Time To Wrap Things Up or Rebels In A Blanket

After a month of washing rinds and ripening boxes, it is time to wrap the cheese and put it into the cooler ageing phase.  this time I wrapped them with microcrystaline wrapping paper.  This will allow the cheeses to breath, and help to control the geo but let the linens survive.  Other paper may suffocate the flora that I was trying hard to develop.  They say that a picture is worth a thousand words, so here they are.

My two beauties that are ready for wrapping

My two beauties that are ready for wrapping

On the paper ready to wrap

On the paper ready to wrap

It is not pretty, but it should work.  Next time I should order a larger size.

It is not pretty, but it should work. Next time I should order larger wrappers.

You can't forget to label the cheese.

You can’t forget to label the cheese.

Here is the other one.

Here is the other one.

Together they are wrapped up in their little "cheese blankets"

Together they are wrapped up in their little “cheese blankets”

Even wrapped up I think they look beautiful

Even wrapped up I think they look beautiful

One final look, and into the refrigerator.

One last look, and into the refrigerator.

Interesting Note:  I kept an open bag of baking soda in the cheese cave, it helped to keep down the wonderful smell of the cheeses.  They stayed mainly in the ripening boxes and not in the main area of the cave. I will have to try this again.

My wife is hosting a small party this weekend, I might open one, but then again maybe not.  I will keep you updated about how these are developing.  I might vacuum seal one of them to save for longer ageing, I would like to see how long-term ageing would affect the cheese.

As always you can check out more pictures on the Facebook Page for Much To Do About Cheese.

Go and make some cheese!

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5 comments

    1. Thank you, I love Reblochon so I hope these ones turn out. I have tried to make Camembert, which is similar, and I find that mine gets all gooey and runny before it should. I should try again soon. The hard paste could have come from cutting the curd too small or to much acid build up in the milk. But if the flavour was good then I would call it a win.

        1. I am jealous about you getting to use raw milk! Try using a smidgen less culture next time, that should help with the acid. It gives you a reason to make another one, not that anyone needs a reason to make cheese!

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