Tag: Washed-Rind

The Taleggio Time, and I, Forgot!

Have you ever forgot about a cheese?  I have and this is its tale, the tale of the “Taleggio That Time Forgot”.  I was cleaning out my cheese fridge to make room for some more cheese and I stumbled upon this (Warning the following…

Sprucing Up My Cheese Making By Giving Them The Strap!

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…

Bringing On The Funk! – Fun Times With Taleggio Part 2

It has been well over a month since I made my first cheese of 2014, my first Taleggio and it has been a fun and funky time for these four little cheeses.  But wait you are thinking you made five, sorry there are only four…

Two for Taleggio Part I: The First Cheese Making of 2014

I admit it, I was spoiled at Christmas this year, a Cheese Trier, new moulds spruce bark straps the list could go on….but really it doesn’t.  I have a great family that puts up with my cheese making, so much so that when I…

The Would Be Cheese Plate – Update on various cheeses

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…

It Will All Come Out In The Wash – Josef Part II (Washing the Rind)

In my earlier post I started to document my attempt to make an Appenzeller style cheese.   One of the things that makes this cheese unique is the rind, it is washed with a wine/herb mix that helps to give Appenzeller its flavour and…

Rocking the Reblochon – 46 Days & Counting

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…

A Cheese Is Worth A Thousand Words Too

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…

Return of the Reblochon and other assorted updates

I’m back and I brought some cheese with me as well.  I would like to apologize for my extended absence, but there were some extenuating circumstances and a vacation put into the mix as well.  I had some posts ready before my absence, but…

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