Author Topic: My 2nd Port Salut  (Read 2936 times)

JeffHamm

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My 2nd Port Salut
« on: March 13, 2016, 06:39:06 AM »
Hi,

It's been awhile since I've had the opportunity to make a cheese.  Was over in Canada for a number of months for work and to visit family.  Was going to make a cheese with Flound, but we never did get around to it.  Anyway, back in New Zealand now and dusted off the pots.  Decided to make this Port Salut again.  Made it once before (just last year) and it turned out very nice, although that make used a narrower mould (a 6.25" tomme rather than the 8" 1/2 Brie size).  This is closer to the proper aspect ratio, so I'm hoping the cheese can only improve (which would be magical, as the previous was so very nice).  This protocol is one that linuxboy originally suggested and it's not a complicated make. 

Anyway, it's good to be back.  The photo is mid-way through the press.  Cheese is currently in the brine, so I'll try and add another photo once it's onto the affinage phase.


Port Salut - Classic - from linuxboy (Cheese forum; This is the industrial recipe) Sunday, March 13, 2016
The classic port salut is closer to 3-3.5% fat. 2-2.5% will give you a slightly lower yield, but similar flavor profile. If you pay close attention to aging, you should get a very similar cheese. Follow the flocculation multiplier and RH or the cheese will be more dry than you want. (0.88:1 p:f ratio target? Similar to muenster?)

2L Budget Blue
3 L HomeBrand Blue
2L Farmgate Silver top
4 L Anchor Silver top (combined we get 0.84:1 p:f)
CaCl2 in egg cup water
4 ice cubes MW3 (or, as Pav suggested for a more authentic make use Choozit TA 60 and Choozit Alp, equal parts according to manufacturer guidelines. Should be .85 DCU each for 17 l)
Rennet for 10-15 minute floc (3.5x multiplier; 1.77 ml 280 IMCU calf rennet)
1/16th tsp b.linens
8 inch half brie mould

1) Add CaCl2 to milk while setting up
2) Pour in pot and add starter and b.linens on top (wait 5 minutes, then stir in b.linens)
3) Warm to 35C (reached at 7:30   ; 35.0 C; remove from heat, wrap pot in towels)
4) Ripen 30 mins. (7:30 - 8:10 ; end temp 35.9  C)
5) Add rennet. (8:13:00  floc time 8:28:45 = 15m 45sec 3x floc = 47m 15Sec )
6) Cut time (9:00:15 – cut to pea/hazelnut size ½ - 1 cm cubes – finished 9:05)
7) stir gently 30 minutes (9:05 - 9:40
)
8) Drain 30% of the whey (4 l or so). Ph should be 6.4-6.45
9) Add hot (60C) water (10-15% volume, which in this case is about 2 liters). Raise total temp to around 37.8C in 12-20 mins. (9:50 - 10:12 ; final temp 37.4)
10) stir gently for 20 minutes, let curds settle to the bottom of the pot (10:12 - 10:32; 10:32 - 10:40)
11) Press under whey or in the pot with 2x own weight (about 2.5 kg 0.11 psi for 11 litres) for an hour (10:50 - 11:50 ; I went with “in the pot” water bath at 37 C; cheese knitting well, very soft and “spongy” feeling.  This light pressing requires the curds to be kept warm, hence in the pot/under whey)
12) refreshed sink water to 37 and flip and redress, press in pot with 5 kg (0.22 psi) 1 hour (11:50 - 1:20 – ran over time by 30 minutes)
13) refreshed sink water to 39 Flip and redress, press in pot with 5 kg (0.22 psi; 1 hour (1:20 - 2:20) knit doing well, still soft and “spongy” but not as much as before. 
14) Flip and redress, press 7.5 kg (.33 psi) for another 5-9 hours (2:20 - ??:??) (8-12 hours total in the press - you want a good knit; if you measure ph, then look for ph 5.4)
15) Brine shouldn't be fully saturated, more around 18-20%. Brine 4-8 hours per kg. ph after brine should be 5.2 (1728g 19.2 x 5.5 = 1.09 g/cm3 – 7:20pm - 6:00 am; 1702g 19.1 x 5.3 = 1.12g/cm3)
16) Dry at 90% humidity at 15.6C for 24 hours.
17) wash with 3% brine solution on days 1, 3, 7, and 10 (March 15, 16 (evening), 20, and 23rd; if you didn’t add b.linens, spray on with wash). After washed finished, 1646g ??.? x ?.? = ?.?? g/cm3 Age at 90% RH, 15.6 C. Brush off rind flora after 2 weeks and wash to get a cleaner rind. (washed on Mar 28, 2016; 1646g -> ???? g after brushing/washing.  Outer rind quite soft, so brushing must be quite gentle if it is necessar.  Also, cheese very slippy, so handle with care, especially when washing under the tap).
18) Ripen for a few days at 70% RH to dry the rind a bit.  Package.
19) Cure at 4.4C for 2-3 weeks. (wrapped in foil, moved to regular fridge Mar 31, 2016; 1642g ??.? x ?.? = ?.?? g/cm3; Apr 14, 2016; 1516g 9.5 x 4.4 = 1.15 g/cm3)

Bit of mould on sides and edges.  Washed off on Apr 13.  Cheese is soft, and sticks to the knife.  Taste is very good, milky, but with a hint of linens flavor and the tanginess of a young cheese.  Very nice.
« Last Edit: April 13, 2016, 06:31:45 PM by JeffHamm »

Offline awakephd

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Re: My 2nd Port Salut
« Reply #1 on: March 13, 2016, 09:57:45 AM »
Jeff, it is good to see you back on the forum!
-- Andy

Offline H-K-J

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Re: My 2nd Port Salut
« Reply #2 on: March 13, 2016, 03:59:58 PM »
HI JEFF
glad you are back at it
Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/

JeffHamm

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Re: My 2nd Port Salut
« Reply #3 on: March 13, 2016, 05:17:54 PM »
Thanks guys!  Good to be back.  Here's the cheese at 1702g (19.1 x 5.3 cm = 1.12g/cm3) after coming out of the brine at 6:00 am this morning.


Kern

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Re: My 2nd Port Salut
« Reply #4 on: March 13, 2016, 07:17:20 PM »
Hi Jeff.  It is nice to see you back at it.  For us North American's unfamiliar with New Zealand milk I wonder if you'd mind doing a little translation of the milks you used.  Mostly we are familiar with the following milk terms:  P&H 3.2% fat content whole milk, P&H 2%, P&H 1%, skim milk (no fat), whole pasteurized (not-homoginized) cream top milk and finally raw milk.  Given these how does your listing translate:

2L Budget Blue
3 L HomeBrand Blue
2L Farmgate Silver top
4 L Anchor Silver top (combined we get 0.84:1 p:f)

Kern

JeffHamm

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Re: My 2nd Port Salut
« Reply #5 on: March 13, 2016, 11:34:42 PM »
Ooops!  Sorry Kern.  The Silver top is cream line milk (pasturized, but not homogenized).  Has a fat content around 4.% or so and 3.1g/100ml of protein.  The "blue" milks are homogenized and pasturized, with fat around 3.3% and protein at 3.1.  I forgot to write them in my notes, though I usually do.  Thanks for pointing that out.


Kern

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Re: My 2nd Port Salut
« Reply #6 on: March 14, 2016, 02:32:49 AM »
Thanks for clearing that up.  I am to take it that in NZ the term "silver top" means the same as cream line?

JeffHamm

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Re: My 2nd Port Salut
« Reply #7 on: March 14, 2016, 10:53:45 PM »
Sort of.  The milk bottles have silver screw tops on them.  The Blue milk has blue tops, etc.  :)

- Jeff

JeffHamm

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Re: My 2nd Port Salut
« Reply #8 on: April 13, 2016, 06:35:58 PM »
Hi,

Cut into this today.  Washed off some mould that was growing under the wrapping.  The paste is soft, with lots of give when cutting the cheese.  And, it sticks to the knife.  It has a mild b.linens flavour, and a tanginess from being a young cheese, with milky tones.  A really nice outcome.  I recommend this for anyone wanting to try a washed rind cheese if you're not familiar with them.  This is not over powering, and produces a very nice result.  Final cheese was 19.5 x 4.4 cm, and 1516g, for 1.15g/cm3 density.

Offline Boofer

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Re: My 2nd Port Salut
« Reply #9 on: April 14, 2016, 12:41:28 AM »
Hey, I missed this cheese...and you being back in the loop. :)

Wow, is this cheese just a month old? Looks very tasty.  :P

Here, have 5 cheeses!  8)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

JeffHamm

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Re: My 2nd Port Salut
« Reply #10 on: April 14, 2016, 02:19:04 AM »
Thanks Boofer! 

Yes, bit slow getting back into it, but hopefully will get to make another cheese next week as it looks like this one is out.  But yes, this only takes 4 or 5 weeks to be ready and it's a very nice cheese if you like a tangy, semi-soft, melt in your mouth cheese.  :) 


Offline Andrew Marshallsay

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Re: My 2nd Port Salut
« Reply #11 on: April 14, 2016, 10:06:55 AM »
Another great cheese from a master of the art.
This tempts me to give this one a go.
Have another cheese for your collection.
- Andrew

JeffHamm

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Re: My 2nd Port Salut
« Reply #12 on: April 14, 2016, 06:39:40 PM »
Thanks Andrew!  Do give it a go.  This is one of Linuxboy's protocols, and it has produced very good results both times.  It's a very straight forward make.  The first time I added b.linens to the brine wash, but didn't this time.  The rind was a bit more developed the first time in terms of linens.  I think I would add them next time since in a large or traditional production the brine wash would have linens from previous cheeses, etc.  But, regardless, it's a very nice result and will probably become a fairly regular make.