How much cream?

[smokjunkee]

I'd like to do something in the style of a "Red Hawk". I am planning
on adding 1 qt. Hvy. cream(40%) to 2 gal. whole milk?
It will be a meso & B. Linens in the vat. Not sure what my wash liquid will be yet.
Does this sound like I'm heading in the right direction?
SJ

[Boofer]

Not sure about the cream ratio for a triple creme, but what I read is a brine-wash. Probably 3% brine to develop the red coloring (linens).

I'd be curious about the recipe for this cheese too. Perhaps one of the more enlightened souls here could shed some light....

Here's my makeup for a Fourme d'Ambert that I did recently:

2 gallons Twin Brook Creamery whole creamline milk
1 pint Twin Brook Creamery whipping cream
¼ tsp Kazu (LL, LC, LD, LH)
1/32 tsp LM057
¼ tsp CACL
1/32 tsp Renco dry calf rennet

It came out very nicely...very creamy...with just a hint of blue. To try to mimic a Red Hawk, I would consider doing the same make (from 200 Easy Cheeses for FdA) but just substitute linens for the blue and drop the LM. Or include the linens in the 3% brine wash.

-Boofer-