Washing Up An Election Day Cheese

I had some time off this week and the League of YEG Home Cheese Makers has a washed rind cheese theme for our June meeting so I felt it was time to start my cheese for the meeting.

I fired up the roaster vat after voting in our election

I fired up the roaster vat after voting in our election.

It just so happen to be a provincial election on the same day, so this is the “Election Day Cheese.”I chose a washed rind cheese from Gianaclis Caldwell’s Book and spoke to a league member about getting some of her wonderful Pear Mead to wash the cheese with.  But first I had to make the cheese.

It all started with a mix of aroma culture and PLA.

It all started with a mix of aroma culture and PLA.

When I was at temperature it was time to add the cultures and let them start doing their thing.

When I was at temperature it was time to add the cultures and let them start doing their thing.

After an hour of ripening it was time to add the rennet and then time the flocculation point.

I use a sterilized milk cap as my milk spinner.

I use a sterilized milk cap as my milk spinner.

It took almost 15 minutes for the surface to start gelling.  I always leave the cap on the curd until it is time to cut.

It took almost 15 minutes for the surface to start gelling. I always leave the cap on the curd until it is time to cut.

Great clean break after almost an hour.

Great clean break after almost an hour.

The curd had to be cut to 1 centimeter cubes, I know I cut them a bit larger than that.

The curd had to be cut to 1 centimeter cubes, I know I cut them a bit larger than that.

After resting it was time to stir and heat the curds.

After resting it was time to stir and heat the curds.

The next step was to raise the temperature of the curds 5 degrees over 30 minutes.  This has always been a problem for me, either I reach the temperature too soon or it takes forever.  This time things were different, there must have been a cheese fairy looking over me because it took exactly 30 minutes to reach temperature.

The curd looked perfect.

The curd looked perfect.

It was time to pitch the curd, or let it settle to the bottom.

It was time to pitch the curd, or let it settle to the bottom.

I was surprised at how much curd there was.  I had only sterilized my two Reblochon moulds, I would have to get another one ready.  I drained the whey and filled the moulds.

I have a new bus tub that I use for draining and light pressing.  Who says you can't use beans with cheese?

I have a new bus tub that I use for draining and light pressing. Who says you can’t use beans with cheese?

I pressed the cheese for 6 hours and then they went into a brine bath for 90 minutes and then into the cave.

10 litres of milk gave me 3 cheese weighing almost 1.5 kg.

10 litres of milk gave me 3 cheese weighing almost 1.5 kg.

Now they are in ripening boxes in the cheese fridge and as of tonight they have been washed with a simple brine.  I will start washing the cheese with the Pear Mead this weekend.  I will be washing the cheese twice a week for the next 4 to 6 weeks.  I have a feeling this is going to be a stinker so I better stock up on some baking soda.

Ian Logo

 

 

Advertisements

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s