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HARVEST MOON
Available in whole wheel (approx. 2.2 lb.)
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Flavors: As a washed-rind cheese, it shares some characteristics with other stinky cheeses of this category: livarot, pont l'eveque, limburger. It also reminds some people of a reblochon. At the local farmers' markets, we just say that it is a brie with a serious attitude. In fact, it has some yeastiness, milkiness, sweetness, grassiness and a chest-pounding aroma.
Aromas: Earthy
Texture: semi-soft to soft, depending on age. Eventually becomes runny.
Uses: Best as a table cheese with an acidic wine or a hoppy microbrew. Excellent on a toasted sandwich as follows: melt a layer of Harvest Moon on toasted dark rye bread until the cheese bubbles. Eat with a few slices of bermuda onion and a pint of beer.
Make: Non-homogenized, high-quality cow's milk is cultured, renneted with vegetarian rennet and curd cut. The curd is drained into cheesecloth squares and the corners are tied to form bags. The bags are stacked and retied and then emptied to the bottom of the make vat. The curd is broken by hand and salt is added. The curd is then shoveled into forms and the forms flipped several times during the day to evenly distribute butterfat and drain whey. The hoops are removed and the cheeses are stacked two deep and tended until they are the right pH and shape.
Affinage: New cheeses are cooled in a first aging room, and the next day, the surfaces smoothed and rolled in salt. Then, every other day, they are rubbed on the exterior with a starter culture to develop the washed rind. After a month, they are transfered to a third aging environment for another month to finish aging.
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