Author Topic: My 4th Cheshire  (Read 1147 times)

JeffHamm

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My 4th Cheshire
« on: June 06, 2016, 07:07:56 AM »
This protocol was originally posted a few years ago by Fied (who no longer posts).  However, it's a great cheese, and I'm surprised I've only made this 4 times now.  Unfortunately, I didn't have time for the full 3 hour cheddaring step, and had to cut it short at an hour.  Oh well, should be fine.  Curds were really good, and got a nice bit of ricotta too.  Will post photos tomorrow when it's out of the mould.

- Jeff


11 L Anchor Silver (4.1% fat, 3.8g/100ml protein)
200 mls Homebrand’s cream  (35% fat, 2.2 g/100ml protein ; combined 0.81 P:F ratio; targeting 0.79)
3 ice cubes MW3 (Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis.)
1 ice cube buttermilk (Meadow Fresh)
½ tsp CaCl (50%) in egg cup water
1.7 ml rennet 280 IMCU calf rennet (in egg cup water)
30-32.5 ml salt
5.625” diameter mould

1. Add CaCl2 to milk while setting up
2. Add starter and warm milk to 30 C (actual temp 31.6 C)
3. Cover, and ripen 30 minutes. (start time 9:17 - 9:49 end temp 31.3 C),
4. ensure temp. 30.0 (31.3) C
5. Add rennet and mix. Time: 9:58:00 Floc time 10:14:00 floc length 16 min 00 sec
6. 3x floc.= 48 min 00 sec cut time = 10:46:00
7. Cut curd into 1.25 cm pieces. Let stand for 5 mins (start time 10:50 – 10:56 end temp 31.7 C)
8. Drain whey until the curds can be seen just below the level of the whey (I didn’t have to drain any).
9. Cook curds, raising temp. gradually to 32 C over an hour, stir for first 50 minutes. (start time 10:56 - 11:46 ended stirring end temp 32?3? C, sit for 60 minutes (combed with below)
10. Keep in whey and cover and blanket 40 minutes (start time 11:46 - 12:26 end temp 31.5 C)   
11. Tip off rest of whey, keeping curd cake whole, then cut curd into equal fist-sized chunks. Return to pot, cover and keep at 32 C for 3 hours. (start time 12:43 - 1:50; only had time for 1 hour this make) (had to press with a follower and 2 litre jug of water to get the curds into a cake for cutting into “fist sized”)
12. Tip off any whey in the pot and tear chunks into 1" pieces and salt in the pot.
13. Press into cheesecloth lined mould and add weight at 10kg (0.89psi) for 30 min. (1:50 - 2:30)
14. Turn cheese, adjust cloth and weight at 20 kgs (1.77 psi) for 30 mins. (2:30 - 6:57) (went out)
15. Turn cheese, adjust cloth and press at between 25 kg (2.22psi) for 16 hours. (6:57 - ?:?? pm, flipped redressed - pressed until ??:?? - 6:52 am Tuesnday; excellent knit; 2.036g! 11.6 x 14.6 -206 bullet nose = 1735 cm3 = 1.17g/cm3)
16. Take off cloth, turn cheese and put back in press at the same press weights for 3 hours to get rid of cloth marks. (??:??-?:??; Monday if required; not required)
17. If you’re prone to getting blue mould, then salt cheese all over with 1 tsp salt (skipped) and dry on cheese mat/rack at room temp., under gauze, for a day. Next day wipe off brine and return to drying at room temp. for 7 to 10 days, depending on when the rind, bottom and top, feels dry to the touch and there's no more seepage of whey. Turn once a day. (not needed)
18. Then either bandage cheese and age at 60F/16C for 2 months and up to a year, turning cheese daily for three months then twice a week up until time of eating, OR don't bandage, but leave to develop a natural rind with the same aging conditions as a bandaged one.

During step 11 made ricotta: heated to 92.0 C, and ¼ cup vinegar, let sit for 15-20 minutes.  Scooped into cheesecloth and drained.  Added 1-2% salt by weight (got 474 g, so added 6g salt).

Out of the press: 2.036g! 11.6 x 14.6 -206 bullet nose = 1735 cm3 = 1.17g/cm3 = Biggest cheese yet!  Haven't used this milk before, but will again.  The density is typical, so just a lot of solids.  Yay!
« Last Edit: June 06, 2016, 07:09:21 PM by JeffHamm »

Offline Boofer

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Re: My 4th Cheshire
« Reply #1 on: June 06, 2016, 02:20:58 PM »
Ah, good to see you posting again, Jeff. 8)

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

JeffHamm

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Re: My 4th Cheshire
« Reply #2 on: June 06, 2016, 07:10:13 PM »
Thanks Boofer.  It's been a busy year, and I've not had lots of time to get back into it.  Even this was a bit rushed and the cheddaring should have been longer.  Oh well, will be good all the same. :)