I really like this cheese style. Although this style is placed in the "Hard Grana" section, I prefer it to be eaten while young and pliable (3-6 months). Previous efforts
have all been very satisfying.
2 1/2 gallons Twin Brook whole creamline milk
1 gallon Cozy Vale Creamery whole raw milk
1/2 gallon St. John's Creamery whole raw goat milk
1/4 tsp Thermo C
1/32 tsp PLA
1/2 tsp CACL2, in 1/4 cup cold distilled water
1/16 tsp dry calf rennet, dissolved in 1/4 cup cold distilled water
Cultures added to cold milk, which was raised to 95F.
I began to suspect that my culture might not be robust as the ripening consumed 3 hours. Then, when the cheese was being pressed, it failed to drop to 5.3-5.4. It seemed to hang at 5.6x, even with an overnight hold in the pot (lid on). I finally decided to go ahead and brine it. It got a brining of 17 hours.
After that, it was out of the brine, dried off, and placed in a minicave to airdry before being moved to the cave.