This photo shows the orange peel and coriander added after the first press more clearly. I tried to limit the amount of orange and coriander that got to the sides of the cheese, to reduce the risk of mould incursion.
Tiarella, thankyou! I was vaguely aware that there were errors in Karlin's book and that there must be addenda but hadn't gone looking for them as I tend to use her book for inspiration rather than following the recipes slavishly.
Ale-washed Coriander Trappist cheese
4 litres pasteurised, unhomogenised milk (3.66% fat, 3.4% protein)
1/4 tsp MM101
1 1/2 tsp freshly crushed coriander seeds
1 1/2 tsp dried fresh orange peel, crushed
1/4 tsp CaCl, in 1/4 cup water
1/4 tsp rennet, in 1/4 cup water
2 tsp salt
I've let my notes slide during this make as I did follow Karlin's recipe. Basically, half the coriander and orange are infused in milk and allowed to infuse. It's then strained before being added to the rest of the milk. The make is a basic washed-curd then milled with salt, with half the curds being pressed, the rest of the orange and coriander scattered over the first press, and the rest of the curds pressed on top. The cheese is them soaked in ale and washed daily with an ale-brine wash.
I'm really looking forward to seeing how this turns out. It's two weeks old now, so I'll let it age for another month before trying.