Okay, I think I've been making Fourme de Montbrison (https://en.wikipedia.org/wiki/Fourme_de_Montbrison) cheeses all my previous makes. I say that because they have all been rich and creamy without a lot of crevices and mechanical gaps in which the blue can spread. They were each very tasty, but maybe not matching the style. This make attempts to correct that.
I wanted to try to raise the rind protection going in by adding PLA, but when I got there, the cupboard was bare so I had to resort to ARN. There are some similarities. Ahh, another experiment! What fun!
How long does PR last? The liquid PRB18 I am using is dated 2011. It has been refrigerated over the years but still I'm wondering if the effectiveness and viability remains.
initial pH = 6.90 :o
2 1/2 gal Twin Brook Creamery 2% creamline milk
1/2 gal TB whole creamline milk
1 pint TB whipping cream
1/4 tsp MA4001
1/16 tsp ARN
1/4 tsp PRB18
1/2 tsp CACL2 in distilled water
1/16 tsp dry calf rennet, dissolved in 1/4 cup cool water
4x floc factor, 15 min floc
10 hour whey-brine.
EDITED: Forgot to include the ARN in my list of cultures.
-Boofer-
I have both liquid and freeze dried PR and I'm pretty sure they last forever. LOL
That Looks Great boofer
I am amazed with the blue you have already I don't care what you made befor this deserves a Cheese (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
I always enjoy your posts, Boofer!
I am officially a fan. And thank you for enlightening us about the Fourme de Montbrison, I don't think I have found it anywhere here before.
The blue has arrived and is settling in. Should be lots of voids and crevices in which to grow.
-Boofer-
Looking great Book!!! ;D
That looks awesome.
I think you deserve a cheese for that!
Striking color! bleu électrique
What do you do to your rinds Boofer, that looks very clean.
Quote from: H-K-J on November 13, 2017, 01:06:59 AM
What do you do to your rinds Boofer, that looks very clean.
This blue cheese is brined rather than salting. This reduces the incidence of foreign incursions, resulting in a cleaner rind.
It's just about time to pierce it for the first time. After awhile I think I might try to inject this puppy with a Vouvray (https://cheeseforum.org/forum/index.php/topic,9484.msg70319.html#msg70319)-like wine. I haven't tried that in a bit.
Thanks for the cheese, Gort. :)
-Boofer-
What was the make date?
Quote from: Tim Sumrall on November 14, 2017, 01:42:10 AM
What was the make date?
I started this on October 27th. Tomorrow marks 3 weeks. I pierced yesterday.
The new cave that this cheese is in hovers around 50F/10C and the minicave maintains humidity around 95%.
-Boofer-
Pictures!! We must have pictures!! LOL Sounds like you're on the path to a great cheese. ;D
Three weeks in and this cheese is getting with the program.
It's amazing to see the difference that the flash brings to the blue culture I'm using. I had pierced it several days ago but you can't tell that there were ever any piercings. No worries. Another week or two and I'll follow up with a second piercing.
-Boofer-
Looks beautiful buddy!! Can't wait to see the inside!! :)
Status update: The electric blue from last week has faded into the background and the darker blue has settled in.
The ambient temperature in its cave is 51F/10.5C and inside its minicave the humidity hovers in the 90's.
Next Wednesday will mark 2 weeks since the first piercing, and I expect to pierce for the second time then.
-Boofer-
Looking great!
Boy would I love to taste this. Maybe I'll try to make some.
Quote from: curiouser_alice on November 28, 2017, 05:30:56 PM
Boy would I love to taste this. Maybe I'll try to make some.
I agree with your profile comment "homemade is better". And most of the time...less expensive and greater complexity of character. If you want some motivation, find a local cheese shop and check the pricing on a Taleggio or other fancy French or Italian cheese. You'll most likely be shocked at the $25/lb price tag. Plus which, that cheese could have been mass-produced.
Here in the forum we are a collection of aspiring cheese artisans. How do you make a great cheese? Same as getting to Carnegie Hall...practice, practice, practice. Over time, we transition from sour, crumbly efforts to sweet, creamy marvels. 8)
-Boofer-
Time to inject a little character wine into this cheese. This will mark only the second time I have injected my Fourme d'Amberg.
Here is my last effort (https://cheeseforum.org/forum/index.php/topic,9484.msg68584.html#msg68584).
-Boofer-
Boofer,
This is so intriguing to me. I've not injected a cheese, never eaten one, or even seen one.
One week later and time for a second injection. :D
I'm on a short timeline. I wanted to mature this and slice it for holiday gifting. Hopefully, ten more days will be adequate for this cheese to be cut & packaged. I could have left it at one injection, but the paste seemed dry enough to accept the second time around and still be ready in time.
-Boofer-
This is about the 7th week and I decided to cut into this cheese.
The paste is moist, but not excessively wet. It sticks just a little when being sliced. The blue has modestly developed more towards the center of the cylinder. This cheese has a traditionally mild blue character and this effort reflects that. The salt level is adequate and the creaminess is perfect. Amazingly, the double injection of wine has enhanced but not devastated the cheese character. The starting character was more dry than my previous effort and so may have readily accepted the extra moisture.
All things considered, this is a true delight to share in gifting and for my own personal gustatory pleasure. :P :D
It will continue to age in the colder fridge but the blue will go no further.
-Boofer-
I just vacuumed up my Taleggio and Bleu d'Auvergne to prevent any cross contamination in my cave while they mature a bit more. I had planned on doing another Stilton but this cheese has intrigued me. May have to "borrow" your recipe and try one. I have a all mold that I may be able to use for this. What size was the mold you used buddy? BTW AC4U for an outstanding result!! P.S. Disregard on the mold. Turns out I have the mold (https://www.thecheesemaker.com/fourme-dambert-mould/) that they sell to form this in. 5 1/8" X 11 3/4". LOL
That's a mighty pretty cheese.
AC4U
Amazing Boofer, (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif) AC4U :D
Thanks for the cheeses, guys. :)
Al, that mould you mentioned is a lot wider and taller than the large Bûcheron mould (https://cheeseforum.org/forum/index.php/topic,8493.msg59704.html#msg59704) I used.
Have you made any cheeses in that tall mould? What's the volume?
-Boofer-
Not yet. I bought it to make small tall blues.