In my earlier post I started to document my attempt to make an Appenzeller style cheese. One of the things that makes this cheese unique is the rind, it is washed with a wine/herb mix that helps to give Appenzeller its flavour and its aroma. This mix is a trade secret that is known only to a select few, so my chance of asking the company and getting an answer was slim to none. I then went to the internet for research about what herbs may or may not be in the mix. I found some information that may have helped me out. Then it was time to pick a wine, this too is a trade secret so I asked on Twitter and a wine was suggested. But before I started the wash I needed to age and salt the cheese for a week. But before that I had to weigh it.
I knew that I wanted to use a white wine, but what one, as I mentioned I asked on twitter and I also asked on my Facebook Page too. From the responses I received it would be obvious that I should use a Gewürztraminer. My first choice was to find an Austrian Gewürztraminer, but alas my local liquor store did not have one. I did find this one from Sumac Ridge Estate Winery near Summerland, British Columbia. It is a nice wine and I will be buying it again for “personal use”
The next thing to do was to create the wash with the wine, a little brine, some PLA (I did not have plain b.linens) and the herb mix. I found some herbs that I thought would make the wash as close as possible created the mix. I will give you a hint on one of the things in the wash, ginger.
I used the same technique that I used with my Reblochon, by washing the top on day, then the next day flip, then wash the new top and the sides. I have noticed that some linens have started to show, so I backed off the washing to once every two to three days.
The aroma is almost like the Appenzeller I had a few weeks ago and I am quite happy how things are going. It will take time for this cheese mature and I believe it will be worth it to take my time; I know this is marathon not a sprint.
For more pictures be sure to check out the Much To Do About Cheese on Facebook.
Until next time go make some cheese!