Hacking Vacherin Mont D'Or?

[Danbo]

It's really fun to follow. :-)

[Al Lewis]

Well this is pretty much the regimen for the next three months.

[Danbo]

I'm sure that it will be well worth the effort. :-)

[Al Lewis]

Doing a 3 pound Tallegio today so I have two things to tend.  LOL

[Danbo]

Yummy - Tallegio. Love it! :-)

[Al Lewis]

Here's a shot of the last one I did.  It was delicious!!

[Danbo]

My mouthwater level sensor just went crazy.....

[amiriliano]

Good lord that looks good! Ac4u

[Al Lewis]

Thank you!!!

[Al Lewis]

Well today they got flipped and the underside washed.  The thing I noticed about the washing cycle on the videos of this cheese make is that they flip them and then just wash the underside.  So each side actually gets washed every four days.  I use the paint brush to apply the brine wash to the surface.  I purchased, and sanitized, a small, natural bristle, hand and nail brush to actually brush the tops.  Note the buildup of the PC around the sides.  I expect this will engulf the spruce bark before these are ripe.

[Danbo]

Nice! :-)

[amiriliano]

Are they softening?

[Al Lewis]

No, that will take at least 12 weeks.

[Al Lewis]

Flipped and washed these again tonight.  The PC grows very well in the time between flipping.  When I flipped them the bottoms were completely covered in PC which washed off with the brine brushing.  The bark is beginning to be covered by the PC as well.  In short, so far, so good!!

[Danbo]

They already look delicious! :-)