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Ok update on this cheese.  I needed my humidity box for my white blues, so I took the cheese out, and left the bandage on.  The crack did heal completely and was going well.  I decided on Friday that I would take off the wrap to wash, and see what happened.  I also decided to wash every day, so try and keep moist.  The crack did open up a little, and another couple of hair line cracks also appeared.  But only around the edge, like the original one.  There is absolutely no cracks on the top or bottom.  So I am thinking that I will re-wrap and just leave in place until it has finished aging, and reduce the washings again.

Question: as this is usually a linens wash, for how long should I wash for? 

Some recipes I found says every second day till you see the red jacket developing.

Ok final update on the morbier.  Because I used an 18% salt solution to wash the cheese with, I think is dried out the cheese more than I expected, as one of the original pics showed a much more gooey interior.  Still for all it went through I am happy.  The flavour is quite sharp, and I thought it would be nice in a toasted sandwich.

So next time, I need to perfect the ash layer a little better.  I think I will keep this one in a humid environment too rather than transfering straight into the cave, and any wash will be at a much lower % rate.   I learnt a lot with this one, so for that alone, it was worth the effort.

I'm very impressed with the end result though, given the difficulties this poor cheese went through.  A cheese to you for your perserverance and successful outcome.  Looking forward to you next make of this.  Well done.

- Jeff

Well done Tea, it is looking nice.

I like the really rustic rind. Nice first Morbier effort.

Was there a reason you washed with 18% brine? It looks like the high-salinity wash and low humidity affinage combined to draw moisture out of the cheese. I wonder how it would fare with a little extended affinage.

-Boofer-

You know, I have no idea why I did an 18% wash.  I thought I had read that somewhere, and it was only much later that I realised that a wash is usually around 3%, but by then it was too late.  So I was thinking the same.  Lower brine %, and kept in a humidity box, I should get a different cheese.  This cheese is over 60 days old, so what would you advise to age it to?

I am beginning to think that my fridge/cave runs with a low humidity too, and am wondering whether I should keep a container of water in there at all time, as my brie was very dried out also.

Jeff thanks for the cheese, although I don't know that I deserve it.  I seems if I did one thing wrong, I did everything wrong.  Now to try again.

As far as extended affinage, Wikipedia shows 45 to 90 days. It might just be one of those that you chalk up to part of your cheese education. I have had a few of those. 

-Boofer-