CheeseForum.org » Forum

A lot of times, after the linens & geo have done their work, I will wash off the rind under cool running water. Some recipes also call for the removal of the linens.

I'm not particularly fond of all my washed rinds, especially the really funky ones.

You might be surprised in the desirability of a cheese once the linens is removed. Remember to dry the cheese off after washing it.

-Boofer-

I seem to remember that in "the old days," they washed their linens, as well as the rest of their clothes, only once a year.

Oh, wait - maybe that's a different kind of linens ...

I agree with Boofer, I might have learnt this from reading his posts 

Quote from: awakephd on January 09, 2017, 08:57:12 PM
I seem to remember that in "the old days," they washed their linens, as well as the rest of their clothes, only once a year.

Oh, wait - maybe that's a different kind of linens ...

LOL.

Over 24 hrs my washed rinds went from the whole surface being tacky to now looking a bit drier and getting colonies of PC and PR! Should I wash off the new molds or just let them ride along. Also, the one cheese that has the most growth is starting to soften up.

I would brush off the blues.

~2.5 weeks in. Picture update! first picture is Fat Boy, second is Tall Boy.

Looking good!

Looks nice, Jobe. From the look of it, I think you still have to age it a bit. And I agree with Al, I would brush the unwanted mold.

Quote from: awakephd on January 09, 2017, 08:57:12 PM
I seem to remember that in "the old days," they washed their linens, as well as the rest of their clothes, only once a year.

Oh, wait - maybe that's a different kind of linens ...

-Boofer-

What should I do about his giant crack?

Maybe tie it to keep it together?
But I think I will vac seal it so it is protected from mold.

That is a sad sight

Butter or lard might work if you do not have too long to age it

I am thinking about cutting this. It is one month old and is starting to feel semi-soft. Any opinions?

Jobe, that looks gorgeous! I have never made a Tilsit or Muenster, so I don't know if this experience will apply, but for what it is worth - when I am making camemberts, there is always a point, usually right around the 4 week mark, where they start to feel squishy, and I think, "maybe they are ready!" I know, from experience, that they are not quite there yet ... but it is hard to resist going ahead and cutting into them. This is less problematic when I've made 3 cams at once - I can go ahead and eat one that is really a little premature, and then wait another week or two for the other two really to get there. If, as I think, this is your only cheese of this type ... well, it is your call. Again, I don't know whether my experience really applies, but based on that experience, I'd be inclined to wait one more week.