I love washed-rind cheeses, and I think by now I have made it clear that I love Reblochon the most. I have made several attempts to make Reblochon over the years the most have been disasters. This last batch which I documented in this post here and in this post here, have, even with some hick-ups, has gone pretty close to plan. I was luck to get my hands on the AOC version of the Reblochon recipe, and what a great recipe it is. It help to correct some key mistakes I was making and give me some insights into the process for making the real deal. Now I could not use raw milk for mine, it being illegal in Canada and I would never do that ;), so I used a local (well in the same province) organic dairy’s cream line milk. It made all the difference. Now after 46 days it was time to see if I had another hot mess on my hands or something wonderful. As luck would have it I have two wheels. It was time to try one and such an auspicious occasion called for homemade crackers to go with the cheese.
It was a hot and muggy day when I opened up the cheese, I had hoped that it would not take long to come to room temperature, but it would take almost 2 hours to get to where I would like to try it.
I know lots of pictures and not much about the taste well now is the time. On a side note the crackers were Gluten Free Almond Flour Crackers and I drank water.
Tasting Notes For Reblochon Batch #2 Wheel A
- Appearance: The rind a combination orange, yellow and a light dusting of geo. Beautiful, but I am biassed.
- Nose (aroma): It has a quite funky, earthy smell with a hint of gym sock, but in a good way.
- Overall Taste: It was multi-layered – It started with an earthy mushroom/meaty (weird) then moved on to lactic and finished with a milk sweetness. Not your traditional Reblochon but I will take it.
- Sweet to Salty: A combination of the two but subtle.
- Mild (mellow) to Robust to Pungent (stinky): The pungent aroma does not overpower the flavour which if I had to categorize it would be medium.
- Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): Soft and creamy, it almost melted on my tongue.
I am happy with this cheese! I can’t wait to see how wheel B is in another 20 days. I am sorry for the quality of some of the pictures, I think I need to invest in a decent camera, but the light in my kitchen is not the best. I will post some more pictures on the Much To Do About Cheese Facebook Page as well. Until next time…
Go and make some cheese!