dry but flexible,
Wash 10-15%, drain @ 6.3-6.4, brine @ 5.4, cook to MFFB of 37%.
floc target?
12-14 mins, rennet @ 6.5-6.55
floc. multiplier?
2.5-3x
nutty buttery taste
Use CHN19+ rhamonosus or paracasei + helveticus. FLAV, CR, LB, series and/or LBC 80/81 similar. Put .02% bulk equivalent MD series into evening milk after pasteurizing it.
maybe washed curd?
Yes, it will help to marry high calcium with washed curd for better sliceability.
high pH drain 6.3? , high pH brine 5.4?
Yes, or higher on drain. Play around with it, you might want to do 5.3 on brine.
FD+TA061 FD+TA061+LH100+propionoc for nutty flav?
Not enough texturing, aroma, and flavor adjuncts. You will not achieve what you want, unless you have native NSLAB.
loc+cut+cook+drain+brine pointers you can suggest to me
See above, it should be good for your paste and moisture. With a scald of 104F, rice size curd, it should take about 30-40 mins to reach right drain point.
Pav - despite my best intentions, I'm back to playing with my food. If my recent rebs are receiving nothing but straight saline brine (2 linens, Geo15 and DH; MM100 as acidifier in the vat), I'm wanting to see what fun can be had, using the morge I blended for my beauforts - which I was extremely pleased with - in a tomme, of sorts.
I'd like a buttery, nutty, probably creamier and moister tomme than elkato, with who knows what obtains from the morge. Basically, planning:
-a MA4001 starter (missing the mesenteroides from the CHN19 per your recommendation above, but picking up the ST - and a proportional addition of LH100),
-some reasonable propionic, based on past usage;
-washed curd
-both vat inoculation, and morge wash, with what should be now native to my cooler:
Yeast: (14%)
DH (11.2%)
Geo 15: 2.8%
Arthrobacter (4.2%)
MGE: (4.2%)
lactobacillus-Casei rhamnosus: (2.8%)
LBC-80 (2.8%)
Linens (75%)
SR3: (21.5%)
FR13: (25.2%)
FR22: (28.1%)
Micro-Cocci: 7%
MVA (xylosum) (7%)
3,5X multiplier, shooting for high rennet and drain pH, as usual. Basically, the obverse of a past Beaufort discussion - a soft Beaufort, if a Beaufort is a harder tomme (interesting and enlightening concept, folks - but then, we all know that of Pav).
Best guess - what do you think would obtain, organoleptically (love that word)? Perhaps here, too - just a straight brine, esp. given the "morge" vat inoculation? Thus far, my rebs are progressing in a much more pleasing way - slower, drier, Geo and DH have made their appearance and there's every expectation these will be "dusty" and not "epoisse like." I digress. Just curious on your thought of straight brine, here, v. morge washing, given the above (and what you know of my cave). I hope the discussion is helpful to others, as always.
Tired of reading abstruse Frenchmen, in the French rhetorical tradition. Cider, bread, cheese, Hardy and of course, papa, John Fowles. So give me a physical act....s'il vous plait.