A girls gotta do what a girls gotta do. My first stinky... at least the first that I'll admit to! A)
I'm planning to wash one with Imperial Stout and one with mixed berry wine.
3 gallons whole milk
3/8 tsp Kazu
1/16 tsp TA
1/16 tsp F.D.
1/16 tsp Geo
1/8 tsp B. Linens
1 tsp Calcium chloride
¼ tsp triple strength rennet
Warmed milk to 90 degrees.
Added cultures and molds and let rehydrate 5 minutes. Stirred and let ripen 60 minutes.
Added diluted calcium chloride and then diluted rennet.
Flocculation in 9 minutes, so using x3.5 multiplier, let sit for 32 minutes.
Clean break at 32 minutes. Cut curds into ½ inch cubes and let sit 5 minutes. Stirred 5 minutes, then let settle.
Drained 1/3 of whey and replace with 140 degree water to bring temp to 92, but overshot target. Temp was 94 degrees. Stirred 10 minutes and let settle again. Drained 1/3 of whey and replaced with 160 degree water to reach goal temp of 98, but overshot it again. Final temp was 104 degrees. Stirred another 10 minutes and let settle and mat for 5 minute.
Poured curds and whey into cloth lined colander and let drain for 10 minutes. Filled two 5" tomme molds and pressed with 5 lbs for 30 minutes. Redressed and pressed at 8 lbs for overnight.
Put in saturated brine for 8 hours. Removed and let air dry.
They look very nice! Looking forward to seeing how these develope for you. I've been thinking of port salute myself.
- Jeff
Hey, I'm excited! ;D
They look good. I like your form factor. I just wrapped my Taleggios that had used the 5" Reblochon mold. I like that size mold. Looking forward to doing Reblochons again in those soon. Never done a Camembert but those would be good in that mold too.
Seems like where the larger 7.5" Tomme mold can be used for a wide variety of hard and semi-hard cheeses, this smaller 5" Tomme mold (it has a follower and was sold as a Reblochon mold) can be adapted to a wide variety of soft and semi-soft cheeses. Excellent! 8)
Following your Port Salut very closely....
-Boofer-
Me too! ;D Contagious isn't it? We just can't look at each other's cheeses without having to launch in to making one ourselves! ::)
Does the flavor of wine or beer come thru, or does it just make the rind different colors?
That was the first time I used those molds. They worked well but are more challenging to keep centered. One cheese became lopsided during the night. I'm not sure how they would work out for camembert. They don't have as many holes as I would like. I definitely like using as wide a mold as the quantity will allow-- better drainage. Getting the cheese dry enough for PC to be happy has been difficult for me in the narrower molds, i.e. 4 1/4" vs 3 3/4". Hopefully I'll get the hang of it as I would like to make a Humbolt Fog style cheese soon.
My cheese has now had it's second bath with B linens. Geo is just starting to appear. Bummer, I pulled out the keg with the remnants of the imperial stout I made last year, to find it was way past prime. I'll have to use store bought beer to wash it later.
Day 19 and the first signs of B. linens are visible. I'm not sure, but I think they are slightly softer. I have begun washing one cheese with hard cider, and one with berry wine--red raspberry, red loganberry, and blackberry mix.
Quote from: anutcanfly on December 05, 2011, 09:31:51 PM
Day 19 and the first signs of B. linens are visible. I'm not sure, but I think they are slightly softer. I have begun washing one cheese with hard cider, and one with berry wine--red raspberry, red loganberry, and blackberry mix.
This should be interesting. I'm curious how this rind treatment will go.
-Boofer-
Hopefully better than "interesting"! :)
Still looking good, and smelling good too! :)
Pretty!
Quote from: anutcanfly on December 09, 2011, 06:30:38 PM
Still looking good, and smelling good too! :)
They look great!
Hey, are those makeup removal pads? :)
-Boofer-
Thanks! Yep, they are makeup removal pads, way cheaper than gauze pads! :)
Do you use them for wipiing down with brine or just for wiping with b linens?
Yes, I use them for all types of washes and applying cultures. I was using a sponge, but this is so much easier--wipe and toss.
I don't want these cheeses to get any more stinky than they have to, but I don't want to pull them too early and miss their flavor potential... how long do they need to age to develop a good flavor/texture?
They both look really good! I think you could ripen them for 6-8 weeks according to my 200 recipies book. It says the cheese will "bulge slightly" when ready (sag at the edges, soft in the middle - hence my personal quote as goes the cheesemaker, so goes the cheese :) )
Anyway, the b.linens will continue to develop and the colour intensify after you stop washing (for a bit) so stop short of your target and coast to victory! :)
- Jeff
Sounds like a plan! :)
Quote from: anutcanfly on December 10, 2011, 02:35:32 AM
Yes, I use them for all types of washes and applying cultures. I was using a sponge, but this is so much easier--wipe and toss.
Yet another good tip to fine-tune the process. Thanks.
Okay
lads get out your makeup pads! 8)
-Boofer-
4 weeks old and definitely starting to soften. Two more weeks and I'm cutting in to one! I have absolutely no idea what to expect--very exciting! ^-^
Anut, yours wheels looks very good :P
Are you already stop washing ?
Hande
No, I'm still washing them. Not quite sure when to stop? A week before cut date, two weeks before? They're not stinky yet, so I'm continuing to wash, but they are getting softer. So it may be time to quit???
Wash until until you feel that's it :), after that geo show more up. And linens grow still a pit.
I wash 4 week and let it be another 4 week before cut
I still have a some part Port Salut what is made in June and taste is now perhaps better than after 8 weeks.
Hande
Thanks Hande,
That's helpful to know. Did it get really stinky after aging in you refrigerator so long?
Anut
No, I cut that cheese at many piece and vacuum them.
Vacuum stops linens activity.
Hande
Those are both looking very good. Nice colour from the different washes and the linens. I think you're in for a treat in two weeks.
- Jeff
Wow, great color palette!
I think I'd stop washing and just rub them down every other day. Keep the humidity and temp in the mix.
Hey, did I mention the saturated color? 8)
-Boofer-
Just in time for the new year! My stilton will be ready for first cut as well by then. Oh yeah, life is good! ^-^
I was hoping the berries would stain it a deep red, but brown works.
I'll be sure to post a blow by blow account of how just how wonderful the cheese you're not having is! >:D Goodness knows you've left me drooling more than once!
I have a very important question... What kind of bread pairs well with this cheese? I'm thinking of baking a few loaves special for it.
Thanks Boofer! You inspired this particular effort with all those lavish descriptions and pictures, and you were right. Stinky's are worth doing! My don't stink yet though... smells like mushrooms! I'll leave one in the cave to ripen a while longer. I'm going to have to try a stinky sandwich grilled with olive oil and crush garlic, on rosemary sourdough... Can you smell it? ;)
I just had lunch and you are making me hungry!!! :o
Looks wonderful!
>:D :)
That is great looking cheese, well done :)
Hande
Wow anut! Very nice looking Port Salut! If the taste is even 1/2 as good as the looks it will be a very tasty cheese. Nice.
- Jeff
Thanks guys. ;D I'm looking forward to smelling it age... if it makes it that long! Tastes good now!
Quote from: anutcanfly on December 27, 2011, 06:32:39 PM
Thanks Boofer! You inspired this particular effort with all those lavish descriptions and pictures, and you were right. Stinky's are worth doing! My don't stink yet though... smells like mushrooms! I'll leave one in the cave to ripen a while longer. I'm going to have to try a stinky sandwich grilled with olive oil and crush garlic, on rosemary sourdough... Can you smell it? ;)
Oh...ohh...I'm feeling faint! :)
OMG, that's magnificent, anut! Absolutely beautiful pictures of what looks to be a world-class cheese. Wait...I'll be right over. Yes, I think I
do smell it. Delicious descriptive dialogue.
I guess I should have brought the camera out last night to snap my Esrom melted cheese on sourdough sandwich. Heaven. ;)
You go, girl!
-Boofer-
Late edit: I meant to anoint you with a cheese for your superlative efforts...so, here it is!
Too late! I'm now armed with my own stinky! You can torment me no longer! ;) What shall I do next?? Reblochon? Chaource? So many wonderful cheeses to try!
If you haven't tried it yet, Stilton makes a great grilled cheese sandwich too, melts beautifully and the saltiness disappears leaving just the creamy wonderful taste of blue! ^-^
Lovely! Congrats on the results.
Thanks Chris :)
That is a fine cheese and well worth a cheese! Congrats hon!
Ohh! I love treats... specially the cheesy kind! :)