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Thank guys!  Time wash my little stinkers. 

My sister and her husband had come down from Canada to visit with The Old Man. I was still staying with him to help him out. She had hoped for an opportunity to taste some of my cheeses. I decided it might be a good time to cut into the Esrom brick.

Although the middle flat surfaces were a little tacky, it sliced well and didn't stick to the knife. It wasn't crumbly. Then I tasted it... 

This is my third effort. My impression was "Wow!" But that was just my myopic tastebuds calling out. I arranged it with some of my Tomme de Merlot, 2-year-old Manchego, Beaufort #3, and my Tilsit #1. I also included some commercial Muenster and Baby Swiss to round it out for my Dad. Surprise, surprise...my Dad specifically pointed to the Esrom as one he liked. Wait a minute...my sister liked it too! I may have stumbled onto something here. My sister also liked the Beaufort. My Dad said he really didn't care for the Tomme de Merlot. Yeah, I saw my wife trimming the rinds off of each cheese she sampled. Eh!?

The next day I placed a couple slices of sourdough bread in the toaster oven and placed some Esrom and Beaufort on there to melt. The Esrom melted very easily. Oh it made a wonderful sandwich with a slice of ham and a touch of mustard.

This only took a little less than 6 weeks. There is a little softness just under the rind. The rind is paper-thin. I love this cheese! 

This cheese recipe will go into the WIN column.

-Boofer-

Congratulations Boofer, looks great!  I think I'll give Esrom a try after my Port Salut is done.   

Well done Boofer!  That looks like a great result.  I've ventured into washed rind as well, though I've done so by modifying my butterkase make to include b.linens.  It's comming along very nicely.  Not sure when I'll cut into it, but if all goes well not until after the New Year (unless it splits on me again).  Your success, however, will make my resolution more difficult to keep! 

- Jeff

P.S. So I take it you would stick with the 4x floc or do you still think 3 or 3.5 would be better?

Looks very nice! 

Quote from: JeffHamm on December 15, 2011, 02:00:35 AM
Your success, however, will make my resolution more difficult to keep! 
P.S. So I take it you would stick with the 4x floc or do you still think 3 or 3.5 would be better?

That would be a nice New Year's surprise for you. How long would that be then for the affinage?

As far as the floc factor, I might opt for a 3.5. The 4x delivered a paste that was not overly moist except for the center flat surface rind. Otherwise, it seems ideal. Did I mention that it slices well and melts well? I enjoyed the most satisfying "grilled" cheese and ham sandwich yesterday. It was so amazing I interrupted my enjoyment to go show my wife how it looked...oozing so gently out between the toast. 

The next iteration (#4) of this style will either include caraway seeds or Herbs de Provence.

-Boofer-

Hi Boofer,

Sounds like a great success.  Will be interested to see how this make developes for you.  It seems to me you're closing in on something you're going to be hugely happy with. 

Tomorrow is 4 weeks, so Jan 14th is the 2 month mark.  Valentines is around the 3 month mark.  I'm wondering, does anything say "I Love You" more than a stinky? 

I thought not.

- Jeff

   LOL, my sweet doesn't seem to be too impressed by stinkys.   

Quote from: anutcanfly on December 16, 2011, 05:07:39 PM
  LOL, my sweet doesn't seem to be too impressed by stinkys.   

Perhaps it just takes a little time...like your cheeses. We all ripen in our own time. 

-Boofer-

Boofer, your Esrom looks like winner.
Good taste, rind and texture. Cheese for you.

Hande

Thanks, Hande.

My cheeses aren't as Finnished as yours, but I'm trying. 

-Boofer-

Boofer!
I am so proud of you. You hung in there and you did it! That's a great looking esrom and i'll bet it has a flavor to match. Cheese you you sweetie! Wish I could give two -  one for determination and one for your sucess.

Thanks, Debi.

You know, this doesn't have that low, lingering bitterness that I sensed in the earlier makes. Very nice.

-Boofer-

Way to go, Boof - looks outstanding.  Ham and this cheese.....mmmmmm.

Thanks, Paul. It seems to be in a stasis after wrapping with plastic wrap and vacuum-sealing. Nice.

Good to see the technical slant has returned to the forum. Welcome back into the fold. 

-Boofer-