I have mentioned that the Amber Crossing was quite gooey at room temperature, and of course a few people have said to put my cheese where my mouth is, so here is some video I took of the Amber Crossing and its ooey gooey goodness.
Now that there is a break in my Cheese Making Class schedule I can play catch up on some the cheeses that I have made. The one I often get asked about is my latest batch of Spruce Wrapped Reblochon, which I have nicknamed “Yukon Raft”. It has been about a month since they were made and I wanted to give an update as to their progress.
I was waiting for the Geotricum to bloom before I could start washing the cheese with the beer that I had selected, around day 4 I was pleased to see that they were ready to get a good coating of the beer wash.
I did learn some interesting things that can be helpful when preparing your wash solution. (more…)
My first attempt at using spruce straps for my cheese turn out better than I could have hoped! Unfortunately there were a few friends, well one in particular, that would not be able to try the previous batch of cheese, so in all fairness I had to make more. So it was time to fire up the cheese vat and get make some Victoria Day Long Weekend cheese!
My only problem with this make is that I cannot find the same beer that I used that last time, but I have some time to find it. (more…)
Almost 21 days and it is time to wrap my Spruce Wrapped Reblochon, that have been dubbed Amber Crossing. There is a point in a washed rind cheese’s life that you need to stop washing and let the cultures and flora do their thing. How do I know it is time? Simple the edges of the cheese were starting to soften and it was starting to spread into the centre of the tops of the cheese too.
My newly named “Amber Crossing” are now 15 days old and my how they have grown. After yeasting for a few days they started to get their wash which consisted of a mix of Alley Kat’s Amber, PLA and salt. One thing that I am not know for is my patience, but cheese making has helped me with that and I have been rewarded with these cheese so far. Yesterday I ran out of the original batch of wash mix so it was time to make some more…
…and give an update on the cheese.
This past Christmas I was given some cheese making supplies, and in my stocking I found these peculiar things that looked like paint stirring sticks. They weren’t, I was relieved I thought my wife was hinting at a reno project, they were spruce straps used for wrapping cheeses such as Vacherin or Mont d’or. Well March has rolled in like a lamb and I figured it was time for me to use them. So armed with 14 litres of “HomeMaid” and extra fat whole milk, my trusty Reblochon and basket mould it was time to spring into cheese action.
Yesterday I had the pleasure of sitting down and talking to Gavin Webber from Little Green Cheese and The Greening of Gavin, via Skype, for his Little Green Cheese Podcast. I was honoured to be asked to be part of his wonderful podcast about home cheese making. We talked about various topics including my amazing time working with Smoky Valley Artisan/Goat Cheese, The League of YEG Home Cheese Makers and much more. Follow the link below and have a listen. While you are there check out the other 17 Podcasts and the rest of his wonderful site. You will see why he is one of my cheese making heroes.
LGC Podcast Episode 18 – A Chat with Ian Treuer
Today I had the pleasure of talking to an experienced home cheesemaker, Ian Treuer. He lives in Edmonton, Alberta Canada.
Ian has a successful cheese making blog called Much To Do About Cheese, and it what I really like about it is that he documents not only his excellent successes, but he also shows everyone what can and does go wrong. Just brilliant.
During the podcast we mentioned at few links that I said I would list in the show notes;
Ian’s Little Squirrel cheese,
The link to the “Introduction to Artisan Cheesemaking” course that he is running in March 2014,
and the link to Gürkan Yeniçeri’s Camembert method and recipe. You may remember Gürkan when he was a guest on Episode #4 of the podcast.
So on with the podcast….
I was debating about creating a separate post for each of these cheeses, but I figured it would be easier to combine the post and give you something to look at. Besides nothing is really ready to open, except….
Reblochon at 71 Days
Now at this point you would expect the cheese to be orange soup, I was hoping for more of a pudding than soup. I was quite surprised to see that the cheese was still quite solid, but at room temperature it was semi-soft and almost to the point where I probably could have spread it. My only complaint was it seemed to lack a bit of salt in the flavour.
I love washed-rind cheeses, and I think by now I have made it clear that I love Reblochon the most. I have made several attempts to make Reblochon over the years the most have been disasters. This last batch which I documented in this post here and in this post here, have, even with some hick-ups, has gone pretty close to plan. I was luck to get my hands on the AOC version of the Reblochon recipe, and what a great recipe it is. It help to correct some key mistakes I was making and give me some insights into the process for making the real deal. Now I could not use raw milk for mine, it being illegal in Canada and I would never do that ;), so I used a local (well in the same province) organic dairy’s cream line milk. It made all the difference. Now after 46 days it was time to see if I had another hot mess on my hands or something wonderful. As luck would have it I have two wheels. It was time to try one and such an auspicious occasion called for homemade crackers to go with the cheese. (more…)
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.