Cave Content

In the last post I promised an update of what's in the cave. The first picture shows some soft washed rind cheeses made on February 13 after a recipe for Vacherin. Since I took this picture I have cut into one of the cheeses. Although it is very soft, it doesn't remind me of a Vacherin as I remember them. I have washed the cheeses regularly with brine to develop a rind of the coryneform bacteria. The cheese at the right is from the same batch but I didn't wash it. I let it grow "wild".
The second picture shows some simple tommes with a washed rind. This batch was from mid January. Below it a batch of reblochon made February 22. This was a 5 gallon batch resulting in 5 two pound wheels. I washed 4 wheels regularly with a brine mixture and I let one wheel go wild as shown in the 4th photograph.
Below it two alpine style cheeses, each about 10 pound, one from early January, the other from mid February.
All cheeses mentioned above were made from Jersey milk. The cheeses in the last two pictures were made from Ayrshire milk. Some blue in the first and some lactic washed rind cheese in the last.