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Munster maturing question - I have 4 on the go, am i thinking correctly that as they are maturing the cheese gets softer from the outside in..? They are seeming very squishy at the moment but still firmer in the middle, they are also smelling a lot... not a bad smell i don't think.. any help please

Pic please , and how squishy ?

Quote from: Gregore on April 11, 2018, 04:39:27 AM
Pic please , and how squishy ?

I decided to leave the lid slightly off to let some air in overnight thinking that they were a little too sticky and one has cracked...but anyway here are two pics hope they help.

You have actually made a reblochon

How old are they, I would wrap them and get them into the kitchen fridge .
They will need another week or 2 to ripen to the center .

I usually cut into my first 1 in a  skinny wedge shape pull out the piece for tasting  and if it is not ready  then I bend the cheese back together again and rewrap.

Quote from: Gregore on April 12, 2018, 04:14:23 AM
You have actually made a reblochon

How old are they, I would wrap them and get them into the kitchen fridge .
They will need another week or 2 to ripen to the center .

I usually cut into my first 1 in a  skinny wedge shape pull out the piece for tasting  and if it is not ready  then I bend the cheese back together again and rewrap.

Thanks I followed a Munster recipe so not sure why you think they are a reblochon...? would be keen to know..

They were made 9-3-18 and recipe says to mature and wash for 8 weeks

thanks

You may have been trying to make a Munster but the size format and the amount of moisture you had in the curd make them look and act  more like a reblochon .  Reblochon can be searched for here for directions of affinage

If they had been much larger  and maybe a little drier curd at molding then they may have aged a little more like a Munster

https://cheeseforum.org/forum/index.php?topic=9928.0

I should add that reblochon is the best of the washed rinds in my opinion .