Opened for my daughter's wedding on 7-5-14, this one was almost 7 months. This was the most popular cheese among those I brought. The paste was firm, flexible, and easy to slice. The flavor was very gouda-like, and sweet in a way.
2 gallons cream-top milk pH 6.6
1/8 tsp Flora Danica
1/8 tsp MM100
1/2 tsp Calcium Chloride in 1/4 cup water
1.5 ml single strength calf rennet in 1/4 cup water
Flocculation multiplier 3
pH targets: 6.4 drain, 5.5 brine
11:10 Milk to 86 degrees, added FD and MM100, let rehydrate 5 mins, then stirred in. Covered and left at temp for 40 mins.
11:55 Temp still 86 degrees, pH 6.5, stirred in calcium chloride and let rest 10 mins.
12:05 Stirred in rennet. Flocculation in 15 mins, X 3 = target 45 mins.
12:55 Clean break, cut about ½ inch curd, healing for a bit over 5 mins. Gently stirring and breaking larger curds. Stirred about 40 mins.
1:35 Started washing curds. Removed whey to level of curd gradually replacing with 130 degree water, while stirring, bringing temp to 100 degrees. (I am not sure why I only did one round of washing curd – in the past I have done it twice.)
1:45 Temp = 100, pH = 6.5 Continued stirring more vigorously, waiting for curd to be ready
1:50 Temp = 100, pH = 6.5
2:10 Temp = 99 pH = 6.5 feel of the curd is mildly squeaky and firm
2:20 Temp = 99, pH = 6.4 feel of the curd is nicely squeaky, firm when squeezed, and comes apart nicely. Let curd settle
2:30 Drained off whey. Pressing down with hand under remaining whey to compact curd. Pieces of compressed curd fitted into form. Pressed with 10 # about 30 mins under reserved whey.
3:05 Moved to press with about 18 # for 20 mins
3:30 Flipped and redressed, knitting is weak. Back into press with 18 # again. Whey pH 6.3.
4:30 Redressed, knitting well, returned to press with 27 #. Whey pH 6.1.
5:30 Redressed, looking good! Whey pH 5.8. Back into press with 45 #.
7:00 Difficult to get enough whey to measure, but it looks like pH 5.6 Back into the press naked for smoothing.
10:00 Placed in cave for overnight to come to same temp as brine already in the cave.
6:30 Next morning…Weight 1#, 15 oz. Into brine for 8 hours (2# x 4 inches = 8 hours)
1-26-14 Light rubbing with olive oil to help retain moisture in the cave which runs a bit too dry.
2-2-14 Vacuum bag. Weigh 1#, 11oz