Hacking Vacherin Mont D'Or?

Al Lewis · February 21, 2015, 10:03:07 PM

Bummer!! Someone said their customer service was great. Hope they make it good for you buddy.

Al Lewis · February 22, 2015, 06:38:29 PM

Flipped these this morning and the thinner ones are getting noticeably soft.

Danbo · February 22, 2015, 08:02:33 PM

Great!! :-)

H-K-J · February 22, 2015, 08:12:51 PM

What is the normal ageing time for them Al??

Al Lewis · February 22, 2015, 08:54:36 PM

That seems to be a matter for discussion. LOL The recipe I hacked calls for 12 weeks but I'm not making that cheese so these could be anytime. I have one that is really soft on one side that I may heat up and try just to see where I'm at with this.

Al Lewis · February 23, 2015, 03:01:20 AM

Well one of the smaller of the cheeses felt soft today when I tended my cheeses so I decided to box it up. I won't taste this until tomorrow but from first looks and feel I would say the paste is just right. Skin crumbled like a light pastry. Smell is great. BTW I found out why they box them with the bark on, you can't get it off. I may have actually hacked this thing.

OzzieCheese · February 23, 2015, 03:49:59 AM

Found the reason you couldn't get it out - it's cut to get it in the container
https://www.youtube.com/watch?v=0hJlA53NhNU&list=PL5EEC807631B62831&index=3

and washing - with what and what stage - I can't read or understand French
https://www.youtube.com/watch?v=W7YQLcs48F4&index=8&list=PL5EEC807631B62831

-- Mal

OzzieCheese · February 23, 2015, 03:54:48 AM

Yep me again - - being 'Captain Obvious' - sorry you all found what I just did - doh !!

Danbo · February 23, 2015, 05:26:47 AM

Al: Soooo nice! :-) Can't wait to hear how the taste and look like inside...

Al Lewis · February 23, 2015, 05:14:27 PM

I can tell you, from putting it into the box, that this one is a soft paste throughout. I'll have to wait to get home to address the taste issue. Looking forward to it though.

Danbo · February 23, 2015, 08:05:51 PM

Me too! :-)

JeffHamm · February 23, 2015, 08:17:10 PM

Just read this thread through, and what a great looking cheese! A cheese to you. Looking forward to the taste report.

- Jeff

Al Lewis · February 24, 2015, 01:18:04 AM

Came home and warmed this thing up, 1 minute in the microwave. Got some crackers and went at it. The taste is warm and woodsy with a touch of a tang that is smoothed over by a creamy, rather bold, taste of mushrooms that takes the edge off of the tang. Don't know if it's a Vacherin Mont D'Or but it's damn good!! Once this one is finished off I'l try again using Alps suggestions. It could have spent a few more days in the cave to fully develop the paste as the very center still hadn't fully emulsified but it was delicious none the less.

Stinky · February 24, 2015, 01:53:06 AM

Mm, sounds nice! Take a cheese for your science.

Danbo · February 24, 2015, 05:09:01 AM

WOW, Al!

It seems thatt your hard work really paid off.

You are inspiring all us fellow cheese heads to try something new and different.

Great work deserves a cheese!

:-) Danbo

Hacking Vacherin Mont D'Or?

JeffHamm

Stinky