Hi
Does anybody have any idea of how to make this popular Austrian cheese? It looks like a mix of Gruyère and Emmental but semi-hard. Which starter cultures should be used? Mesophilic or thermophilic? When to start washing the rind with b.lilens brine solution? Any idea would be highly appreciated.
Try and message Alp. He would know if anyone does. Haven't seen him on here in a while though. I did find this but it's of little help.
QuoteMoosbacher
(Imported Cheeses)
In a class by itself, Austrian classic Moosbacher is the only cheese that has a washed rind and large eyes (holes) in the paste, owing to a dual-ripening process. These generous-sized, pasteurized cows' milk wheels are wrapped in linen made just for this purpose, and the flavor has been described as a cross between Dutch Gouda and Alpine cheeses such as Appenzeller or Gruyere. Semi-firm and smooth, it tastes sweet and fruity with a creamy, melting mouthfeel, a bit of spice and pungency, and notes of toasted hazelnuts. While it makes a fine table cheese, it is also a superb melter.
Category
Alpine
Item #
2600
Animal
Cow
That sounds interesting, will be following this thread for sure
Can't wait anymore. I'm gonna make it either way. >:D
First of all I have made a kind of Baby Swiss. Used Ricki Carroll's recipe but with a few changes.
4 gallons of pasteurized milk.
1% of homemade Flora Danica mother culture
0.5% of LH100 mother culture
1/16 tsp PS (used last crumbs, need to refill)
15 ml liquid 10% calcium chloride
5 ml liquid rennet (otherwise a winter milk wouldn't flocculate in time)
Let's go.
Dissolved PS in a cup of milk to activate them.
Heated all the milk to 84F(29C)
Added calcium chloride
Added cultures and PS.
15 drops of annatto dye.
Waited 25 minutes
Added rennet
Floc point – 20 minutes (sooo bad, winter milk)
Multiplier – 3
Cut the curd mass into ½ inch pieces.
Waited 5 min and started stirring them gently for 10 minutes.
Removed 1/3 of the whey.
Slowly added hot boiled water at 130F (55C) to reach 95F (35C). It took about 15 minutes, I'm not as fast as the Cheese Queen ;D
Stirred for 5 minutes more and then added remaining water to reach a curd temp of 102F (39C). It took about 10 or 15 minutes more (I was afraid to have the boiled curd so was not in hurry)
Started stirring at 102F. In 15 minutes I used the «fist test» and realized that the curd is well done. Maybe this happened because I was not in hurry adding hot water. :-[
Then I've been pressing the curd under the whey with 2.5 lbs of weight for 30 minutes.
After that I transferred the curd mass to the mold for pressing.
1 hr with 8 lbs
1.5 hrs with 9 lbs
1.5 hrs with 11 lbs
And finally 3 hrs with 22 lbs
Then I left the cheese to rest in the fridge for 12 hours.
Next day I've been salting it in a brine for 15 hours.
And now it's drying out in the fridge waiting for the rind.
And the ugly b.linens are breeding in the flask looking forward to obtaining the new home. >:D
Tomorrow I'll start washing the rind.
Sorry, I didn't take pictures when cooking. The only one was taken a couple of minutes ago.
Looks nice - I like the shape. :)
That's a nice looking wheel. ac4u
Very nice looking cheese :)
What mold do you use? Also, A cheese for you
Quote from: DoctorCheese on January 11, 2017, 04:40:13 PM
What mold do you use? Also, A cheese for you
Thanks :D
I used an Anelli Lodi 6"х6" mold with no bottom. I made the follower myself using a jigsaw and a plastic cutting board.
The news is not so good. B.linens I've been using for washing the rind is dead. Neither a sign of proper ripening nor a stinky smell.. :( Got new SR3 from Danisco. I've started washing my Baby from the beginning. 8)
Don't worry, once you get them going they are there to stay ;D
All my cheese that share the same cave as the washed rind all contaminated by the blinens.
Thanks Ann :)
Usually when a b.linens solution is ok it smells like hell. ;D But this time the bacteria brine didn't smell at all. But when I prepared the new one I felt that lovely stench of rotten veggies and a broken public toilet ;D
After 1 month of daily washing with b.linens brine I've moved my cheese to the warm chamber. It's slimy and stinky as well. Now I'm waiting for the PS to start. Not sure if it swells enough because I was almost out of stock with my propionics.
Quote from: Vnature on January 19, 2017, 11:37:38 AM
Thanks Ann :)
Usually when a b.linens solution is ok it smells like hell. ;D But this time the bacteria brine didn't smell at all. But when I prepared the new one I felt that lovely stench of rotten veggies and a broken public toilet ;D
Oh my :o ...and I thought the smell of my over ripen raclette was bad, it didn't even have the unbroken toilet smell, let alone broken and public. ;D
Quote from: Vnature on February 06, 2017, 12:57:42 PM
After 1 month of daily washing with b.linens brine I've moved my cheese to the warm chamber. It's slimy and stinky as well. Now I'm waiting for the PS to start. Not sure if it swells enough because I was almost out of stock with my propionics.
Can't wait to see how your cheese turns up. Keep us posted please.
Ann, the only "food" (and I use that term very loosely) that I associate with the smell of a broken public toilet - if you add in the smell of burnt onions and garlic as well - is durian.
Which brings up an idea - maybe this could be your next cheese experiment - durian cheese! Just don't send me any - I tried durian twice, and decided it wasn't worth the effort. My father, on the other hand, loves the stuff ...
Quote from: awakephd on February 06, 2017, 02:51:18 PM
Ann, the only "food" (and I use that term very loosely) that I associate with the smell of a broken public toilet - if you add in the smell of burnt onions and garlic as well - is durian.
Which brings up an idea - maybe this could be your next cheese experiment - durian cheese! Just don't send me any - I tried durian twice, and decided it wasn't worth the effort. My father, on the other hand, loves the stuff ...
Ew...durian cheese :o
I am not very fond of durian as well, my brother who is crazy for them, has to go out of the house to eat it and stay out for sometime until the smell goes away (yes, Malaysian durian is that strong and this is a plus point according to him).
I do like durian too, I ate them many times during my South East Asia vacations. :D But I would never try a durian flavoured cheese because durian smell and durian taste is a big difference. As for me the freshly open durian smells sharp but not disgusting.
Well I know it - the two times I tried it, the smell and taste stayed with me for many, many hours!
My brother thought durian smelled wonderful - ?!?!? - but when he tasted it, he hated it. To me, the smell and the taste are equally awful. It seems that most people have an all-or-nothing response -- either you love it, or you detest it. :)
Started swelling. Tooooo fast. I hope it won't burst tonight. :o
Moosbacher, I hardly know her!
I want to make a cheese that has CO2 holes sometime, till then I watch your adventure.
It hasn't busted yet. :D Got several minor cracks but they are not deep. I smeared the rind with olive oil to prevent deeper cracks. It smells like a cattle ranch and a fruit basket at the same time. :o
After 3.5 weeks of a warm stage I moved the cheese to the cold chamber. It lost to much moisture so that I vac packed it. But first of all I took a sample. Honestly there was nothing special comparing to the typical Baby Swiss. I'll age it for one month more.
Beautiful cheese. Love the rind. Sample looks good.
Quote from: Vnature on February 09, 2017, 01:57:16 PMIt smells like a cattle ranch and a fruit basket at the same time. :o
I almost missed this characterization. Sweet! ;)
Well done. Have a cheese.
-Boofer-