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so i made 4 munster on the 9th March - 10th started maturing in fridge at 15'c and a few days after that placed in 13'c in a ripening box, humidity around 80%. I am washing every two days but still no orange rind coming through, can anyone advice please.

thanks

What are you washing the cheese with? Have you used the brine before on other cheeses and got b linens going in the brine already? Is the surface of the cheese moist? My gusses are that you are starting with a new wash and linens just haven't shown up yet or the cheese surface isn't moist enough to get the linens growing.

Quote from: River Bottom Farm on April 03, 2018, 12:10:03 PM
What are you washing the cheese with? Have you used the brine before on other cheeses and got b linens going in the brine already? Is the surface of the cheese moist? My gusses are that you are starting with a new wash and linens just haven't shown up yet or the cheese surface isn't moist enough to get the linens growing.

Thanks RBF - I am using a brine wash with b-linens in the wash and recipe also called for b-linens in the milk, it's sticky to touch i guess after each wash, not wet though. I read that another way is to spray the cheese with the wash via an atomiser ...? thanks

Can you supply a pic for us to see what the surface looks like?

I found that the first few times I made reblochon they never got very orange , but the taste was right and the paste did soften.  I have also noticed others having the same issue through the years of being on this forum.

I think some environments I just takes time to get b linens up and running

Quote from: Gregore on April 04, 2018, 04:59:13 AM
Can you supply a pic for us to see what the surface looks like?

I found that the first few times I made reblochon they never got very orange , but the taste was right and the paste did soften.  I have also noticed others having the same issue through the years of being on this forum.

I think some environments I just takes time to get b linens up and running

Hi thanks and have attached a pic of the cheese and hopefully at an angle to show the best colour

They look pretty good to me. I believe that BL can vary in colour, often being some shade of cream or pink rather than orange. If the surface is tacky then you may well have BL even if it is not the colour you were expecting.
My experience with washes rinds pretty much coincides with Gregore's.
Bear in mind that some commercial cheeses use orange dye in the rind.

Quote from: Raw Prawn on April 04, 2018, 07:06:04 AM
They look pretty good to me. I believe that BL can vary in colour, often being some shade of cream or pink rather than orange. If the surface is tacky then you may well have BL even if it is not the colour you were expecting.
My experience with washes rinds pretty much coincides with Gregore's.
Bear in mind that some commercial cheeses use orange dye in the rind.

Great thanks, they do seem ok at this stage but yes was expecting a little more from them in terms of colour, maybe i just let them mature now naturally. thanks

Paul, there are different strains of BL. Check uut this page and it should give you an idea. Also click on the different strains and it will bring up the Danisco Product pages for each one.

https://www.thecheesemaker.com/b-linens-strains-lr-sr-3-arn-pla-fr22/

The top corner of the front cheese in the picture , is it soft  and slightly squishy ?   if so then the b linens is certainly doing its magic.

The rounding corners is always a sign to me that they are coming along when I make reblochon

Quote from: Gregore on April 05, 2018, 05:53:59 AM
The top corner of the front cheese in the picture , is it soft  and slightly squishy ?   if so then the b linens is certainly doing its magic.

The rounding corners is always a sign to me that they are coming along when I make reblochon

They are feeling a little squishy I guess, I think i'm being impatient - I decided to try a test on one and have vacuum packed it and trying not to think about it. The others will be continued to be washed every other day.