Author Topic: Sofia Cheese  (Read 541 times)

Offline rosawoodsii

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Sofia Cheese
« on: December 04, 2012, 06:44:40 PM »
Does anyone have a recipe for this?  I'm told it uses Geotricum candidum as its only culture, plus ash when molding.  I'd love to give it a try but can't find a recipe.
Joy


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Offline linuxboy

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Re: Sofia Cheese
« Reply #1 on: December 04, 2012, 11:12:09 PM »
Is this Judy's cheese (@ Capriole)? Is that what you want to make? That's just a traditional French semi-lactic with geo.
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Offline rosawoodsii

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Re: Sofia Cheese
« Reply #2 on: December 05, 2012, 07:31:42 AM »
Yes, that's the one. So chevre but with added Geo?  Which one--or does it matter?  and how much to add?
Joy

Offline linuxboy

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Re: Sofia Cheese
« Reply #3 on: December 05, 2012, 09:24:05 AM »
All geo strains differ in their properties (yeast/mold appearance, wrinkling intensity, color, aroma, etc). Use 1-2 doses per 1000 liters, use whatever you have on hand, or start with geo 15 if you need to order. For a small scale, this means, a tiny pinch if using lyophilized powder, or a few drops if using the hypotonic liquid. It will grow very quickly. Aging temp is important... chill it down to mid 40s as soon as you have a good coating.
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Offline rosawoodsii

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Re: Sofia Cheese
« Reply #4 on: December 05, 2012, 12:08:00 PM »
Thanks, linuxboy. I have Geo on hand and I think I'll try this soon, if I can remember where I stored the ash.
« Last Edit: December 05, 2012, 12:32:48 PM by rosawoodsii »
Joy


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