Last July (2013) my friend Addie and I decided we were going to make a cheese together and we both thought that an alpine cheese would be a good choice. We picked one that had a longer aging time as Addie was off to India for work and would not be back until the fall. As you can tell by the title of the post we picked a wonderful cheese from the Savoie region – Beaufort . Well it is now almost the end of June 2014 , work extensions and cheese making consulting gigs delayed him, but now the wait is almost over, he returns at the end of next month. I documented the aging of the cheese from the pressing to the current stages, every so often sending an email to tease him about the cheese. This is the story of the “Beaufort” that waited.
I made a mistake on my Instagram post about this cheese, the next pictures were taken at 4 weeks old not 2 weeks.
Well I thought that the Geo was under control, fast forward to December. I had flipped the cheese every week and washing it with a simple brine at the same time.
So on l slogged through the mould wars, winning each battle only to see that it had counter attacked. Honestly I thought of giving up, at one point I did not wash it for a month, that was January. February came and I thought it was time to wash the cheese to see what was under the layer of Geo and now some blue had shown up.
It was surprised to see how hard it was to get the Geo/blue/what ever else living there, knocked down.
Now fast forward to April and I noticed that the rind was starting to turn orange and there was some “sweaty sock” (in a good way) smell coming from the cheese. Please note, this is when I started using a real camera to take the pictures.
All of a sudden I was struck with the thought “hey there shouldn’t be linens here” and like an idiot I broke out the brine and “cleaned” rind. Well thank the cheese gods I did not kill the linens. Now we are sitting at 11 months old and the rind is almost back to where it was when I “cleaned” it. Of course it won’t look like a Beaufort, this is Alberta for Pete sake, not France!
Why haven’t I used my trier to take a sample? I made a promise that I would wait and I try to keep my promises. I think that the “Beaufort” that waited will worth it!
I had lots of pictures that I did not share here, but I will try to have them up on the Facebook Page soon.