{"id":308,"date":"2016-02-28T13:08:31","date_gmt":"2016-02-28T13:08:31","guid":{"rendered":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=308"},"modified":"2016-10-17T15:45:39","modified_gmt":"2016-10-17T15:45:39","slug":"trappist-style-saint-paulin-february-26-2016","status":"publish","type":"post","link":"http:\/\/cheese.sunspotdesign.com\/cheese\/?p=308","title":{"rendered":"Trappist Style &#8211; Saint Paulin &#8211; February 26, 2016"},"content":{"rendered":"<figure id=\"attachment_459\" aria-describedby=\"caption-attachment-459\" style=\"width: 300px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/10\/trappist4.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-459\" src=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/10\/trappist4-300x169.jpg\" alt=\"After 30 days of washing with B. Linens\" width=\"300\" height=\"169\" srcset=\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/10\/trappist4-300x169.jpg 300w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/10\/trappist4-768x432.jpg 768w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/10\/trappist4-1024x576.jpg 1024w, http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/10\/trappist4.jpg 2000w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-459\" class=\"wp-caption-text\">After 30 days of washing with B. Linens<\/figcaption><\/figure>\n<p>Trappist Style Cheese is named for the\u00a0Trappist Monks that originally made the cheese. They were each named for the particular monastery such as Port Salut, Saint-Paulin.<\/p>\n<p>These cheeses have a distinctive orange color and a smelly locker room kind of a smell, but the taste is worth the smell.<\/p>\n<p>The recipe calls for 2 cultures or a blend of Thermophilic and Mesophilic cultures. For this make I chose MA4002 which is a blend. I also chose a combination of milk 3\/4 gallon goat and 1\/2 gallon grocery store whole milk.<\/p>\n<p>At this time I didn&#8217;t have any B. Linens so I just washed it with brine. I did this for about 6 weeks before I grew tired of washing it just waxed it.<\/p>\n<p>I left it in wax for 2 months until I took an advanced cheese making class and the teachers were really down on wax. \u00a0So I came home from the class and un-waxed this wheel and decided to \u00a0wash it with beer (New Belgium 1554). Every couple days I would wipe it down with a wet paper towel of beer. \u00a0The bottle lasted about 3 weeks and I continued with regular brine for another couple weeks before it looked really good. Then I put it in a seal-a-meal bag and forgot about it.<\/p>\n<p><strong><span style=\"color: #000080;\">Update:<\/span> <\/strong>Here we are 8 months later and I have tasted it a couple times and it is awesome. The rind is a little funky and adds to the mystery of this 1 pound wheel. \u00a0I have done a triple batch of Trappist and have a lot more to say about this style, so see the next Trappist entry.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Trappist Style Cheese is named for the\u00a0Trappist Monks that originally made the cheese. They were each named for the particular monastery such as Port Salut, Saint-Paulin. These cheeses have a distinctive orange color and a smelly locker room kind of a smell, but the taste is worth the smell. The recipe calls for 2 cultures or a blend of Thermophilic&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[11,12],"tags":[33,32],"class_list":["post-308","post","type-post","status-publish","format-standard","hentry","category-semi-hard","category-semi-soft","tag-b-linens","tag-trappist"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=308"}],"version-history":[{"count":8,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/308\/revisions"}],"predecessor-version":[{"id":461,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/308\/revisions\/461"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=308"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}