Well. We've taste-tested our latest batch of Valencay and we're pleased to say we've given our French cousin a good run for her money. Pictured above, our US version is on the left and the French version we tried in Europe this past October is on the right. Ours is a bit younger with a creamier middle, but we're very happy with our aging and affinage this time around. We paired our new superstar with some Artison Sourdough Bread, Figs, apples, and dehydrated apricots (and a healthy dose of Olive Oil w/Balsamic). It was FABULOUS!!!
We controlled the humidity and airflow with more precision this time around. The patting method I used actually held back the gc/pc growth, shutting it down a little earlier. Our next batch will be done without as much patting to see if we can get a little longer mold life and some better rippling from the mold growth in the rind.
As for aromatics, the extra airflow actually lessened the stinky-factor to a 5 or 6 on what I lovingly call The Foot Scale. The Reblechons we're working on (seen in the back left of the US Valencay photo) are certainly winning the stink award (about an 7 on the Foot Scale) in the house at present. But, with the start of a new batch of Saint Marcellin, we'll see if we can add a cheese to our cave that can compete with the Reb's.
Tommy Reddicks
www.cheesedesert.com
We controlled the humidity and airflow with more precision this time around. The patting method I used actually held back the gc/pc growth, shutting it down a little earlier. Our next batch will be done without as much patting to see if we can get a little longer mold life and some better rippling from the mold growth in the rind.
As for aromatics, the extra airflow actually lessened the stinky-factor to a 5 or 6 on what I lovingly call The Foot Scale. The Reblechons we're working on (seen in the back left of the US Valencay photo) are certainly winning the stink award (about an 7 on the Foot Scale) in the house at present. But, with the start of a new batch of Saint Marcellin, we'll see if we can add a cheese to our cave that can compete with the Reb's.
Tommy Reddicks
www.cheesedesert.com
