ok so I have just applied my first spray of b. linens. I plan on alternating days between wine wash and b. linens spray for the first few days, then only do wine wash after the first week. I amalgamated a recipe from linuxboy that was for a port-salut cheese with an old Trappist cheese recipe I found last year:Premium Oka Cheese Recipe (includes optional Germanic wine wash)
This Oka recipe is a hybrid between an original Trappist recipe and a Port-Salut recipe (supplied by Linuxboy). Follow the flocculation multiplier and RH or the cheese will be dryer than expected.
I make a 16 litre (4 gallon) batch with ½ teaspoon of each culture and ½ teaspoon of liquid rennet but if you make half the amount (8 litre or 2 gallons), then use the same amounts of culture and rennet
1) Sterilize your containers and pots and all your equipment.
2) Warm raw milk to 96F (add CaC2 if not using milk from May-October)
4) Add Choozit TA 60 and Choozit Alp, equal parts according to manufacturer guidelines. Should be 85 DCU each for 17 l.
5) Ripen 30 mins.
6) Add rennet. Flocculation should happen at 20 mins. Use 3X multiplier. Cut to half inch size. Leave for 10 minutes.
7) Drain 30% of the whey after 30 minuts. Ph should be 6.4-6.45
Add hot (130-150F) water (10-15% volume, which in this case is about 2 liters). Raise total temp to around 100F in 12-20 mins.
9) Press under whey with 2x own weight (meaning, weight should be about 10 lbs for 17 l). Ph should be 5.4, then brine.
10) Brine shouldn't be fully saturated but around 18-20%. Brine for 3 hours per lb. The ph level after brine should be 5.2
11) Dry at 90% humidity at 60F for 24 hours.
12) Spray b linens on days 1, 3, 7, and 10. Age at 90% RH, 60F. Brush off rind flora after 2 weeks and wash to get a cleaner rind. Optional – use Riesling or Gewurztraminer as an added light wash every other day for first 3 weeks.
13) Ripen for a few days at 70% RH to dry the rind. If available vacuum seal and don't forget to label & date!
14) Age at 40-42F for 4 weeks.
Kudos to Linuxboy for his Port Salut recipe