Oka with mushrooms

[Kern]

Good looking cheese porn, john H.  Have a cheese on me for all your efforts on this.  I look forward to the taste test.  Being a mushroom hunter I tried to figure out which wild mushroom you used.  I'm guessing that these are dried Chanterelles.  Is this correct?  If not what did you use?

[john H]

Thanks for the cheese Kern. To tell you the truth I don't know. My son brought them from Poland and this type is used in traditional soups. The packaging was in Polish (I don't read / speak) but they are full flavour and very earthy. I will try to figure it out.

John

P.S. my son and daughter in law pick mushrooms in the forest in Poland as well.

[john H]

grzyby suszone is on the package. Here is the Google search with pages you can translate if interested. Looks like a full flavour eastern European mushroom.

https://www.google.ca/search?q=Boletus+brunnatny&rlz=1I7SUNC_en&gws_rd=cr&ei=_SrmVpz9Eui5jgS55raIDA#q=grzyby+suszone

[Kern]

Grzyby suszone (Polish) translates to "dried mushrooms".  From the link you provided I surmise that the mushroom you used is a member of the Bolete family, most likely boletus edulus.  This is a common and very popular mushroom in Poland.  It is called the Cep in France, Porcini in Italy or simply the Bolete in the US.  It has a very earthly, rich odor when dried.  I have found it in British Columbia and it likely grows in the Canadian Rockies.  My guess is that it can be found in the arboreal forests in eastern Canada also - most likely in August.

[john H]

Thanks for the description Kern this was on the bag as well.

https://translate.google.ca/translate?hl=en&sl=pl&u=http://www.mojegrzybobrania.pl/podgrzybek-brunatny-boletus-badius/&prev=search

I have always wanted to go mushroom picking but never had the time but never had the time to read enough the feel confident about what I was picking.

Is there a forum \ blog you would recommend about mushroom hunting?

John

[john H]

Started washing the rinds today with 3% brine and a pinch of B Linens.

[Kern]

Obviously, knowledge is extremely important when hunting mushrooms - both to find the right local and to be able to identify what you find.  I'd look for a local mushroom club or society and get my knowledge through participation and initially hunting with others.  I am not aware of any mushroom blogs or other reliable sources of general information. 

[awakephd]

Kern, I take it from what you say that unlike cheesemaking, mushroom hunting only occurs during certain times.

I guess that makes mushrooms spore-adic. (And I guess that makes mushroom hunters spore-addicts!)

Yes, thank you, I'll be here all week ...

[AnnDee]

Behind my house is a forrest but I wouldn't dare go there, we don't have the type of mushroom you found over there. Instead of mushroom, we will probably find monkeys, cobras and phytons first. They sometimes visit our neighbourhood.

Andy, younare always good with your words like that! 

[awakephd]

Thank you, Ann, for putting it so positively. My wife describes my puns rather different!

[john H]

Thought I would give an update. It is coming up to 4 weeks and have a nice orange \ pink rind starting.

[john H]

Well I know it has only been 5 weeks but I cut open the St Paulin (oka style) with mushrooms yesterday. We had our first summer get together (pot luck) with 15 friends. But back to the cheese, I was pleasantly surprised at the B Linens aroma and flavour. I vacuum sealed half to age and the larger plain wheel is still intact and ageing. It went great on the artisan sour rye bread (this recipe is wonderful molasses, fennel, caraway, and anise) it has lots of flavour so any thing stinky goes great with it. Here are some pics.   

[H-K-J]

OOOOoooo I want recipe for the bread  (please)

[john H]

Here you go H-J-K if you have any questions about sour starters or details I may have left out just ask.

https://cheeseforum.org/forum/index.php/topic,15525.0.html

[H-K-J]

Thanks John
AC4U  just for posting and sharing