Author Topic: Stinky's Double Gloucester #1  (Read 23 times)

Offline Stinky

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Stinky's Double Gloucester #1
« on: Yesterday at 05:03:01 PM »
Posting a make from last week, figuring I should get it done before I've finished the Gouda that's starting up right now.

Used Debi's recipe.

2 gal whole milk
1/4 tsp Ma11
6 drops annatto
1/2 tsp rennet
1 1/2 tsp. salt
1/4 tsp CaCl2

  • Heat to 90º F
  • Ripen for 45
  • Annatto, CaCl2, Rennet
  • 45 minutes or so
  • Cut to 1/4 inch
  • Raise to 104º over 35 minutes, stirring
  • Hold for 35 minutes, stirring
  • Rest for 5 minutes
  • Drain
  • Mix in salt
  • Press at 10 for an hour or so
  • Press at twenty for two hours?
  • Go up to 40 for 21 more hours
  • Remove and dry for 36 hours
  • Place in ripening container
  • Age for 7 months, planned.

It's getting a crop of Geo. Brushing every day and washed it once so far per Debi's instructions.

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