This is my second make of Morbier, the first one while it was ok but too 'funky' for some people. This one, fortunately, is a better result taste and texture. Creamy, a little tangy and a friend said this was 'fruity' (?) with somewhat elastic texture.
I made this using Louella Hill's recipe with a little tweak to suit the milk I used.
30L (8 gal) cow's milk, I used raw
3/4 tsp meso, I used MM100
1/16 tsp B Linens
1/16 tsp geo
11/2 tsp cacl if needed diluted in 1/4 cup of water
11/2 tsp rennet diluted in 1/2 cup of water
1 tsp ash
Add cacl to cold milk if using, mix well.
Warm milk to 30C (86F). Mix in cultures and spores. Mix well. Ripen for 50 minutes.
Add rennet, mix. Flocc factor is 3.5. Target coag 35-40 minutes.
Cut curd into 1/2 inc cubes, heal 5 minutes.
Stir and heat to 38C (100F) over 25-30 minutes.
Rest for 5-10 minutes.
Washing process:
Remove 4L of whey and replace with 4L of 38C(100F) water over 6 minutes.
Stir gently 5 minutes.
Pitch and drain the whey up to curd level, gather the curd into a block. Drain the curd block into colander.
Drain 5-10 minutes.
Cut/divide curd into 2 part. Move 1 part into cloth lined form (I used wooden ring), press with hand and level it. Sprinkle ash over the curd, do not sprinkle it up to the edges, it will be difficult for the cheese to stick to the other half. Cover the ash with the other half of the curd.
Close the cloth, put the follower and press by hand for 2-3 minutes (more like 5 minutes for me).
Flip and redress, press with 10 kgs (22lbs) for 14 hrs. Flipping every 2 hrs for the first 6 hrs.
Brine 3 hrs/lbs.
After air dried for 3 days, I started my washing with light brine. Everyday for the first week. Then twice a week after until 8 weeks old. Then I aged for another 4 weeks.
Beautiful results, Ann! Wish I could taste it ... but AC4U.
Beautiful cheese Ann!! AC4U!
Amazing! I need you to teach me how to do natural rinds.
AC4U
Oh my that looks heavenly. A cheese from me also!
Ann, absolutely beautiful cheese! I hope the character is as tasteful as the magnificent job you did on the appearance. ;)
Have a cheese.
-Boofer-
Quote from: awakephd on May 05, 2017, 02:19:54 PM
Beautiful results, Ann! Wish I could taste it ... but AC4U.
Thank you Andy! I wish I can send you some for you to taste it.
Quote from: Al Lewis on May 05, 2017, 02:51:05 PM
Beautiful cheese Ann!! AC4U!
Thank you Al!
Quote from: AeonSam on May 06, 2017, 11:44:39 PM
Amazing! I need you to teach me how to do natural rinds.
AC4U
Anytime! But seriously this forum is the greatest help with my cheesemaking skill.
Quote from: Duntov on May 07, 2017, 12:35:52 AM
Oh my that looks heavenly. A cheese from me also!
Thank you Duntov, I love this recipe.
Quote from: Boofer on May 07, 2017, 05:18:26 AM
Ann, absolutely beautiful cheese! I hope the character is as tasteful as the magnificent job you did on the appearance. ;)
Have a cheese.
-Boofer-
Aw thank you Boofer. It tastes really good now but I am aging it more as long as I can, hopefully for 4-6 more weeks.
How do you press a wheel that big?
Sam
It did not need much pressing, I pressed with 10 kgs (22 lbs) of round weights for 14-18 hrs.
Humidity level? Pls temp? For aging ty
Humidity 90-95%, Temp 11-13.
I read your question on the other post. I learned with Morbier and Raclette that even though it should not be too salty but I also need to make sure there is enough salt in the cheese. otherwise I will end up with gooey bitter mess.
I also make sure the rind is dry, this will hold the intergrity of the rind after several weeks of washing and after the blinens grows. Too high humidity is also not good, if the cheese starts to be too soft too soon, I put them in lower humidity aging space and in cooler temp.