Glad you posted. I'd lost track of this thread.
The Milano (bel paese) I made in 2012 turned out pretty nice. I'll start eating this make just a bit younger next time. Probably best within a 3-4 month target for me. I usually make blended milk cheeses in the late fall when I start drying off my goats. The Hartzler's is a low temp pasteurized Holstein creamline. Here are my notes:
CA11A. 10/27/12 Semi firm Milano
2 1/2 quarts raw goat milk
2 quarts Hartzler's whole milk
Bring to 90
Starter cultures 3/8 tsp thermo C
Pinch meso 101
10 min ripening
Calf rennet 3/64 tsp
2 hr coagulation. Curd will drop to 80.
Cut into 1/2 in cubes
Set 5 min. Gentle stir. Heat and stir curd to 102 F over 30 min. Let rest 10 min. Ladle off whey to curd surface.
Pour into cheesecloth lined tomme mold. Drain under 8 lbs in for 12 hrs. Redressing after 30 min. Dry salt with 4 tsp . Air dry 1-2 days. Wipe with salted vinegar. Dry 30 min. Refrigerate.
Affinage: at least 2 months.
2/10/13. Shaping up to look like the montasiago. But wasn't as persistent about removing the blue. 2
4/24/13 pungent, dusky, meaty. Chargrilled overtones. slightly peppery. Very long finish.
5/14. Still eating ok. More pungent a little bluelike bite on the mid flavor and finish. Probably past it's prime.