Author Topic: Number 9...Number 9...Beaufort #9  (Read 269 times)

Offline Boofer

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Number 9...Number 9...Beaufort #9
« on: September 21, 2013, 12:24:23 PM »
I figured the other Beauforts (#6, #7, and #8) in the cave need some company so...voilà!

Seriously, I really like this cheese style.

A few particulars for this make:

make began: September 12, 2013
initial pH: 6.59

4 gallons Pride & Joy Creamery whole raw milk
8 cubes of Alp D
1/16 tsp LH100
1/16 tsp Propioni shermanii
1/16 tsp dry calf rennet

ripened at 90F
floc factor: 3
floc time: 18 min

pressed under warm whey with 16 lbs to knit rind.

drained whey, pressed in pot with 1.9 psi.

continued to press, flip, redress, repeat until pH was between 5.3-5.4.

pH 5.43 - into brine for 6 hours, flip, brine for 6 more hours.

out to air-dry in its minicave.

9/14: dried & flipped cheese
9/15: dried & flipped cheese
9/16: dried & flipped cheese
9/17: washed with brine
9/19: schmiered with brine
9/21: into cave to continue drying and ripening

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.


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