I've adapted the information to a make protocol. Here's my "make blank". I've not tried this, obviously, but it is very similar to the Dunlop make I have followed and found very good. I've not included the strep.thermo. culture before, other than that, should be a straightorward, though longish, make.
Dunlop – my adaptation of information found here:
https://whitehall-admin.production.alphagov.co.uk/government/uploads/system/uploads/attachment_data/file/289149/traditional-ayrshire-dunlop-pgi-140312.pdfIngredients
11 L milk (3.3 – 4.5% fat)
¼ tsp CaCl2
Rennet to suit
Cultures should be : Lactococcus lactics, Lactococcus cremoris, Streptococcus thermophilus
So 3 ice cubes MW3 and 1 cube STB01
Salt (2% expected curds, at 1 kg / 10 L of milk; so 22 g salt)
1) Add CaCl2 while setting up
2) Warm to 30 C (??:?? ; ??.? C)
3) Add culture (??:??)
4) Ripen 1 hour (??:?? - ??:?? ; ??.? C at end)
5) Add rennet (??:??:??)
6) Floc at (??:??:?? = ?? m ?? sec x3.5 – x3.75 = ?? m ?? sec = cut time ??:??:??)
7) Cut to ¼” cubes (1/2 cm cubes; ??:?? - ??:??)
Raise temperature to 38 C while stirring, over 60-90 minutes (??:?? - ??:?? ; ??.? C - ??.?C)
9) Let curds settle (15 minutes; ??:?? - ??:??)
10) Drain whey
11) Cheddar 1 hour (or until curd acidity 0.55-0.65%) (??:?? - ??:??)
12) Mill to olive size pieces
13) Add salt (1 kilo per 100 gallons; on the 1 lbs / gallon of cheese, this sounds like around 2.2% of the expected weight ; i.e. 10L means expect 1 kilo cheese, so add 22 g salt.
14) Press in the pot 10 kg 30 minutes (??:?? - ??:??)
15) Flip and redress and press in the pot 20 kg 30 minutes (??:?? - ??:??)
16) Flip and redress and press in the pot overnight (35.2 kg) (??:?? - ??:??)
17) Dip in scalding water 1 minute (66 C; ??:?? - ??:??)
18) Press again in cloth that was dipped in scolding water until next day (??:?? - ??:??)
19) Aged on wooden shelves for minimum 6 months, 18 months is maximum, with 10-12 months most popular.
- Jeff