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See... Star Trek and cheese have something in common.  A man going where he hasn't been before - sorry that was bad  :-[. 

I'm goin' in ... my first washed rind and I'm using G.C's recipe for a Reblochon type cheese.  I don't have a Control sheet for this yet but I'll post details as they progress.  One thing noticed in the recipe is a 40% fat milk which I think is supposed to be 4.0% .  Also I don't have the cultures but I've made the following subs
1 dose (1/8 tsp) MO036R for MM100
my own mix of B.Linens + Geotrichum candidum 1/2 and 1/2 out of the packets and mixed then added one drop (my mini spoons) of the mix.
TA50 - this is a slow Thermo which I don't have and the only one I have at the moment is a fast one so I omitted it.

Got the milk to 34 and now ripening for 90 minutes...

scary..

Cool cool. One helpful thing Alp said is that if you don't want it to be very linensy use less water. For a very stinky cheese you might dip the brushes in multiple times, but you wouldn't want to do that with a less odorous cheese. So don't go too overboard.

With that I wish you good luck.

Mal, I don't know if you saw this, but iratherfly posted some really good Reblochon information here: https://cheeseforum.org/forum/index.php/topic,9928.msg72988.html#msg72988 (https://cheeseforum.org/forum/index.php/topic,9928.msg72988.html#msg72988).

Your Malembert affinage knowledge will serve you well also. Reblochon is one of our favorite cheeses.

Larry

Thank Stinky and Lofty, I will keep your sage advice in my mind. Thanks for the link - I'll spend some time reviewing that as well.

Added the rennet - and 1.6 mls is not enough for the floc time stated so the Floc time was 16:30 so the cut time is 45 minutes from the renneting time.

Cut the curd and let settle for 5 minutes.

Now stirring for 45 minutes to see if we can get the pH down to 6.4-6.3.

Back soon.

-- Mal

I am actually getting a bit miffed on chasing pH readings.  After 60 minutes still sitting at 6.56. So, after 60 minutes am getting impatient so I'm going to let the light pressing time.  So into the large moulds.  I bought these for this purpose but I forgot the size wont fit into the ripening container - luckily the store are open tomorrow and it will be draining for the rest of the day and brining so I'm not really concerned.
I've given the pH marker away I'll record but not be driven by them.  Stupid thing......
So I'll flip and maintain like the cams until tomorrow and let see what happens.  I'll brine if the pH starts dropping too low but I'm not concerned - it'll get brined tomorrow when I have a ripening container.  Not going to waste this lovely milk even if I just let it drain till tomorrow.

-- Mal

Here is the Promised "Cheese Porn".

Well the cheese is in the brine at the moment and here are a few pics.  The final size ended up 7 1/2/ inch X 2 inch.  The fun is going to be after - the stinky bit !!

-- Mal

Quote from: OzzieCheese on April 06, 2015, 01:19:53 AM
See... Star Trek and cheese have something in common.  A man going where he hasn't been before - sorry that was bad  :-[. 

May the force be with you Luke Mal. Trust your instincts and avoid the death star of "late blowing".  Yoda says "a good cheese it will be".  Oops.... :o, that's Star Wars, sorry :-[.  Lay in a new course Sulu at warp speed and make it so Scotty :) ;).  Speaking of Star Trek and Star Wars here is a very entertaining parody (//http://) (warning: only for SW and ST fans).  Now back to cheese (while wondering what type of cheese they made on Vulcan ???).

Has it turned slimy yet Mal?

John, hopefully Mal isn't having Trouble With Tribbles.  :)

Larry

Not that I am an expert or anything but  when I make them I like to leave them a little past the slime stage , just until they have a little white  residue showing . It seems that if I don't none of the other things happen in the allotted time frames. 

It seems to help the linins come on stronger and sooner

Tis day 3 and and no slime - so I'm going to start washing. I don't mind extra stinky cheeses  - from the ones I have tried they are very nice. This is my washing solution
1 Litre(quart) of non-Chlorinated water
1 teaspoon of cheese salt
and a 1/16 tsp of my 'Mix' of B.Linens and G.C.
as I'm still turning daily - Turn cheese wash the upper surface and sides - next day turn cheese - wash the upper surface and sides repeat until slimy and signs of B.Linens appear and then place in a colder part of the fridge and wash once a week until desired softness.

How's that sound ?  Beer/Ale washes to come later. At the moment I just need to perfect washing and ripening.

-- Mal 

Well, I just confessed to having questionable math skills, so work through this with me.
1 teaspoon of salt weighs approximately 6.6 to 6.9 grams, depending on grain thickness. I measured 2 kinds of salt to come up with this.
The morge wash for a Reblochon should be around 5 to 6% salt.
1 liter equals 1000 grams.
6% of 1000 grams equals 60 grams.
Assuming your salt is close to my salt, you'd need 7.25 to 7.5 tsp salt for 5% or 8.5 to 9% for 6%. (approximate)

The 1/16 tsp of your mix sounds ok to me.

Larry

@Larry... This is where I'm confused ... G.C has in her directions
after 3 day wash with a 3% brine every other day for 3 washings.  Then, wash with B.Linens solution twice a week for 3 weeks.  Her B.Linens solution is 1 quart to 1/2 teaspoon salt then add the culture powders.

Does that sound a bit off or would it still work ?

-- Mal

 G.C has in her directions
after 3 day wash with a 3% brine every other day for 3 washings.  Then, wash with B.Linens solution twice a week for 3 weeks.  Her B.Linens solution is 1 quart to 1/2 teaspoon salt then add the culture powders.



-- Mal
[/quote]
Wash every day for the first week with 5% then after one week wash every other day with same solution .  The quoted recipe is way to low in salt.

Washing early will make cheese less stinky , unless you have linens running wild in your cave.  The reason for letting it sit until it gets slimy is to bring out the geo so the ph raises and the linens then can prosper .

Linens is one that is hard to grow in my cave so I find that an extra 2 days before washing( I like to see the white of the geo starting)  helps the linens .

You should re-read iratherfly's recipe page  he mentions he got it from some one who actually does this for a living. And I can say that it make a reblochon way better than can be purchased here in the USA , and as good or maybe a little better than the ones my wife brought back from Switzerland .

But I am sure that no matter what you do it will still be delicious.

Quote from: OzzieCheese on April 09, 2015, 04:21:44 AM
@Larry... This is where I'm confused ... G.C has in her directions
after 3 day wash with a 3% brine every other day for 3 washings.  Then, wash with B.Linens solution twice a week for 3 weeks.  Her B.Linens solution is 1 quart to 1/2 teaspoon salt then add the culture powders.

Does that sound a bit off or would it still work ?

-- Mal

From what I've measured, 1/2 tsp of salt in a quart (liter) of water is less than a 1% brine, so that's probably a typo. A 3% solution would probably be fine for this, but iratherfly makes a pretty good argument for a higher salt concentration. I've never done it with 3% for comparison, but I've had good luck with 5%.

Concerning adding B. linens after 3 days of washing, I don't think it really matters if it's in the wash earlier. When conditions are right, it will take off.

I agree with everything Gregore says. I've had excellent luck following iratherfly's directions also. Other than the 1/2 tsp salt typo we're talking relatively minor course corrections. any path will get you a delicious cheese. :)

Larry

I suggest a higher salt solution than 3 percent, with maybe a sixth of the liquid some wine. It works absolutely great for me.

Rind update:

I read iratherfly's directions and settled on the 5% brine wash and I've dosed the wash as well - just to be sure :).  The rind this morning was slick but not sticky and different from 'Whey draining' feel as well. So, I'm starting the wash routine today.  Wine ? how about the yeasty bottom of a nice Pale Ale?  For those who know Coopers Ales here in Oz, they bottle fermented with a small amount of yeast giving it the distingtive cloudy look. 
http://www.australianbeers.com/beers/coopers_pale_ale/coopers_original_pale_ale.htm (http://www.australianbeers.com/beers/coopers_pale_ale/coopers_original_pale_ale.htm)

I was going to introduce this adding it to the wash mix at week 2.

Quote from: OzzieCheese on April 09, 2015, 11:41:15 PM
Rind update:

The rind this morning was slick but not sticky and different from 'Whey draining' feel as well.



Yes exactly it is a very odd type of slimey ,  they are almost hard to hold. In about 4 to 5 days of washing you should start to see linens here and there.

I got the bright yellow linens for the first time this round of reblochons , I wonder how it will taste  compared to the Orange kind ?    1 more week to go before they are ready to start eating .

You're trying to set up very specific conditions on the surface of a Reblochon to provide a good environment for B. linens. First, you are increasing pH (decreasing acidity). This is the reason for the initial phase waiting for Geo to take hold. Second, you are trying to provide an environment that discourages other beasties from competing with B.l.

It seems to me that using a yeasty beer wash will work against both conditions you're trying to set up. I don't remember what pH beer typically measures, but it is acidic. Maybe a good pH, maybe not. Also, you'd be adding other critters that may or may not compete with B.l.

I think adding the beer to the wash would be a fun experiment though. What do you think about doing this batch per the recipe, and trying the beer on your next make? That way you'll have a good benchmark for what the cheese is supposed to be without throwing in unknowns. Or just go for it.  >:D

Larry

The one thing I did notice about your cheese  and it will effect the aging a little is that it is a lot bigger than traditional.  The good thing though is that from the picture you still have the same ratio of width to hight  it should be 2 to 1 or so , this means that the linens will soften to the center of the cheese at the same time from every direction.  It does mean how ever that it may take a little longer  for it to happen on yours.  Standard is 2.5 by 5 inches and this takes 4 to 5 weeks , my guess is to add 1 more week before moving from the cave to the kitchen fridge .   

One  thing I do  to test is I cut the smallest wedge shape I can from  the center to  the edges  (usually about 1/16 at the edge and a point in the center)  let the wedge come to room temp then tatse it if it is not yet soft i squeeze the cheese back into a circle and  it usually sticks back together well enough to continue ageing . It is usually very obvious from visuals if it is ready as you can easily see how far linens has creapt inwards via a softening line pasty cheese on one side and creamy yummy cheese on the other side.

Your in for a treat as I think reblochon is the best of all cheeses, I love mine on hotdogs.

How much of a stinky taste does it have for you?

Is there a reason you just don't use the replicator?
Qdog

Quote from: qdog1955 on April 10, 2015, 04:42:58 PM
Is there a reason you just don't use the replicator?
Qdog

Yes. Torres reports that the cheese is full of volatile bacterial spores, and that it must remain isolated.

https://www.youtube.com/watch?v=circ3_-JJy0 (https://www.youtube.com/watch?v=circ3_-JJy0)

Larry

HELLLPPP !!   I think this cheese is going down like a bad Klingon rendition of McBeth... (actually that might be quite interesting come to think of it) but, to day the much feared red/orange B.Linens has not yet made an appearance. and this is greater that 10 days.  Been washing every second day and I have a nice Coat of G.C and a bit of a funky smell but no Red.  It is too later to try something or am I being a bit too impatient ?

-- Mal

Hold out , my first reblochon took much longer than expected to get orange ,  if you have the smell it will come.

I think the pla blend has a week linens  .

Are the corners rounding yet ?

I'll take some images and post them here.  They are not really rounding but there is definitely a pong about it..

-- Mal

Mal,

The last batch I made never did get very orange. They were stinky, gooey and delicious though. If I remember correctly, most of the color came on after I wrapped them and put them in the regular frig.

Larry

Oh very nice Larry - A cheese - nice photos as well.

Here are a few shots of what is looks like so far.. The aroma is - there. but as soon as the container is opened the cheese doesn't small at all.  I'm encouraged :).  Is it my imagination or is there something happening.  Maybe I'm wishing too much ?

-- Mal

Good looking cheese Mal!!!  I've never made one either so I'll watch with interest!! :o  A cheese for a great knit!!

Thanks Al...

I have always thought your Taleggio was a great looking cheese, I hope this comes close.

Well it better start stinking then! LOL  The color is dictated by the strain of b linens you use.  The one I used for the Epoisses and the first Tallegio were to produce a deep orange color. I believe they were the SR3 strain. The second Tallegio was the PLA strain. I preferred the SR3.  The different strains are listed here (http://www.thecheesemaker.com/b-linens-strains-lr-sr-3-arn-pla-fr22/) along with their characteristics.  Upon looking at the AOC for this cheese I realized I just bought three molds that are perfect for this cheese (http://stores.cheeseconnection.net/st-paulista-cheese-mold-and-follower-lid/).  I never realized it needed to be so small.

Here is a slightly more complete listing of Danisco B.l.s and their characteristics. ARN and PLA on the Cheesemaker site are mixes.

Products   Composition   Comments Corynebacteria       CHOOZIT™ FR 13   Brevibacterium linens   Very bright orange, aromatic potential, fast growth CHOOZIT™ FR 23 = SR3   Brevibacterium linens   Very bright orange CHOOZIT™ FR 22   Brevibacterium linens   Bright orange, high aromatic potential, fast growth CHOOZIT™ FR 10 = LB   Brevibacterium linens   Ivory, high aromatic potential CHOOZIT™ FR 11 = LR   Brevibacterium linens   Light orange, aromatic potential CHOOZIT™ Linens W   Brevibacterium linens   Orange, aromatic potential, fast growth CHOOZIT™ MGE   Arthrobacter nicotianae   Strong aminopeptidasic activity, very fast growth

Mal, I had expressed some concerns about using a yeasty ale as part of the wash. After reading what Caldwell has to say about it, it sounds like a good thing to try.

Yeah, Al. :) Yoav specifically brought those molds in for Reblochons. :)

I think your cheese looks great so far , you started on April 5 so they look just about where I would expect them to be . If I had to say anything about them is that the corner edges are looking   A little too dry , try  keeping the lids closed on the containers .

Remember   Your larger cheese takes a little longer .  But there will be all the more to eat.

For my  reblochons to come out well I have to add 2 days before washing starts then 2 to 3 extra days of washing and then an extra week  wrapped up but still in the cave before finally moving to the fridge.  Then back to the normal week or 2 in the fridge before eating , I am hoping to figure out why the extra week at warmer temps is needed before moving to the fridge.

Gregore, thanks for your additions to this conversation. Have a cheese. Mal will be a good person to work through the affinage aspects with, based on similarities between Rebs and bloomy whites.

Larry

Don't stress out just yet! My beer-washed rind took about 2 weeks before it started getting any colour. Just keep up the wash, let it do its thing, and keep us updated! :)

My first post. Not a lurker just learning
As there seems to be an Australian thing happening here and since I am most of the way to having 6 rounds of Reblochon style cheeses ready, why not share my experience? Particularly since making Reblochon style in this country is very rare.
A scouring of cheese resources locally turned up not even a hint that I could purchase the moulds from anywhere within 10,000 kilometres or even 10,000 miles from where iI live. So the moulds 10 of them eventually arrived from the Netherlands. Local raw whole milk was sourced locally. South Gippsland is arguably Australias premium dairy production area. Tasmania could perhaps challenge that assumption. Friday 13th March was Reblochon day (what could go wrong). Nothing did go wrong. Everything did what it was supposed to do despite a bit of guesswork with floculation times and ph measurements. I followed very closely Iratherfly's AOC recipe. later into affinage I have struck some minor problems (that could have turned major) with rind  too soft and some bleeding. A reduction of humidity and lowering of temperature by a degree or two got things back on track. The other minor problem is the same as others here have had with not much colour on the rind. I can see it just starting now and this is more than 5 weeks later. I may have had the temperature a little low in the fridge. Aromatics are superb.

That last pic looks sooooo good they must be very close to eating time  based on the look of them . All that puffy gooeyness right under the surface.  Yum.

Looks really nice! AC4U (your first cheese in this forum - take a look under your alias out to the left)...

Welcome Tarwin. They look great to me. A cheese from me also. I'm originally from Gippsland (Hazelwood North).

Shane

Tarwin.... Where have you been hiding ??  Bruuuaghhhaaaa ! another Ozzie.   See I told you all we would take over the world.   Oh... It's a cheese forum , sorry wrong persona coming out...

Welcome and already you have made a wonderful impression and offered an important piece of the puzzle.  Patience.  Thanks for your pic and info.

-- Mal

P.s Please more pic of your cheese and tasting notes as I have absolutely no clue of what I am making here - what it tastes like or anything. My total wash rind experience is a single Limburger from the markets in St Louis about 18 months ago.  Apart from that nothing.  It's gooey and they say it smells.

cheers

Another day of washing and the ellusive B.Linens is still not ...... well just not there <sigh>.  The cheese smells but in a good kind of pong.  I have put it into the coldest part of the fridge approx 6 degrees and still in its box... I think there is a balance here as there is softness at the edges 1-2 mm, but the centre is still firm and too be expected at this stage and not ammoniating.  The lack of colour is irksome but having not made these before - Patience.. :)

-- Mal

You always learn something new on the Forum.  Today I learned that Costco is in Australia!  How did I learn this all you Ozzies might wonder?  Why the Kirkland brand on the bottles pressing Tarwin's cheeses belongs to Costco!  Costco is located in Kirkland, Washington about 30 miles from where I live.  What a small world.  Tarwin, my friend, AC4U for the fine job of cheesemaking as well as buying Costco brand products!   8)

6 degrees seems too cold to me. My washed rind sat in my cheese cave at around 12 degrees for 6+ weeks.

Mal,

I am thinking that if you are not getting ammonia smell then you should start to push the ripening a little .

you should move it from the colder part of the fridge  back to the cave  55F plus and start to take it out for an hr or 2 each day to help encourage the linens . If you are still washing it  then you should add some water to the wash to lower the salt a little to maybe 3 percent .  I have kept mine out for up to 4 hrs

The only reason to put into the fridge is that sometimes the linens goes crazy and over produces  and I assume that creates the ammonia smell.

I think your cheese can not be too far away from the linens taking off.

I will post a pic of my cheese in a separate post , don't want to steal  focus from your thread.

Please post it here .  I don't mind, I really need to learn

--Mal

@Gregore.. thanks for your wonderful cheese .

I have Started the following yesterday

1. reduced the Brine wash to a lower percent approx 3%
2. Placed the cheese back into the top of the fridge which is a nice 15 Deg C about 59 DegF.  Though I don't want to ammonitate this too much as I find it too too strong.
3. airing it daily for about an hour.
4. Washing every second day.

How does that sound - The edges are starting to soften but there is still a distinct lack of colour.  It this a lost cause and should I start again ? :)

-- Mal

I think your cheese is no where's near lost.  My cheeses are far smaller than yours , about 500 grams at salting , and about 5 inches across 2.5 thick. I seem to recall yours was much bigger so I would expect a longer affinage .

All the changes you just made should be showing results by the end of next week for sure .

Also my first go around of this cheese the Orange did not come in until long after they were wrapped , but they still softened and they still tasted great. So don't let color be your guide , I think gooieyness  at the edges is a more import sign .

This cheese is worth ever tear and lost hair folical.

2 few issues here for me. 15c seems way to high I would have thought 12c about tops. if your fridge is 15c is it actually switched on or worse still have you put the cheese in the oven?

Had the first tasting of the 6 rounds made on the 13th March. 5 neighbors involved and it was very popular event. Everyone stayed upright and arrived home alive (this was made from the evil raw milk don't forget http://www.abc.net.au/news/2015-01-01/raw-milk-law-start-in-victoria/5996014 (http://www.abc.net.au/news/2015-01-01/raw-milk-law-start-in-victoria/5996014) ) My subjective review is positive maybe a bit straight down the line showing no faults terrific aromatics  but also not quite the funk I was aiming for but early days still.

May we see Mal?

What a laugh ( evil raw milk) how about evil ignorance .  I  recomend " the raw milk revolution " book to all that are interested in the truth. Turns out your 10 times more likely to get listeria from cured meats than raw milk.

I won't rant about it here , but it sure does make me laugh

Tarwin , pics please

Here are some photos.

The guage read 2 degrees low so the shelf this is one is at 10 DegC.
The container is kept closed and is moist as you can see from the drops forming on the lid.
The cheese has a nice pungent smell - not too over powering but its not shy either. (Top and Bottom)
The cheese has softened to where my finger is pointing
and it has a small bulge where I'm pointing....
There is no red at all.. anywhere...  I had my supplier check their batches and the one I used was a fresh one @ about six weeks old and I've lowered the salt content in my wash to about 3%

Any suggestions ??  I don't want to raise the temp too much

Looks great! The orange color looks like linens to me. And then a dusting of geo.

@Stinky maybe im expecting too much  for the colour. And the camera is lying as i didnt white balance the image. Its not that deep an orange as it appears. Maybe im making a pungent bree ????.

It's looking good to me. Not sure how relevant it is to this cheese, but my first Jarlsberg got these lumps (it did have propionic bacteria in it though) and it didn't turn out so well. Hopefully yours does though. I'm keeping my fingers crossed for you.

Shane

I just thought I should ask what was the ph at salting? If it was a little low maybe that could slow down the linens a little.

Does the cheese feel like it is gooiey under the surface? If so then that means the rest will get there too. .

If you go any higher in temp the geo  will take over too much.

Mine do not have a really over powering stink.

gregore you asked for a pic.

Oh that looks good.. <sigh>  may be I should start again with a smaller cheese..

-- Mal

Nah, you're the big cheese, Mal! ;)

Larry

Did you put b linens in your wash?  When I did my Epoisses I washed them with cognac with b linens and they still grew like wildfire.  I thought the alcohol would kill the linens but no chance.  Had them growing from both sides.

Al. Oh Well...  I fear the red isn't going to show on mine - so I also think I need to try another batch of B.Linens culture.  Yours look exactly as I would have though mine would have been like by now - Alas twas not to be.... add this one to the failures post I feel...

-- Mal

Mal, Sorry if I missed it, but what strain of B. linens did you use for these?

Larry

Dont actually have that info.  I get my cultures from  http://www.greenlivingaustralia.com.au/cheesemaking_ingredients_cultures.html (http://www.greenlivingaustralia.com.au/cheesemaking_ingredients_cultures.html) and this is the first time they have not worked.

would buying another batch and adding a good dose to my 3% brine wash do anything ??

-- Mal

Funny, my first attempt at washed rind that failed and never got the orange colour, I bought the b.linens from Green Living Australia. After that failed attempt, I chucked it out and bought a new batch from Graham Redhead at www.cheesemaking.com.au (http://www.cheesemaking.com.au). That one worked, and was definitely a different strain, as it looked a lot different in the jar.

Mal - I have a packet of this that I'm happy to chuck in the mail to you if you want?

http://www.countrybrewer.com.au/products/Brevibacterium-Linens-%252d-50L.html (http://www.countrybrewer.com.au/products/Brevibacterium-Linens-%252d-50L.html)

It's sitting in my freezer at the moment. I'm not really planning on making anything with it at this stage. I just grabbed it as I bought a heap of other things.

Shane

I'd be very appreciative of that - I'll Pm you my address..

Thanks

No problems.

Shane

I wonder if the strain you have is something like Danisco FR10/LB, which is ivory in color, not orange. It still gets stinky, just doesn't turn orange.

Spray some Annatto on them and pretend. :)

Larry

You did mention a while back that it did start to smell ?  If so I think it will still come around well , maybe it will not be exactly like a reblochon , but I bet it will be delicious.

I have a pla tomme in the cave and it is very tasty, not runny like a reblochon but the linens is working its way towards the center with  stink flavor and a more pliable texture

2 things seem to me to make reblochon  a reblochon and that is when making it you slow down the acid curve by putting it in a 60 degree cave before salting  and also it is a very wet curd with very little weight for pressing .
My curd is closer to what I see others do with a Brie or Camembert , very wet and I scoop it into the molds.

Not sure  with my limited knowledge how truly important either of those are but they seem to me to be the key to the tasty goo.

I just  had a thought that maybe your cheese acidified more than normal and so the linens is having a harder than normal time doing its magic .

A nice gooey smelly Reblochon style. Still struggling with the color however. See my original post on page 3. I have lifted The storage temp to 7 celcius in the last week which has helped a lot. Making 3 more rounds on Friday with a slight tweaking of the cultures. I will wash it with http://www.thecheesemaker.com/content/specs_LR_10.pdf (http://www.thecheesemaker.com/content/specs_LR_10.pdf) this time which should supply the right color.

A cheese for Tarwin !!

Love the looks of this one..

-- Mal

Mal you've inspired me.  I think this will be my next cheese.  Never done one but looking forward to it. ;D

Quote from: tarwin on April 29, 2015, 07:15:24 AM
A nice gooey smelly Reblochon style. Still struggling with the color however. See my original post on page 3. I have lifted The storage temp to 7 celcius in the last week which has helped a lot. Making 3 more rounds on Friday with a slight tweaking of the cultures. I will wash it with http://www.thecheesemaker.com/content/specs_LR_10.pdf (http://www.thecheesemaker.com/content/specs_LR_10.pdf) this time which should supply the right color.

LR will probably provide a fairly light orange color, but it'll stink. :) The bright oranges are FR 13; FR 23 (SR3); and FR22.

Larry

I just hope you all have better outcomes as this one has been a little frustrating..  Shane came to my rescue but I fear it might be time to start over.

-- Mal

Quote from: LoftyNotions on April 29, 2015, 10:22:32 PM

LR will probably provide a fairly light orange color, but it'll stink. :) The bright oranges are FR 13; FR 23 (SR3); and FR22.

Larry

Well thats a double bonus

Well, it's been just over 5 weeks and I wondering if this experiment is over and I should start another.  The chees is soft to the centre but the red is still noticable by its absence.  Shane, bless his heart, sent me some of his B.Linens and there are the barest few patches about the size of a 50Cent (AU) piece on one side but nothing else.  The smell hasn't changed, it is still stong, but I'm wondering if it is time to eat - or try it at least - or do I persevere ?  It's still a cheese I wish to perfect but I suppose until I've done it once it will always bug me... I'll post images tonight..

-- Mal
 

If it's soft cut it. Don't worry about the color.

I agree with Stinky. I think color isn't the most important criterion for this cheese. I've tried to hint at it, but the fact is, not all strains of B. linens turn a bright orange. Some of them are tan. If it smells like a rotten crab and is soft, call it a spectacular success and enjoy eating it. If you have to have an orange cheese, spray it with Annatto. :)

Larry

Especially at first. You'll develop more color if you keep washing rinds.

To You all so patient people,  Well, today I've got a little colour showing.  Maybe I have been maligning the culture and not the maker... :)  Rotten Crab !! Is exactly what it smells like !!  So, basically at 6 week you all think it's cooked enough ?

--Mal

Looks great Mal. Have another cheese from me.

Well done. That is an outstanding looking cheese. What's the paste like?

Cut it.  :)

Mal, it's absolutely beautiful! As far as cutting it goes, does it seem as soft as one of your typical "Malemberts"? If so, then yes.

AC4U.

Larry

Ok I'm goin' In.. Pics to follow..

--Mal

OK.. If you are reading this then you are an amazingly patient person.  This is the 'Unknown Country'. Not only did I have to place an amazing amount of trust in 'The Process' I had to place trust in my abilities.  This may sound a little self officiating but, faith in the 'system' well that failed... Belief in the fact that someone else is in control of what I eat ... Clearly failed ... that modern manufacturing processes are better ... Absolutely NOT !!
The part of 'smelly' and 'pungent' was something I had to get past and yet still trusted in that those gone before me have done this and survived.... So, here is it
My experiment.. My leap of faith..

I have made a few cheeses now and I have had both successes and the throw away failures and, throughout it all there have been those on this wonderful forum that have provided freely of information, Engineering excellence and amazing in-site that without, I probably would have chucked this long ago.

So.... here it is .. one of the nicest cheeses - and different cheeses EVER !!

And here it is.

The rind is 'Pungent' and yet wonderful mouth feel.
The inside is U N B E I L V A B L E !
It is deep and creamy yet a hint of 'Meatiness' that I cant quite put my finger on.  There is a sulphur, back of throat, lingering presences that is not way part of the outside smell but still right there...

Great to hear Mal. It looks brilliant.

Shane

As you can see from the definite zones of ripening, I could have left this quite a bit longer to ripen all the way through but, as the size of the cheese is quite large I'm not surprised that the centre is a bit firm.  That said, there is a wonderful tanginess to the very spreadable centre and the earthiness of the soft outside.  Knowing what causes the gooeiness, there is that 'sweet spot' where if you eat it too soon, it is sharp.  If left too late, you get that overpowering sulphur, back of the throat, pungency. This cheese, given the size, at 6 week is right on that cusp.  Another week, too far.

Now I have problem... how can I eat all this cheese before it passes it's best ?? 

   

Oh I will be doing this one again... smaller.  One thing I learnt with the 'Malembert' experience.. One change  in the process can make all the difference..

If you have been procrastinating about this type of cheese.. STOP !.  It is amazing... Shane I'll have to replace that which you sent because you will want to do this...

Not quite mapped the coast line but this country is definitely on the map now.

-- Mal 

Stress less Mal. I had my years supply of rotting crab from the wild linens on my first failed Jarlsberg.  :o I'm not sure I want to go back there any time soon.  :) I'm glad yours turned out so well.

Shane

Another cheese for you!
Just as well I'm sitting down or I'd probably slip up in my own drool. I do love a good washed rind.
A lovely looking cheese and a great journey tou've taken us on through the previously undiscovered country.

And you can relax with the next one. :)  Looks marvy.

Larry

Very nice! +C to you.

Thank you all for your encouragement and cheeses.  This will be a repeated cheese.  Thanks again.. Now I've got to eat it :)

-- Mal

Good job, Mal.

I think you discovered a fundamental law of washed rinds...thinner is key.

A cheese for that piece of education. ;)

-Boofer-

A cheese 4 u  for having the patience to wait  until it was ready, I never seem to be able to.

Just a quick aside... Tasted my first Époisses de Bourgogne today.  There is a new Cheese vendor in the market today and WOW! what an amazing taste.  Seeing as it really reeks I probably will not get to make one.  There an up side however... I was wondering whether the smell of my cheese was anywhere near those of AOC names and was very encouraged that although the taste is slightly different - the texture and smell was spot on and I now have to work on the dimensions and the taste will come.  If you are reading this and you have never made one of these little smelly treasures, then I would recommend you try as it has added an amazing facet to my Cheese tastes and adventures..

-- Mal