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Here is a slightly more complete listing of Danisco B.l.s and their characteristics. ARN and PLA on the Cheesemaker site are mixes.

Products   Composition   Comments Corynebacteria       CHOOZIT™ FR 13   Brevibacterium linens   Very bright orange, aromatic potential, fast growth CHOOZIT™ FR 23 = SR3   Brevibacterium linens   Very bright orange CHOOZIT™ FR 22   Brevibacterium linens   Bright orange, high aromatic potential, fast growth CHOOZIT™ FR 10 = LB   Brevibacterium linens   Ivory, high aromatic potential CHOOZIT™ FR 11 = LR   Brevibacterium linens   Light orange, aromatic potential CHOOZIT™ Linens W   Brevibacterium linens   Orange, aromatic potential, fast growth CHOOZIT™ MGE   Arthrobacter nicotianae   Strong aminopeptidasic activity, very fast growth

Mal, I had expressed some concerns about using a yeasty ale as part of the wash. After reading what Caldwell has to say about it, it sounds like a good thing to try.

Yeah, Al. Yoav specifically brought those molds in for Reblochons.

I think your cheese looks great so far , you started on April 5 so they look just about where I would expect them to be . If I had to say anything about them is that the corner edges are looking   A little too dry , try  keeping the lids closed on the containers .

Remember   Your larger cheese takes a little longer .  But there will be all the more to eat.

For my  reblochons to come out well I have to add 2 days before washing starts then 2 to 3 extra days of washing and then an extra week  wrapped up but still in the cave before finally moving to the fridge.  Then back to the normal week or 2 in the fridge before eating , I am hoping to figure out why the extra week at warmer temps is needed before moving to the fridge.

Gregore, thanks for your additions to this conversation. Have a cheese. Mal will be a good person to work through the affinage aspects with, based on similarities between Rebs and bloomy whites.

Larry

Don't stress out just yet! My beer-washed rind took about 2 weeks before it started getting any colour. Just keep up the wash, let it do its thing, and keep us updated!

My first post. Not a lurker just learning
As there seems to be an Australian thing happening here and since I am most of the way to having 6 rounds of Reblochon style cheeses ready, why not share my experience? Particularly since making Reblochon style in this country is very rare.
A scouring of cheese resources locally turned up not even a hint that I could purchase the moulds from anywhere within 10,000 kilometres or even 10,000 miles from where iI live. So the moulds 10 of them eventually arrived from the Netherlands. Local raw whole milk was sourced locally. South Gippsland is arguably Australias premium dairy production area. Tasmania could perhaps challenge that assumption. Friday 13th March was Reblochon day (what could go wrong). Nothing did go wrong. Everything did what it was supposed to do despite a bit of guesswork with floculation times and ph measurements. I followed very closely Iratherfly's AOC recipe. later into affinage I have struck some minor problems (that could have turned major) with rind  too soft and some bleeding. A reduction of humidity and lowering of temperature by a degree or two got things back on track. The other minor problem is the same as others here have had with not much colour on the rind. I can see it just starting now and this is more than 5 weeks later. I may have had the temperature a little low in the fridge. Aromatics are superb.

That last pic looks sooooo good they must be very close to eating time  based on the look of them . All that puffy gooeyness right under the surface.  Yum.

Looks really nice! AC4U (your first cheese in this forum - take a look under your alias out to the left)...

Welcome Tarwin. They look great to me. A cheese from me also. I'm originally from Gippsland (Hazelwood North).

Shane

Tarwin.... Where have you been hiding ??  Bruuuaghhhaaaa ! another Ozzie.   See I told you all we would take over the world.   Oh... It's a cheese forum , sorry wrong persona coming out...

Welcome and already you have made a wonderful impression and offered an important piece of the puzzle.  Patience.  Thanks for your pic and info.

-- Mal

P.s Please more pic of your cheese and tasting notes as I have absolutely no clue of what I am making here - what it tastes like or anything. My total wash rind experience is a single Limburger from the markets in St Louis about 18 months ago.  Apart from that nothing.  It's gooey and they say it smells.

cheers

Another day of washing and the ellusive B.Linens is still not ...... well just not there <sigh>.  The cheese smells but in a good kind of pong.  I have put it into the coldest part of the fridge approx 6 degrees and still in its box... I think there is a balance here as there is softness at the edges 1-2 mm, but the centre is still firm and too be expected at this stage and not ammoniating.  The lack of colour is irksome but having not made these before - Patience..

-- Mal

You always learn something new on the Forum.  Today I learned that Costco is in Australia!  How did I learn this all you Ozzies might wonder?  Why the Kirkland brand on the bottles pressing Tarwin's cheeses belongs to Costco!  Costco is located in Kirkland, Washington about 30 miles from where I live.  What a small world.  Tarwin, my friend, AC4U for the fine job of cheesemaking as well as buying Costco brand products!   

6 degrees seems too cold to me. My washed rind sat in my cheese cave at around 12 degrees for 6+ weeks.

Mal,

I am thinking that if you are not getting ammonia smell then you should start to push the ripening a little .

you should move it from the colder part of the fridge  back to the cave  55F plus and start to take it out for an hr or 2 each day to help encourage the linens . If you are still washing it  then you should add some water to the wash to lower the salt a little to maybe 3 percent .  I have kept mine out for up to 4 hrs

The only reason to put into the fridge is that sometimes the linens goes crazy and over produces  and I assume that creates the ammonia smell.

I think your cheese can not be too far away from the linens taking off.

I will post a pic of my cheese in a separate post , don't want to steal  focus from your thread.

Please post it here .  I don't mind, I really need to learn

--Mal

@Gregore.. thanks for your wonderful cheese .

I have Started the following yesterday

1. reduced the Brine wash to a lower percent approx 3%
2. Placed the cheese back into the top of the fridge which is a nice 15 Deg C about 59 DegF.  Though I don't want to ammonitate this too much as I find it too too strong.
3. airing it daily for about an hour.
4. Washing every second day.

How does that sound - The edges are starting to soften but there is still a distinct lack of colour.  It this a lost cause and should I start again ?

-- Mal