This is from memory; I haven't made this. Someone else here probably knows more about it.
Milk: pump morning milk and evening milk into the vat.
Warm it up to 26-30C, depending on the TA. If the blend is coming in at 15-16 TA, usually do a little higher, towards 28 or 30.
Let milk set for 4-6 hours... looking for a good delta ph down to 6.1 ish
Rennet, let it set for 16-24 hrs. Need about 4.6. Your culture should be DL type, real stuff is from raw milk. It has CO2 formation from heterofermentives.
Scoop or cut, pack, drain for 48 hours
Dry salt after 48 hours
This part is key, you have to keep humid air moving in the aging room. Need good oxygen exchange and humidity. Once you get a good bloom of linens (should have good sized specs... usually 7-10 days), you can start the wash.
For epoisses:
- First week, once with 3% brine _ wine. Don't know how much wine.
- Then slowly add marc to brine, wash 2-3x/week (every other day)
Yoav posted before the marc addition rate for epoisses, IIRC
Key is the early development. You must, must get terminal acidity right, and final moisture right. And then, you must get the humidity and rate of air exchange right for the b linens to grow.