Leerdammer (Maasdam) 9-22-14 200 Easy Cheese Recipe
3 gal. P+H milk
2 packs of Thermo from Cheesemaker .com (just what I had)
¼ tsp. propionic
4 tsp. calc. chlor.
¾ tsp. single st.rennet
Everything went to the exact schedule as per recipe. Times---temps---floc was
16 min. 2.5 multiplier---cut at 40 min.
Into 6” S.S. mold
Pressed at 8.9 psi for 15 min.
Flip and press at 10 psi for 4.5 hours
Weight out of press---3 lb. 15 oz.
Brined for 20 hours in 18% brine
Air dry Two days---Wax at 240 degrees
Into fridge at 40 degrees for 2 wks.
Room temp 65 degrees for 4 wks.
Then I got worried-- at three wks.---the swelling seemed huge to me, split the wax three times---repaired wax three times---at the fourth crack, I started thinking late blow and opened it up to see what was happening.
I shouldn’t have worried, the eyes were more like a lacy Swiss ( which I don’t mind) the smell was wonderful---the taste is like a Jarlsberg---a little milder---the texture is not quite as firm as Jarlsberg. The only complaint I have, is maybe needs a little more salt.
I think the flavor will get better with some more time, so vac packed the remainder----just not sure if I should finish out the warm cycle or place it in the cave.
Overall I am thrilled-----this is the first cheese I have made that actually met my expectations----next one will be 4 or 5 gallon in my 7 ¼ in. mold.
Qdog
