So inspired by the thread Herman started inquiring into this cheese, I started into my own version a while back. Just now getting to posting pictures and notes. I'll be tasting soon, in perhaps a week.
7/28. Funky CdP
8 quart raw nubian/lamancha/ND goat milk.
Bring to 80F
1/16 tsp meso 101
1/8 tsp. candidum VB
1/16 tsp PLA
9:12pm Culture 90 minutes
1/16,tsp calf rennet 5:58 pm.
Floc at 6:05pm. 7 min.
Multiplier. X5. = 35mi 6:33pm
Cut into 1 inch cubes
Ladle curd into 4 cam molds. Drain 2 hrs room temp. Flip and drain 2 hrs. Flip. And drain 12 hrs. Remove from molds Salt and leave at room temp 12 more hrs. move to fridge.
After 4 days aging wash with PLA innocculated 3% brine ever day for 3 days. Then 2x/week for 1 week.
Age at cool temp ( approx 49F) for 6 weeks, flipping and patting down PC growth
They seem to be coming along nicely. There is a nice orange b.l. Layer under the felt that the photos don't do justice.
Here is the inspiring post:http://cheeseforum.org/forum/index.php/topic,11576.0.html
Thanks @hoeklijn @francois et al.