Author Topic: My 5th Wensleydale  (Read 1991 times)

Offline JeffHamm

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My 5th Wensleydale
« on: October 13, 2013, 12:27:15 AM »
Hi,

It's been awhile since I've made a Wensleydale, so I thought I would give it another go.  I found this make on a small dairy's site, and they described a 1000 Litre make.  I was able to get enough information (except the pH targets, but they did indicate where they were waiting for certain pH targets to get reached, without saying what those targets were - those experienced with pH in making cheese could work out likely values).  Anyway, this is a long procedure, but a fairly easy one without any particularly difficult steps.  I've had it turn out some fantastic cheese, so I know it works.  Fingers crossed this is one of them!  This could be cut into at Christmas, but I might age it out a few months longer. 

Anyway, it's just going down for its overnight nap, so I'll try and get some photos up tomorrow when it comes out of the press.

- Jeff

Wensleydale Cheese: Sunday, Oct 13, 2013 (sunny, 19.0 C )

11 litres Home Brand Standard (blue Top) (pf 0.94:1)
100 ml Pam’s Cream (0.05:1 p:f =  total p:f of 0.86:1)
2 ice cube MW3
1 ice cubes buttermilk
½  tsp CaCl¬2 (50% solution)
1.77 ml 280 IMCU calf rennet
Mould: 6.25” diameter
2 tbs salt
1)   Add CaCl to milk while prepping equipment
2)   Add starter and warm milk to 32 C (time 7:47 temp 32.0 C)
3)   Cover, wrap in towels, and ripen 1 hour 20 minutes (time 7:47 - 9:10 finish temp: 31.0 C)
4)   Add Rennet (time 9:10:00 – floc time 9:21:0)
5)   3.25x floc (time to floc 11 m 00 sec = wait 35 m 45 sec = cut time 9:45:45)
6)   Cut to 1 cm cubes (9:45:45 31.1 C)
7)   Rest 5 minutes (time 9:53 – 9:58;)
8)   Hold temperature, stir gently for 1 hour 30 minutes (wait for acidity target; temp 31.0 C time 9:58 - 11:30 finish temp 31.8 C – raised temp as we went to keep it around 32 ish)
9)   Drain whey (they take 15-20 minutes to do this; for home maker, add 15 minutes to step 8? 11:35 - 11:50)
10)   Form a curd cake, and cut into blocks (time 11:50 - 12:00 2l of whey as press cut at 12) Turn every 10 minutes for 30 minutes (3 turns; as it raises to an acidity target if you have them; flip times 12:10 - 12:20 - 12:30)
11)   Cut into 5 cm cubes and keep curds warm 30 minutes (wait for acidity target if you have them) (time 12:30 – 1:00).
12)   mill into fine crumb
13)   add salt
14)   Press in the pot 30 minutes (15 kg; 1.08 PSI 1:15 – 1:45)
15)   flip redress press in the pot 30 minutes  (20 kg; 1.43 PSI 1:45 - 2:15)
16)   flip redress press in the pot 1 hour (35.2 kg 2.53 PSI 2:15 - 3:15)
17)   flip redress press in the pot 25 hour (35.2 kg 2.53 PSI 3:15 - 3:40 & intermittently until 6:00 pm)
18)   flip redress press 24 hours (officially they build up to 40 psi!  So press as heavy as you can; 35.2 kg; 2.53 PSI; 6:00 pm – ?:?? am flipped ????g – flipped ?:?? pm – out of press 5:17 pm 1492 g  dimensions 15.7cm x 6.7 cm = 1296 cm3 = 1.15 g/cm3) Fantastic Knit.  Nice colour
19)   air dry
20)   cave and age (minimum 4 weeks)

Made ricotta (got 420g ; raised to 92.5C and added ¼ cup apple cider vinegar and let sit for 10-15 minutes).
« Last Edit: October 14, 2013, 12:26:41 AM by JeffHamm »
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Offline JeffHamm

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Re: My 5th Wensleydale
« Reply #1 on: October 14, 2013, 12:29:33 AM »
Hi,

Ok, out of the press after work today.  Had a few minor tilts during pressing, but more or less got it level in the end.  The weight is 1492g, with height and width of 6.7 and 15.7 cm, respectively.  That translates to a density of 1.15 g/cm3.  Will now air dry for 4 or 5 days, then move to the fridge.  Humidity in the apartment is around 68% at the moment, and temperature around 20-21 C through the day, so should be ok. 

- Jeff
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Offline JeffHamm

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Re: My 5th Wensleydale
« Reply #2 on: April 02, 2014, 01:22:01 PM »
This has been a pretty low maintenance cheese.  Just had to brush back the mould every so often.  Developed a very nice rustic rind.  It did crack a bit on one face, but nothing major (due to low humidity).  The slice I cut today (close to 6 months on) is near the crack and no signs of mould intrusions.  The paste smells fantastic, though I've not tried it yet.  The cheese now weighs 1026g, and measures 14.4 x 5.7 cm, so 1.09 g/cm3.  That's a pretty good result.  This is a fairly straightforward Wensleydale type make.  Will post tasting notes after I try it for lunch.  :)

- Jeff
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Offline Flound

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Re: My 5th Wensleydale
« Reply #3 on: April 02, 2014, 02:35:09 PM »
Nice looking cheese, my brother. A cheese for you...
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Offline JeffHamm

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Re: My 5th Wensleydale
« Reply #4 on: April 02, 2014, 04:44:42 PM »
Thanks Found!

It's a very nice cheese.  A long lasting flavour, good texture, though not as crumbly as Wensledale should be.  No signs of any bitterness, which is good.  Doesn't have the sharp bite of a vintage cheddar, but it's only 6 months, so it really shouldn't.  It does have a really nice flavour, and there's something that I can't describe.  At first I thought citrus or apples, but that's not right.  It's just this nice bright note mixed in there (yah, I know, that's a lot of help).  Anyway, needless to say, it's a success.  I'm quite pleased.

- Jeff
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Offline KatKooks

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Re: My 5th Wensleydale
« Reply #5 on: April 02, 2014, 08:55:40 PM »
That's a beautiful looking cheese, Jeff.  Congratulations!
Trying to make cheese...

Offline Geo

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Re: My 5th Wensleydale
« Reply #6 on: April 02, 2014, 10:42:22 PM »
Jeff, that Wensleydale looks amazing, and it sounds lovely too. Wensleydale, to me, should be a soft, moist cheese, certainly not with the sharpness of a cheddar.

A cheese to you!

Offline Digitalsmgital

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Re: My 5th Wensleydale
« Reply #7 on: April 02, 2014, 11:51:09 PM »
Wow, that really looks great! Enjoy your lunch and another cheese!
Regards, Dave

Offline JeffHamm

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Re: My 5th Wensleydale
« Reply #8 on: April 03, 2014, 12:59:26 AM »
Thanks Katkooks!  This is a decent protocol to give a try.  You don't need to age it 6 months, and it would probably be ready in 2 or 3.

Thansk Geo!  Yah, it's a bit drier than typical Wensleydale, but not overly so.  Aged without vac seal or waxing, but it's still held up nicely.  I think Wensleydale is also to market around 2 or 3 months (typically).  Not sure on that though.

Thanks Digitalsmgital!  Lunch was very nice. 

- Jeff
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Offline GlabrousD

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Re: My 5th Wensleydale
« Reply #9 on: April 05, 2014, 06:00:20 AM »
A great looking cheese Jeff. May I offer you a cheese in return.

Cheers, GD.


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Offline Matthewcraig

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Re: My 5th Wensleydale
« Reply #10 on: April 05, 2014, 11:45:06 AM »
great looking cheese, my wensleydale's always turnout slightly too salty
If cheese was as easy as boiling an egg 8)

Offline John@PC

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Re: My 5th Wensleydale
« Reply #11 on: April 05, 2014, 08:26:20 PM »
I'm tempted to give you two cheeses Jeff: one for the wonderful result and another for the great picture.  But one you get, as I'm envious about the beautiful color differential from rind-to-paste.  Forgive me but I'm not familiar with Wenselydale so how did you get that result?

Offline JeffHamm

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Re: My 5th Wensleydale
« Reply #12 on: April 06, 2014, 02:03:39 AM »
Hi John,

Wensleydale is a British Cheddar type cheese.  I've only had the real stuff once or twice, and it's moist, but crumbly, etc.  Has a very nice flavour that pairs well with apples.  My makes do not have the crumbly texture, but I still like the result.  The rind is just natural moulds that developed in my cave (wine fridge with ripening boxes).  It's six months of aging, never vac. sealed or waxed.  Not washed with brine, just brushed until the rind developed.  Flipped morning and evening every day.  So, nothing really special was done.  If it gets too moist, the rind will develop "black spot", which is unsightly but doesn't affect the flavour. 

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Rizzo

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Re: My 5th Wensleydale
« Reply #13 on: April 09, 2014, 07:24:44 PM »
Lovely looking cheese Jeff...any left? lol

Offline JeffHamm

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Re: My 5th Wensleydale
« Reply #14 on: April 09, 2014, 11:13:19 PM »
Surprisingly, yes!  Still about 3/4 wheel remaining.  That might be dropping soon though.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.