Rocking the Reblochon – 46 Days & Counting

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.

Reblochon Batch #2 Cheese A was on deck for tasting.

Reblochon Batch #2 Cheese A was on deck for tasting.

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 was happy with the colouring of the rind, the smell was earthy and funky.  Just the way I wanted it.

I was happy with the colouring of the rind, the smell was earthy and funky. Just the way I wanted it.

It was firmer than I had oped it to be.  It was still on the semi-soft side of the house.

It was firmer than I had oped it to be. It was still on the semi-soft side of the house.

I just love the colour contrast.

I just love the colour contrast between the rind and the paste.

I only planned on eating half of the wheel, so it was time to re-wrap the rest of the wheel and put it back into the fridge.

I only planned on eating half of the wheel, so it was time to re-wrap the rest of the wheel and put it back into the fridge.

I had to try some right out of the fridge, for comparison of course.  It was nice and had some decent flavour.

I had to try some right out of the fridge, for comparison of course. It was nice and had some decent flavour.

Finally the sun had set, the kids were in bed, it was cheese time.

Finally the sun had set, the kids were in bed, it was cheese time.  I wish I had some fruit to go with this.

I was very happy with the thin rind and how the cheese was stating to soften under the rind too.

I was very happy with the thin rind and how the cheese was stating to soften under the rind too.

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!

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