Tall Red (Meunster) and Flat Red (Tilsit)

[DoctorCheese]

I got excited and cracked open my "Tall Red" b linens cheese. The texture is very creamy with yummy taste. It would be better with some more age so I am going to bag it and tag it. "Flat Red" is still aging along and I will let it go longer than I did this one.

[AnnDee]

Looks great!
The paste looks creamy and screaming for crackers and grapes.

[awakephd]

Excellent! AC4U.

[Al Lewis]

Outstanding result!  AC4U!

[DoctorCheese]

I cut open my Flat Red. Very smooth and creamy, soft texture. I aged it a month longer than the Tall Red and the flavor is better. The mesophilic has had time to age the cheese; the Tall Red was mostly just b linens taste. When I make another linens cheese it will be a lightly cooked curd so that there is more bite in the paste. You may not be able to tell, but the strain of b linens I have turned the rind PINK after I washed the orange later off. Pretty cool stuff!

[AnnDee]

Wow!!
That looks fantastic, Jobe! Good Jobe...I mean good job.
A cheese for your success