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Reblochon-Style
French washed-rind cheese from Savoy.
Total Time
3h 50m
Yield
1 kg
Difficulty
Advanced
Milk Volume
8 liters
Ingredients
Other
- 8 litersWhole Milk
- 0.5 tspMesophilic Starter
- 0.5 tspLiquid Rennet
- 2 tbspSalt
Instructions
Preparation
PreparationSanitize all equipment and prepare your workspace. Ensure all tools, molds, and cloths are clean and ready.
Heat
HeatingHeat milk to 32°C.
Add Culture
CulturingSprinkle the starter culture over the surface of the milk. Let it rehydrate for 2 minutes, then stir gently to incorporate.
Add Rennet
CoagulationAdd rennet, let set 45 minutes.
Cut
CuttingCut into 1cm cubes, stir gently 10 minutes.
Drain and Mold
DrainingDrain into molds, press lightly, flip several times over 12 hours.
Salt
SaltingRub with salt.
Age and Wash
AgingAge at 12°C, wash rind with brine every 2 days for 4 weeks.
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Aging & Ripening
This cheese requires aging/ripening
Mode: Simple
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