Blind Alpine

[timsumrall]

I needed a "learn natural rind" victim so I made this 3 pounder. No PS, hard cooked and hard pressed. So far so good at 2 weeks. Sourdough for scale.

[jhend]

Nice job Tim, Nice sour loaf as well a cheese for you.

Question How much weight did you press with.

[timsumrall]

First cheese day! Thank you!

Press @ 15 lbs for 20 minutes and redress
Press @ 15 lbs for 30 minutes and redress
Press @ 30 lbs for 6 hours and redress
Press @ 50 lbs for 12 hours
Brine for 12 hours

[jhend]

I don't see the thumbs up to give you a cheese.

[timsumrall]

Don't know how the cheese thing works but I see 1 cheese

[Al Lewis]

I don't see the thumbs up to give you a cheese.

  It's written in brackets under the number of cheeses one has. (Thumbs Up)


 Very nice looking cheese Tim.  May I ask where you got your pressing schedule?  When I first got my press I used to press the living heck out of every cheese I made and every one ended up with a crumbly texture. Back when Alp was on here I believe he told us that Alpine cheese is pressed at 10 pounds of weight per 1 pound of cheese.  Also, are you wiping this one down with white wine/brine mixture to keep it clean?  Looks awesome! AC4U for your cheese and your bread!!

[GortKlaatu]

Congrats.  A cheese for you!

[timsumrall]

Thanks for the cheeses.

I got the pressing schedule from step 9 @ https://www.culturesforhealth.com/learn/recipe/cheese-recipes/gruyere-cheese/

Did Alp specify iterations/hours? I'm doing a vigorous brine wipe for a couple weeks and once it yellows over I'll switch to brush.  If it starts to get away from me I can always vac it.

Yeah, I need a book

[jhend]

Here are 2 from Apls worth reading.


Traditional Washing -The hows, whys, whens, whats, and what not (by request)

http://cheeseforum.org/forum/index.php/topic,10633.0.html

Pressing procedure.

http://cheeseforum.org/forum/index.php/topic,10359.msg77451.html