The Would Be Cheese Plate – Update on various cheeses

I was debating about creating a separate post for each of these cheeses, but I figured it would be easier to combine the post and give you something to look at.  Besides nothing is really ready to open, except….

Reblochon at 71 Days

Now at this point you would expect the cheese to be orange soup, I was hoping for more of a pudding than soup.  I was quite surprised to see that the cheese was still quite solid, but at room temperature it was semi-soft and almost to the point where I probably could have spread it.  My only complaint was it seemed to lack a bit of salt in the flavour.

After unwrapping the cheese I was actually happy to see that some of the rind/flora stuck to the wrapping paper.  I have had this happen to me with commercial washed rind cheeses.

After unwrapping the cheese I was actually happy to see that some of the rind/flora stuck to the wrapping paper. I have had this happen to me with commercial washed rind cheeses.

The linens really came on this last 30 days.

The linens really came on this last 30 days.

The rind was still quite thin and the paste was very soft and springy but not rubbery.

The rind was still quite thin and the paste was very soft and springy but not rubbery.

The aroma was enough to make make me want to sing, yes sing.  Wait just thinking about it I feel like singing.............

The aroma was enough to make me want to sing, yes sing. Wait just thinking about it I feel like singing………….

Overall it was not a true Reblochon, but I will say this was a success.  I will try again but whether I will try for a more traditional version or this one will be up in the air.

Checking in with Josef

It has now been a month since I made my version of an Alppenzeller, which I have named Josef in honour of my Grandfather.  I am almost to the point where I will stop washing the rind.  The linens are coming along and the smell is great too.  It is starting to remind me of some Swiss Appenzeller that bought before making it.

The rind is hard and the smell is great.

The rind is hard and the smell is great.

There has not been much development on the sides for colour.

There has not been much development on the sides for colour.

The cheese has lost 300g since the first time I weighed it.

The cheese has lost 300g since the first time I weighed it.

My plan is to age this cheese until December, this way I have Christmas Presents for friends and family.

The Caerphilly Bagging

The weather is a bit odd this September, we are getting temperatures that we normally have in July and August.  This is causing an issue with my humidity levels in my cheese “cave”.  I am using a little humidifier in the cave, but the Caerphilly seems to be taking the brunt of the low humidity.  I was time to take action and vacuum seal it for its protection.  I can’t fit another ripening box in the “cave”.

I did not get a real solid knit on the rind and it shows in the great cheese canyons on the rind.

I did not get a real solid knit on the rind and it shows in the great cheese canyons on the rind.

As you can see I bagged the cheese and made a do not open before date on it.  Yes that will stop me from trying the cheese too early.  It has also lost about 200g since the beginning too

As you can see I bagged the cheese and made a do not open before date on it. Yes that will stop me from trying the cheese too early. It has also lost about 200g since the beginning too.

Mozzarella Madness

Well there is nothing to report other than there is only one ball left.  It is holding up well.

That is all for now with these cheeses, it is the end of the Reblochon and the rest will muddle on.  I will have these pictures up on the Much To Do About Cheese Facebook page and a few cheeses there that you won’t see here.

As always go and make some cheese.

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