Okay, I think I've been making
Fourme de Montbrison cheeses all my previous makes. I say that because they have all been rich and creamy without a lot of crevices and mechanical gaps in which the blue can spread. They were each very tasty, but maybe not matching the style. This make attempts to correct that.
I wanted to try to raise the rind protection going in by adding PLA, but when I got there, the cupboard was bare so I had to resort to ARN. There are some similarities. Ahh, another experiment! What fun!
How long does PR last? The liquid PRB18 I am using is dated 2011. It has been refrigerated over the years but still I'm wondering if the effectiveness and viability remains.
initial pH = 6.90
2 1/2 gal Twin Brook Creamery 2% creamline milk
1/2 gal TB whole creamline milk
1 pint TB whipping cream
1/4 tsp MA4001
1/16 tsp ARN
1/4 tsp PRB18
1/2 tsp CACL2 in distilled water
1/16 tsp dry calf rennet, dissolved in 1/4 cup cool water
4x floc factor, 15 min floc
10 hour whey-brine.
EDITED: Forgot to include the ARN in my list of cultures.
-Boofer-
