Here is a cheese I began to put together earlier last month. I wanted to make a washed curd goat tomme innoculated with PLA and it would seem that there is a tradition of such cheeses in the Haute-Savoy. This approximation might be called a Chevrotin depending on which Savoyard to whom one might speak. I added a bit of thermo with the two mesos I used since I didn't have any MA4001 on hand. It seems to be working toward the firmer pâté at which I aim. I'm not sure now why I cultured so long, especially since the milk would have started to clabber whilst coming to room temp, perhaps time just got away from me.
Here are the notes so far:
Chevrotin / Tomme de Haute Savoie
12 quarts raw goat milk, five days old and fresher
Brought all milk out of fridge. Brought to room temp over 8 hrs
Added 1/16 tsp Aroma B
1/8 tsp MM100
1/32 tsp TA61
1/8 tsp PLA
Bring to 75F
Stand 75 minutes
Raise to 92F
1/16 tsp dry calf rennet. 1:11 am
Floc at. 1:16 am 4 min. x4 = 16min
Cut curd into 1 in cubes at 1:28 am taking 10 min to accomplish
Stir 10 minutes
Remove and reserve 1/2 gal whey
Replace with 1/2 gal c.130F water
Stir 5 min
Remove 10c whey for pressing replace w 4 c 130F water heating to 100F
Stir 5 min
Pack curd into tomme mold.
Using whey from 2nd removal, press under whey using 29 oz tomato can for 10 minutes. Flip. Press under whey for 10 min more. Flip. Press naked with 28 oz can plus 5 lbs dry for 18 hrs.
Set in saturated brine 10 hours
Make washing brine 1 cup 3% brine, 2 tbsp. leftover ARN wash from last morge, 1/64 tsp PLA.
Air dry 48 hours
Begin washing with inoculated brine every day for 1 week keeping cheese at 75F. Brought up schmier quickly, 2 days.
After 1 week moved cheese to cold fridge 48F and wash with plain 3% brine every day for 3 weeks.
Now I'm thinking of washing every other day for 2 weeks then going down to 2x week for one month. I might stop washing sooner if the rind would just color up a bit more. I'd like to see a powdery geo film form over the rind.
This is a pic from today: