Hacking Vacherin Mont D'Or?

[Al Lewis]

I did an internet search for these and didn't get a single hit.  They need to put some more keywords in their profile. LOL  Just placed an order.

[Al Lewis]

I've come up with an approximation of what I think this cheese might be, recipe wise.  As soon as my bark arrives, and I get the time, I'm going to try and make a batch of three.  Need to get some info on "winter milk" from some of our dairy owners so I have the right milk.  I can use raw milk but want to make sure that the fat content at our high winter temps are the same as those in the alps.

[amiriliano]

Wow. Do you mind sharing?

My understanding is the "winter milk" comes from straw-fed cows as opposed to pastured cows. You can see that in one of the videos. Not sure what the impact is on the fatty content.

[Al Lewis]

When I get around to the make I'll post it along with the results.  We'll see what I come up with. :o  It should be pretty much the same as a Winnimere or Harbison.  More so the Winnimere.

[Al Lewis]

Guess what showed up today!!! ???

[LoftyNotions]

So are you making cheese tomorrow? :)

Larry

[Al Lewis]

Don't know if I'll have time. :(

[amiriliano]

Wow!
I can't wait to hear about this make.
Currently reading about Vacehrin - I'll post here in a little while about it.

[Al Lewis]

Just doing a Vacherin Fribourgeois with a twist.  Hopefully it will end up being close to a Vacherin Mont D'Or.  We'll see.  Went with the french version using raw milk, I have an excellent local supplier, and some added cream.  I used the recipe from 200 Easy Homemade Cheese recipes, page 239, and added 3/8 teaspoon of PC and 1/32 tsp of Geo to it.  I have no idea if this is correct for the Mont D'Or but in every video I watched the cheeses appeared to have pc on the sides. 

[Al Lewis]

Well I finally got to use that Mad Millies press I bought back when I first tried cheese making. LOL  I used 20 pounds of pressure, per the scale on the press, for 30 minutes.  I loaded the press, or at least tried to, with enough curd to make 2 wheels.  Once out of the press I sliced it in half, to make the two wheels, and then pressed a 5.12" diameter mold over each half to make them uniform.  Problem, and I knew this would happen in advance, the spruce bark sold by the artisan geek is 12" in length.  Well pi times 5.12 isn't 12".  I used rubber bands to hold the bark on, saw this being done in the videos as well, and it worked out well.  Had the bark waiting in a steeping pan of hot water on the stove.

[Al Lewis]

After brining for 12 hours the shapes basically went from round to teardrop shape. If the bark had been long enough to overlap I don't believe this would have happened.  I would recommend that you start with the rubber band and then tie a piece of butchers cord around each one.  Without the elasticity of the rubber band they should stay round.  I placed them out at room temperature for drying for 24 hours and that's where I am right now, halfway through the drying process.  Flipped them over and covered with a layer of cheese cloth of protection.  Next they go into the cave for a week, flipping and drying daily, then the brine washing begins every second day.  Should be interesting. :o

Note: If I had been more careful in my measurement of the curd, when pressing, I would have gotten 6 wheels.  As it is I have 3 the right thickness and two rather thick ones.  Oh, BTW, they puff when ya brine 'em!!  LOL

[H-K-J]

Hey AL that's pretty interesting looking, I can't wait to see how this turns out for you

[Al Lewis]

Should be interesting!!  Watching with great interest, believe me. LOL :o

[Danbo]

Interesting... :-)

[Al Lewis]

Okay guys, they're in the cave for a week before starting the brine wash.