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