Thanks for the reply, Pav. Yes, on the risk of late fermentation, I glossed over the fact this was in specific reference to emmental, which obviously has an entirely different aging profile. I saw "helveticus" in general relation to "propionic cheeses," and given the usual dearth of discussion on Beaufort, specifically, I made an illogical leap. Thanks for pointing it up. I also recall the means used to name, formerly - the journey of some of these species among genera seems pretty wild.
Per my reasoning above, I'm seeking a faster initial ripening, to renneting target; and a slower draining curve. It seemed the culprits formerly were both a low meso inoculation %, and, perhaps, too heavy an ST component, or the symbiosis of both ST and LH, at any rate, was making for a fast drop during draining. I'm just curious - you mention that LH can have a weird proteolytic effect on the cheese, and I see from other articles evidence corroborating this. I didn't see Fox's omitting ST, as much as indicating helveticus's association with Beaufort - without mention of this proteolytic issue. Searching for more, today, I saw it it elsewhere, too (some handbook on technology, wrote "helveticus" as the sole accompaniment to Beaufort, if my memory is correct).
Given I am using a pasteurized milk - can you go into more, precisely, what sort of proteolytic trouble is one inviting using (in this case, a blend of L. delbrueckii ssp. lactis and) L. helveticus, with little or no ST? I ask, because given:
The dynamic of faster rennet drop and slower drain drop is accomplished naturally with raw milk through meso and ST. Then you scald it, really stops the fermentation. Beaufort scald is drastic, huge rise over 30 mins. Then drain and keep in the warm room, and slowly, slowly it will build up acidity like a tomme
In following Sailor's recipe - initially, 1/8 DVI MM100, 1/16 "+" ST, 1/12 LH, 1/24 prop., I got a really fast renneting ripening, and a really fast drain drop; going with the 1% MM100, and the same thermo ratios, I again got a really fast drain drop. Both times, I achieved the cooking rise in the time prescribed. So, I concluded this has something to do with the ST component, as its the "fast" thermo acidifier, and hence my desire to try a lower (or no) ST, and higher LH.
Perhaps it all comes down to the fact I'm seeking a slower drain drop for no other logical reason than....that's what I see in recipes, and what has been done traditionally (I see makes that go up to 24 hours in the press). So, I was going backwards...trying to slow down the drain drop, rather than asking why that might, or might not be important. I better understand the dynamics and importance of vat pH changes, now. I have to admit, I don't know why one would want a drain period of 8 hours press, 24 in the hoop at room temp to reach salting pH, v. 8 hours press, and half that period, to achieve the same thing. And if ST would cut that final drop time in half without any deleterious effects - or even, an improvement in quality - heck yes, I'd be the first to jettison my traditionalist blinders, which I'm aware can be a problem for me.
Edit: Want to express a BIG thank you to Pav, once again. What is at his mind's readiness is still reeling inside mine, so will have to wait for later to pull it together so it's helpful to others, but suffice it to say he once again lent a huge hand. Thanks, Pav.
