Reblochon

[GortKlaatu]

Ah, here's the great thing about cheeses-- I don't like my Reblochon so runny that there is no texture in the center. Luckily, at this stage, the center is very soft but not runny, and there is not a hint of tartness--just sweet and soft but still with some texture while the exterior is a velvety thick cream. Hence, my comment: "perfect for me."  But I'll remember to let them age 2 weeks longer if you're ever here for a visit, Gregore. 

[Gregore]

Wish mine were not tart when they were at that stage .... 

maybe I should let  mine drop down to 5.1 and see if that helps.

A cheese for you , for the idea

[GortKlaatu]

Thanks

[Stella]

Your reblochon/chevrotin is beautiful! I've never tried them that size

[GortKlaatu]

Thanks Stella.
Yes, it really is a chevrotin since it is made with goat milk, but if I call it that no one knows what it is--so I usually call it a reblochon. (And tons of people don't know that one either. LOL). Actually here in Costa Rica, the name I have for mine is Reordeño--which is the Spanish for something sorta akin to "reblochon" in French.