This one was about 5 months along at opening for the wedding. It gave me some trouble along the way due to moisture collecting, and needing to be taken out of the vacuum and dried, then re-sealed. I could not just leave it out due to cracking in the rind and low humidity in the cave. The paste was easy to slice, mildly flexible, then crumbly. The flavor was sort of in-between swiss and cheddar. Tasting mildly of wine near the rind.
Tomme - Vaca al Vino 2-2-14
2 gallons non-homogenized whole milk pH 6.6
¼ scant tsp MA4001
½ tsp calcium chloride in ¼ cup water
1.5 ml single strength calf rennet in ¼ cup water
Saturated brine
Shiraz wine/salt/calcium chloride
Targets: drain at pH 6.4 / actual: 6.4
Brine: at pH 5.3 to 5.4 / actual: 5.4
Flocculation: 3.5
Cook temp target: 100 degrees in 30 mins
Room temp: 66 degrees, rainy out
12:25 Milk to temp at 88 degrees, culture sprinkled on and after 5 mins rehydrating, stirred in.
1:00 Milk pH remains 6.6. Temp = 87. Stirred in calcium, waiting a few mins before rennet.
1:10 Stirred in rennet. Flocculation in 14.5 mins, clean break target of about 50 mins.
2:05 Cut in 3/8 inch cubes and let rest 10 mins. Temp = 85, pH = 6.5
Gentle stirring and breaking up larger pieces.
2:45 Temp = 100 just about on target. Held at temp about 10 more mins until curd judged to be ready, and whey pH 6.4. Curd was knitting well when squeezed, yet able to be rubbed apart into curds.
3:00 Drained whey to level of curd and let sink to bottom of pot, pressing with hand
3:10 Drained off remaining whey fitting cheesecloth bag of curd into form. Whey pH 6.4. Pressing in pot submerged under whey with 9 # on top.
3:25 Removed from whey. Pressing in press with 9 #
3:45 Redressed/turned, starting to knit, back into press with 9 #. Whey pH 6.3
4:15 Redressed/turned, back into press with 9 #. Room temp is only 66 degrees. Whey pH 6.2
5:20 Redressed/turned, back into press with 18 #. Knitting is looking very good. Whey pH 6.1
6:00 Whey pH 5.8
6:40 Redressed/turned, back into press with 27# to try and get a bit of whey to measure.
7:40 Turned and pressed naked for smoother rind with 9 #. Whey pH 5.5
9:00 ¬Whey pH 5.4
10:00 Into brine with salt to the top, placed in cave. Brine and cheese were at same temp.
6:00 AM Out of the brine in aging box in cave, humidity about 85 %. Letting it rest in cave to dry for a week.
2-9-14 Soaking in Shiraz (1 liter with 1 T salt) for 6 hours, dry 2 days, repeat, dry 2 days, soaked 12 hours, dry 2 days. Each time drying at about 75- 80 % humidity.
2-24-14 Minor cracking. Vacuum sealed. Weight 1# 14oz
Had to open, dry and re-seal 2 times due to moisture collecting inside the bag.
