Finally got time to make some cheese. I am very happy with the make in general. Temperatures were hit and held better then in past makes. A side note to myself to weigh the curd when using more that 1 hoop for consistency in brining. I have posted some pictures for those who are visually inclined.
30 liters pasteurised unhomogenized whole milk and water from rehydrated mushrooms.
Gradually heat to 32C and hold.
Add 3/8 tsp MA4001, 3/8 tsp aroma type B and a pinch of B linen. Ripen 90 minutes.
Add 2 tsp calcium chloride (diluted in 1/4 cup water), stir with up and down strokes.
Add 1 1/2 tsp rennet (diluted in 1/4 cup water), stir with up and down strokes.
This milk set in 30 min with clean break.
Cut the curd into 1\2 cubes and let curd rest 10 minutes.
Gently stir 5 minutes to break any larger cubes (I use a wisp).
Begin to raise temperature to 35C over 45 minutes and hold at 35C for 5 minutes.
Remove 1\2 the whey and replace it with warm water at 40C to increase vat temperature to 37C over 10-15 minutes.
Drain curd in colander, mill in mushrooms and hoop.
10 hours in press.
12 hours in heavy brine.
Take out of brine and air dry at room temperature until surface feels dry to the touch.
Place in ripening box store at 10C.
develop a smear coat by using a 3% salt solution with a pinch of B linen.
Wash twice a week for first 2 weeks and once a week for the following 6 weeks.
