My newly named “Amber Crossing” are now 15 days old and my how they have grown. After yeasting for a few days they started to get their wash which consisted of a mix of Alley Kat’s Amber, PLA and salt. One thing that I am not know for is my patience, but cheese making has helped me with that and I have been rewarded with these cheese so far. Yesterday I ran out of the original batch of wash mix so it was time to make some more…
…and give an update on the cheese.
I originally had the “Un-Strapped” Amber Crossing in the upper fridge and the rest in the lower fridge. I had brought the strapped ones upstairs for washing and take them back down. In the end I moved them all to the upper fridge so I could give them more attention and move some of my cheeses that were in the flip once a month stage to the lower fridge.
I had washed the cheese for several days with good results. The colouring was great in some areas, but in others not so much.
So the washing continued and the search for a name did too.
I wanted to give this cheese a name, I could not call it a Reblochon, I could not call it a Vacherin, I wanted a name that could pay tribute to the wonderful beer and something local to combine them. I had thought of several Edmonton landmarks, but they did not seem to fit. I chose Amber after the beer and then chose Crossing because I live near an area with Crossing in its name. It may sound cheesy, but that is how I came with the name Amber Crossing. It works for me.
The un-strapped Amber Crossing was no exception, a few days made all the difference.
I mentioned on Instagram that the cheese smelled like a Reblochon that had went on a bender. The aroma was amazing, but there was a drawback to this improvement. The sides of the cheese was becoming soft. It was time to wrap this beauty and start the cold aging. I plan on trying this cheese when my family comes up to visit at the end of next month, and then rest at our League of YEG Home Cheese Makers meeting in May.
I should have the rest of the pictures up on Facebook later in the week. Until next time…