June 29:
This is my first try at Reblochon. I was inspired by the French video showing their process as well as all the other folks who have passed by here previously. Thank you all.
So here we go.
2 gallons Dungeness Valley raw milk
1 gallon Cozy Valley Creamery raw milk
3/8 tsp MM100
1/16 tsp Thermo
1/16 tsp LH
1/16 tsp Geo
1/16 tsp SR3
1/16 tsp P. Candidum
1/32 tsp KL71
1/32 tsp dry calf rennet
2:30PM pH 6.78 Added cultures to cold milk, began heating
3:30PM pH 6.72 @78.8F
4:10PM pH 6.61 @85F
4:35PM pH 6.55 @86.5F
5:10PM pH 6.50 @88F
Dissolved rennet in cold distilled water.
Stirred into milk.
5:26PM Flocculation in 16min
Using multiplier of 5 because I want it gooey.
Time to cut is in 80 min. ~6:45PM
6:45PM My meter says pH 5.45...oh, ExStick, are you playing with me?
Cut to 1 inch pieces.
Rest for 15 min.
7:05PM pH 5.97 - After cutting and whisking to hazelnut size - whey is milky with bits of milkfat.
Scalded to 92F, stirred for 15 min.
Drained 1 gal of whey for use in whey-brine later. (2 cups salt to 1/2 gal whey.)
Filled four small Kadova molds.
Pressed with gallon of whey on top of four molds for 10 min.
Flipped cheeses in molds and pressed for 10 more minutes.
Put Kadova molds in pot and pressed overnight with 5 lb weight.
June 30:
5:00AM Removed weight but kept cheeses in molds inside pot with lid on.
4:30PM Removed cheeses from molds and replaced in pot.
Added whey-brine to pot.
5:30PM Flipped cheeses in pot.
6:30PM Out of brine; dried cheeses, placed in minicave and into cave.
11:00PM 52.1F/94%RH
July 1:
5:00AM 52.1F/96%RH
I realize the Kadova molds are a bit smaller than regulation Reblochon molds, but I think they will be okay for this effort.
The knit turned out pretty fair because of the netting in the mold.
I intend to begin washing with 3% brine tomorrow.
This should be interesting.
-Boofer-
Looks great, Boof! Looking forward to seeing these develop. Jealous of your smaller kadovas...I've got a 2 kg, and lusting after a 3 kg, for my Beaufort. Nice knit, nice look!
Looking good! And all raw milk!
Thanks for your detailed report. Makes me want to make more reblochons.
Yes, great (and hunger-inducing) photo documentation! Wonderful irregular little curd-pillows. Looking forward to updates . . . . mmmm.
There's something happenin' here...what it is, ain't exactly clear....
Yeah!!! White fuzzy growth! Huzzah!
-Boofer-
Aw, Boof - Stephen Stills, my man, and cheese.....doesn't get better. Congrats!
They look great! One question. Why did you get you milk from 2 different sources? Why not get all 3 gallons from the same creamery? Just curious.
Susan
Hey Boof--looking good--that's the P. C. that going on there--not normally added to Reblochon (other than a final spray toward the end of affinage, but I don't really add it at all. You may want to wipe that back a bit for true Reblochon.
Quote from: Brie on July 07, 2011, 03:22:43 AM
Hey Boof--looking good--that's the P. C. that going on there--not normally added to Reblochon (other than a final spray toward the end of affinage, but I don't really add it at all. You may want to wipe that back a bit for true Reblochon.
You know, it's interesting - every recipe I've seen, includes PC as a small component; cheesemaking.com (http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/1Reblochon/Index.html) adds it as a "pinch" vat inoculant, for "late stage" development. That said, with every one of my makes, I've always seen PC come on fast, and furious, at the outset, and I've either washed it back, with a 3% linens wash, or allowed it to run its course somewhat, for a week to 10 days, then washed back. Either way, it's always been very close on the heels of an
early geo dusting - never a late stage development, if inoculated in the vat.
I don't really know why PC would even be required, or part of a reb profile, given yeast(s), geo, and brevibacteria, except perhaps to lend a kind of mushroomy note to the other flavor components, and aid in proteolysis - but that seems covered by the other flora, in spades.
PC is a "cheat" in rebs because we don't have stable complex mixes in the US to recreate it. True rebs do not have PC. Commercially have to try and replicate or approximate flavor, and PC is nicely proteolytic for that.
Quote from: Susan on July 07, 2011, 12:44:24 AM
They look great! One question. Why did you get you milk from 2 different sources? Why not get all 3 gallons from the same creamery? Just curious.
Susan
Well, I had the one gallon already. It had been around for several days. I intended to do something else with it but I looked long and hard at this make and decided at the last minute to make it a 3-gallon affair. Ta-da!
Quote from: Brie on July 07, 2011, 03:22:43 AM
Hey Boof--looking good--that's the P. C. that going on there--not normally added to Reblochon (other than a final spray toward the end of affinage, but I don't really add it at all. You may want to wipe that back a bit for true Reblochon.
Got it. I had been looking at a number of recipes, but I don't think I saw yours. Do you have it handy?
How can you distinguish between PC and Geo? They're both white.
Quote from: ArnaudForestier on July 07, 2011, 01:25:32 PM
You know, it's interesting - every recipe I've seen, includes PC as a small component; cheesemaking.com (http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/1Reblochon/Index.html) adds it as a "pinch" vat inoculant, for "late stage" development. That said, with every one of my makes, I've always seen PC come on fast, and furious, at the outset, and I've either washed it back, with a 3% linens wash, or allowed it to run its course somewhat, for a week to 10 days, then washed back. Either way, it's always been very close on the heels of an early geo dusting - never a late stage development, if inoculated in the vat.
I don't really know why PC would even be required, or part of a reb profile, given yeast(s), geo, and brevibacteria, except perhaps to lend a kind of mushroomy note to the other flavor components, and aid in proteolysis - but that seems covered by the other flora, in spades.
Too much, huh? Hey, nobody mention the kitchen sink. ;)
Help a fella find the right mix. Can ya' spare a culture? :'(
Quote from: linuxboy on July 07, 2011, 01:33:54 PM
PC is a "cheat" in rebs because we don't have stable complex mixes in the US to recreate it. True rebs do not have PC. Commercially have to try and replicate or approximate flavor, and PC is nicely proteolytic for that.
So to get the gooeyness I seek, I need to add the PC.
-Boofer-
Quote from: linuxboy on July 07, 2011, 01:33:54 PM
PC is a "cheat" in rebs because we don't have stable complex mixes in the US to recreate it. True rebs do not have PC. Commercially have to try and replicate or approximate flavor, and PC is nicely proteolytic for that.
This notion of PC showing up as a late component, though - typically, as I've seen it, at the same time, as a vat inoculant. I've never seen it late, always early. I understand the role that geo can play in checking PC, just not sure why the proteolysis isn't covered by the yeast(s), geo, brevibacteria. Basically, I'm looking for that dry rind, obvious linens, with the late-stage, geo, powdery white dusting. The "rebs" I've made have all been really pleasing, but never that dry-dust effect, and I wonder how much of that is due to the use of PC, and its early, aggressive blanketing.
Ecce caseus.
(http://upload.wikimedia.org/wikipedia/commons/6/6b/Reblochon_AOC.jpg)
It may have already been effaced, but I can't see any evidence here of PC, only geo. And interestingly enough, looking closely at the image - the inner paste is gooey, the paste towards the rind is
firmer, the reverse of the expected gradient.
Thoughts?
Boof and Arnie: I follow member SueV's recipe, which she got from attending Jim Wallace's workshop, although I do not add any PC at all. I do take this cheese out of the cave at least twice per week and let it breathe. At this time I also add a spray of salt water with a pinch of b.linens mixed in. That is what helps with the soft paste.
You do not necessarily need PC. IMHO, it makes it too strong. I don't know what it means to have late stage proteolysis or late stage appearance. Maybe aminopeptidolysis, but you don't get that with PC usually. Usually, that happens due to synergistic combinations of yeast and b linens or yeasts together, and sometimes geo. For reb, I would do a yeast that is moderately proteolytic, a b linens that is moderately proteolytic, and a geo that interacts with it (hopefully this is in a large cave and there are multiple geos). PC can sometimes show up in a cave, but typically doesn't for reb.
Or, slurry the rind and do that. It's somewhat tricky to do on a small scale.
the gradient is a property of reb due to the affinage. You have high MFFB in the wheel, then you put it on those old boards, and it loses water at 85-90 RH (or maybe a bit higher, have to balance water loss and maturation rate. You don't want b linens running wild, though). And in the meatime, it will go through the typical progression of growing geo, and then b linens/reblochonii. So the enzyme action breaks it down, all the while it's losing water, creating this effect. Can help it along by brining in saturated brine to create a moisture gradient. It's tricky, though because you need a good surface Aw level to encourage the right blend and succession.
Just a couple of notes. With Brie, going to try a series without any P. candidum. Also, no linens in the wash, depending only on a 3% plain brine.
By one study I read (http://www.ncbi.nlm.nih.gov/pmc/articles/PMC93228/), the geo found in reblochon is typically yeast-form geo, and not filamentous, mold form geo - e.g., geo 15, over geo 13 or 17:
QuoteYeast-like colony morphology predominated in Reblochon, while all of the strains isolated from St. Nectaire were filamentous.
Boof, just noticed you're using both Thermo C and LH - you may know this already, but in the event not, Thermo C already has L. helveticus in it, as does LH. I'd be a bit cautious on overusing helveticus, but I'm interested to see what you come up with.
Just an FYI for anyone curious, I'm using both SR3 and LB as my brevi. cultures. I wanted to make a slightly more ivory-orange cast, over a pure, brighter orange tint to the cheese; and appreciate the stronger proteolytics of the LB, something I wouldn't mind in this cheese. Will keep everyone posted.
Quote from: linuxboythe gradient is a property of reb due to the affinage. You have high MFFB in the wheel, then you put it on those old boards, and it loses water at 85-90 RH. And in the meatime, it will go through the typical progression of growing geo, and then b linens/reblochonii. So the enzyme action breaks it down, all the while it's losing water, creating this effect. Can help it along by brining in saturated brine to create a moisture gradient. It's tricky, though because you need a good surface Aw level to encourage the right blend and succession.
Very cool! Now, how the heck do I achieve this, particularly in a Beaufort cave, at 94%, or in an aging container, at 98%? No longer using PC, no worries about contaminating the fridge with PC, but the Beauforts are a monster's brew....yikes, I need another cave.
Quote from: ArnaudForestier on July 07, 2011, 01:45:07 PM
(http://upload.wikimedia.org/wikipedia/commons/6/6b/Reblochon_AOC.jpg)
Extreme Close-Up!! Wayne's World! Wait a minute...let me make it
bigger!! Yeah, that does it for me. World class example to target.
Quote from: ArnaudForestier on July 08, 2011, 12:19:57 AM
Boof, just noticed you're using both Thermo C and LH - you may know this already, but in the event not, Thermo C already has L. helveticus in it, as does LH. I'd be a bit cautious on overusing helveticus, but I'm interested to see what you come up with.
Yes, I was aware, but I'm not using Thermo C. My meager selection was limited to a Thermo only that's why I added the LH.
Looks like I'll be doing another make using KL71, B. linens, and Geo 13 (what I have)...leaving out the PC.
Excellent dialogue, by the way. Go
gooey! ;D
-Boofer-
Hahah - yeah, wasn't aware the pic was that large, prior to posting. It was a bit over the top, eh? ;D
Sorry, gotcha on the Thermo.
Looking forward to seeing how yours comes out, Boof. I'm looking forward to my next series as well, hopeful. Good luck!
The PC is growing pretty good and I've been merely tamping it down and gently washing with 3% brine. Should I be removing the PC at this point and encouraging the linens to make its appearance?
The pic? Bond... James Bond. 8)
-Boofer-
How often are you washing them? I would think you should have some B. linens showing up by now. Maybe wash more often to get it going.
Quote from: mtncheesemaker(Pam) on July 14, 2011, 03:25:31 PM
How often are you washing them? I would think you should have some B. linens showing up by now. Maybe wash more often to get it going.
When washing, should I be removing the PC?
-Boofer-
When I "wash" a cheese, I pour about 1 tbls of brine on the top, holding it over the sink, and then just rub it all over the surface. By the process of rubbing the cheese, I think you'll knock back the PC, and it will be overtaken by the BL. No need to remove it.
Pam
I guess I was concerned that the PC needed a little time to work on breaking down the protein before its presence was reduced. So I guess I don't need to worry about that?
-Boofer-
I don't use PC in these so can't really comment. I use Geo which takes off early, then dies back, then comes back again.
Hi Boofer,
I would be tempted to leave one of them to just develope as it is. Your PC growth looks so good it would be nice to see what it does on it's own. Use the other 3 to wash, etc. either way, they look great. Looking forward to seeing how they turn out.
- Jeff
Oh, too late, Jeff. Washed them today. Now I'll see if the b. linens makes an appearance.
If I ever wanted to do Brie or Camembert, at least I know how to grow PC. 8)
-Boofer-
Quote from: Boofer on July 14, 2011, 02:57:42 PM
The pic? Bond... James Bond. 8)
I didn't actually figure this out the first time - but reading it again before the new posts, I got it. Congrats, Boofer, I laughed so loud I scared the cat ...
Quote from: george (MaryJ) on July 16, 2011, 09:12:27 AM
Quote from: Boofer on July 14, 2011, 02:57:42 PM
The pic? Bond... James Bond. 8)
I didn't actually figure this out the first time - but reading it again before the new posts, I got it. Congrats, Boofer, I laughed so loud I scared the cat ...
Alright then, my nebulous humor is vindicated. :)
-Boofer-
Well, I sort of liked "let's hear it for the morge", too. ;)
Well it's clear that the PC has a dominant will. After washing and knocking back the PC, it is reasserting itself. Yesterday I started a b. linens spray regimen in an effort to strip a little of the power of the PC.
I'm in uncharted territory here. I'm not sure which one will come out on top. At this point this has all been very educational for me. I can see that if you give PC a little leeway, it will bend your arm behind your back. There's a note to myself. Where's my geo...my b. linens...my yeast? But hey, I've got plenty of PC! :o
It's plain to see, without even completing the cycle on this make, that I have to do this again...with changes.
-Boofer-
Keep washing it Boof--and let it breathe outside of the cave to develop the b linens--at this point, you may want to do this 3 times per week. Tame that mold!
I'm doing just that. Letting them breathe and washing the little buggers.
-Boofer-
Continuing with the breathing exercises and the washing every other to third day. The PC has backed off now. Looking for the linens. I will probably stop washing soon and just begin brushing.
When pressed lightly while flipping they "give" a little, indicating (to me) that they are softening underneath the rind.
-Boofer-
They're looking good. I'm really interested to see how these turn out.
- Jeff
Is it "Lamaze" breathing? 8)
Quote from: mtncheesemaker(Pam) on July 23, 2011, 09:33:53 PM
Is it "Lamaze" breathing? 8)
I suppose after a fashion.... There is the same slow breathing on my part as I
massage wash the little cheese bellies. :)
Fortunately, these babies won't take that long.
-Boofer-
"Little cheese bellies". HEE!!
Tick, tick, tick....
Two weeks to go! Am I anxious? Nahh!
When I turned them this morning, there was a little give in the rind. Eh, probably slipskin. I think I like the form factor...small Kadovas. I've ordered some clear cellophane breathable cheese wrappers in anticipation.
-Boofer-
I had some nice crusty bread just sitting there...okay, okay...I caved.
Ooh, I like it! Yum! ;D
My wife enjoyed it too.
Day 45 is still 10 days away, but I had to don my Quality Control hat and just check the progress. I WAS worried about slipskin. I need not have worried. Yes, there is still a semihard core that needs to be converted by the culture, but the soft and gooey is wonderful. So creamy. Oh yeah, this is a keeper.
I am a little confused though. Going into this I had asked about the correct culture mix. I did include Penicillium Candidum which seemed to exclude any appearance by the B. linens even though I started washing and misting with a 3% brine laced with SR3. Because most Reblochons I have seen have an orange hue and most Camemberts have a white coat, I think I may have a Camblochon here. ;)
The other three pillows need to go closer to the full 60 days in order to fully ripen. That's the end of August.
-Boofer-
Looks good, Boofer. Can only get better with more time. Odd that the b. linens seemed to be MIA!
Looking great! Let us know if you sort out the missing b.linnens.
- Jeff
That looks perfect, Boofer. What do they smell like?
They look great Boofer. Keep us updated on the ones that fully ripen.
Looks good, Boof--let the rest age for another few weeks to age the inner paste-you will be greatly rewarded.
I'm looking for the pillows to be fully ripened at two months. That's the end of this month.
My son has his birthday at the end of the month so I'll probably gift him one of the pillows.
I hope they continue as they have for the next 12 days.
-Boofer-
Boof,
your reb's looks good, can't wait when you cut it ! linens show up now..
Hande
Had to test another one. My son has his birthday tomorrow and I wanted to give him one of these.
The semi-solid "core" is still there, although it does seem to minimize a bit more when left to room temperature. Very nice on crusty bread. Yumm!
The linens has started to come out but this sure looks more like a PC-ripened cheese. My next effort will exclude the PC.
The pic of the paste is while it was still cool from the cave. It does soften and ooze when warmer.
-Boofer-
Sure the color is a bit off but the inside looks quite right. Have you tried to melt it yet?
Great job, Boofer!
- Helen
No, I haven't tried melting it yet. I imagine that would do just fine. At room temperature it smears just wonderfully on crusty bread. :)
I expect delivery of 4 Reblochon molds with lids from Glengarry (http://glengarrycheesemaking.on.ca/wax.htm) next week. That should resolve some of the ripening problem, permitting a lower profile pillow. I'm looking forward to trying this again with the new molds and without the PC.
Thanks, Helen.
-Boofer-
They look really good Boofer. On your next make, if you want the white dusting, you could try adding a bit of PC to the wash about two weeks before they are done. Then it would just really be blooming by the time the cheese is finished. Mind you, it wouldn't add much to the flavour or texture since there wouldn't be time for the PC to work on the paste. Perhaps just adding some Geo would do it. Geo is supposed to work well with the b.linens as I understand it. Anyway, I think these are developing nicely. It sounds like they taste pretty good too, and that's the key.
- Jeff
Thanks, Jeff. Yeah, the recipe for this make came from somewhere...I didn't just pull it out of the air. It had pretty much everything in it, including Geo, SR3, KL71, and PC. That will be thinned out next time around.
It was a good initial start though. Pretty painless as far as the rind maintenance went.
-Boofer-
Boofer, that looking delicious :) Good moist and creamy texture.
And no need PC, like you said.
Hande
I believe the semi-hard core has disappeared. Now the paste is just what I was looking for and finally fits the Subject line of this thread.
Enjoyed it this morning with crusty bread and mango. Exquisite! :)
Along with the Reb I also sampled my Stiltonesque #2. Both were very oozy and delicious.
-Boofer-
Ooooooo! Very nice. Those both look very tasty. Imust make some soft cheese again.
- Jeff
They look excellent Boofer, well done.
I just had a quick review of this thread, and it's very impressive how, in the end, your rind is getting very close to the desired result. It's showing quite reddish, with the PC fading to a dusting. Earlier on, it seemed that the b.linnens were just not going to show and the PC was going to be the only name in the game. Your washing regime seems to have done the trick. Good job on keeping on with keeping on.
- Jeff
Quote from: JeffHamm on September 05, 2011, 09:06:43 PM
I just had a quick review of this thread, and it's very impressive how, in the end, your rind is getting very close to the desired result. It's showing quite reddish, with the PC fading to a dusting. Earlier on, it seemed that the b.linnens were just not going to show and the PC was going to be the only name in the game. Your washing regime seems to have done the trick. Good job on keeping on with keeping on.
- Jeff
Thanks, Jeff & Tea. I
am pleased with this first attempt.
I have ordered four Reblochon molds from Glengarry, which should arrive on or about the 15th. I'm curious whether I can duplicate (or improve) the product with the correct mold. However, the use of the small Kadova molds was expedient and contributed a nice smooth rind.
I was doubtful about the role of the PC, but it did finally take a back seat to the linens.
I found the whole process very different from my hard cheese efforts. Also, more rewarding and forgiving than my sorry attempts at Taleggio and Esrom, though I haven't given up on either of those.
Quote from: Helen on August 29, 2011, 02:44:10 PM
Have you tried to melt it yet?
Yes, I tried today and it melted very quickly. It didn't have very far to go to get to the melting point.
-Boofer-
My son reported back to me with results from the cheese selection I gave him for his birthday last week. He told me the Reblochon was pretty smelly. Funny, I didn't get that impression. He said he had to go get a glass of iced tea to wash it down. Hmmm, maybe he doesn't favor soft, washed rind cheeses....
I enjoyed a quarter round of the Reblochon at lunch today with some peach and nectarine slices. Wonderful! It can't be that I'm more attuned to the cheese character, could it? ;)
Also included in that selection were my Manchego #2, Tomme #3, and Goutaler #3. His 2-year-old son really liked the Manchego and Tomme. Surprising because the Manchego was made back in 2009 and was fairly piquant.
-Boofer-
This is the last of the four pillows. The linens have developed nicely, but it seems like the cheese is drying too much at this point. The humidity in the minicave has protected it fairly well up to this point, but I have vacuum-sealed it (not tightly) to put it into the main fridge for a little extended affinage. I'd like to see what effect that will have on the cheese character after perhaps another month. I feel that the rind, which is dry now, will moisten and become something else. I haven't had much desire for the rind anyway. This one is not really favorable to me.
Anyway, this was a really nice little cheese to make and eat. I may do the small Kadova form factor down the road. However, the very next Reblochons I make will be in the proper style mold. I'll see how that goes.
-Boofer-
I've been following along with great interest, and I must say I am very impressed by this initial effort. Been thinking about doing something soft but not boring and this seems like a wonderful candidate.
I'm curious though, Boofer - you mention that you did not care for the rind, and I recall that you were looking for a different mold balance, but I looked back and did not see any specific tasting notes on it. . . .can you tell us what the rind itself was like, taste-wise?
Quote from: Brandnetel on September 14, 2011, 12:03:56 AM
I've been following along with great interest, and I must say I am very impressed by this initial effort. Been thinking about doing something soft but not boring and this seems like a wonderful candidate.
I'm curious though, Boofer - you mention that you did not care for the rind, and I recall that you were looking for a different mold balance, but I looked back and did not see any specific tasting notes on it. . . .can you tell us what the rind itself was like, taste-wise?
Let me say that, in contrast to the paste, the rind texture was tough, dry, and not really all that palatable. At the start, I tried the rind with the paste and decided it was too much of a distraction from the pleasure of fully enjoying the inner delight. From that point on, I just scraped all the goodness off of the rind.
For the
minimal effort involved in this cheese, the results were very satisfying. I
will be doing it again.
-Boofer-
I am in awe of these pillows, Boof. Congrats. Just tapped a taste of Pinot, would love to have shared a bit of your cheese!
Welcome back, Paul. Are you back? ???
-Boofer-
An old zen saying: Ridiculous to go find oneself, since one was never lost.
Thanks, Boof. I never really left, in other words, but have changed direction in my life in a pretty profound way, and that has taken (and continues to take) a good part of my daily mind. I do expect to be on more often, to an extent, than I've been.
And don't think you, Wayne, Pav, Sailor, and all the others escape my lurk. I'm quite skilled at being a vulture. 8)
Quote from: ArnaudForestier on September 17, 2011, 06:56:24 PM
An old zen saying: Ridiculous to go find oneself, since one was never lost.
Thanks, Boof. I never really left, in other words, but have changed direction in my life in a pretty profound way, and that has taken (and continues to take) a good part of my daily mind. I do expect to be on more often, to an extent, than I've been.
And don't think you, Wayne, Pav, Sailor, and all the others escape my lurk. I'm quite skilled at being a vulture. 8)
Good to have you in the groove. Your diligence benefits us all.
-Boofer-
Quote from: Boofer on September 18, 2011, 05:38:48 AM
Quote from: ArnaudForestier on September 17, 2011, 06:56:24 PM
An old zen saying: Ridiculous to go find oneself, since one was never lost.
Thanks, Boof. I never really left, in other words, but have changed direction in my life in a pretty profound way, and that has taken (and continues to take) a good part of my daily mind. I do expect to be on more often, to an extent, than I've been.
And don't think you, Wayne, Pav, Sailor, and all the others escape my lurk. I'm quite skilled at being a vulture. 8)
Good to have you in the groove. Your diligence benefits us all.
-Boofer-
Thank you, friend. I am really grateful to you, and everyone here for being such a kind and welcoming group throughout. Saw my Ayrshire girls yesterday, gave them a huge hug and hoping to get my hands back in wet curd before too long. You're gooey and sinful fills the bill...alpine hards are done for the year, onwards, prince linens!
This morning I set the cheese out to come to room temperature. My wife came into the kitchen, didn't see the cheese, but she said she could smell cheese somewhere. She finally found it. Hooray!
This afternoon I cut into this last pillow. I licked my fingers where they had touched the somewhat sticky rind...oooh, that's nice! I was actually surprised at the paste texture. Where the last pillow I tried a couple weeks ago had been oozy, gooey, and sinful, this cheese seemed true to Reblochon. I picked up a wedge of it just like the cheese lover in the last frames of the video. The extra affinage time in the vacuum seal in the main fridge allowed the cheese to mellow out a bit. I'm sure linuxboy would have some more accurate, technical expression for the transformation.
I spread the cheese on some water crackers. Wow, this is great. Nice and creamy...and spreadable. Still not too overly fond of the rind though.
All things considered, I am well pleased with this final assessment. I'm not sure I would change anything except for the mold used. That would no doubt change the whole scenario. Eh, we'll see.
Still waiting on the Reblochon molds from Glengarry. They were due two weeks ago. :( A week ago they called to inform me that they were in the container and they were sure they'd find them soon.
-Boofer-
I think I gain a pound every time I look in at all the wonderful cheese you all are making! :P
Quote from: anutcanfly on September 30, 2011, 04:53:56 PM
I think I gain a pound every time I look in at all the wonderful cheese you all are making! :P
Yeah, but if you squint a little...you get the diet view. ;)
-Boofer-
LOL ;D
A fabulous success I would think. That 2nd photo is drool inducing for sure. Well done.
- Jeff
This past Sunday (Oct 23) I pulled the last piece of this cheese out of the fridge, unwrapped the plastic, and cut way the rind. I then left it out, intending to enjoy it with my Sunday evening dinner. As I was preparing dinner I quickly realized that would be too much food and the cheese might be a little bit too rich with the meal.
I left it on a plate covered with plastic wrap to keep from drying out or getting ruined by anything else. I took it to work the next day and enjoyed it with sliced apple and crusty sourdough bread. Wow, how old was this little cheese? It had been three weeks since I last sampled it. It was wonderful. It was creamy with maybe a little like the texture of cookie dough. Excellent.
When can I make this again? Hey, the new molds will surely improve it. That 5x floc factor is a keeper. I had my doubts about the whole process, but it looks like it will stay in the cheese recipe book. I'd like to try it without the PC next time but I'm afraid to change anything. If I can follow the same recipe using the new molds and achieve the same or improved (it should ripen better) results, I'll just keep it all the same, otherwise the PC gets dropped.
-Boofer-
Hi Boofer,
I've toyed with the idea of trying a washed rind cheese. They sound and look like they are worth coping with the stink factor. In your experience, what would be a good first choice. Mostly, which types are the easiest to get past the nose? :o
anut :)
Quote from: anutcanfly on November 08, 2011, 07:40:37 PM
Hi Boofer,
I've toyed with the idea of trying a washed rind cheese. They sound and look like they are worth coping with the stink factor. In your experience, what would be a good first choice. Mostly, which types are the easiest to get past the nose? :o
anut :)
I'm afraid I'm not much help on two accounts: my limited stinky experience and my degraded olfactory sense. I've done a few Esroms, Taleggios, Reblochons, and lately Tilsit. I had good luck with the Reblochon but where I didn't really sense the stinky, my son (37) said he had to wash it down with iced tea. Hmmm, I
thought it was pretty good. My wife liked it too. I guess he's just not into the stinky type of cheese.
I have my third Esrom and second Taleggio in the caves right now, finishing up their second week. I'd like to sneak something else in there if I could sweet-talk my wife. I just happen to have some empty shelf space...and the holidays are coming. :)
I'd say try the Reblochon. I found it to be one of the easiest makes. Search on it. You'll find a lot of threads, including some by SueVT, Bella, clherestian, and ArnaudForestier.
-Boofer-
Thanks Boofer!
If anyone else has suggestions feel free speak! Should be fun to see my sweet's face... he had trouble with the smell of the romano I made awhile ago... :)
A Port Salut is washed rind, not too stinky, and very tasty. Might be a good first try?
- Jeff
Thanks! I'll put both cheeses on my list. :)