It has been 3 years since I attempted this style. This effort employs my new Pont l'Evêque moulds. My previous attempt (https://cheeseforum.org/forum/index.php/topic,11164.msg85532.html#msg85532) used my brick mould.
2 gallons Twin Brook whole creamline milk
1/2 pint whipping cream
1/8 tsp Flora Danica
1/16 tsp ARN
1/2 tsp CACL2, in 1/4 cup cold distilled water
1/16 tsp dry calf rennet, dissolved in 1/4 cup cold distilled water
Cultures were added to cold milk which was brought up to 88F.
Everything else follows the regimen established in previous attempt (https://cheeseforum.org/forum/index.php/topic,11164.msg85532.html#msg85532). The cave temperature controller was reset from 51F to 57F.
-Boofer-
When did you start adding cultures to cold milk? And why? Are you monitering for pH differently given the extra time with the culture?
I've added the cultures to the cold milk previously. It allows the bacteria to begin hydrating and propagating that much sooner. The pH checking doesn't change for me...still looking for a delta of .1 to validate culture viability.
-Boofer-
Those look very nice. Look forward to seeing the end result.
Yesterday I saw the first bit of geo/linens while wiping the cheese with light brine.
I'm afraid the new moulds need less milk (less curd) to create the true-to-style form factor. Probably a one gallon make would be ideal. I had considered slicing each cheese in half to approach the correct dimensions, but that doesn't always work out satisfactorily.
-Boofer-
Here is some additional information about this style, extracted & translated from PDO cheeses of Normandy (http://www.fromage-normandie.com/fr/pont-eveque/production.html).
-Boofer-
Booker, It looks like something you could do in a Tallegio mold and cut diagonally. Am I right on that or am I seeing it wrong? Might be interesting to try one. Got hit on the head with a freight elevator door yesterday so no cheese making this weekend.
Quote from: Al Lewis on April 15, 2016, 03:08:34 PM
Booker,
::)
Yeah, you could do that I suppose. I made a Lucite divider (https://cheeseforum.org/forum/index.php/topic,14872.msg113636.html#msg113636) for my Taleggio mould but I haven't used it yet. I wanted to use these true-to-style Pont l'Eveque moulds to achieve the same form factor. Merely crafting a cheese in the Taleggio mould and then cutting it on the diagonal doesn't do it for me. I have a genuine Pont l'Eveque cheese that just came in...I'll post pics of it for reference. There are three sizes for this style. I was looking for a larger mould. This one is pretty small. :(
-Boofer-
At two weeks the cheeses are showing some Geo and linens. There is a slight wrinkling beginning in the rind because of the Geo. That's a good reason to slow down the rind development and let the core ripen evenly. The cheeses were wrapped in microcrystalline cheese paper this morning and moved to the colder fridge.
I've tried to contrast some differences in the available form factors, showing a 220g Pont l'Eveque (ple) purchased from igourmet (http://www.igourmet.com/shoppe/cheese.asp), a web picture of a 360g ple, and my 580g rendition.
-Boofer-
I like Pont l'Evêque and it is on my to-do list. I just can't really pin it down from the production side. What's the fundamental difference to Munster or Limburger? Texture-wise this is closer to camembert, but what's the difference in treatment?
Looks like you cracked it Boofer! AC4U!! What are you going to do with all of these exquisite cheeses when they are done? I noticed you have a lot of makes in the going. Starting a magasin de fromage? ;D
Quote from: Al Lewis on April 23, 2016, 02:58:38 PMStarting a magasin de fromage? ;D
No, there is no little cheese shoppe in my sights. Just challenging myself to navigate the delicious delectables that milk can create. Then too, if I can manifest something somewhat close to the target and save a little money along the way....
My cheese making gives me a creative outlet to express myself. It's a lot of fun too. :D
Thanks for the cheese, Al. Good to have a few of those around. ;)
-Boofer-