This is my Cantal make of April 16, 2012. After reading so many fascinating details concerning this cheese and the differing experiences including the difficulty of pressing and making it work with conventional pressing methods, I figured I would give it a shot with my stainless spring assisted press. I upgraded to a 100lb spring before committing to this make.
**update** I had a note to self on top of my notes: one gallon with no creamline and transcribed that into my thread to read as a one gallon recipe. Corrected to two. Don't know why I didn't catch my error despite multiple comments about the size. And the images of a two gallon wheel.
Two Gallons raw Jersey milk.
¼ tsp. MM100
½ tsp single strength veal rennet
April 16
4:06pm: Milk to 87F, add ¼ tsp MM100, let hydrate 5 min
4:12pm: Stir down, ripen 15 min
4:30pm: Temperature overshot to 88F – 89F – 90F over 15 min.
4:30pm: Stirred down 1 tsp rennet
4:35pm: Already flocked at 5 min
4:46pm: Milk already coagulated
4:50pm: Cut curds to pea size and let rest 5 min. Temperature at 88F
5:00pm: Drained huge amount of curds
5:15pm: Pressed light for 12 hours
April 17
5:15am: Rewrapped and pressed light for 12 hours.
5:10pm: Unwrapped, milled to ¼” and salted with 1 ½ tbs flake salt.
5:15pm: Packed milled curds and pressed hard for 36 hours, recipe calls for 48 hours.
10:15pm: Rewrapped and continued hard press.
April 18
5:15am: Rewrapped and continue very hard for 12 hours.
5:15pm: Rewrapped and continue very hard for 12 hours.
April 19
5:15am: Unwrapped to dry. Rind is pretty well consolidated.
7:30pm: Place in sealed ripening box in cave @ 50F
April 21
9:30am: Washed ring with brine/vinegar
Continue to ripen in container @ 50F – 52F @ 85 – 90 rH washing every two days with brine/vinegar
