Now that there is a break in my Cheese Making Class schedule I can play catch up on some the cheeses that I have made. The one I often get asked about is my latest batch of Spruce Wrapped Reblochon, which I have nicknamed “Yukon Raft”. It has been about a month since they were made and I wanted to give an update as to their progress.
I was waiting for the Geotricum to bloom before I could start washing the cheese with the beer that I had selected, around day 4 I was pleased to see that they were ready to get a good coating of the beer wash.
I did learn some interesting things that can be helpful when preparing your wash solution.Always add the beer to the salt, not the salt to the beer, or this will happen.
So as a reminder add the beer to the salt, not the other way around. I had the little Rafts in my one fridge reserved for washed rind cheeses for the yeasting phase.
With that in mind it was time to more the cheese to a ripening box for the washing phase. Luckily I have several boxes that would do the trick, but only one would be big enough to fit a wood board in.
This setup worked well for me, I was able to keep the humidity between 90 and 95%. As a bonus, it did keep the smell down too, which made my wife very happy.
I use the same washing routine with this batch as the last make, wash the side not touching the wood today, tomorrow flip the cheese and wash the side not touching the wood. I continued this ways for two weeks and then it was time to wrap the cheese and put them into my regular fridge for their cold aging time.
I wrapped them the Sunday after my trip to Grande Prairie and now they are resting comfortably in the fridge keeping the last of the Little Squirrels company. I will try to have some more pictures up on the Much To Do About Cheese Facebook Page soon. I will make another update when I try my first “Quality Control” sampling, until then….