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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: Gürkan Yeniçeri on August 30, 2011, 04:56:10 AM

Title: Building a Table of Floc Multiplier by Cheese Type
Post by: Gürkan Yeniçeri on August 30, 2011, 04:56:10 AM

With a simple search on the forum I found these floc multipliers.

2 - 2.5 Swiss, Alpine, Grana, Montasio - Cutting to rice size

2.5 - 3 Gruyere, Reggianito, Morlacco, Parrano, Reypenaer

3         Caerphilly, Tomme, Parmesan, Wensleydale, Mozzarella, Gouda, Port Salut, Manchego, Beaufort, Ossau-Iraty, Munster, Oka, Kashkaval   

3 - 3.5 Chedar, Hard British Scandinavian, Kashar, Mozzarella, Provolone, Butterkase, Dunlop, Morbier - Cutting to Pea size

3.5 - 4 Monterey Jack, Lancashire, Butterkase, Havarti, Reblochon, Morbier   

4         Gouda, Mozzarella, Feta, Blue Cheese, Reblochon, Form D’Ambert, Bryndza, Garrotxa - Cutting between pea to hazelnut size

5 - 6    Brie, Camembert, Stilton, Crottin de Chavignol, Coulommier - Cutting to wallnut size or ladle


Are these looking correct to you? Do you want to add more?

Also if these are all for Cow's milk, what would be the differential floc for Goat's or sheeps milk?

Title: Re: Building a Table of Floc Multiplier by Cheese Type
Post by: Cheese Head on August 30, 2011, 09:45:38 AM

Wow, that's a bunch of work, thanks Gurkan!

Hope you don't mind but I'll use it to update the Wiki: Curds, When to Cut (http://cheeseforum.org/articles/wiki-cheese-curds-when-to-cut/) article that had some but not all of these.

Title: Re: Building a Table of Floc Multiplier by Cheese Type
Post by: Gürkan Yeniçeri on August 30, 2011, 10:09:35 PM

I was going to ask you to update the wiki eventually once we have feedback from others and fix errors.