Vacherin Mont D'Or

[Al Lewis]

Well the little devils got their first washing yesterday and will get another tomorrow.  Figured as long as i had bloomies in the cave I might as well do some cambozolas for the wife.  She loves them.  The tricky part is getting the blue line in the middle.  Cave's starting to fill up nicely. 

[Danbo]

Thumbs up! 

[Boofer]

Really sweet-looking cave, Al. Nice!

-Boofer-

[reg]

Question, how do you not get the transfer of cultures/molds to your other cheeses when they are all in the same cave ?

[Al Lewis]

I clean and flip my cheeses regularly.  The cutting boards I had made do a great job of isolating the cheeses as do the ripening boxes on the bottom as they nearly reach to the sides of the cave. The cheeses with PC are together and the Cambozolas do not normally have blue on the exterior.  Blue is the most difficult to contain.  I'm waiting for these to develop a lot more before I do another blue.  When I do I normally wrap them in two layers of butter muslin to help contain the blue and stop it's spread.  That works fairly well but not 100%.

[Al Lewis]

Well the second washing today and I pierced the cambozolas. Note that I replaced the original string I tied these with with rubber bands.  I would suggest that you use the rubber bands as the cheeses tend to shrink a little but the string is almost impossible to tighten.  The rubber bands do it for you.

[Threemillswhey]

Question, how do you not get the transfer of cultures/molds to your other cheeses when they are all in the same cave ?

depends of your setup but washing your hands in between touching different cheeses,temp and humidity inhabits certain molds ,regular maintenance by washing of unwanted molds when the show up and i use mirco caves

[Gregore]

When i have a multitude of different cheeses ageing in the cave I always handle them in the order least likely to contaminate the next one .

It goes with out saying that blues are always last.

[Al Lewis]

my vacherins are coming aging nicely

Any updates on these?  How are they coming along?

[Al Lewis]

Just a quick update.  Doing great!!

[Duntov]

Oh those look great Al.  Glad to see you are back on a cheese binge and a AC4U to break the 150 mark!

[Al Lewis]

Thank you for the cheese!  Yeah it's fun to be back.

[Joe]

Hi all,

I feel like knowing you because I read your recipes and your exploits for 1 month. I have just registered ...
I started my first cheeses type Gorgonzola since last Monday. By browsing the forum I came across the Mont d'or, one of the cheeses that I would like to make.
I get a thesis from a veterinary student who is on the Mont d'Or cheese. The student came from the region so she spent a lot of time in a cheese factory that produces the Mont d'Or to write her thesis.
Unfortunately for you, the thesis is in French .... but Google translation is our best friend.
The thesis becomes very interesting on page 37 and the following pages.
Among other things, you can read reads: "The most suitable yeasts for the manufacture of Mont d'Or are thermophilic leavening: they produce less acid than the mesophilic leaven for the temperatures used in the manufacture, Order of 30 ° C .... ".
I enclose the document that you will be able to translate and apologize if my English is not perfect because I am francophone.

[Gregore]

Way cool thanks ,

And here is your first cheese

[Al Lewis]

Hi all,

I feel like knowing you because I read your recipes and your exploits for 1 month. I have just registered ...
I started my first cheeses type Gorgonzola since last Monday. By browsing the forum I came across the Mont d'or, one of the cheeses that I would like to make.
I get a thesis from a veterinary student who is on the Mont d'Or cheese. The student came from the region so she spent a lot of time in a cheese factory that produces the Mont d'Or to write her thesis.
Unfortunately for you, the thesis is in French .... but Google translation is our best friend.
The thesis becomes very interesting on page 37 and the following pages.
Among other things, you can read reads: "The most suitable yeasts for the manufacture of Mont d'Or are thermophilic leavening: they produce less acid than the mesophilic leaven for the temperatures used in the manufacture, Order of 30 ° C .... ".
I enclose the document that you will be able to translate and apologize if my English is not perfect because I am francophone.

Thank you very much!  I could have used this when I first tried hacking this recipe.  Now the recipe seems to be everywhere. LOL  I will certainly read it with interest and, once again, thank you for the input.  I really want to make the real thing!