I do like a washed rind cheese and, although I've never tried it, I thought that Pont l'Eveque would be a good one to try.
The process is courtesy of Boofer.
Ingredients:
4L Fleurieu Jersey Pasteurised, Non-homogenised milk. P = 3.3% F = 4.8% P/F = 0.69
1/5 tsp (rounded tad)Flora Danica
1.2 ml CaCl2 in 25 ml of water
1 ml of 140 IMCU animal rennet in 20ml of water
1 drop of Geo solution
1/12 tsp b. linens
Heated milk to 31 C.
Added cultures, let rehydrate for 2minutes.
Stirred cultures into milk.
Left 15 min. Stirred in CaCl2
Left 15 min. stirred in rennet.
Flocculation time = 14 min. Using a 5x factor give a coagulation time = 70 min.
Made crosshatch 2cm vertical cuts, but no horizontal cuts.
Rested curds for 10 minutes.
Scooped curd into cloth lined moulds.
Allowed to drain for 2 days with flipping on draining mats. Removed from moulds after one day.
Later today I will dry salt them and move them to aging boxes in the cheese fridge. The aim is 13C and 90-95%RH.
In a couple of days I will start washing with light brine.