I buy nice Saint-Marcellin at market and inspired to make that.
That bought S.Marcellin was quite firm texture, not gooey at all. But taste was superb :)
So I did 5 weeks ago some "Saint-Marcellin" to Christmas.
I use for that PLA, and I think that is great cocktail that kind of cheese :)
Everything going well, but not size. They came out too thick, so ripening wasn't perfect.
Taste is just great, texture is soft.Yes, that is great cheese, but sure that is not even close what I buy :-[
I need to create some better ventilated container system to get better results
I use:
4 l cow milk, raw
0,8ml MM100
0,3 ml p.candidum ( HP6 )
0,2ml PLA
0.4ml rennet
Renneting, set 12h.
Cut very large.
Hooping, let drain 12h.
Flip, let drain 12h.
Salting 3% by weight.
Let drain 24h room temp.
Ripen at 12c.
Hande
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Oooh, those look wonderful! Party at Hande's house!!!
count me in. Hande's wheels always inspire and arouse the taste buds!
Thank's Ellen and Keith :)
I try ripen someone longer and look what happen, but maybe that go too runny.
Hande
That's one of the nicest things about cheese making. Even when It doesn't come out the way you were trying for, it still is very tasty. They do look mouthwateringly awesome! :P
Hi Hande,
According to http://www.foodsubs.com/Chesoft.html, (http://www.foodsubs.com/Chesoft.html,) when this is young it is very runny (sold in pots), but the more aged version is wrapped in leaves. So, perhaps the ones you made were still in the "runny" phase, though they don't seem to require a pot to hold them together. Was the one you bought very firm?
- Jeff
Anut, thanks your kind words :)
Jeff, yes that bought one was very firm. Heh, I was silly that I don't take picture cut one ( I eat it too fast ! ). Yes like you said:
" Saint Marcellin cheese = St. Marcellin cheese Notes: A young version of this French cheese is so runny it's sold in small pots; a more aged version is wrapped in leaves. Both are rich and exquisite on French bread. Substitutes: Banon OR "
Maybe if those can ripening more ventilated area ripening is different than in nearly close container.
Hande
So it gets runny and then they lower the humidity to dry it up?
Those are some of the most beautiful failures I have ever seen!
Well done!
Thank you Debi :)
Now I cut last one after 8 week.
In the past I was afraid that they will go too runny.
But no worry, now taste and texture is just great ( but not Saint Marchellin,not even close )
Anyway I get lesson that PLA is just great that kind of cheese.
Hande
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Well you've got the hard part down now you just need to make a few adjustments for size and flavor and you will be where you want to be.
That looks really good Hande, even if it's not what you intended it still has turned out nicely. A cheese for the view.
- Jeff
Oh, Hande, you have done it once again! Great-looking cheese pictures. The 8-week-old cheese looks fantastic.
Excellence in failure!
I'm confused. Saint-Marcellin. Chaource. Crottin. (Maybe others?). Aren't these all very similar in appearance, texture, taste? Can anyone describe the characteristics that differentiates each of these? Perhaps the differences are subtle nuances.
I think I'd like to try your recipe, Hande. :)
-Boofer-
Thank you all for your kind words :)
Marcellin and Chaource is mostly made by cow milk. And Crottin. by goth milk.
And I use 12h renneting time for Marcellin, 24h for Crottin.
Maybe cultures and conditions play huge role by taste.
I think that pre-drain is key for no slip skin.
But not for this case, I not use pre-drain.
Hande
Hande, St. Marcellin is mainly rinded with Geo. The PC spotting on it should be kept light so that looks OK.
However, being a very fast surface-ripened cheese you can expect it to be very runny and delicate (which is the reason they sell them in terracotta dishes).
But in order to achieve it, you need to make sure that your shape is correct too. It makes all the difference in the world! Use a St. Marcellin or St. Fellicin mould. The shape must be a THIN DISK. The idea is that when the top surface and the bottom surface will ripen and turn the 1cm (½") below them gooey and soft, these two soft gooey surfaces connect and become one cheese. If you make it tall, you will end up with an un-ripened center (and if you wait for the center to ripen, the outside will become bitter and over-ripened). Try it again this way and see what I mean. It's a fun cheese to make that ripens quickly and is really delicious.
Here is what I mean:
Yoav, yes my " Saint Marchellin" came out too thick :)
Like i said very first post:" Everything going well, but not size. They came out too thick, so ripening wasn't perfect."
But anyway I had crazy idea for ripening box where mini fan pump air in box and that air it come out of cave with hose.
Hande
Ah yes, I missed that. The next time just cut your wheels in half so they are in good proportion!
Regarding the fan - no, mini fan is too strong and will inhibit growth. You just want the air to be in constant motion - not to be a storm in a box. I have an awesome solution: Aquarium air pump! the pipes are on the bottom of the box so they also push all this collected moisture back into the air. Works very well. Cheap and reliable too. Also in pet shops, where you get these pumps, you can get all these accessories to split the hose and to throttle how much air flow you want on it. It's fantastic. (just make sure to get a strong enough pump if you want to do multiple hoses to multiple boxes)
Here's a photo
Yoav, have you that air pump inside your cave ?
I mean that my idea is that pump get ready (90% Rh) good moist air to pump it box and
it goes outside my cave.
So I don't get "visitors" too much my other cheeses.
Now I use in my cave: https://cheeseforum.org/forum/index.php/topic,8708.0.htm
(https://cheeseforum.org/forum/index.php/topic,8708.0.htm)
Hande
Hmmm, that's not a bad solution, I am just afraid that the fan would create too much vortices. My pump is outside the cave too. The hose goes through the rubber seal of the wine refrigerator without harming the wine fridge or the hose, but keeping the door sealed well enough (creates a tiny gap but not significant enough to loose temp or moisture or get roaches in).
What I love about my solution is that I can decide which cheese box I apply it too and I don't have to circulate the same air through all of them. Realistically a cheese cave would hold one type of cheese, but when you have Tommes with wild rind, Reblochons and Camembert sty;es sharing the same cave, you want each one to promote its own growth separately as much as you can. The hose system allows you to do that. You can also remove the hose from a box or shut it off, or turn the amount of air in any hose up or down using these regulator valves/connectors/splitters that work like faucet.
Here are a couple of examples:
http://www.thatpetplace.com/pet/group/10420/product.web (http://www.thatpetplace.com/pet/group/10420/product.web)
http://www.aquacave.com/multi-outlet-chrome-br-air-manifold-by-sunlight-br-supply-2298.html (http://www.aquacave.com/multi-outlet-chrome-br-air-manifold-by-sunlight-br-supply-2298.html)