I’ve been looking for a cheese that I might be able to incorporate black olives. This recipe for Bel Paese, from the New England cheese site, caught my attention as a possible candidate.
What got my attention, was the mix of cultures, the small amounts used, and the high temperature of the renetting.
I’m always hesitant to use recipes from this site, as I have had some problems with some of them-----in all fairness, that was in my rookie days and the problems may have been inexperience.
Recipe did not have ph-----but provided ph for those interested.
Just a couple pics follow
Bel Paese------Date 4/08/2015
4 gal. whole P/H milk
MAO 11-----1/8th tsp
MM100-----1/16 th tsp
TA 62---------1/8th tsp
Geotrichum—1/32nd tsp
Cal. Chl.-------1 tsp
S.S. renett-----2.5 ml.
Starting ph 6.62
8:03 temp. 102 degrees----add cultures
8:08 start to ripen for 60 minutes
Ph 6.46
9:10 start to raise temp to 108 degrees in 10 min.
9:18 reached 108 deg.----add diluted renett
9:25 floc in 6 min.---looking for 8
9:38 cut curd to 1/2 inch
9:41 rest curd for 5 min.
9:46 start real slow stir
10:14 settle curd
10:20 remove most of whey
ph 6.28
10:25 used press plate and pressed under whey, with light hand pressure for ten min.
10:45 placed in 7 in. mold, using muslin cloth
Press at 8 lbs
Flipped four times in next 1 ½ hours----increasing weight each time
11:52 ---- ph 5.76
12: 36 ------reached a ph 5.36-----couple hours earlier than expected-----placed in saturated brine for 5 hours
Air drying for two days ?
Weight out of press----4lb. 7 oz.
Will follow up with progress report.
Qdog