Wrapping the Strapping! – Time to wrap the Amber Crossing.

Almost 21 days and it is time to wrap my Spruce Wrapped Reblochon, that have been dubbed Amber Crossing.  There is a point in a washed rind cheese’s life that you need to stop washing and let the cultures and flora do their thing.  How do I know it is time?  Simple the edges of the cheese were starting to soften and it was starting to spread into the centre of the tops of the cheese too.

The geo had spread to the straps I was wondering to wrap or wash more.

The geo had spread to the straps I was wondering to wrap or wash more.

last time to wash the cheese.

It was time for one last wash

last wash?

I was still debating if this truly was the last wash.

I posted a picture on Instagram and mentioned that I was debating on wrapping them.  The general advice was to wrap them, this is one of the reasons I love social media.

dusting

You can see that the colouring is darker, and the dusting of geo on the top is more pronounced.

Dimples

You can see the geo created “Dimples of Deliciousness”

last look

One last look before closing up the wrap

Originally my plan was to use a drawer in the regular fridge, but the aroma was quite intense, so I cleared out my little cheese fridge.  I then  loaded the rest of my cheese into the new dual zone fridge and move the Amber Crossing into the now empty fridge.

Here are all six cheese wrapped and ready for the cool aging phase

Here are all six cheese wrapped and ready for the cool aging phase

I lowered the temperature in the fridge to 5C and will sample the first cheese in about 2 to 3 weeks.

I lowered the temperature in the fridge to 5C and will sample the first cheese in about 2 to 3 weeks.

Yes that is a box of Arm & Hammer in there, it keeps the very strong aroma from escaping the fridge.  I will be posting some more pictures over on the Facebook page as usual. On a side note, the page is approaching 250 likes.  When it reaches 250 likes I will hold a random draw and give away a free copy of my new eBook, that now comes with my private cheese making classes.1982321_630888710318027_1387901671_n

Until next time…go and make some cheese!

About these ads

5 comments

      1. Thanks for the encouragement. I’ll keep on trying and hope to graduate off ricotta one day!

        1. You will just give it time. Haloumi can be tricky. Try feta, if you like it fresh you can have it ready in a few days start to finish including salting.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s