An Esrom

[Cloversmilker]

Here's an Esrom I just opened.  It's a 5 pounder made with raw milk from the 200 cheeses esrom recipe in early December.  The milk was inoculated with b. linens, and I washed it sporadically for a couple months and then turned it every so often.  (True confessions of a casual cheesemaker.   ) It had its own container since it was a little too stinky for company.  I had battled back the fuzzies with vinegar just before cutting it.  It's good, it's good.     It's a bit strong, and perhaps a little dry.   It's all good, even the rind.   

[Threelittlepiggiescheese]

I dig it! did you use red wine vinegar?

[Caseus]

Yes, that is lovely. 

You said you battled back the fuzzies before cutting it.  Was that the b. linens, or some sort of mold? 

I wonder how the commercial cheese makers package their washed rind and smear ripened cheeses so that there are no fuzzies when the customer buys the cheese?

[DeejayDebi]

That a very nice Esrom. Interesting color too.

[Cloversmilker]

There was fuzzy white/gray mold on it before washing with white vinegar.  The color in the photo is a bit deceptive.  The rind does have some of the linens red/pink/salmon color, but it is really more brown than red.   This Esrom taught me one important thing:  I am not good at diligently tending rind.  Just too many other things to do in the day and the cheese rind gets neglected.      It didn't help that my daughter complained about the smell every time I opened the container.  Apparently she has a very sensitive nose.  She could detect the open box from anywhere in the house.  Too bad that I love b.linens cheese.  Well, anyway, along the way it was washed with various liquids.  Sometimes brine, sometimes vinegar, a little red wine, and cognac once or twice.  Umm, I am certain that commercial cheesemakers are more diligent about the rind tending.  I'm sure that helps with mold control. 

[iratherfly]

Very nice!

Next time keep the gray. It's good for it. Just brush it back. No need to kill it.