Time To Wrap Things Up or Rebels In A Blanket

After a month of washing rinds and ripening boxes, it is time to wrap the cheese and put it into the cooler ageing phase.  this time I wrapped them with microcrystaline wrapping paper.  This will allow the cheeses to breath, and help to control the geo but let the linens survive.  Other paper may suffocate…

Migraines and Rebels – Starting to Wrap Things up.

As of Saturday my Rebel Reblochon are now two weeks old.  They are stinky, soft (too soft maybe) and have been washed daily for almost 2 weeks.  The one thing that ARN has in the wash is Ivory Linens.  This will give a nice cream colour to the rind.  I have seen the ivory develop…

Camembert 2 – Ian 0 or How the Cheddar Saved the Day

Some times you come across something that can humble you, for years it has been Mozzarella for me. Now I have another and it is Camembert. I have posted about my earlier failure to make a Camembert for my Mother’s visit this past weekend. I tried again, and I thought things went well. The make…

Camembert Cry – Not a pretty sight.

As I was thinking how I could fix the mess that had become my attempt at Camembert, my wife (the non-cheese lover) said “why not scrap it and start over and quit buying that type of milk. Oh and make sure you write about it too, show your failures as well as successes.”   For a person who does…

Camembert or Camem-fail?

Growing up we always had cheese in the house; it was the regular store-bought orange cheddar, with some partly skim mozzarella thrown in for good measure.  But on occasion my mother, who grew up on a dairy farm, would crave something more in the cheese department.  That craving was for a soft bloomy rind French…

Jarlsberg Sunk Us Captain!-Jarlsberg/Bartholomew Part II

In a previous post, I started the journey of the Jarlsberg, it was going swimmingly, or so I thought.  Maybe I should have said a few prayers to the Patron Saint of Cheese Makers/Mongers, St Bartholomew. Would have, could have, and should have.  I know this sounds ominous; melodramatics aside I am generally pleased with…

Three Squirrels are Secret No More

As anyone who is a regular visitor to Much To Do About Cheese, can tell I like to experiment with my cheese making, I have worked on semi-lactic cheeses off and on for several months (I explain what they are in this post).  I like the “set and forget” part of the cheese, the long…