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 the flora that I was trying hard to develop. They say that a picture is worth a thousand words, so here they are.
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 and not the pink/orange of the other linens. The Geo has been held in check for the most part. This is a story about what can happen when you have a blinding migraine and your cheese brain takes over for your regular brain. So sit back and listen to the amazing tale of craziness of my weekend…. (more…)
I love cheese, I love all kinds of cheese, I have issue with blues, but I generally love all kinds of cheese. I have a special place in my heart for washed-rind/smear-ripened cheeses. I love the stink, I love the flavour, I love the effort in looking after the cheese with the washing regiments. I can understand why Trappist Monks often used washing cheese as part of their prayer/work cycle, it is relaxing and a great time for reflection too. So when I recommended washed rind cheeses for the 10th Challenge for Cheesepalooza I did it with the hopes that everyone would enjoy them the way I do. Addie did a nice write-up on Valerie’s Acanadianfoodie.com and it can be found here. But what are Washed-rind/Smear-ripened Cheeses? (more…)
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 was better, I used better milk. The draining and flipping regiment was better still. I had a decent cheese at salting. (more…)
Have you ever wondered how Artisan Cheese is made? Do you want to know what theses things are doing? now is your chance as a supporter of Much To Do About Cheese. (more…)
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 not like cheese she does encourage me when things go wrong. I could not ask for a better partner in life….Now back to the cheese or as I will now call it “the oozy pile of fail” (more…)
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 Cheese Masterpiece called Camembert. Ever since I started to make cheese, my mother, and now my sister have asked me, to make them some Camembert. Their wish hopefully coming true and their cravings will be come Camembert-able or will it be a Camem-Fail. Sorry was that cheesy? (more…)
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 the flavour, texture of the cheese, but not necessarily the paste. I will let the photos of the rest speak for themselves with my usual commentary of course.
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 ripening time, as it lets me make cheese with minimal disruption to my day. Most ripen for a minimum of 12 hours. I was pleased when the one cheese I dubbed “Secret Squirrel” worked, but as it aged the flavour became bitter and it pretty much turned to liquid under the rind. I have, after discussing it in length with a few people, that one of the problems was using Penicillium Candidum as the main ripening agent. I had some success with the little goat pillows, using ARN as my primary ripening agent. It was time to revamp the Squirrels and try it this time with ARN, and they will make a debut at the Teacher’s Appreciation Luncheon at my Son’s School next week. (more…)