Hi,
I make Port Salut 8 weeks ago and today is time to cut :)
Taste is wonderful, moist, creamy and good taste of linens..maybe my wife accept that cheese ;)
I use 3 gallon local raw cow milk, I think that milk give me so good result now.
I wash it 4 weeks and then I let it go by it self. I reduce humidity and rind dry a pit to crust.
Hande
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Mmm, that looks tasty.
Shouldn't it be softer though? The Port Salut cheeses I have seen and eaten have been pretty gooey. Perhaps when it ages a bit more it will soften.
-Boofer-
I cut it when I take it out cave, so it cool when I took picture.
It get softer when it get a warmer, but it not go gooey.
I cut it now that it not go too strong to my wife, I get some reclamation at too strong taste of some cheese O0
Hande
Pictures of real Port Salut
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Thanks for those reference pics. Looks like you're right on target.
I hear what you're saying about the wife. I have a similar situation. Also, my wife has a keener sense of smell than me, so I ask her to "smell this" or "smell that" when I want another smell opinion. :)
-Boofer-
That cheese looks very good. How is the springiness of your cheese? Looks a tad drier than it should be but an excelent cheese!
Yes, it can be more moist after few tasting it.
It melts nice in toast, and my wife accept this one, even breakfast time ;)
Next time I need cut it larger, heal more and going flocculation x 4 or up ? ( now 3 ) ?
I get some "visitor" in rind in very humid container, so this time it goes 4 weeks without lid.
I don't know has that effect of final texture inside of cheese ?.
Taste is good now, need more moist and elastic texture..
Hande
Hande, Did you spray the rind, or wash the rind with b linen brine or add the b linen to the original milk? I have seen a few recipes and the PS I am making at the moment I am washing with brine, but spraying with B linen water (this is a variant on two recipes I have seen).
Silverjam, I add b.linens to the milk.
And first 2 wash 3% brine + b.linen and d.hansenii. After that only 3% brine for 4 weeks.
Hande