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?
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.
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
Thanks Gregore.
How are the reblochons going?
They are cold aging now. It's time try one....probably do that over the weekend. I'll post a pic.
Thanks for asking.
It might be a little early , try cutting a very thin wedge then if it needs more time you can press it together again.
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.
Should I or shouldn't I?
(Actually, since I use raw goat milk, this is probably, more technically, a Chevrotin)
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!!!
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!!!
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 ?
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.
Here is a 1 Kg at 7 weeks.
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
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. :)
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
Thanks
Your reblochon/chevrotin is beautiful! I've never tried them that size
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.