Hacking Vacherin Mont D'Or?

[amiriliano]

I'll take 3. Thank you 

[H-K-J]

wow!! those are lookin GREAT  Al
waiting for the taste report not that I have any patients for the wate

[Al Lewis]

Yeah, these are going to take a while.  Can't shorten it either as they have to be soft and that won't happen for a while.

[Stinky]

Mm, those look scrumptious.

[Al Lewis]

We'll see what they're like when they're done.  Just shooting in the dark here. LOL

[Stinky]

Oh my. With your new revolver? 

[Al Lewis]

No, with this make. LOL

[Stinky]

As long as you don't shoot the cheese. You know, it's rather hard to aim in the dark. But I understand.

[Al Lewis]

And just how do you think they get those holes in Emmentaler???

[Stinky]

And just how do you think they get those holes in Emmentaler???

I thought those were remote-operated explosive devices.

[Al Lewis]

Well now you know.  It was me all the time.

[Alpkäserei]

http://www.aop-igp.ch/_upl/files/VMO_Pflichtenheft_14.pdf

If you can read German, here is the standard for how Vacherin Mont-d'Or AOP is made in Switzerland, in order to be called that.

SO all I get from this is, the milk is pasteurized first, and then after renneting and setting it is cut to grains the size of a cherry.
Then it is heated to a temperature between 32 and 38 C
Put into forms between 10 and 33 cm dia. and lightly pressed

after you take it out of the form, the cheese is wrapped in a piece of spruce bark which you can hold together with a rubber band
you put the bark into water at least 90 C for at least 30 minutes before wrapping around the cheese
after it is wrapped you put it in a brine for 2 to 4 hours

then it is washed, aged 17 to 25 days between 9 and 16 C 85% RH

This cheese is made in the winter, and can only be sold from september through April

[Alpkäserei]

So the young cheese is put in the cave, and you turn it every day until stuff starts to grow. Then it is simply washed with salt water.

When it is done, you take the bark off and stuff the thing into a round box that is slightly smaller than your cheese. then you wash the rind off once more.

after its in the box, keep it refrigerated

[Al Lewis]

Sounds like my make Alp however I added PC and a tiny bit of Geo for the "stuff".

[Al Lewis]

Here's what I got...

Art. 1 Name and protection
Vacherin Mont-d'Or, protected designation of origin (PDO)

Art. 2 Geographical area
The geographical area of the Vacherin Mont-d'Or includes:
a. the districts Vallée de Joux, Orbe, Grandson, Aubonne, Cossonay and Morges, except the municipalities Ecublens, Bussigny, Préverenges, Echandens, Chavannes / Renens, Villars-Ste-Croix, St-Sulpice and Denges.
b. the communities Orges and Vugelles la Mothe District Yverdon
c. the Alps of communities basins, Le Vaud, Arzier and St-Cergue and
d. the French and Swiss Alps Le chalet is brûlé, La Gaique, La vieille Landeau, Le Pre Loin, La Petite-Landeau, Landeau neuve, Les mauves, Les Lezinettes, La Brûlée and Le Patzard.section 2

Art. 3
Form, appearance:
Height: strapping:
Description of product
physical properties
Round shape, washed, slightly wavy and soft bark of amber yellow to red-brown color.
3-5 cm
The cheese is made with a tire Fichtenbast from the geographical areas enclosed territory to arise.
Vacherin Mont-d'Or is available in four sizes: 10 to 12 cm; 350 to 500 g.
12 to 20 cm; 500 g to 1.2 kg.
Register of designations of origin and geographical indications Mattenhofstrasse 5, 3003 Bern
Tel. +41 58 462 25 11 + 41 58 463 27 63, fax +41 58 462 26 34 www.blw.admin.ch
Diameter, weight: Small:
means:
Specifications for Vacherin Mont-d'Or (PDO)
Gross: Half loaf:

Art 4.
20 till 32 cm; 1.2 to 3 kg.
260-350 g chemical properties.
Water content:
Water content in the defatted cheese: Fat:
Salinity:
500-575 g / kg
at least 650g / kg
490-549 g / kg dry weight 10 to 20 g / kg

Art. 5
Texture: Taste:
box:
section 3
A. production

Art. 6
organoleptic characteristics
The dough is soft, supple, easy flow of ivory and yellow.
The taste is slightly salty and slightly sour. It is characterized by a wood and pine resin flavor, which originates from the tire and the box.
From spruce, the lid 5 mm and the soil must be less than 6 mm thick. The height and thickness of the edges, no more than 6 cm and 1.5 mm betra- conditions. The wood used to make the box comes from the geographical area.
Description of the preparation method
General requirements for milk production
The farms whose milk is processed into Vacherin Mont-d'Or, the require- must
meet obstacles of integrated production or organic farming.

Art. 7 Feeding
1 The farms that produce milk for the production of Vacherin Mont-d'Or, have the animal feeding detailed rules with Siloverbot observed.
2 At least 70% in dry matter (DM) calculated rations for dairy cattle must come from the company's own fodder base.
3 urea, urea-containing products and feed adversely affect the taste and smell of the milk in particular leeks, cabbage, radish and turnips are prohibited.
4 green fodder must be clean and freshly harvested retracted into the operation. Before the feeding of the animals must not be heated. It is to consume at least during a period of two milkings after the cut. The mangers must be cleaned of waste before new green fodder is added.
5 farms that supplied 1998 silage for the production of Vacherin Mont-d'Or before 5 October to continue this practice until 30 April 2013 under the following cumulative conditions to be fulfilled:
Register of designations of origin and geographical indications
2/7
Specifications for Vacherin Mont-d'Or (PDO)
a. It may only be used corn silage good quality;
b. the pH value must be less than 4.5 and the cut must be free of mold 10 cm below the average. These two criteria are checked once a month;
c. butyric spore content is checked twice per season;
d. the cost of the controls by the letters a to c shall be borne by the producers who benefit from this exemption.
6 The provisions of paragraph 1 shall apply only to dairy cows in the period of production of Vacherin Mont-d'Or and shall apply subject to the following conditions:

Art. 8
a.
b.
The feeding of silage to dairy cows is allowed if the milk is not intended for the production of Vacherin Mont-d'Or. Get in operation in the production of milk for the production of Vacherin Mont-d'Or or carry it on again, the Silagefütte- tion is ten days before the delivery of milk to the cheese factory set at the latest.
When feeding silage other than lactating animals, the provisions of Regulation 3 of 23 November 2005 on the hygiene of milk production are from 1 May 2013, Annex 2, Section observed (SR 916.351.021.1).
Delivery of milk to the dairies
The milk is to deliver two times a day immediately after milking to the dairy. A one delivery per day is exceptionally allowed at producers:
a. before 5 October 1998 delivered once a day and whose milk has been processed into Vacherin Mont-d'Or.
b. Do not transport their milk for more than 1 1/2 hours and stored at a temperature between 4 and 14 ° C.

Art. 9 catchment area of the cheese
The milk collection must be made within a radius of more than 25 km air-line, so that the milk
can be delivered and collected under the best possible conditions.
B. Preparation of Vacherin Mont d'Art. 10 production period
1 The production is seasonal and is limited to the period from 15 August to 31 March. A month before the start of production determines the Applicants grouping the final date of the first fixed fabrications.
2 Outside the production period, the producer and refiner may produce no similar cheese, which is spanned with a tire from Fichtenbast and sold in a pine box.


I cheated. LOL  Didn't get anymore than you. LOL  Thanks for you help though.  Always appreciated!!