Opened up the first cheese from my new batch of Reblochons.... it was good..
And I was worried that it wasn't ripe yet.
:)
That looks yummy. I was just thinking about making something along those lines tomorrow.
That's the stuff I like mostly. No doubt, one of the next cheeses on schedule.
SueVT, yours looks awesome.
That is beautiful! How old is it?
Pam
Thanks! I have a couple of other photos on my blog.
I made these on 1/2. So they were ripened for 44 days, if my math is right.
Salt was perfect, flavor great. They are perhaps a trifle more soft than I would like, and I think this is because I keep making them a bit thicker than I need to.
I'll fill the moulds a bit less next time, should get another cheese out of it. :)
The only issue is that I have some blue turning up on them if I don't wash every couple of days, which is annoying....
I am also wondering if addition of candidum is necessary, or whether linens alone will ripen them... if you look at the bloom on the French ones, there is a dusting of white... they have been allowed to dry more at the beginning I believe.
regards,
Hi Sue
Congrats on a great looking cheese!
Regarding your question about candidum - I put Geotrichum in mine, not candidum, and that seems to give a coating in the early days before the linens kicks in (I don't use linens, but it seems to come spontaneously to my cheeses - at least those that need it - I have no idea why, but I don't question it as the amount I get is just right for my tastes.
B
Great looking cheese Sue - Congrats. I have not been able to find this cheese anywhere is it supposed to be creamy like a camembert? I have been staring at this recipe in my data base but I have no reference to what is should taste like.
It usually is a bit firmer than this one (and a bit younger). This one is very good though.
It is a moist rind, semi-soft or semi-firm cheese. To give you an idea, for the first few days, the washing process actually smooths the rind somewhat (per my seminar with Jim Wallace)..
It is a slightly "stinky" cheese, becomes more so as it ages past prime. I think it tastes something like camembert, but more mellow. And the great thing is being able to cook with it, because it melts so well.
It's not for everybody, but I like it. It's easy to make and quick turnaround.
What about size? Are they supposd to be small like camemberts or can I make a full 4 - 5 pounder? do have 6 450 gram kadova I can use if they are small but I'd rather just have to wash two at a time if posible. I usually do 7 gallon batches.
Quote from: DeejayDebi on February 17, 2010, 02:50:35 AM
What about size? Are they supposd to be small like camemberts or can I make a full 4 - 5 pounder? do have 6 450 gram kadova I can use if they are small but I'd rather just have to wash two at a time if posible. I usually do 7 gallon batches.
A Reblochon is about 14-15 cm in dia and some 3 cm high. The weight of the finished wheel is 450 grams.
Quote from: SueVT on February 16, 2010, 03:09:43 PM
Thanks! I have a couple of other photos on my blog.
I made these on 1/2. So they were ripened for 44 days, if my math is right.
Salt was perfect, flavor great. They are perhaps a trifle more soft than I would like, and I think this is because I keep making them a bit thicker than I need to.
I'll fill the moulds a bit less next time, should get another cheese out of it. :)
The only issue is that I have some blue turning up on them if I don't wash every couple of days, which is annoying....
I am also wondering if addition of candidum is necessary, or whether linens alone will ripen them... if you look at the bloom on the French ones, there is a dusting of white... they have been allowed to dry more at the beginning I believe.
regards,
The recipe calls for Geo and a very-very small amount of Candidum just for the late stage of ripening, to get the "white dusting" similar to a Limburger. Washing with light brine for the first 14 days of ripening will develope the B-linens. Then, keeping the cheese in the same environmental conditions for the rest of the ripening will lead to the "whitish" rind.
Yes. Actually....I misspoke about the candidum/geo...I should say White mold or consult my recipe
When writing these posts. I am getting the late white but also a bit of blue... I want to avoid the
Blue.
Thanks Sue!
Do you think you could share your Reblochon recipe?
Sure...will do on Monday. Tied up this weekend.....
Cheers
recipe that I use:
for 2 gal. of raw milk:
Start at 91 F, ripen for 30 min with:
Geo17 - 1/16 tsp
MM100 - 1/16 tsp
TA060 - 1/18 tsp
Rennet: 1.9 ml in 1/8 c. cool water
Target floc = 20 min pH 6.7
Cut: 1/2 in. , let rest 5 min. Stir 10 min.
Scald to 91 F, Stir 15min (30 - 32 min total) pH 6.6
Take off 1/2 whey, then ladle into moulds lined w/ cheesecloth. Flip and turn after 1/4 hour, again at 1/2 hour. Remove cloth at second turn. Keep moulds at 81 F for 2-4 hurs with 3 lbs weight (1 qt water).
Drain overnight. Next day, brine for 2 hours. Allow to dry, then to trays @ 95% RH.
Wash day 2 with light brine containing a pinch of b. linens, the 3x /week for 2 - 3 wks. Then turn daily and wipe with light brine only if needed
Day 5 cheese surface should be sticky (yeast)
Day 7 geo growth coming on
@12-14 days no wash, just wipe molds down and flip daily
Ripe in 45 - 60 days (my last batch was quite ripe at 44 days)
Also as suggested here (and I think this is a very good suggestion), use a small spray of candidum solution toward the end of the affinage to get the dusting we are looking for!!
--and enjoy.... Sue
Thanks so much. I was surprised to see you press it at all. And now I have to start learning all about pH. darn.
Hi Sue,
Great looking cheese, congrats.
What is your floc multiplier? Does that 20min in total?
Target Floc 13 x 1.5 (multiplier) = 20 min. total
Also I meant to add, that the post-molding pH should be 6.45 (end of hour 3)
After hour 6, it should be 5.5
After hour 9, it should be 5.4
At 12 hours, it should be 5.3
Thanks Sue,
Now I can make this cheese (when I have time of course).
Good! It's a pretty quick cheese to make, relatively speaking.
-Sue
This will be on my list very soon! It looks yummy! Thanks again
I plan to make reblochon very soon but I don't have raw milk. Would you suggest any different method for using past/homo milk?
I don't know about the pasteurized/homogenized milk..... I think that overall it takes a bit longer for each step.... don't quote me!
I'd be interested to know what kind of results you get!! I have a couple of oversized Reblochons that will be done in a few days, I'm going to photograph them. I think they're the best yet.
Sue
Now that I have a source for raw milk, what is the yield for this recipe? I have four 5" reblochon molds that I got from Glengarry. I'd like to make a batch to fill them all
You'll need 2 gallons of milk, Mark--just cut my first last week and it was really good--everyone loved it. Such a quick aging cheese. I added the P.cam to the milk, and will spray it on the next batch--as you can see, I got more mold than I think is what we're looking for in a Reblochon.
Actually, I used 3 gallons, just in case. I had a few camembert molds handy in case there was extra curd, but with that amount I filled my 4 reblochon molds perfectly. It was such a quick make! Started at 9am after the milk was warmed, and flipped the first time in the mold at 11am. I'll start its own thread when I get everything squared away.
Sounds good!
Maybe it is a stupid question, but do you need a cheese press for this?
Thank you very much in advance!
:-)
No such thing as a stupid question hon! No you don't need a press for this I juts set a glass of water on top for a bit to smooth out the cheese. Actually I don't even use a press for cheddar - I use large buckets of water of #10 cans of food.
I am still trying to perfect this cheese--this one is much more to my liking at 7 weeks. I've learned the key is to bring the cheese out of cave and let breathe (without lid) to develop the b-linens.
REALLY NICE!!!