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.
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.
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”.
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.