Day: April 6, 2014

Wrapping the Strapping! – Time to wrap the Amber Crossing.

Almost 21 days and it is time to wrap my Spruce Wrapped Reblochon, that have been dubbed Amber Crossing.  There is a point in a washed rind cheese’s life that you need to stop washing and let the cultures and flora do their thing.  How do I know it is time?  Simple the edges of the cheese were starting to soften and it was starting to spread into the centre of the tops of the cheese too.

The geo had spread to the straps I was wondering to wrap or wash more.

The geo had spread to the straps I was wondering to wrap or wash more.

(more…)

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