Epoisse culture and drying?

[arkc]

Can't be uglier than mine!  Mine look like oranges with dermatitis....

annie

[arkc]

The reason I asked about draining, is because PD, after listening to me whine about the rind on the second batch, said that maybe I should pre-drain in a bag or cheese cloth.  Linuxboy also suggested
that I use GC and wait until the fuzz arrives to start washing.   Both ideas sound good. What do you
think?   

annie, again

p.s. any typos aren't my fault.  I am doing this without my specs.

[Helen]

Here are the promised pictures. They are ugly, please look at your own risk :p

[arkc]

They are not ugly.  They are prettier than mine.  Mine fit the AOC size of the small one.
they are really bright orange and too little.  Yours look great!

Thanks for sending the pics.  Mine should be ready by June 8 and 15.  If they haven't disappeared
totally by then, I will send photos. 

I am attaching photos of my extra large, super duper size, would be cam.  I didn't really think about
it or do the math, but using 4/5 Jersey milk and 1/5 Jersey cream, I have made something that
makes a Triple Cream seem 'low fat'.   It is probably close to butter with P.C. fuzz on it.  Oh well,
it is pretty.

I am starting some more traditional cambs tomorrow (no cream added)  and then maybe some
larger Epoisses types on Thursday. 

Thanks again for the pics,

annie

[Oude Kaas]

Helen, doesn't look that bad at all. Did you taste them? Are you going to?

[Helen]

Oude Kaas,

I will taste them (I am sure the blue has not gone deep - maybe it's wishful thinking) but I am waiting a bit longer for them. They are still a bit young, I think.

[Helen]

Annie,

I don't know how I did but I missed your picture. You are right, your cheese looks very pretty and I am sure that with all that good milk (fat  ) it will be delicious. Do you think the basket markings will still show after the PC takes over?

[arkc]

Helen,

They haven't so far.  I've used that mold before and the markings are lost to the fuzzies. 
The typical Cam mold is too hard to use with a lactic type.

My last lactic curd (this Wed) was ladled, but then I bumped the mold and it lost most of
the contents into the drain pan. I had to retrieve the curd, drain it a little in a colander,
and then repack the curds.  I didn't want to pre-drain, but in essence, I did.

Since I'm using Jersey raw, I'm sure 'my monster' will taste fine....Just not what I intended.

This milk is running me out of house and home!!!  It is (with bottle deposit) $5.50 a QUART!
and $11.50 for a PINT of cream!!!! I can return the bottles for a refund of $1.25 but it's
still too expensive.  I will have to get another job.... or panhandle.

annie

[Helen]

Ok - so yesterday was Epoisses tasting day.

They were definitely too young Very brittle and white in the center still.

Taste-wise, my boyfriend said that they tasted of "the farm". They were very strong in taste, more than I expected given the youth of this cheese (1 month and a half). Truth be told, I could not feel the epoisses much, unless I tasted the brittle center only...

However, it is excellent (had a great glass of pinot noir with it and they complimented each other very nicely) but it is not an epoisse yet. I will give the other one more time for affinage (I was quite impatient with this one, I know). I will start a new batch after my vacation in France where I will consume great volumes of Epoisses to make sure I have a comparison point. 

[Oude Kaas]

I wouldn't be surprised if they won't taste like Epoisses after the longer affinage. I have made many batches (I think you used the recipe posted on my blog) trying to emulate an Epoisses style cheese but sure as hell, I haven't come close. Many of them have turned out to be excellent cheeses, some of them not as good. Some of them came closer to Epoisses than others and some of them were received as a cheese reminiscent of Epoisses.

I don't mean to be discouraging, I haven't given up yet. I'll keep on trying and I hope you and everybody else too.

Besides eating a lot of Epoisses, do you plan any excursions to cheesemakers while in France. Will you be in or near Burgundy. Perhaps you can try to discover the secret of Epoisses, something I was unable to do last time I was there. Have a wonderful trip.

[arkc]

Jos and Helen,

I have two batches that should be ready June 8th and June 15.  They are still 'hard as rocks'.

Jos, how did yours feel one week prior to opening?    Mine are very dark orange and hard.

You know, Cams are very much easier.  I have several batches that are beautifully white and
fuzzy.  The last couple of batches have been winners.....And much easier than the 'stinkies'.

annie

[Helen]

I am actually going to spend two days in Burgundy. My significant other comes from Burgundy and we will be attending a wedding in Dijon. However, since we'll be taking off for the south of France after that, I don't know if we'll have time to visit a cheese making facilities.

I am not giving up on Epoisses, however I am convinced that the issue with my Epoisses is not so much the process as the ambiant flora. Let me give you the example of the Citeaux Abbaye. Citeaux Monks used to make a wonderful cheese, which was similar in form to Reblochon. In March 2010, they decided to follow the new UE rules and upgraded their kitchen and cave (stainless steel, sanitation), only to suspend their production right away. Their cheese was significantly altered by the change of environment and consumers did not want to eat that new cheese. One year ago, it looks like Citeaux Cheese is now available for sale again. Some will tell you that it is still not the same cheese.

I want to make an epoisses. My boyfriend - who knows his epoisses more than I do - told me that the center of the cheese was reminiscent of Epoisses. The rind must have been contaminated much more than I thought, which gave it off flavors.

I am dead set on making progress on that cheese (and some others, I have to say). That might be all the incentive I need to actually dig into the mechanics of cheese.

Annie - The cheese I opened was very soft. I was very surprised to see the inside white and brittle. From outside, it looked very ready. Next time, I will inoculate the milk with the linens. It gave great results with my Munster.

[arkc]

Helen,  WE WILL DO IT!!!  But please, if you do it before I do it,  SHARE!!!

annie

[Oude Kaas]

Helen and Annie, I am with you, I'll keep on trying too. I'll make another batch this week.

[arkc]

Oude, I didn't include you in my last post because I thought that you had actually succeeded!
Oh well, we all have our own personal idea of success.  So, Helen and Oude, we will keep trying.

Actually, I started another batch 10 days ago.  It was suggested by Linuxboy that I use GC to
develop the rind.  So I did.  As of yesterday, it hadn't developed a 'coat' of any kind, but I
started washing with light brine and a little B.Lin.  The rind was very dry and the mass very
solid. (Probably due to the predraining) I don't think this one will get soft.  I made this batch
the larger size that is acceptable to the AOC.  The smaller ones were just too tiny.

Let me know what you two are doing.

annie