Good evening fine folk!
After I read the devastating news about overreacting to moulds, I have (re)started my cheese adventure!
Bought a wine fridge (was actually a gift from my wife) - and am currently pressing a new creation.
4.5 L. 2% pasteurised.
Thermophilic and rennet.
10 black peppercorn cooked in a little bit of water.
Pressed for 10 min 2 kg
15 min 4 kg
2 hrs 6 kg
8 hours with 10 kg.
Next will be 12 hrs at 20 kg, then 12-24hr fully sat. brine.
Have not decided yet to go for natural, washed rind, wax or plastic.
