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 bad...at 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.