Sorry it took me so long to get back to this topic. I had to take a cheesy break for finals. Last final exams ever! I've been working from Sailor's adaptation of Peter Dixon's recipe. I will attach it so you can look at it. I've made two slight variations to see how they differ. The first has been giving me some trouble with the rind (cracking), but the second seems to be holding up perfectly.
First- 4 gallons goat, 2 gallons whole cow, 1 gallon skim cow
1/4 tsp MM100, 1/8 tsp proprionic shermanii
Second- 5 gallon goat, 1 gallon 2% cow
1/4 tsp Aroma B, 1/8 tsp proprionic shermanii
Boofer, I am certainly no expert since these are my first two alpines ever, but could over salting be an issue? I think I remember reading that the proprionic is particularly salt sensitive.
Thanks for the kind words. Hopefully they will turn out well after ageing- I am looking forward to comparing the flavors.