My Bloomy white

[OzzieCheese]

Thought I'd start this weekend's effort today - watching the donut of death re-indexing databases - geek alert  . 

Got an early start tomorrow.  Milk is bought so it should be a great day   Attached is my control sheet for tomorrow.

-- Mal

[Stinky]

Nice! Sounds fun.

On a rather unrelated note, do you know of any cheeses that are both washed-rind and bloomy-rind? this question on behalf of my brother

[Al Lewis]

Vacherin Mont D'Or

[OzzieCheese]

Oh Al... You so have to Publish your recipe.  It looks amazing.

So today I'll make a Bloomy White which I call Malembert - Actually my daughter named it.

I've done this one serveral times and they have come out well.

This is my own adaptation recipe, it may have a slight resemblance to a triple cream mold ripened cheese by another name.

8 litres of Milk and 600ml of pure cream and 1/4 tsp Calcium Chloride.  There is no way I can get milk of the cream content of a nice Jersey so I must add extra cream and repair some of the effects of pasteurisation with Calcium Chloride to get the fat molecules as fat as possible and a good curd with minimal fat lose.  The added cream will also affect the draining time and therefore will have an all-night drain as well as a prolonged ‘flipping’ program.

8 litres of 3.9 Milk
600 ml Pure Cream
1/4 tsp Calcium Chloride - CaCl2
Flora Danica – A good full dose(pinch measure) of GLA FL.D
1/32 tsp of Penicillium Candidum and half a 1/64 tsp of the Geotrichum Candidum
3.5 mls of  GLA Liquid rennet.

The workflow is on the sheet attached to the first post.  I'll post photos as the day progresses.

For those who would like a sneak peek of what I hope will happen. - A link to my last make of these cheese.
http://cheeseforum.org/forum/index.php/topic,13412.0.html

One thing I will be doing different is to record the pH at various stages - but at this stage I wont be driven by them. Though the end pH would be nice to get to.

Back soon

   

[OzzieCheese]

I'll have to amend the make template - to add the P.C and G.C at the same time as the culture. The other is the adding of the Calcium Chloride.  I like to add it 10-15 minutes before I add the rennet - not scientific reason - just feel it needs time to be incorporated into the milk before adding the rennet

10:19 30 Deg Added Culture and Molds - let them re-hydrate.

10: 25 32 DegC. pH 6.65 target at end of ripening is 6.60

I'm still getting used to the pH meter which is why I'm not concerned with them at the moment.  But, looking good at this stage.

Back soon 

[OzzieCheese]

Well..... isn't it just like that-  Ripening was great and the pH got to 6.61. so , on that I'm happy.  Now here is where the lesson learnt is that - no matter how you try there are always going to be variable outside you control and where the Artisan come to the Fore.  Just before Christmas the same amount of rennet gave me a Floc time of  8 min 30 Sec. and this time 10:40.  Not really concerned but it just goes to show that sometimes 'Stuff' just happens. this gave me a coagulation time of 64 minutes.

The main thing is to not panic and trust in what you are seeing in the Curd - I do the clean break test but I'm looking for the colour and clarity of the whey that fills the cut.

So.. it's still @ 32 Deg C and Gelling at the moment.. 

-- Mal 

[OzzieCheese]

Nearly Hooping time.  The pH at cutting was encouraging @ 6.58. 

Cut the curd and let heal for a few minutes

13:05 Stirred the Curd  for 15 minutes and let rest for 15 minutes
13:45 let rest a bit longer.

I know I was not going to be driven by the pH markers. But, I thought that it will be an interesting to see how it goes. So whatever it is after a second stirring and rest - what will be will be.

Back soon..  have photos.

 

[OzzieCheese]

1. - 3. The Cast today 8 litres of Malany Milk and Pauls Cream

4. The Stage - Got to Bleach bomb the kitchen - all of it - even the fridge, doors. Nothing other than what I put in will be in my cheese - I hope.

5 -6 . Act 1 Scene one - A clean getaway - owing to the extended set time I thought it a good opportunity to try and show how to evaluate a clean break.  The whey that fills the cut is slightly yellowish and in does have a slightly opaque look to it. This is good as it indicates that there is minimal fat lose from the cutting.

7 - 8 Act 1 Scene two -  cutting the curd - what a nice curd looks like.  There are a couple fractured curds but overall very smooth and shiny with nice defined edges.  This means it cut but didn't tear. Too firm a curd and there is a risk of tearing the curd and this increases the surface area and the whey lose can be too fast and taking the valuable fat with it. The cut to is important as for this style of cheese you are after a nice balance of moisture retention and pliable curds that will easily matt together later

9.  Act 2 The main act.  Getting the flipping cheese form appliance ready.

[OzzieCheese]

This rig allows me to flip all 6 at once.  The forms are surrounded by the small wooden frame to prevent slipping out the sides.

[Schnecken Slayer]

Looks like cheese heaven. AC4U

[Danbo]

Nice! I like your cheese turning rig. Nice with all the pictures! A cheese for that... :-)

[Al Lewis]

Great thread!!  Lots of good info and cheese porn!!  Love that mold rig, think I told you that before, but I believe your molds may be smaller than the ones I have.  May not work well for me.  What size are those Mal?

[OzzieCheese]

The moulds are 100 mm (4inch wide 3 1/2 inch tall).  The script is attached, it's a bit rough..

1 - 2. Act three - the unveiling.  They have settled to about 1/3rd of their original height. I find this an excellent dimension for a 6-8 week ripening.  Each cheese is approx. 180 - 210 gms.  A good return I though from 8.6 litres of milk and cream approx. 1.2 Kg.
 
3 Their final stage.  The stage is set for the current call but not before one last act.  I use these containers from Décor.
4 - 5 -6. Act Four.  Salting for all they're worth.  These are hand salted. a little over 1/2 teaspoon - I suppose it's a bit heaped but you get the picture.  it really is just a single layer of salt crystals top, bottom and sides. 

7. Their curtain call. Taking their final bow before being put into the 10-12 fridge.

If I can get a YouTube account sorted out I'll upload a vid of how I salt them.

Have fun 

 

[OzzieCheese]

Hand salting Vid..

http://youtu.be/JNUDxX_m0Xs

-- Mal

[Kern]

Mal:

Thanks for your input and all your efforts.  I've learned a lot from your posts.  The video was the "triple cream".  AC4U!  I liked the ripening boxes.  Were these something you made yourself or bought.  It looks like the wire racks were custom fit for the red boxes.  True?  Or what?   

Kern