can anyone help me with reblochon please ?
I need to know if there's any drying time after salting, first time I made it the rind got wrinkly and when I wash it,it peels off, and if I'm not wrong its because it stayed too wet before the rind developed.
Wrinkly and white mold?
its not white like camembert or brie mold, its kind of natural milk color, but it has some pale orange/pink hue
ill attach a picture
That looks like geo (yeast used in cam) if you want to discourage it use more salt in your wash (but you will have to start that on your next one because once it gets brainy like that it will slough off as you ha e found out already)
Quote from: anibch on November 06, 2018, 04:58:23 PM
can anyone help me with reblochon please ?
Have you looked at this (https://cheeseforum.org/forum/index.php/topic,9928.msg72988.html#msg72988)?
-Boofer-
Being a newcomer I couldn't help but notice that a very large percentage of the ridiculously good threads on this forum were started by iratherfly ;D I think I'll search for them all, print them up and make a book out of them!
yes ive seen it and its exactly what I did, but maybe i didnt wash it good enough, i didnt put salt on the surface as it was suggested i just washed it, and the wrinkles by the way are almost only on the sides not top or bottom