Limburger test A - Final Result r.i.p,

Unfortunately Limburger Test A got binned. It took a small fall that caused a large crack down the middle. It was only noticed after a few days but I decided to get rid of it due to contamination. May it have a happy afterlife in cheese heaven...

Limburger test B - Final Result

As you can see these cheeses don't resemble Limburger! These were based on a Limburger recipe but turned into more washed rind 'epoisses' style cheeses as part of an experiment. After tasting them I wasn't too impressed. They each had a slight difference in taste but it wasn't great. Most of this style of cheese I have made is starting to taste they same and I need to work out why. I was hoping the smoked paprika would give it a slight smokey taste but this wasn't the case. The brandy wash didnt really seem to give it that 'meaty' taste liek an epoisses. From now on Im going to just stick to one recipe instead of jumping ahead.

Limburger test C - Final Result

As you can see this is does not resemble a Limburger. Its interesting to see that a light pressing gave the final cheese quite a thick rind and soft pate. The overall taste had a good balance with a light nutty taste.




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Limburger Test A colander

For this test A I placed the curds in a colander and let it set under its own weight. After 12 hours I salted and turned. It has the imprint from the colander. Id like to have used a traditional basket next time.

Limburger Test C light pressing

Limburger Test C was pressed with a light weight (around 30lb) for just 5 hours. When pressing any hard cheese I usually press it at a weight around 40lb over night but I wanted a cheese between a hard and naturally pressed cheese. Ill wash with brine each day to keep away mould.

Limburger Test B washes

For my Limburger test 3, which so far consists of 3 naturally pressed cylindrical cheeses I have decided to experiment with the brine wash. I'm going to wash one in Marc De Bourgogne (left), one in Smoked paprika (bottom) and the other with a normal light brine (right)




For my Limburger test 3, which so far consists of 3 cheeses I have decided to experiment with the brine wash. I'm going to wash one in Marc De Bourgogne, one in Smoked paprika and the other with a normal light brine.

Limburger

Based on Limburger recipe from 200 easy homemade cheeses. U bought 10 liters I'd stir milk so had to add 1/2 tsp of calcium chloride, 1/4 ma4002, 1/8 geotrichum candidum & some lipase (mild).after heading to 33. I left to ripen for 30 mins. Added 1/2 rennet and left for 30 mins. After 30 minutes the curd was far from ready for cutting. I should have added 1 tsp of rennet for the30 minute target. I've had the same problem since I started to add Lipase so maybe this has something to do with it? Does Lipage increase coagulation time?

The coagulation took around 2 hours in the end. That's 1.5 hours more than it should have so the PH may have dropped a little more than expected. After a clean break was accomplished I cut the curd into 1/2 inch cubes and steered for 10 minutes then rest for 10 minuets. The whey was clear so there wasn't much butterfat lost. Sometimes I cut a little too early causing the whey to be cloudy with butterfat.

As this is more of an experiment I decided to try 3 different techniques for the next stage. The first (Limburger Test A) was to scoop straight into a colander to drain. The second (Limberger test B) was to scoop into 3 moulds where I wash the first in Marc, the second in smoked paprika and the third in a brine/bline wash. The third (Limburger Test C) will be pressed. I'd like to see what pressing does to the texture and flavour of the cheese. This will be washed in brine and Blines.

From left to right, Limburger test A, B & C