My first was a success, so I wanted to see if I could replicate it.
Milk: 1 gallon Hartzler whole creamline milk + 3 cups Snowville heavy cream + 2 cups buttermilk
2 oz flora Danica - added when milk hit 88 F
Ca Chloride - added after culture
Pen Roq PV - 1/8 tsp - added to milk after culture in 1/4 cup distilled water
Rennet - 3/16 tsp in 1/4 cup distilled H20 added at 90F
Floc time - 12 min
Followed Mary Karlin's directions.
Pierced after a week.
Again - couldn't wait 4 weeks, so this is a tasting around 2 1/2 weeks.
I really love this cheese. Creamy, tangy, some mild blue flavor. Half of the wheel was my lunch with crackers on Saturday. Yum.
I have another larger cheese that I will wait to cut into next week and see how that tastes.
Photos below. This time I got a professional photographer to take these shots (my wife
) with a macro lens and edit them. I haven't seen the bill yet (and, unfortunately, she doesn't like blue cheese so I can't pay her with the cheese)...