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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: GortKlaatu on April 18, 2018, 05:10:02 PM

Title: Reblochon
Post by: GortKlaatu on April 18, 2018, 05:10:02 PM
I'm planning to make my first reblochon tomorrow (or maybe the next day--waiting on getting enough milk from the "girls")


I'm using Iratherfly's detailed recipe (with adjustment for goat milk) so I'm confident it will be a very good. Goat milk doesn't behave the same as cow milk, so it may not be as gooey, but we'll see. I'm planning on calling it Reordeño--which is something akin to "re-milked" kinda like reblochon means.


What's your best Reblochon recipe?
Title: Re: Reblochon
Post by: GortKlaatu on April 20, 2018, 03:24:28 PM
Well, everything was going exactly to plan and as the recipe indicated....until....this morning.
All temps/times/pH points were on point. The recipe calls to "de-press" them at pH 5.7 and then cool them at 62 F for 12-24 hours until pH reaches 5.4.
So I got up this morning at checked them first thing (at the 12 hour wait point) and pH had already dropped to 5.1. GRRRRRRR.  Salted them immediately.
I know they are not going to come out exactly as hoped, but maybe they'll still be ok and not too acidic once the morge wash does it thing.

Title: Re: Reblochon
Post by: Gregore on April 21, 2018, 05:04:09 AM
It should be fine , I would maybe give it an extra day before starting to was them . Just wait for them to get slippery  on the surface
Title: Re: Reblochon
Post by: GortKlaatu on April 21, 2018, 09:22:25 PM
Thanks Gregore.
Title: Re: Reblochon
Post by: stephmtl222 on May 16, 2018, 11:53:37 AM
How are the reblochons going?
Title: Re: Reblochon
Post by: GortKlaatu on May 18, 2018, 01:30:18 AM
They are cold aging now. It's time try one....probably do that over the weekend. I'll post a pic.
Thanks for asking.
Title: Re: Reblochon
Post by: Gregore on May 18, 2018, 03:16:18 AM
It might be a little early , try cutting a very thin  wedge  then if it needs more time you can press it together again.
Title: Re: Reblochon
Post by: GortKlaatu on May 18, 2018, 10:33:19 PM
Gregore, I made three, and they have been cold aging for 2 weeks now. I know that's the earliest, so I thought I'd try one every two weeks and see at what point I like them best.
I'll report back as the details unfold.
Title: Re: Reblochon
Post by: GortKlaatu on May 18, 2018, 10:47:16 PM
Should I or shouldn't I?


(Actually, since I use raw goat milk, this is probably, more technically, a Chevrotin)
Title: Re: Reblochon
Post by: GortKlaatu on May 22, 2018, 10:47:47 PM

So Stephmtl222....it was a rain day an kinda chilly (for Costa Rica) so I had some friends over and I used one of the 500 gm Reblochons to make a Tartiflette.
YUMMM!!!
Title: Re: Reblochon
Post by: GortKlaatu on May 22, 2018, 11:03:18 PM

So Stephmtl222....it was a rain day an kinda chilly (for Costa Rica) so I had some friends over and I used one of the 500 gm Reblochons to make a Tartiflette.
YUMMM!!!
Title: Re: Reblochon
Post by: stephmtl222 on May 24, 2018, 01:46:09 PM
Miammmm! Tartiflette !!!  :)
Did it taste good in tartiflette ? My reblochon #2 tasted fantastic as is but the taste was kind of lost in tartiflette.
Did your reblochon have a wrapped maturing stage ? My reblochon #3 changed a lot after the wrapped stage and then looked like a real reblochon.
What floculation factor did you use ?
Title: Re: Reblochon
Post by: GortKlaatu on June 04, 2018, 08:18:54 PM
Sorry Stephmtl222....don't know how I didn't see your post.  (I swear sometimes the "show new replies" doesn't.)
Anyway, yes, the cold aging/maturing makes all the difference in the end.
and I used a Floc Factor of 2.5


And Gregore, you were right, 4 weeks was good, but it was early. Now at 7 weeks they are just perfect for me.
I'll post a picture in a minute.
Title: Re: Reblochon
Post by: GortKlaatu on June 04, 2018, 08:21:55 PM
Here is a 1 Kg at 7 weeks.



Title: Re: Reblochon
Post by: Gregore on June 05, 2018, 03:00:37 PM
Looks good ,

but for a 1kg make it is still too early by about 2 weeks  based on pic .  Usually if I eat my cheese when the center is like that then the center is a little tart for my liking .


When I make 500 gram cheeses i wait until the sides are fully rounded , first the corners round like the pic of your cheese then as it ages the rounding meets and you have a full curve , that is when I know it is ready .

Your cheese because of the larger size may or may not do the same at the moment it is ready
Title: Re: Reblochon
Post by: GortKlaatu on June 05, 2018, 05:47:29 PM
Ah, here's the great thing about cheeses-- I don't like my Reblochon so runny that there is no texture in the center. Luckily, at this stage, the center is very soft but not runny, and there is not a hint of tartness--just sweet and soft but still with some texture while the exterior is a velvety thick cream. Hence, my comment: "perfect for me."  But I'll remember to let them age 2 weeks longer if you're ever here for a visit, Gregore.  :)
Title: Re: Reblochon
Post by: Gregore on June 06, 2018, 04:42:10 AM
Wish mine were not tart when they were at that stage .... 

maybe I should let  mine drop down to 5.1 and see if that helps.

A cheese for you , for the idea
Title: Re: Reblochon
Post by: GortKlaatu on June 06, 2018, 12:30:10 PM
Thanks

Title: Re: Reblochon
Post by: Stella on June 09, 2018, 06:54:27 AM
Your reblochon/chevrotin is beautiful! I've never tried them that size
Title: Re: Reblochon
Post by: GortKlaatu on June 09, 2018, 02:44:08 PM
Thanks Stella.
Yes, it really is a chevrotin since it is made with goat milk, but if I call it that no one knows what it is--so I usually call it a reblochon. (And tons of people don't know that one either. LOL). Actually here in Costa Rica, the name I have for mine is Reordeño--which is the Spanish for something sorta akin to "reblochon" in French.