Reblochon Tuesday January 5th 2016

The Reblochon cheese which I made at the end of November last year is starting to get really stinky now. This is a washed rind cheese which has a particular bacteria in the mix, brevibacterium linens ,which gives the characteristic yellow rind. Washing with a weak salt solution every second day helps the rind to develop while the inside softens as it matures. We had some for Christmas but it was still a little young at that stage......this one will be ripe for eating in a coup,e of weeks. Luckily the smell is can natives within a plastic box in the cheese fridge!