Reblochon is a semi-soft cheese made in France. It is covered with an orange-white skin which is formed by the action of brevibacterium and geotrichum candidum. It is made only from raw cow's milk, but my version will be from pasteurized milk.
For production I used:
-8l of pasteurized milk at 65 * C / 30 minutes
-1.6 ml of calcium chloride
-1.6ml of calf rennet 1: 17000
-mesophilic cultures (3/4 dose)
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar diacetilactis
Leuconostoc mesenteroides subsp. cremoris
thermophilic cultures (1/4 dose)
Streptococcus salivarius subsp. thermophilus
Lactobacillus delbrueckii subsp. lactis
Lactobacillus helveticus
-geotrichum candidum (according to dosage)
-brevibacterium linens (according to dosage)
4 окт 2024
