I was going to do a Double Gloucester but decided to go with it’s close cousin, a Cotswold. Thanks to Stinky for linking Deejay’s recipe and I stole the floc multiplier and some other good advice from Boofer. Costwold is interesting because presumably it is considered a cheddar that isn’t cheddared and milled. My guess is because of the addition of the chives and onion which would be difficult to distribute post-milled. Note: I'm posting this in the equipment board because while the cheese is conventional some of the equipment isn’t.
I also put together
a video of the make for those of you that don't have anything to do for the next 8 min.
. I'll add the final pics and make log.
Ingredients:4 gal whole Hickory Hill creamline milk (Edgefield SC.)
½ tsp. Danisco Ma11 (LL, LC)
10 drops annatto (diluted in ¼ cup non-chlorinated water)
½ tsp CaCl (diluted as above)
1 tsp single strength rennet (diluted as above)
1 Tbs. dried chives
1 Tbs. dried onions
2.5 Tbs. kosher salt
1 tsp CaCl2
Recipe:Heat to 90º F; add culture
Ripen for 45 min.
Add Annatto, CaCl, Rennet
Floc time was 12 min.; with 3 multiplier total coagulation time was 36 min.
Cut to 1/4 inch pieces with square cutter
Rest 5 min.
Did a “gentle” stir for 5 min. breaking up curd pieces
Cook curds by raising temperature to 104F over 35 minutes, stirring
Stirred at 104F until curds tested ready (15 min.)
Drained whey (love the new drain, woohoo
)
Mixed onion, dill and salt into curds breaking up any clumps
Packed 6” dia clear mold
1st press: 15 min. at 20#
2nd press: 30 min. at 40#
Final press: at 60# until whey expelled (took 5 hrs.)
Removed cheese from mold and started "Kerning" the cheese
more to come.
