Same Temp - Light brine Washed - Needs a name

[OzzieCheese]

I am basically following the method in the following link.
http://cheeseforum.org/forum/index.php/topic,13016.0.html

But as things do .. Life intervenes so a couple of thing were different.
the ripening time was 1.5 hours
The pitching stage was 30 minutes -  So I'm hoping for a bit more acid development.  Finally got the first press underwhey under whey - hahahaha I kill me !!
Sorry 

I'll add the images when I get to the full press stage.  This is fun cheese to make as you really can change a lot of parameters.

I'm not sure what to call this one . . .

Pictures and make sheet to follow.

-- Mal

[OzzieCheese]

One thing I'll add here is that you really need to motor redressing the cheese at the 1st and 2nd pressing as they are still nice and warm but also nice and spludgy (if that's a word) so get the cloth changed as fast as you can.

-- Mal

[Andrew Marshallsay]

Spludgy must be a word. I understood it. Could be handy to know if you play Scrabble.

[OzzieCheese]

Here are the promised images.  I'll try and get them into a logical order but, the Merlot...
Ill try and depict the whole process - including the pH images using the ph Strips - You will then see how subjective using then is..
1. My Kitchen
2. the Milk
3. Starting pH
4. my Spoon Measures.
5. Clean Break.  I use this as a confirmation that the cut window is optimal.  I like a nice smooth side and clear whey in the bottom of the cut

[OzzieCheese]

I thought I'd try and show my interpretation of what 'Pitching' is.  Please correct me if I'm wrong..
Getting the mass of curds to form a manageable mass. 

[OzzieCheese]

Scooped the curds into the cheese cloth
and first press - this is really light - under 38DegC whey . the bottle only has about 1 kg (1 litre) of water in it and it really is only meant to consolidate the curds.
moved the whole thing to the press and just let the weigh of the arm and the same 1 Kg weight continue the pressing of the cheese.

The last are the pH strips from first press to just before brining - at the 4 hour mark.  How good are you at reading these.  I'm still taking 'Best guess' at these..

[OzzieCheese]

and the final one somewhere between 5.0 and 5.3.  My guess is 5.2 ish and a bit...

[OzzieCheese]

I really enjoy making these style of cheese as it is a bit more hands-on compared to the other styles.  The cheese is brining in a 16% solution overnight.
 

[tally]

Very nice photos. Thank you. And the cheese looks beautiful.

[scasnerkay]

The color of the milk and cheese is amazing! Nice documentation Mal.

[OzzieCheese]

I wonder if this is more readable.  I think I'll rewrite it in Black 

I was after yellow cheese so I added 1 ml of Annato when I added the CaCL2 .

[OzzieCheese]

here is the Word Doc - Adjustments and comments in red

[OzzieCheese]

After a days drying out of the brine - 1339 gms.  It's getting a little belly on it -  Cute

[awakephd]

Mal, it looks good! AC4U.

Is the corner a darker color -- perhaps more dried out -- or is that an artifact of the picture?

Also, what is the flavor of this sort of cheese like? I've not had St. Paulin. Something like a Gouda?

-- Andy

[Spoons]

Great looking cheese, Mal! Well done!

@awakephd; St-Paulin is a mild and soft cheese. Treat yourself and try one, it's the type of cheese that most people end up liking very much. It's always a success on a cheese platter.