"Washed Rind Monks Cheese" first attempt

[mtnbikemama]

I followed the cheesemaking.com washed rind monks cheese recipe for my first washed rind attempt.

My cheese has been in my cave for 3 wks and I think something went wrong in the process. I followed the recipe as close as I could but the temperature when flipping in the forms and drying may have been slightly off.

I aged them around 60-65 degrees for 2-4 days (I think it was more like 2- I'll keep better notes!!) When I moved them to the cave they were firm and dry on the outside, and I started washing daily and turning for the next 3 wks. 6% brine.

I think they were too dry from the get go and want to know if I cooked the curds too long, or stirred the curds too much? Or did I just not wait long enough for the surface to get "sticky/tacky". The humidity has remained 85-93% and the temp 52-53 degrees since going in the cave. The recipe says to wash if the surface becomes dry from here on out...My problem is it has been dry from the beginning! I've added a photo taken today. There should be 4-6 wks left in cave.
Thanks, from a newbie

[mikekchar]

I don't really have experience with this kind of cheese, but I have experience playing with natural b. linens :-). There are a couple of things you can do to encourage it.  First is to add b. linens to your wash.  This will help innoculate the "red mould" (which is really a bacteria).  Second, you need to wash the rind every day in the first week in my experience.  Don't stop until you have a good red smear.  Also you don't want to dry the cheese in the first 65 degree phase.  You need pretty high humidity to get b. linens to volunteer itself.  When I make cheese in the rainy period (100% humidity almost every day) it always shows up (and the cheese gets nice and tacky).  This time of year (40 percent humidity or below) it doesn't show up.

This is iratherfly's amazing thread for reblochon: https://cheeseforum.org/forum/index.php?topic=9928.0  The discussion is appropriate for any kind of washed rind cheese I think.

[mtnbikemama]

Thanks @mikekchar for the great link!  The recipe called for geo in the wash maybe I'll try the B. linens next time.  Also I'm sure when I had it drying the humidity was low as it's winter here now and my house is always dry! Thanks for the help. I'm still hoping it may soften over the next month but time will tell. This weekend is Tilsit!

[mtnbikemama]

So I cut into one of these yesterday. Seems more like a cheddar. No smell and has a wood taste that I blame on the bamboo mats so I have switched to the plastic ones. Fingers crossed for my Tilsit....smells nice and stinky right now!