Cheese type: reblochon
Ingredients - Quantity
Milk 3.25 % 4 liter
Cream 35% 1/3 cup
CaCl2: 1/8 tsp in 1/4 cup water
Rennet: 1/4 tsp double strength
Starter:1 ounces Flora Danica culture, 1 ounce FETA starter culture, 2 ounces Thermophilic ST
Ripening: a few sprinkles of geo 13 and B. linens ivory
Smear solution: 1/3 cup water, B. linens, Geo 13, salt.
Heat milk to 34.5C
Add starters and ripening bacteria, CaCl2 and ripen for 30 minutes
Add rennet 1/4 tsp in 1/4 cup water, set for 65 minutes to a clean break.
Cut 2 cm curds. Let settle 5 min, stir 10 min, settle 5 min, stir 5 min, settle 5 min.
Remove whey and ladle in Camembert mold.
Press with a 5 pound weight for 30 minutes.
Flip and press at 1,3,5, and 8 hours.
Next day, brine 60 minutes
Keep 4 days at 17-18C 98% R.T.
Smear with B. linens and Geo.
Turn every day.
Age 15 Days, 12-13C 96% R.H.
Move to 8C Cave. Age 8 weeks total or until ready.
The cheese is very gooey. It has a taste of "cow". I'm not sure how to describe that taste.
It's not unpleasant but distinct. It melts very well and blends into the food it is melted on.
I placed a bit in a bowl of chili (con carne) and microwaved for a minute.
The cheese melted completely. It is quite mild with a bit of an aged taste.
I would purchase that cheese to melt in a dish.
Quote from: Penny C. Liam on June 08, 2015, 07:37:28 PM
I'm trying to post pictures, but I"m having problems..... Will continue to try.
Have you seen this (https://cheeseforum.org/forum/index.php/topic,51.0.html) or this (https://cheeseforum.org/forum/index.php/topic,9070.msg64134.html#msg64134)?
-Boofer-
Here is one pic.
Thanks Boofer. I retried a few times, and although the file is under 1 MB, I can't upload. The files seems to upload then the screen says "waiting for cheeseforum" or something like that, and then the screen goes blank. The mystery of it all... Well I got one pic up. That's good enough.
that's a beautiful cheese Penny
and certainly deserves a cheese
John
Pretty! AC4U
@Penny, I too get the same with large files... I find that keeping them around 200K is the best and I can then post multiple in the same post.
hope that helps :)
-- Mal
Sorry for the pic upload problem you're having. That appears to be a recent situation. I passed it on to John (the Webmaster) for his disposition.
Nice first Reblochon effort, but the form factor is off and so the center didn't fully ripen.
Check this out. (https://cheeseforum.org/forum/index.php/topic,12242.msg94455.html#msg94455)
-Boofer-
I made the reblochon using a Camembert mold ... and it's a bit too thick. So yes, you are right Boofer, the form is not right, it's too large and too thick. Here is a pic with 200K as Mal suggested.