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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: scasnerkay on December 23, 2015, 03:38:44 AM
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Well goats can be pretty stinky anyway... I had almost a gallon of lovely raw goat milk from my volunteer "job", and I decided to try another washed rind. Trouble is, I kept no records, because I was just playing around and I have no idea what date I made it. I think it would have been about 5 to 6 weeks ago. I based the make on the recipe in Caldwell for Pholia Farms washed rind using FD. I did not have any of the ripening starter, so I just did not worry about that. I washed it regularly with light brine made from white wine and salt. Today I measured the pH of the rind at 7.7, and cleaned off the blues one more time and then wrapped it in ripening paper. It had a much more pink color that in the image, and it has quite a lot of give under the rind! Looks like it will be tasty in a few more weeks!! Funny that my other experiment with a stinky did not get much pink, even though I tried innoculating the light brine with a purchased cheese. And this one turned pink without trying....
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Linens does take time to be established, so maybe that's it. Looks nice!
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Looking good, Susan!
-Boofer-
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Too bad this was so small!! It is gone gone gone! And what a lovely cheese it was. Very nicely soft all the way through and with a delicate flavor in spite of its aroma!
I think more washed rind cheeses will have to be in my future!!
I even ordered some PLA ripening culture!
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The truth is out there. Great job Susan! AC4U!
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Susan, a cheese from me also. I have become quite fond of PLA.
Kern