Author Topic: Sweet, creamy Tilsit (#5)...yum!  (Read 89 times)

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Sweet, creamy Tilsit (#5)...yum!
« on: June 14, 2014, 10:29:10 AM »
Yesterday was another dual-make day: Montasio and Tilsit. Starting with the Montasio at 6:00AM, I finished with the Tilsit at 2:30PM. Not least it didn't consume the entire day and into the night. One cheese for the near-now and one for later (a year later).

I did have a little stumble along the way in this make. Hopefully, all will be well.

Initial pH: 6.72

2 gallons Twin Brook Creamery whole creamline milk
1 gallon Dungeness Valley whole raw milk
1/4 tsp Alp D
1/8 tsp PLA
1/2 tsp CACL
1/32 tsp dry calf rennet

Following the recipe I have used before.

I brined it for 12 hours, flipping at the 6-hour point. Now it's out to air dry before heading to the cave. Fingers crossed. ???

Let's ferment something!
Bread, beer, wine,'s all good.

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