This wasn't planned to be a specific type, but I decided it'll be a Tomme au Pav.
Linuxboy's recipe was used.
4/16/15
10:58 Started heating milk to 88º F
11:13 Reached 88º F, added 1/4 tsp. MA4001
11:43 Added CaCl2, annatto, and rennet [11:49]
11:57 8 minutes floc, because I wasn't thinking about having to reduce rennet to hit targets.
12:22 Cut to 1/4 in, rest for 5
12:27 Stir for 15 minutes [added this step to compensate for lost acidification time during renneting]
12:44 Raise to 100º F over 30 min, stirring [I was using my hands. Much nicer than spatula, thanks for the suggestion scasnerkay!)
1:20 Drained, pressed with ~5 lb. for ~3 hours, added 5 lb.
Unmolded following morning and brined for 6.5 hours or so.
Went out of town, returned to happy air-drying cheese with linens on.
I'm going to try for a slightly funkier rind than usual.
3, 4 months?
