As promised, here it is. this is the way I would have liked the make to go not the way it went
If you make this let me know how it goes and what you think
4 ½ gallons whole pasteurized milk
3 pint’s pasteurized cream
5/16 tsp. MM-100/101-Mesophilic Starter
¼ tsp. Flora Danica-Mesophilic Starter
⅝ tsp. Cal-Chl
3/32 tsp. Penicillium Roqueforti PV (mix in ¼ cup non-chlorinated water the night before make to rehydrate)
9/32 tsp. Dry Calf Rennet Powder (should have used 5/16) mix in ¼ cup non-chlorinated water 15 minutes before adding to milk mixture.
3-½ tbs. pickling salt
Slowly, warm milk to 86°f
Mix in ⅝ tsp. Cal-Chl
Sprinkle starter cultures (MM and FD) on surface of the milk, cover vat with tight fitting lid and let cultures rehydrate for 15 minutes.
Pour in rehydrated PR/PV and mix everything into milk thoroughly, cover vat with tight fitting lid and let mixture ripen for 45 minutes holding milk at 86° (temp may drop a little)
15 minutes before end of ripening period mix dry calf rennet in ¼ cup non-chlorinated water.
After the 45 minute ripening period sprinkle rennet mixture through a corrugated spoon over the surface of the milk mixture, mix in thourly trying not to break the surface of the milk, calm surface of milk mixture.
If using flock method I used a multiplier x4 (next time I’m using x 3-1/2 and will cut 1” and let rest for 10 minutes for dryer curd) or wait 45 minutes and check for clean break, if no clean break wait 5 more minutes and check again.
Place a cheese cloth (I use muslin towels) lined colander into a large bowl and ladle curd into colander (I had to use 2 of each), lap corners of cheese cloth over top of curd and let sit for thirty minutes in the whey, during this time I also break up curd every 10 minutes and re-cover to expel more whey (using 2 colander’s I placed all the curd into 1)
Tie opposite corners of cheese cloth together creating a bag, hang bag of curd and drain till whey stops dripping, or is just at a slow drip.
Open curd bag and flip curd mass (smooth side up), re-tie into bag, re-hang and drain till whey stops or is just a very slow drip.
Place a ridged plastic cutting board on a draining surface, set curd bag on cutting board and place second cutting board on top, place 8 to 10 lbs. of weight on top of everything, make sure the pressing weight is centered on the curd, this may take a minute or two to get it right.
Press overnight, 6 t0 8 hours,
Remove curd mass from cheese cloth (DUH) and break it up into thumb size pieces in a large bowel.
Take 1/3 of the salt and sprinkle over the curd tossing and mixing in thourly, take half of the remaining salt, sprinkle, mix and toss and again with the rest of the salt.
Place a mold on top of a cheese draining mat (my mold is 6”d x 9”t)
Fill your mold, loosely, with the curd do not press curd in, when mold is full place another cheese mat on top and flip mold over, put the rest of the curd in mold, if needed press down lightly (I try not to press the curd at all until the first flip in the draining phase).
After curd has set in the mold for 15 minutes place a draining mat on top (if curd hasn’t settled enough, this is the only time I press curd down and only if I need to) flip cheese and let drain for another 15 minutes.
In the same way as above, flip cheese and drain 30 minutes, flip and drain 30 min.
Flip and drain 45 min.
Flip and drain 45 min.
Flip and drain 1 hour,
Flip and drain 1 hour,
Flip and drain 2 hours,
Flip and drain 2 hours,
Leave cheese out at room temp (70 to 75° f) flip and drain 2 or 3 times a day for 5 days, by now the cheese should be firm enough to remove the mold and the PR/PV should be growing in the open crevasses.
Smooth the cheese by hand or with an icing knife, filling in all the cracks and sealing the entire cheese.
Put the cheese in an ageing container, and place in a dark warm place (65 to 70°f.) for 4 or 5 days. flip the cheese twice a day.
After this period place the cheese in its ageing container in a place that is around 50 to 55°f for 6 to 8 weeks depending on how sharp a blue bite you want, bring the cheese out once a day flip it and let it air out for 30 minutes or so.
