CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Andrew Marshallsay on June 12, 2016, 11:50:38 PM

Title: First Pont l'Eveque
Post by: Andrew Marshallsay on June 12, 2016, 11:50:38 PM

I do like a washed rind cheese and, although I've never tried it, I thought that Pont l'Eveque would be a good one to try.
The process is courtesy of Boofer.

Ingredients:
4L Fleurieu Jersey Pasteurised, Non-homogenised milk. P = 3.3% F = 4.8% P/F = 0.69
1/5 tsp (rounded tad)Flora Danica
1.2 ml CaCl2 in 25 ml of water
1 ml of 140 IMCU animal rennet in 20ml of water
1  drop of Geo solution
 1/12 tsp b. linens

Heated milk to 31 C.
Added cultures, let rehydrate for 2minutes.
Stirred cultures into milk.
Left 15 min. Stirred in CaCl2
Left 15 min.  stirred in rennet.
Flocculation time = 14 min. Using a 5x factor give a coagulation time = 70 min.
Made crosshatch 2cm vertical cuts, but no horizontal cuts.
Rested curds for 10 minutes.
Scooped curd into cloth lined moulds.
Allowed to drain for 2 days with flipping on draining mats. Removed from moulds after one day.

Later today I will dry salt them and move them to aging boxes in the cheese fridge. The aim is 13C and 90-95%RH.
In a couple of days I will start washing with light brine.

Title: Re: First Pont l'Eveque
Post by: Boofer on June 15, 2016, 03:39:23 PM

Watching this with interest. I do love washed rinds. :)

-Boofer-

Title: Re: First Pont l'Eveque
Post by: Andrew Marshallsay on July 30, 2016, 11:40:50 AM

Things didn't go exactly according to plan but it turned out alright in the end.
I had only intended to wash it for about a week but I forgot about that bit and ended up washing it for over four weeks. At the time I stopped washing it, I also reduced the humidity as the surface was still very moist. None of this seems to have done it much harm and the development of the Linens has been very good. A few spots of white mould (PC?) appeared on the outside but did not take over.
The result is a very nice soft cheese with good BL character. The rind tastes distinctly meaty.

Title: Re: First Pont l'Eveque
Post by: Frodage3 on July 31, 2016, 02:37:02 AM

Hi Raw Prawn,
This is a beautiful looking cheese.

Quote from: Raw Prawn on July 30, 2016, 11:40:50 AM

Things didn't go exactly according to plan.

I'm reminded of a saying that plans are useful, but planning is indispensable!

Quote from: Raw Prawn on July 30, 2016, 11:40:50 AM

The rind tastes distinctly meaty

Maybe because the rind looks like a pork chop? No wonder it tastes meaty! Very nice. And a cheese to you!  :)

Title: Re: First Pont l'Eveque
Post by: Andrew Marshallsay on July 31, 2016, 09:52:33 AM

Thanks for the cheese, Frodage and the kind comments.
Shall we also add "planning is flexible"?

Title: Re: First Pont l'Eveque
Post by: Boofer on August 01, 2016, 06:14:39 AM

Have a cheese for your efforts. :)

Sounds like you'll be repeating this.

-Boofer-

Title: Re: First Pont l'Eveque
Post by: Andrew Marshallsay on August 01, 2016, 10:44:31 AM

 Thanks for the cheese, Boofer.

Quote from: Boofer on August 01, 2016, 06:14:39 AM

Sounds like you'll be repeating this.

That's probably a fair assumption.