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Reblochon

  • Yield4 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate

Ingredients

  • 4 Gallons of Milk (Not UltraPasteurized)
  • 1/4 tsp MM100 Culture
  • 1/4 tsp Thermo B Culture
  • 1/16 tsp C70 Geotrichum Candidum
  • 1/32 tsp C10 Bacteria Linens
  • 4ml Single Strength Liquid Rennet
  • Salt and Calcium Chloride for a Brine
  • Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • 5 M20 Small Tomme Cheese Molds
  • 3 lb Weight for Pressing
  • Butter Muslin
  • Draining Mat
  • Wood Aging Board
  • Washed Rind Cheese Wrap