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I am in awe of these pillows, Boof.  Congrats.  Just tapped a taste of Pinot, would love to have shared a bit of your cheese!

Welcome back, Paul. Are you back? 

-Boofer-

An old zen saying:  Ridiculous to go find oneself, since one was never lost. 

Thanks, Boof.  I never really left, in other words, but have changed direction in my life in a pretty profound way, and that has taken (and continues to take) a good part of my daily mind.  I do expect to be on more often, to an extent, than I've been. 

And don't think you, Wayne, Pav, Sailor, and all the others escape my lurk.  I'm quite skilled at being a vulture.

Quote from: ArnaudForestier on September 17, 2011, 06:56:24 PM
An old zen saying:  Ridiculous to go find oneself, since one was never lost. 

Thanks, Boof.  I never really left, in other words, but have changed direction in my life in a pretty profound way, and that has taken (and continues to take) a good part of my daily mind.  I do expect to be on more often, to an extent, than I've been. 

And don't think you, Wayne, Pav, Sailor, and all the others escape my lurk.  I'm quite skilled at being a vulture.

Good to have you in the groove. Your diligence benefits us all.

-Boofer-

Quote from: Boofer on September 18, 2011, 05:38:48 AM

Quote from: ArnaudForestier on September 17, 2011, 06:56:24 PM
An old zen saying:  Ridiculous to go find oneself, since one was never lost. 

Thanks, Boof.  I never really left, in other words, but have changed direction in my life in a pretty profound way, and that has taken (and continues to take) a good part of my daily mind.  I do expect to be on more often, to an extent, than I've been. 

And don't think you, Wayne, Pav, Sailor, and all the others escape my lurk.  I'm quite skilled at being a vulture.

Good to have you in the groove. Your diligence benefits us all.

-Boofer-

Thank you, friend.  I am really grateful to you, and everyone here for being such a kind and welcoming group throughout.  Saw my Ayrshire girls yesterday, gave them a huge hug and hoping to get my hands back in wet curd before too long.  You're gooey and sinful fills the bill...alpine hards are done for the year, onwards, prince linens!

This morning I set the cheese out to come to room temperature. My wife came into the kitchen, didn't see the cheese, but she said she could smell cheese somewhere. She finally found it. Hooray!

This afternoon I cut into this last pillow. I licked my fingers where they had touched the somewhat sticky rind...oooh, that's nice! I was actually surprised at the paste texture. Where the last pillow I tried a couple weeks ago had been oozy, gooey, and sinful, this cheese seemed true to Reblochon. I picked up a wedge of it just like the cheese lover in the last frames of the video. The extra affinage time in the vacuum seal in the main fridge allowed the cheese to mellow out a bit. I'm sure linuxboy would have some more accurate, technical expression for the transformation.

I spread the cheese on some water crackers. Wow, this is great. Nice and creamy...and spreadable. Still not too overly fond of the rind though.

All things considered, I am well pleased with this final assessment. I'm not sure I would change anything except for the mold used. That would no doubt change the whole scenario. Eh, we'll see.

Still waiting on the Reblochon molds from Glengarry. They were due two weeks ago.    A week ago they called to inform me that they were in the container and they were sure they'd find them soon.

-Boofer-

I think I gain a pound every time I look in at all the wonderful cheese you all are making!

Quote from: anutcanfly on September 30, 2011, 04:53:56 PM
I think I gain a pound every time I look in at all the wonderful cheese you all are making!

Yeah, but if you squint a little...you get the diet view. 

-Boofer-

LOL   

A fabulous success I would think.  That 2nd photo is drool inducing for sure.  Well done.

- Jeff

This past Sunday (Oct 23) I pulled the last piece of this cheese out of the fridge, unwrapped the plastic, and cut way the rind. I then left it out, intending to enjoy it with my Sunday evening dinner. As I was preparing dinner I quickly realized that would be too much food and the cheese might be a little bit too rich with the meal.

I left it on a plate covered with plastic wrap to keep from drying out or getting ruined by anything else. I took it to work the next day and enjoyed it with sliced apple and crusty sourdough bread. Wow, how old was this little cheese? It had been three weeks since I last sampled it. It was wonderful. It was creamy with maybe a little like the texture of cookie dough. Excellent.

When can I make this again? Hey, the new molds will surely improve it. That 5x floc factor is a keeper. I had my doubts about the whole process, but it looks like it will stay in the cheese recipe book. I'd like to try it without the PC next time but I'm afraid to change anything. If I can follow the same recipe using the new molds and achieve the same or improved (it should ripen better) results, I'll just keep it all the same, otherwise the PC gets dropped.

-Boofer-

Hi Boofer,

I've toyed with the idea of trying a washed rind cheese.  They sound and look like they are worth coping with the stink factor.  In your experience, what would be a good first choice.  Mostly, which types are the easiest to get past the nose?   

anut 

Quote from: anutcanfly on November 08, 2011, 07:40:37 PM
Hi Boofer,

I've toyed with the idea of trying a washed rind cheese.  They sound and look like they are worth coping with the stink factor.  In your experience, what would be a good first choice.  Mostly, which types are the easiest to get past the nose?   

anut 

I'm afraid I'm not much help on two accounts: my limited stinky experience and my degraded olfactory sense. I've done a few Esroms, Taleggios, Reblochons, and lately Tilsit. I had good luck with the Reblochon but where I didn't really sense the stinky, my son (37) said he had to wash it down with iced tea. Hmmm, I thought it was pretty good. My wife liked it too. I guess he's just not into the stinky type of cheese.

I have my third Esrom and second Taleggio in the caves right now, finishing up their second week. I'd like to sneak something else in there if I could sweet-talk my wife. I just happen to have some empty shelf space...and the holidays are coming. 

I'd say try the Reblochon. I found it to be one of the easiest makes. Search on it. You'll find a lot of threads, including some by SueVT, Bella, clherestian, and ArnaudForestier.

-Boofer-

Thanks Boofer!

If anyone else has suggestions feel free speak!  Should be fun to see my sweet's face... he had trouble with the smell of the romano I made awhile ago... 

A Port Salut is washed rind, not too stinky, and very tasty.  Might be a good first try?

- Jeff