Six days shy of its 3-month birthday, I decided to cut into this on D-Day after I received an invitation from my dad for a "cheese & crackers" lunch. I figured he'd really enjoy a bit of this German Tilsitter.
I vacuum-sealed it after it had developed what seemed to be a secure rind with PLA. I washed the linens and Geo off of this cheese on May 19th. At that time, cleaning the rind seemed to remove what appeared to be some butterfat along with the linens and Geo. That was disturbing. From that point on, the wheel was kept in a minicave in the cave to maintain the rind. The rind never did lose its tacky character, but some Geo was working itself up on the rind.
The cheese flavor and texture was true to form and excellent quality. Creamy, sliceable, and quite tasty. Later, Dad said that he really liked the cheese. I can trust that validation because he has delivered not so gleaming reviews on soft and semi-soft cheeses I have tried on him. He prefers semi-hard and hard cheeses.
I detected a little hole that had the beginnings of what looked like wild blue. You can see that if you tap/click on the pic to zoom in.
I sectioned, labeled, and moved the cheese to the big fridge.
The cheese was started on March 12th with four gallons of whole raw milk, Alp D, and PLA. Floc factor was 3.5 and it floc'd in 20 minutes. It was brined for 14 hours.
Okay, now the cheese stores are being replenished. Next week, I expect to cut into my Taleggio #3...the week after that should be my Reblochon #5. Need to start thinking about holiday cheeses.
-Boofer-
Hmm ... another cheese to add to my "need to try this" list! Well done. AC4U!
nice Boofer, I have thought about making this cheese, but it is waiting on the list. If I am not mistaken this was first produced by swiss immigrants to the Koenigsburg, now Kaliningrad, region and was adapted by the resident germans and later dutch immigrants. It looks like a nice cheese and maybe a good first cheese for my venture into smeared rind, we'll see.
AC4U
John
Thanks for the cheeses, guys.
John, so many choices for washed rind cheeses.... Don't discount Saint Paulin (https://cheeseforum.org/forum/index.php/topic,12760.msg99164.html#msg99164). It finishes a lot quicker than larger wheels.
-Boofer-
Mate, that looks awesome.... and I agree with the sentiment of St Paulin, we are finishing the last of ours and has made the must do again list. It started off a little boring but, vac packed and now 6 weeks on is a wonderful cracker cheese, also a wonderful melter (Beans and CHili especially)
and is definitly deserves a Cheese...
-- Mal
Thanks, Mal.
Ya gotta love washed rinds...it's almost like magic what the process does for the cheese! Bring on the funk! :)
-Boofer-
Hahaha ! That is sooo right. Though I do have to choose my 'funky' smelling cheeses with care as my lovely wife, while extremely supportive, finds them too pungent and are not allowed in the house. And have room only for one 'Funkly' maturing in the cave in the Garage at a time .. I'm not complaining as I get to do most :)
-- Mal