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Title: Using rind of 'Purchased Epoisses' to smear my make
Post by: andreark on January 21, 2014, 09:13:26 PM

I have seen references to using a rind from a purchased epoisses for the smearing of a current epoisses attempt. Just exactly how is this done?

Thanks,

andreark

Title: Re: Using rind of 'Purchased Epoisses' to smear my make
Post by: Digitalsmgital on January 25, 2014, 08:13:46 PM

I have not heard of that, but the traditional method seems pretty simple. Wash with a simple brine the first week, then alternate between brine and a diluted brandy wash. Marc de Bourgogne brandy is the typical one.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: andreark on January 21, 2014, 09:13:26 PM