This is a cheese I've never made but always wanted to so here goes:
Limburger #1: Recipe by Jim Wallace, Cheesemaking.com
Ingredients:
- 2 gal. whole pasturized cows milk
- 1/4 tsp. MM100
- 1/16 tsp. Geotrichum
- 1/16 tsp. B. linens
- 1/2 tsp. CaCl2
- 1/2 tsp. single strength veal rennet
Recipe and notes:
1. Heated 2 gal. milk to 88F (pH 6.6)
2. Added cultures (MM100, Geo and B. linens)
3. Ripened 30 min. @ 88F
4. Added 1/2 tsp. CaCl2, 1/2 tsp. single-strength rennet
5. Wait for clean break
6. Cut curd to 3/4" (recipe calls for 1/2" to 5/8" but I only had a 3/4" square cutter available to use)
7. Wait 5 min.; stir for 20 min.
8. Increase temp to 92F over 10 min. stirring as needed
9. Stirred @ 92F for 15-20 min. or until curds start to clump between fingers
10. Remove most of whey; transfer curds to un-lined forms (curd pH 6.1)
11. Flip minutes after transfer, then several times over 1 hr., then every hour for four hours;
12. Let drain overnight
13. Brine 1 1/2 hr. with saturated brine (I went 3 hr. with a med-heavy brine @ room temp)
Affinage:
1. Start at 95%RH and 58F in ripening box
2. Turn daily for 4 days
3. Start washing with light brine + 1/16 tsp. B. linens; wash 2 to 3 times over next 2 weeks (I plan to do more freq.)
4. Continue aging at 55F and high (90%) humidity
Note: I plan to sample this every month or so and refrigerate in foil before it becomes olfactory incorrect
Note 2: In middle of flipping the form so will post the pics I have and update later.