My first Dunlop

[JeffHamm]

Hi,

Well, I'm trying my hand at Dunlop, which is a Scottish form of cheddar.  It's now in the press, and I think the make went fairly well.  A fairly long floc point (20 minutes), and I went with a 3.5 multiplier to make it a bit moister and creamier.  It's in the press now, and in a couple hours I flip it for the night.  Tomorrow, it has to be put in 60 C water for a minute, then back in the press for 24 hours.  I'm assuming the hot water bath is just to warm the curds on the outside a bit to help with the knit, and perhaps to wash some of the surface acidity away?  Anyway, here are my make notes.  the press times near the end aren't filled in yet, but that's because I'm not at those steps yet.  Photos when they are available will be posted.

- Jeff

Dunlop : March 26th, 2011.  Raining, cool.

10 litres Silver top (whole milk)
4 ice cubes mesophillic (flora danica)
0.6 ml rennet
¼ tsp Calcium chloride

1) Warm milk to 30C.
2) add calcium chloride
3) Add the starter (Time: 12:05   : temp: 31.4 C)
4) Ripen 1 hour
5) add 0.6 ml rennet (time: 1:05 : temp: 30.5 C)
   Floc time = 20m 30sec.
6) floc 3.5x = 70 m 15 sec; cut time: 2:15
7) Cut into broad bean size cubes (1 cm?) & stir
8 ) raise temperate to 36 C over 20 minutes (start time: 2:21   end time:2:40; 36.3 C)
9) cook 20 minutes  (start time: 2:40   end time: 3:00)
10) drain whey
11) cut into several (4) broad slabs
12) stack, & change order of slabs several times over 30 minutes  (start time: 3:10   end time: 3:40)
13) Mill into small pieces (thumbnail size)
14) sprinkle with salt (amount not stated in recipe; I used  2 tbls)
15) wrap, place in mold, press lightly for 15 minutes  (start time: 3:55   end time: 4:12)
Did this press "in the pot"
16) press heavier for 3 hours  (start time: 4:20   end time: 7:20)
17) flip & redress, press overnight  (start time:  ?:??   end time: ?:??)
18) remove from cheesecloth, and dip in 660C water for 1 minutes  (start time: ?:??   end time: ?:??)
19) redress and press for 24 hours  (start time: ?:??   end time: ?:??)
20) air dry until dry to touch
21) bandage or wax for storage
22) Ripen 10-15 C, 85% humidity.  Ready in 6-8 weeks (can age longer)

[pliezar (Ian)]

I cant wait to see some pictures.  I have a bit of Cheese making embargo going on here.  I have not made anything since the beginning of March, just too busy right now.  I hope it turns out for you.

[JeffHamm]

Hi pliezar,

Here's the cheese just before it goes into the 66 C water for a minute.  It's weighed in at 1516g, which is typical of the yield I get from 10 litres when the cheese is fresh.  It will lose moisture, and probably end up around the 1 - 1.25 kg mark. 

Anyway, the knit on this one has turned out really good.  I stacked and milled the cheese in the large stainless pot that I used to make the cheese (I drain the whey into another one) and kept it in the sink of warm water.  This kept the curds warm, and they expelled lots of whey, but still knitted well.  I'm hoping this turns out as well as it looks.  I'll wax this in a couple weeks and age it for 2 or 3 months I think.

- Jeff

[darius]

Now THAT's a purty cheese!

It really looks wonderful, Jeff. Nice job on the knit. 

[JeffHamm]

Thanks darius. I seem to have improved on my cheesecloth wrapping as well, so I'm pleased with the outcome.  I forgot to mention (and modified the first post to include this) that I did the first 15 minute press "in the pot" as per Sailor's advice.  Basically, put the mold in the pot and keep it warm in the sink.  I added some boiling water to the sink water, to increase the temperature to ensure the air temp inside the pot was warm. 

- Jeff 

[JeffHamm]

Well, pride comes before the fall, as they say.  During the second press of 24 hours it appears that the weights were not quite lined up and the cheese become unevenly pressed and now has quite a nice slant to the top.  Sigh!  Oh well, the knit is still intact, but I'm assuming the internals will be full of holes. 

Anyway, was my own fault for not double checking before going to bed. 

Oh yah, it's down to 1426g after this last press.

- Jeff

[ArnaudForestier]

Oh, that's a shame, Jeff - really beautiful cheese, well done on the make. 

Still, I have to admit, I kind of admire the cheese's rakish tilt.  It's got moxie.

Looking forward to seeing how this develops.

[JeffHamm]

Hi,

Well, I've got it sitting "point side down", with the short side propped up on cheese cloth to see if that will help level it a bit.  I don't want to put it back in the mold with weight, as I understand the pressing acidifies the cheese; or is it just that it acidifies over time, which just happens to be when it's in the press? Not wanting to risk over acidifying it (despite not having a pH meter, so it could already be over the top) I'll just see if I can gentle it leveler.

Actually, I decided to put it back in the mold point down without weight.  Hopefully that will do it.

- Jeff

[darius]

Hey, the tilt gives it a rakish character...

[JeffHamm]

Perhaps I should just accept it and call this cheese "Tam o slanter"?

- Jeff

[ArnaudForestier]

Keep your chin up, Jeff. 








Even if Tam won't.

(I bet it's going to taste wonderful).

[darius]

Or you could just call it "The Dunlop Pisa"

[JeffHamm]

LOL!  thanks guys. 

Well, after letting this one sit in the mold on it's pointy head for the day, it's improved.  Not as pretty as it originally promised, but it no longer looks like you could ski down it either.

- Jeff

[pliezar (Ian)]

I think it looks good, So my flight arrives at..... just kidding.  Good Save.

[ArnaudForestier]

Good save indeed. Congrats, Jeff, looking forward to following its progress.