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
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!