Salut

[Boofer]

Thanks for those reference pics. Looks like you're right on target.

I hear what you're saying about the wife. I have a similar situation. Also, my wife has a keener sense of smell than me, so I ask her to "smell this" or "smell that" when I want another smell opinion.  :)

-Boofer-

[DeejayDebi]

That cheese looks very good. How is the springiness of your cheese? Looks a tad drier than it should be but an excelent cheese!

[Hande]

Yes, it can be more moist after few tasting it.
It melts nice in toast, and my wife accept this one, even breakfast time  ;)

Next time I need cut it larger, heal more and going flocculation x 4 or up ?  ( now 3 ) ?
I get some "visitor" in rind in very humid container, so this time it goes 4 weeks without lid.
I don't know has that effect of final texture inside of cheese ?.
Taste is good now, need more moist and elastic texture..

Hande

[silverjam]

Hande, Did you spray the rind, or wash the rind with b linen brine or add the b linen to the original milk? I have seen a few recipes and the PS I am making at the moment I am washing with brine, but spraying with B linen water (this is a variant on two recipes I have seen).

[Hande]

Silverjam, I add b.linens to the milk.
And first 2 wash 3% brine + b.linen and d.hansenii. After that only 3% brine for 4 weeks.

Hande