Author Topic: Making a New Alpine Cheese  (Read 224 times)

Offline awakephd

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Re: Making a New Alpine Cheese
« Reply #15 on: November 27, 2016, 01:14:39 PM »
Al, a couple of questions/issue that I would raise - both of which will be meaningless if the results turn out well, but which might give you some ideas to work on if you don't get quite what you are hoping for.

First, this looks like a lot of culture, and an awful lot of PS, for that amount of milk. I would be concerned about how quickly it may acidify. Which leads to the second question: did you keep an eye on the pH of the cheese while it was in the press? With that much culture, and pressing overnight, I would be concerned that your pH may have gone too low.

Again, both of these will be irrelevant if the results are good - just questions to think about for future reference ...
-- Andy

Offline Al Lewis

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Re: Making a New Alpine Cheese
« Reply #16 on: November 27, 2016, 02:07:14 PM »
That's the amount Caldwell calls for for an Alpine cheese this size Andy.  That's one of the recipes I browsed.  Surprised me too but then I remembered how much trouble everyone had making holes in cheese.  I never check PH. LOL  Probably should get a meter some day.  Thanks for the pointers though!!  ;D
« Last Edit: November 30, 2016, 11:31:36 AM by Al Lewis »
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Offline Al Lewis

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Re: Making a New Alpine Cheese
« Reply #17 on: November 28, 2016, 07:54:03 AM »
Looks like a perfect press... :)

Thanks Danbo!  Hoping it stays together when I hit the warm cycle. ;D
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Offline Al Lewis

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Re: Making a New Alpine Cheese
« Reply #18 on: November 28, 2016, 07:37:56 PM »
Began the three day drying regimen yesterday.  We'll see how it goes. :o
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Offline Al Lewis

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Re: Making a New Alpine Cheese
« Reply #19 on: Yesterday at 08:59:10 AM »
Been in the cave forming it's rind for a few days now.  Flipping every 12 hours.  Drying nicely.  Have to go to the 80°F room next weekend, while it's still elastic.  Had a couple of tiny specs of blue show up even though I replaced my cheese cave and ran everything through the dishwasher with bleach. LOL  Just wiped them off with some brine and a brush and they seem to have gone for good.
Making the World a Safer Place, One Cheese at a Time!  http://alewis64.blogspot.com/