Well , second go at a Reblochon type cheese , the first one was a little too thick , it was good , but still too firm in the center.
This one is incredibly soft , very runny in the outer layers with a beautiful rind , I had a real chore at the beginning keeping wild molds from getting established on it , but persevering with a strict washing regimen and keeping temps and R/H right on , this cheese is great.
It is now about five weeks old , we ate a quarter of it yesterday and have bagged half for another week or two in the refrigerator.
I did two of these and am trying to age the other one out til it is extremely runny , we shall see.
This style is becoming a favorite of mine , a little strong for some of our freinds , but we love it , and I like the fact that they don't take long.
That looks absolutely beautiful! A cheese for you!
A cheese to you for a great looking result! Do you have your make notes for this one? Would be great to post them in this thread to keep the continuity (well, reverse continuity I suppose).
- Jeff
Great looking cheese! Congrats Jwalker!
WOW Awesome!!!
AC4U
I think this is on my to-do list :)
Thanks for the cheeses and kind words guys , I am off to work now , but will post the make notes tomorrow if anyone wants to give this a try.
I feel another Tartiflette coming on ! ;D
Nice job!
looks wonderful
Trent
Yes, please post your notes. Looks too good not to try.
- Jeff
Ok , I posted this originally on May 10 , although it was very good , I vacuum bagged and aged the second one in a cold fridge until now , to see if it would get even riper .
Wow , that was definitely worth it , fantastic texture , you can spread this stuff like cheese whiz when at room temperature , but the taste isn't too strong like I thought it might be with the extra aging , it did not ammoniate at all either , which was another of my concerns.
So the extra 50 days or so in the cold fridge was definitely worth the wait.
Yeah, that's the way it's supposed to look!
Time makes the difference. Good job...here's your cheese.
-Boofer-
Very nice! maybe wrap it and give another week or two in the fridge to get the center to soften.
Quote from: Tomer1 on July 04, 2014, 01:19:58 PM
Very nice! maybe wrap it and give another week or two in the fridge to get the center to soften.
Actually , that's about as ripe as it will get , that pic was taken right out of the fridge when it was just cut and still cold , as it warms up it collapses and runs out on the plate.
I think much more aging now might put it past its prime , but I still have some in the fridge that may last another week or so , depending on how quickly we eat it. ;D
Thanks for the cheese Boof.