It Will All Come Out In The Wash – Josef Part II (Washing the Rind)

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.

1.7 kgs of possible awesomeness.

1.7 kg of possible awesomeness.

Just about to dry salt the rind for the first time

Just about to dry salt the rind for the first time

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”

I was really happy to find a Canadian wine to use.

I was really happy to find a Canadian wine to 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.

The magical wash.

The magical wash.

Here is a young Josef after his first wash.

Here is a young Josef after his first wash.

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.

This is after a week of washing.

This is after a week of washing.

Here is another one from the top

Here is another one from the top

Not that you can tell, this is after almost two weeks.

Not that you can tell, this is after almost two weeks.

I took these pictures after work today.

I took these pictures after work today.

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!

 

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