I know, I have said it before.
I actually like this aspect of cheese making. You get to see your cheese change every day and it's exciting.
The markings on the surface of the cheese in the photo are due to the mat on which the cheese rests. You see that around the center, the surface is different: Geotrichum candidum is growing (that's good ;)
This mold powder will produce a white to cream color surface and it plays a significant role in the ripening process for surface ripened cheese of the soft ripened or washed rind types...
Geotrichum can also be used in conjunction with Brevibacterium linens to creat the right conditions for the formation of the surface smear on washed rind cheeses. (source)
Limburger is washed-rind cheese. It means that the surface is washed a number of times, a step necessary for the correct aging of the cheese. If you are interested in learning more about Limburger, you can take a look at the recipe I followed.
I am done with the washing, but that doesn't mean I can forget about the cheese as it ages in my cheese fridge. I check it every day to make sure nothing undesirable happens on the surface and that the humidity in the compartment is adequate (I can set the temperature and the fridge takes care of keeping it constant). It will be the new year before I know whether the texture and flavor of the cheese are to my liking.
Making cheese requires patience.
This is my contribution to edition #61 of Black and White Wednesday - A Culinary Photography Event created by Susan of The Well-Seasoned Cook, now organized by Cinzia of Cindystar, and hosted this week by Rosa of Rosa's Yummy Yums.
The photo was shot in color and then converted to light sepia.
This post contains the gallery of images submitted to the event.
On this page, you can find out who is hosting the current and future editions of the event.
a cheese fridge??? oh my... so jealous! what temperature shall a cheese fridge have? al massimo io potro' usare la nostra cantina, che oscilla tra i 14 e i 18 gradi. troppo calda? bellissima foto e il formaggio mi sembra interessantissimo. e' una specie di brie?
Posted by: My Italian Smörgåsbord | December 03, 2012 at 06:09 AM
A re-purposed wine fridge, to be precise, Barbara. It turns out that wine and cheese need similar temperatures. Mine has two levels: the top on is for red wine and has a higher range. It's actually a small fridge and so far I have been happy with it. The only drawback are the shelves, which are shaped to accommodate wine bottles, but that's something easily handled. Each cheese has a specific temperature range for optimal aging, so the answer is cheese-dependent. However, your range is a bit high. The cheese, if all goes well, will develop a pink/orange rind, due to the presence of B. linens, like Taleggio. I have never had real Limburger so it will be a surprise.
Posted by: Simona Carini | December 03, 2012 at 11:43 AM
We will be doing these cheeses, soon! I just placed an asiago in mine - it now has three in it... where is your recipe and how you made this? I would love to see it? GORGEOUS
Posted by: A Canadian Foodie | December 03, 2012 at 02:13 PM
Hi Valerie. As usual, it's Jim Wallace's recipe. So far, so good :)
Posted by: Simona Carini | December 03, 2012 at 02:46 PM
I forget which B-52's song features that immortal line, "Why don't you dance with me, I ain't no Limburger?!", but I would gladly dance over for a piece of your cheese (when it's ready, of course). Your cheesemaking skills impress me every time, Simona.
P.S. Just posted my Heartburn submission for Cook the Books.
Posted by: Rachel @ The Crispy Cook | December 04, 2012 at 02:20 AM
A wonderful shot! So aptly named.
Posted by: Rosa | December 05, 2012 at 11:37 AM
By the way, the gallery is up! ;-)
Posted by: Rosa | December 05, 2012 at 11:38 AM
Hi Rachel. The good thing about making my own version of this cheese is that I can stop the aging when I like, but not before it starts developing a bit of its character. I will keep everybody posted. Thanks!
Posted by: Simona Carini | December 05, 2012 at 04:00 PM
I got my cheese fridge question answered through your reply to My Italian Smorgasbord. I, too, am highly impressed with not only your cheese making skills, but also your pasta making skills. Your blog is a joy to read!
Posted by: Lynne | December 06, 2012 at 02:01 PM
I agree that making cheese really require patient to taste really delicious.In Finland i seen the very best cheese which is really tasty and i wonder what is their secret on making it.I am really glad that you share this cheese making stuff which reminds me of a lot of food which cheese love it.
Posted by: Ida Viljanen | December 09, 2012 at 11:59 PM
Thank you so much, Lynne, for your kind words.
Hello Ida. I must admit, I don't know anything about Finnish cheese. I am sure that there are a lot of little secrets cheese makers have, but, based on my (limited) experience, making cheese is about good milk and attention to the details of the craft.
Posted by: Simona Carini | December 13, 2012 at 08:56 AM