My New Washed Rind - Red Hound

Boofer · April 20, 2021, 02:59:57 PM

Yeah, Mal, they seem about right for cheese paper. How old are they at this point (10 days?) and how long do expect they'll be aging in the bar fridge? I can almost smell them from here.

-Boofer-

OzzieCheese · April 20, 2021, 10:40:46 PM

@Boofer.. They are nine days today and was planning at least 6 weeks in the colder fridge - depending on how soft they get. #3 and #4 are still very much behind #1 and #2. Though never having wrapped ones before I'll probably have to peek under the hood a few times to make sure the Linens doesn't forget to make an appearance and the rampant blue from paying me a house call. Seeing as #1 is the most advanced I'll probably wrap it today and graduate the rest as they get the same 'funkiness' happening.
This photo is of #2 as of yesterday. Here is their report cards

#1 Feel - Dry all over today and slick but not tacky after the wash
Smell - definitely just off crab smell but not overpowering
Appearance - a nice matt coating of GC all over - there is a definite orange tinge appearing.

#2 Feel---------- Same as #1
Smell-------- same smell but not the same as #1
Appearance - is a little more orange coloured than #1 strangely enough.

Looks like it will be joining #1 going into the colder fridge.

#3 Feel - Same as #2
Smell - Mushroomy ever so slight feety smell
Appearance - more uniform GC covering today.

#4 Feel ---------- same as #2 and #3
Smell--------- same as #3 in the 'feety smell' department.
Appearance - more uniform GC covering today but definitely lagging behind the rest of them.

bansidhe · April 20, 2021, 10:53:17 PM

It sure does look delicious

OzzieCheese · April 22, 2021, 02:48:21 AM

Based on the advice of those waaayy more experienced than I have decided to continue this experiment learning some other aspects - Maturing. So, the question has always been for me - Do you wrap of not? I've decided to try both methods.

Yesterday I wrapped #1 and #2 as they were as advanced as each other by now and placed in a colder fridge running @ 6-8 degreeC. They will still be turned and aired daily for the next week and then once a week until ready.

OzzieCheese · April 22, 2021, 02:54:29 AM

The other two #3 and #4 will not be wrapped and I'll continue the Ale washing routine for the next week and then switch to a light brine wash once a week and leave them unwrapped and are now sharing the ripening container.

mikekchar · April 22, 2021, 05:47:00 AM

I've done both before. My experience has been that wrapping gives a slightly better environment to the cheese, but that not wrapping gives you more control. That may sound weird, but basically *on average* the wrapping is pretty darn close to what I tend to want in terms of humidity and air exchange. However, in the cases where it *isn't* right, there is no easy way to fix the problem. It's also easy to forget about them wrapped up like that. For that reason, I tend to age things without wrapping. Will be very interested to see how your experiment turns out.

OzzieCheese · April 27, 2021, 01:37:37 AM

The 'Red Hound' is no so red unfortunately. It might have fallen foul of the B.Linens being too old when I made the cheese in the first place. I have #3 and #4 in the same container - unwrapped - in the colder fridge. I am also going to continue the washing routine every other day with a very light brine (with B.Linens added). You can already see that they have benefitted from the extra stay on the warmer fridge. They are actually softer on the edges than 1 and 2. You never know, I might actually need to bring them first to this level of mature before moving them to the colder fridge in the future. But, for now I'll leave 1 and 2 continue as planned.

mikekchar · April 27, 2021, 11:07:26 AM

B. linens only shows up when the pH is sufficiently high. It depends on the variety, but the average is 5.8 (range is between 5.5 and 6.0 most of the time). If the cheese is a bit more acidic, it can take a long time for the geo to pull it up to that level. But once you do, you basically can't avoid b. linens from showing up if you wash it.

OzzieCheese · May 01, 2021, 11:00:02 PM

Daily report.

The cheeses that I wrapped have a nice 'feety' smell now and are starting to soften. The other two - which were lagging at the beginning are actually softer than the wrapped ones. The B.Linens has not made a visual appearance as yet but the smell is definitely there.

OzzieCheese · May 07, 2021, 06:17:46 AM

The cheeses are maturing but I have still to see any B.Linens turn up and maybe it's due to humidity. As I don't have anything to measure it with. Numbers 1&2 that were wrapped have the least smell but the most GC and slowly ripening. Numbers 3&4 I have continued to wash but also not seen any B.Linens. Their odour is different as well. Now I'm not about to call these a failure just yet but the washed rinds still elude me and it could well be from the age of my FD cultures and B.Linens stock. Any suggestions? I'll post some images tomorrow on their progress.

mikekchar · May 07, 2021, 12:54:33 PM

It should just show up naturally if you keep the rind a bit moist. Mainly just wash it again :-)

OzzieCheese · May 10, 2021, 10:41:55 PM

Well, these are definitely stinking up their respective containers. But, the wrapped have no sign of B.Linens anywhere - I suspect too dry.

OzzieCheese · May 10, 2021, 11:34:08 PM

Subjective note. The wrapped ones don't smell as much as the unwrapped. I have continued brine washing #3 and 4 and they are softening faster than #1 & 2. At the end of 6 weeks I am going to sacrifice one the the Gods of Cheese to do an internal examination and taste test of the either 3 or 4 (whichever is the most advanced) once that is done I'll wrap the other. I need to practice getting the B.Linens to appear also the RH needs to be way higher as the for the next attempt. I thought that the enclosed containers were going to be sufficient but this appears to be not the case. It's time to set the 'Cave Cube' up. I have not used it for a couple of years - Hope I still remember how to set it up.

OzzieCheese · May 27, 2021, 04:13:01 AM

PLEASE DON'T JUDGE ME! but last week #3 disappeared in a flurry of crackers and Pale Ales without me taking any photos or even a report card. So #3 has left the experiment but not without leaving a lasting impression. The smell was quite confronting but quickly dissipated and the remaining cheese had a wonderful umami depth and meaty flavor. Meaty might be the wrong term but it was very full and yet very, very smooth. Is could have done with a little more salt and the B.Linens was noticeable by it's absence.

Something to note that the ones that I continued to wash (#3 and #4) ripened faster than the ones I wrapped. They are still quite firm but at 6 weeks I think they have a couple more to go.

Today mark the consumption of #4 and some photos. I would definitely not call this a failure and will make these once more. I like the smaller form of the 4 inch moulds though I will increase the amount that goes into each form by increasing this to a full 10 litre batch.

The last image is of my Malembert on the left and Red(without the red)Hound on the right. Looks are similar but oh so different. I'll keep the reports coming in as I unwrap #1 and #2 in the coming weeks.

Time for a couple of Cheddars ....

bansidhe · May 27, 2021, 06:47:12 PM

They look so delicious, like little creme cakes. By chance have you ever made a Raffine? https://cheesemaking.com/products/raffine-cheese-making-recipe. The pics of that really looks like a yummy dessert, so I really want to try and make it. Though I doubt my cheese will look like that in the pictures. Anyway, have you ever made or eaten one? If so, what does it taste like? Do you have any tips in its preparation?