How do you know the temp and RH at Rikki Caroll's house?
You named your cheeses? Constance Colby? I thought Juustoa was your wife? Is that Juustoa Jarlsberg?
I could advise you about buying and calibrating an expensive pH meter to make sure you have acidified the curd sufficiently and expelled enough whey to begin pressing, but I don't have one and don't really plan on buying one soon. Do you already use one?
My cave is that, because that's what Penelope - my parmesan - requires!
Remember in 4H when the kids would raise a pig, name it, write poems and love songs to it all summer, then take it to the county fair, win first place, then have it slaughtered and eat it that night? Same concept. Except I'm a nearly 50 year old man. Is that weird?
I've never named a juustoa because they are consumed within a couple days. Not enough time to really get attached to them.
Her recipe didn't have any pH targets, and I don't have a pH meter.