Hacking Vacherin Mont D'Or?

[Al Lewis]

I must be missing something here. Who writes the "Cheesemaker" recipes?

I have no idea.  As I said, I'm sure it was a pure coincedence but I received an e-mail ad from the cheesemaker web site with a large ad on it advertising this great bark wrapped cheese.  The recipe appeared to be the same one I used to make this Vacherin but also had steps for washing with beer or brine.  I thought it was funny so I posted it.  I have no idea where Steve gets his recipes.

[amiriliano]

OK. I was going to take your experiment and sort of organize it into a concise recipe that can be further hacked by people here. Would that be ok with you?

[Al Lewis]

Sure, that's why I put it on here.

[Danbo]

Al: A cheese for you because you share! Good karma! :-)

[Al Lewis]

Thanks Danbo! I was under the impression that that was what this site was for.

[amiriliano]

Thank you for all the effort. Will do it soon.

[OzzieCheese]

It is Al - You're a good soul.   Credit where credit is due however  .

-- Mal

[Al Lewis]

Just serving one up for Easter. 

[amiriliano]

I tried to dip a cracker in that pic on my computer screen. Looks extremely good!

[Al Lewis]

It was much better after I stirred the white wine into it. 

[Danbo]

Can almost taste it! :-) That deserves a cheese...

[Al Lewis]

Thanks guys.  You really should try this.  It is a very delicious cheese.

[Schnecken Slayer]

That's a nice looking cheese Al, I wonder if the spruce bark is available out here?   ac4u

As for the recipe on the other site, I am amazed that he didn't even bother formatting/punctuating it so that it reads easier.
I wonder where he borrowed his other recipes from?

[Al Lewis]

LOL  I'm sure it was just a strange coincidence but if not, he could have asked and I would have given him a good version for his use.    Thanks for the cheese!

[OzzieCheese]

Either way we all know it is Al's cheese...

--Mal