I was panning on making a Morbier style cheese tomorrow from the morning milk, and was curius in getting the opinnion of the experts, if I were to make two changes, how, in their view would these changes alter the cheese, and what problems do they foresee with the proposed changes.
Please be very frank as I enjoy experimenting, but loath wasting milk. If you think it will be a disaster tell me.
1. Increase the thicknes of the cheese so that I can use my gouda moulds (these are the only moulds I can use in my press, I will try not to make it very thick )
2. Add a small amount of GEO to compensate for the thicknes and have some breakdown activity from within.
Everything else would be the same, including the b.linen wash.