Reblochon

GortKlaatu · April 18, 2018, 05:10:02 PM

I'm planning to make my first reblochon tomorrow (or maybe the next day--waiting on getting enough milk from the "girls")

I'm using Iratherfly's detailed recipe (with adjustment for goat milk) so I'm confident it will be a very good. Goat milk doesn't behave the same as cow milk, so it may not be as gooey, but we'll see. I'm planning on calling it Reordeño--which is something akin to "re-milked" kinda like reblochon means.

What's your best Reblochon recipe?

GortKlaatu · April 20, 2018, 03:24:28 PM

Well, everything was going exactly to plan and as the recipe indicated....until....this morning.
All temps/times/pH points were on point. The recipe calls to "de-press" them at pH 5.7 and then cool them at 62 F for 12-24 hours until pH reaches 5.4.
So I got up this morning at checked them first thing (at the 12 hour wait point) and pH had already dropped to 5.1. GRRRRRRR. Salted them immediately.
I know they are not going to come out exactly as hoped, but maybe they'll still be ok and not too acidic once the morge wash does it thing.

Gregore · April 21, 2018, 05:04:09 AM

It should be fine , I would maybe give it an extra day before starting to was them . Just wait for them to get slippery on the surface

GortKlaatu · April 21, 2018, 09:22:25 PM

Thanks Gregore.

stephmtl222 · May 16, 2018, 11:53:37 AM

How are the reblochons going?

GortKlaatu · May 18, 2018, 01:30:18 AM

They are cold aging now. It's time try one....probably do that over the weekend. I'll post a pic.
Thanks for asking.

Gregore · May 18, 2018, 03:16:18 AM

It might be a little early , try cutting a very thin wedge then if it needs more time you can press it together again.

GortKlaatu · May 18, 2018, 10:33:19 PM

Gregore, I made three, and they have been cold aging for 2 weeks now. I know that's the earliest, so I thought I'd try one every two weeks and see at what point I like them best.
I'll report back as the details unfold.

GortKlaatu · May 18, 2018, 10:47:16 PM

Should I or shouldn't I?

(Actually, since I use raw goat milk, this is probably, more technically, a Chevrotin)

GortKlaatu · May 22, 2018, 10:47:47 PM

So Stephmtl222....it was a rain day an kinda chilly (for Costa Rica) so I had some friends over and I used one of the 500 gm Reblochons to make a Tartiflette.
YUMMM!!!

GortKlaatu · May 22, 2018, 11:03:18 PM

So Stephmtl222....it was a rain day an kinda chilly (for Costa Rica) so I had some friends over and I used one of the 500 gm Reblochons to make a Tartiflette.
YUMMM!!!

stephmtl222 · May 24, 2018, 01:46:09 PM

Miammmm! Tartiflette !!!

Did it taste good in tartiflette ? My reblochon #2 tasted fantastic as is but the taste was kind of lost in tartiflette.
Did your reblochon have a wrapped maturing stage ? My reblochon #3 changed a lot after the wrapped stage and then looked like a real reblochon.
What floculation factor did you use ?

GortKlaatu · June 04, 2018, 08:18:54 PM

Sorry Stephmtl222....don't know how I didn't see your post. (I swear sometimes the "show new replies" doesn't.)
Anyway, yes, the cold aging/maturing makes all the difference in the end.
and I used a Floc Factor of 2.5

And Gregore, you were right, 4 weeks was good, but it was early. Now at 7 weeks they are just perfect for me.
I'll post a picture in a minute.

GortKlaatu · June 04, 2018, 08:21:55 PM

Here is a 1 Kg at 7 weeks.

Gregore · June 05, 2018, 03:00:37 PM

Looks good ,

but for a 1kg make it is still too early by about 2 weeks based on pic . Usually if I eat my cheese when the center is like that then the center is a little tart for my liking .

When I make 500 gram cheeses i wait until the sides are fully rounded , first the corners round like the pic of your cheese then as it ages the rounding meets and you have a full curve , that is when I know it is ready .

Your cheese because of the larger size may or may not do the same at the moment it is ready