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.
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.
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.
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.
Until next time…go and make some cheese!