This was, as I recall, the last aged cheese I made before drying off my goats last year. It is I suppose a chevrotin approximation of sorts. The cheese is now 4 months old and looking pretty, so I suppose it's time to cut one.
Here are my make notes
Another sort of Chevrotin
2 gallons raw goat milk 86F
1/8 tsp aroma B
1/16 tsp mm100
1/16 tsp PLA.
11:27 am. Raise to 92F over 20 min.
1/32 tsp lamb lipase maintain temp
12:50 1/32,tsp calf rennet
Floc 12:56. 6 min
Floc multiplier x3= 18. 1:14am
Curd , Cut into 1/4 inch dice. Heal 5 min. Stir 5 min. Curd will get smaller, cottage cheesey.
Ladle curd into 2 unlined cam molds . Drain 18 hrs. Placed in saturated brine for 4 hrs.
Dried 24 hours. Cheese surface still quite moist. Moved to small loosely covered ripening container in cool fridge.
9/25 commenced washing w/ 1/4 c. 3% brine with 2 tbsp bourbon and a pinch of ARN.
10/6. No schmier yet. inclusions are beginning to smoothe out. Starting to smell a little bacony.
1/5/14. Colored up nicely. Rind becoming slightly less tacky, but still very delicate.
This cheese is still a blonde color. Seems peculiar to me that the rind doesn't show any orangey-brown overtones from the ARN in the washing medium. Perhaps the BL strains from the PLA in the vat inoculation won out.
If it seems a little young yet I can leave the second one to age further.