Two gallons raw milk from Idaho
1/8 tsp mm100
2 skewer tips PR
1/16 tsp lipase
1 tsp calcium chloride
1/4 tsp rennet
1 1/2 tbsp salt
Heat to 90
add cultures wait 5 min and stir
let sit for 35 min
add add calcium and stir
wait 5 min
add rennet and stir
let sit for 2 hours
cut curd in 3/8 cubes
let sit for 5 min
stir gently 5 times over the next 60 mins maintaining temp
let curds settle
put in mold with no weight
flip cheese daily in mold for 3 days
put in saturated brine for 6 hours
dry for 3-4 days and age in cave til texture is as you like
Pierce after a week of aging
this one is just under 6 weeks.
It always amazes me how ugly something can be and still be good.
This one seems to have a little of everything on it , linens , PR , PC , Geo.
It is quite soft and creamy , texture similar to a Brie , the rind is very mild and has a nutty taste to it , definitely a good rind , allthough you would never guess by looking at it.
I don't pierce mine very much as I don't like too much blue in the interior.
The recipe from GCs book said to age for several months , but this one is certainly ready now at 6 weeks.