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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Hande on July 25, 2011, 04:32:37 PM
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Hi,
I have plan to make raw cow milk Fourme d'Ambert.
Can I use Stiltons ph markers for that ? renneting 6.45 / drain 6.0 / brine 4.6 .
Hande
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The acidity at renneting should be a drop of around .1 pH. So, if your milk starts at 6.65 you should rennet at 6.55, etc.
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Thank you Sailor.
Ok, renneting after .1 drop.
How about drain is it 6.0 ok or pit earlier ?
Hande
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Fourme d'Ambert is a little sweeter with less of an acidic aftertaste than Stilton. So, I drain Fourme d'Ambert at 6.1-6.2 and hoop at 4.8-4.9.
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Ok, thank you for advice.
Today is time to make new Fourme d'Ambert ;D
Hande
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Fourme d'Ambert is a little sweeter with less of an acidic aftertaste than Stilton. So, I drain Fourme d'Ambert at 6.1-6.2 and hoop at 4.8-4.9.
Did you mean salt at 4.8-4.9?
Or does it require somekind of cheddaring process\pot acidification im unaware of?