Kabrales.

[chronosync]

just got a clone gifted to me, its called Kabrales. its supposed to be a cheese strain developed in spain and is named after the stinkiest kind of cheese they have, wow.

anyone growing this one? any tips would be great.

 

[St. Phatty]

"The milk is first heated and curdled by the addition of rennet. The whey is removed from the curds, which are then packed into cylindrical molds called arnios, salted and left to cure and harden. After the initial curing period of around two weeks, the Cabrales is then aged a further two to five months in natural caves in the limestone mountains of the area. The cheeses are placed on wooden shelves known as talameras, where they are periodically turned and cleaned. Relative humidity in these caves is typically 90% and the temperature is a cool 7–13 °C (45–55 °F), conditions favoring the development of penicillium molds that produce blue-green veins throughout the cheese.[1]

Cabrales has a strong flavor, sometimes quite acidic, which can be very complex when made with mixed milks. Like Gorgonzola and Roquefort, it is a famous blue cheese whose name is protected by European law.

Traditionally, Cabrales was sold wrapped in the moist leaves of Acer pseudoplatanus (Sycamore Maple), but nowadays regulations require that commercially produced Cabrales be sold in a dark-green-colored aluminum foil with the registered official stamp of the PDO Queso de Cabrales."


Like Dalmades, which are wrapped in grape leaves, except, maple leaves for the wrapper.

 

[chronosync]

thanks for the info Phatty. its branching like crazy already. love it.

 

[chronosync]

maybe some day i will wrap my hashish that way too. red wax seal.