My First Double Gloucester

[Rizzo]

This started out as a Cotswold to DeejayDebi's Cotswold recipe,
http://cheeseforum.org/forum/index.php/topic,1526.0.html
but at the last minute I left out the chives and onions, making it a DG.

Make as follows;

8 litres Homebrand standard
just less than a pinch of Mesophilic 704
5.6ml Renco rennet (imcu 65)
3 drops annatto
2ml calcium chloride
23grammes salt

Heat milk to 32 degrees C
add 704
leave to hydrate 5 mins
stir in and leave 45 mins
add annatto
leave 15 mins
add Calc chloride
leave 5 mins
add rennet
floc at 14 mins x 3 = 42 mins
cut at 42 mins (good clean break) - 1/4" cut
rest 5 mins
let sit 20 mins stirring occasionally..(debi's recipe says whisk, but I daren't do this!)
heat to 40 degress C over 35 mins (this went very well for once!)
Rest 30 mins
drain, squeeze, mix in 23 grammes salt
into mold
1st press 10kg/15mins
2nd press 10kg/15mins
3rd press 25kg/24 hours (actually was 25 hours as I was late home)

Initial result look good. Pic taken 24 hours out of mold.

pic below

[JeffHamm]

That looks very good out of the press.  Nice colour!  A cheese to you.

 - Jeff

[Rizzo]

thank you Jeff.  I am very pleased with this one.

[jwalker]

Cheese looks good , and I like the drying basket idea , with wooden skewers , very innovative.

Have another cheese !

[Rizzo]

Thanks very much. The basket works well.  I place the basket in one of those fine mesh bags with a zip, (delicates laundry washbag), which lets the air through and keeps insects out.  You can just see a little of it at the back of the photo.   

[awakephd]

Rizzo, have you opened this cheese? Wondering about a taste report ...