The Undiscovered Country

[Stinky]

If it's soft cut it. Don't worry about the color.

[LoftyNotions]

I agree with Stinky. I think color isn't the most important criterion for this cheese. I've tried to hint at it, but the fact is, not all strains of B. linens turn a bright orange. Some of them are tan. If it smells like a rotten crab and is soft, call it a spectacular success and enjoy eating it. If you have to have an orange cheese, spray it with Annatto.

Larry

[Stinky]

Especially at first. You'll develop more color if you keep washing rinds.

[OzzieCheese]

To You all so patient people,  Well, today I've got a little colour showing.  Maybe I have been maligning the culture and not the maker...   Rotten Crab !! Is exactly what it smells like !!  So, basically at 6 week you all think it's cooked enough ?

--Mal

[shaneb]

Looks great Mal. Have another cheese from me.

[FRANCOIS]

Well done. That is an outstanding looking cheese. What's the paste like?

[Stinky]

Cut it. 

[LoftyNotions]

Mal, it's absolutely beautiful! As far as cutting it goes, does it seem as soft as one of your typical "Malemberts"? If so, then yes.

AC4U.

Larry

[OzzieCheese]

Ok I'm goin' In.. Pics to follow..

--Mal

[OzzieCheese]

OK.. If you are reading this then you are an amazingly patient person.  This is the 'Unknown Country'. Not only did I have to place an amazing amount of trust in 'The Process' I had to place trust in my abilities.  This may sound a little self officiating but, faith in the 'system' well that failed... Belief in the fact that someone else is in control of what I eat ... Clearly failed ... that modern manufacturing processes are better ... Absolutely NOT !!
The part of 'smelly' and 'pungent' was something I had to get past and yet still trusted in that those gone before me have done this and survived.... So, here is it
My experiment.. My leap of faith..

I have made a few cheeses now and I have had both successes and the throw away failures and, throughout it all there have been those on this wonderful forum that have provided freely of information, Engineering excellence and amazing in-site that without, I probably would have chucked this long ago.

So.... here it is .. one of the nicest cheeses - and different cheeses EVER !!

[OzzieCheese]

And here it is.

The rind is 'Pungent' and yet wonderful mouth feel.
The inside is U N B E I L V A B L E !
It is deep and creamy yet a hint of 'Meatiness' that I cant quite put my finger on.  There is a sulphur, back of throat, lingering presences that is not way part of the outside smell but still right there...

[shaneb]

Great to hear Mal. It looks brilliant.

Shane

[OzzieCheese]

As you can see from the definite zones of ripening, I could have left this quite a bit longer to ripen all the way through but, as the size of the cheese is quite large I'm not surprised that the centre is a bit firm.  That said, there is a wonderful tanginess to the very spreadable centre and the earthiness of the soft outside.  Knowing what causes the gooeiness, there is that 'sweet spot' where if you eat it too soon, it is sharp.  If left too late, you get that overpowering sulphur, back of the throat, pungency. This cheese, given the size, at 6 week is right on that cusp.  Another week, too far.

Now I have problem... how can I eat all this cheese before it passes it's best ?? 

   

[OzzieCheese]

Oh I will be doing this one again... smaller.  One thing I learnt with the 'Malembert' experience.. One change  in the process can make all the difference..

If you have been procrastinating about this type of cheese.. STOP !.  It is amazing... Shane I'll have to replace that which you sent because you will want to do this...

Not quite mapped the coast line but this country is definitely on the map now.

-- Mal 

[shaneb]

Stress less Mal. I had my years supply of rotting crab from the wild linens on my first failed Jarlsberg.  I'm not sure I want to go back there any time soon.  I'm glad yours turned out so well.

Shane