We had the pleasure of taste-testing one of our latest Reblechons today. This one finished well, but started out a bit too humid. If you've been following our previous posts on humidity, you know we've been adjusting to the more humid fall indoors (40% rh indoors in Indy this year). This led to a very tender and thin rind, which needed extra babying during washing. We saved this cheese from near-death by fixing the humidity issue early. If left to it's early humid track, the rind would have over-molded, and would have lost its ability to support the cheese.
In the end all worked out okay, and the reward was today's taste test. It had a great salty-butter outer rind with a nice buttery cream paste on the inside. Admittedly, I ate about a third of this round in a sitting before wrapping for later.
A taste test is indeed great suffering, but someone has to ensure quality control!!
Today we start a new batch of FETA. We're also excited to start a batch of St. Marcellin. It's a cows milk cheese made in smaller molds and finished in 4 small ceramic crocks. This was a cheese that always made appearances at our cheese parties. For whatever reason, we saved our ceramic crocs from those days in Colorado. Now they enable us to put the true finishing touch on this oozy gooey stinker!
Tommy Reddicks
www.cheesedesert.com
In the end all worked out okay, and the reward was today's taste test. It had a great salty-butter outer rind with a nice buttery cream paste on the inside. Admittedly, I ate about a third of this round in a sitting before wrapping for later.
A taste test is indeed great suffering, but someone has to ensure quality control!!
Today we start a new batch of FETA. We're also excited to start a batch of St. Marcellin. It's a cows milk cheese made in smaller molds and finished in 4 small ceramic crocks. This was a cheese that always made appearances at our cheese parties. For whatever reason, we saved our ceramic crocs from those days in Colorado. Now they enable us to put the true finishing touch on this oozy gooey stinker!
Tommy Reddicks
www.cheesedesert.com
