🧀
No photo available
OtherAdvancedCow Milk
Reblochon-Style
French washed-rind cheese from Savoy.
⏲
Total Time
5h
🍲
Yield
1 kg
🎯
Difficulty
Advanced
🥛
Milk Volume
8 L
Ingredients
Primary Ingredients
- 8 litersWhole Milk
Cultures
- 0.5 tspMesophilic Starter
Coagulants
- 0.5 tspLiquid Rennet
Seasoning
- 2 tbspSalt
Instructions
1
🔥Heat and Culture
HeatingHeat milk to 32°C, add culture, maintain 30 minutes.
🌡️30–33celsius
⏱30 minutes
2
💧Add Rennet
CoagulationAdd rennet, let set 45 minutes.
⏱45 minutes
3
🔪Cut
CuttingCut into 1cm cubes, stir gently 10 minutes.
⏱10 minutes
4
⬇️Drain and Mold
DrainingDrain into molds, press lightly, flip several times over 12 hours.
⏱720 minutes
5
🧂Salt
SaltingRub with salt.
⏱5 minutes
6
📅Age and Wash
AgingAge at 12°C, wash rind with brine every 2 days for 4 weeks.
⏱40320 minutes
Aging & Ripening
📅
This cheese requires aging/ripening
Mode: Simple
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