CHEESE NOTES

High-res Three different bloomy rinds, two of them homemade. In the front, a well-ripened raw cow’s milk bloomy rind, in flavor the paste is similar in flavor to a Reblochon despite not being a washed-rind, at about 5 weeks. Definitely a little bit over the hill but not in a bad way, just nicely pungent. Top right is a raw cow’s milk stabilized-paste bloomy rind, at around 3 weeks. This wheel was a little bit bland and lacking in character for my taste, I’m going to leave the rest of the wheels from this batch in the cave for a few more weeks and see if it develops more character. Upper left is the Delice d’Argental, the famous cow’s milk double-creme made with creme fraiche added, from the Bourgogne region. Velvety, tangy and rich with an amazing mouthfeel, a wonderful cheese and one to aspire to in my own cheesemaking. 

Three different bloomy rinds, two of them homemade. In the front, a well-ripened raw cow’s milk bloomy rind, in flavor the paste is similar in flavor to a Reblochon despite not being a washed-rind, at about 5 weeks. Definitely a little bit over the hill but not in a bad way, just nicely pungent. Top right is a raw cow’s milk stabilized-paste bloomy rind, at around 3 weeks. This wheel was a little bit bland and lacking in character for my taste, I’m going to leave the rest of the wheels from this batch in the cave for a few more weeks and see if it develops more character. Upper left is the Delice d’Argental, the famous cow’s milk double-creme made with creme fraiche added, from the Bourgogne region. Velvety, tangy and rich with an amazing mouthfeel, a wonderful cheese and one to aspire to in my own cheesemaking. 

Recent comments

Blog comments powered by Disqus

Notes

  1. foodiesdreams reblogged this from cheesenotes
  2. cheesenotes posted this