My first Port Salut

[anutcanfly]

Sounds like a plan! 

[Boofer]

Yes, I use them for all types of washes and applying cultures.  I was using a sponge, but this is so much easier--wipe and toss. 

Yet another good tip to fine-tune the process. Thanks.

Okay lads get out your makeup pads! 

-Boofer-

[anutcanfly]

4 weeks old and definitely starting to soften.  Two more weeks and I'm cutting in to one! I have absolutely no idea what to expect--very exciting! 

[Hande]

Anut, yours wheels looks very good
Are you already stop washing ?

Hande

[anutcanfly]

No, I'm still washing them.  Not quite sure when to stop?  A week before cut date, two weeks before?  They're not stinky yet, so I'm continuing to wash, but they are getting softer.  So it may be time to quit???

[Hande]

Wash until until you feel that's it  , after that geo show more up. And linens grow still a pit.
I wash 4 week and let it be another 4 week before cut
I still have a some part Port Salut what is made in June and taste is now perhaps better than after 8 weeks.

Hande

[anutcanfly]

Thanks Hande,

That's helpful to know.  Did it get really stinky after aging in you refrigerator so long?

Anut

[Hande]

No, I cut that cheese at many piece and vacuum them.
Vacuum stops linens activity.

Hande

[JeffHamm]

Those are both looking very good.  Nice colour from the different washes and the linens.  I think you're in for a treat in two weeks.

- Jeff

[Boofer]

Wow, great color palette!

I think I'd stop washing and just rub them down every other day. Keep the humidity and temp in the mix.

Hey, did I mention the saturated color? 

-Boofer-

[anutcanfly]

Just in time for the new year!  My stilton will be ready for first cut as well by then.  Oh yeah, life is good! 

I was hoping the berries would stain it a deep red, but brown works.

I'll be sure to post a blow by blow account of how just how wonderful the cheese you're not having is!    Goodness knows you've left me drooling more than once!

[anutcanfly]

I have a very important question... What kind of bread pairs well with this cheese?  I'm thinking of baking a few loaves special for it.

[anutcanfly]

Thanks Boofer!  You inspired this particular effort with all those lavish descriptions and pictures, and you were right.  Stinky's are worth doing!  My don't stink yet though... smells like mushrooms! I'll leave one in the cave to ripen a while longer.   I'm going to have to try a stinky sandwich grilled with olive oil and crush garlic, on rosemary sourdough...  Can you smell it? 

[ellenspn]

I just had lunch and you are making me hungry!!! 

Looks wonderful!

[anutcanfly]