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.
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.
After an hour of ripening it was time to add the rennet and then time the flocculation point.
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.
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 pressed the cheese for 6 hours and then they went into a brine bath for 90 minutes and then into the cave.
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.