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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: Boofer on June 14, 2014, 03:28:20 PM

Title: My rendition of Montasio (#1)
Post by: Boofer on June 14, 2014, 03:28:20 PM
Following Jeff Hamm's makes of this style along with the recipes from 200 Easy (p.272), Mary Karlin (p.130), Gianaclis (p.294), I jumped in to give this a try yesterday.

This marks my first use of goat milk. The cost is fairly prohibitive @ $7.95 per half gallon (64 oz). I had purchased milk for two makes (What is wrong with just making one cheese in a day?!!)

The make went fairly well with no hiccups.

Initial pH: 6.71

1 gallon Dungeness Valley whole raw milk
1 gallon Twin Brooks whole creamline milk
1 gallon Grace Harbor Farms pasteurized creamline goat milk
1/2 tsp Thermo C (TA + LH)
1/2 tsp CACL, mixed in 1/4 cup distilled water
1/32 tsp dry calf rennet, dissolved in cold 1/4 cup distilled water

-I raised the milk to 95F, added the Thermo C and CACL, and ripened for 30 minutes, and then added the rennet.
-I used a floc multiplier of 3. It floc'd in 12 minutes.
-After waiting for the curd to gel (another 24 minutes), I cut and whisked it down to corn kernel size.
-Heated and stirred the curds to 114F over 40 minutes, and then gently stirred for an additional 30 minutes.
-Drained whey and saved for whey-brine, hand-packed the curds into a standard Tomme mould lined with Plyban.
-Pressed with 21 pounds for 15 minutes under whey to knit the rind.
-Flipped & rewrapped and pressed under whey for 30 minutes.
-Drained whey, flipped & rewrapped, and pressed @ 3.5psi overnight.
-Checked this morning and pH 5.48...decided to go ahead and brine it at 6AM.
-This will be flipped at 6 hours and brined for an additional 6 hours.

And yes, there are nubbins on the wheel because I pressed naked in the final pressing. They will disappear in time and with the rubbing that follows.

-Boofer-
Title: Re: My rendition of Montasio (#1)
Post by: Sailor Con Queso on June 14, 2014, 09:58:30 PM
Boof - FYI, almost all store bought goat's milk is ultra-pasteurized, and they are not required to state that on the label. However, since you can legally buy raw milk, the rules may be different where you are.
Title: Re: My rendition of Montasio (#1)
Post by: JeffHamm on June 14, 2014, 11:29:10 PM
Hi Boofer!  Nice.  The only goats milk I can get is high heat pasteurized.  I've made one lactic goat cheese from it, and a lot drained off through the mould, but I didn't use any cheesecloth.  I would bag and drain it first if I were to do it again.  Anyway, nice looking cheese.  Will be interesting to see how it turns out, but that could be a while.

- Jeff
Title: Re: My rendition of Montasio (#1)
Post by: Boofer on June 14, 2014, 11:51:47 PM
Boof - FYI, almost all store bought goat's milk is ultra-pasteurized, and they are not required to state that on the label. However, since you can legally buy raw milk, the rules may be different where you are.
Well, that's a problem too, I guess. Raw goat's milk was available right next to it. Everything seemed to gel okay. Maybe I can pull it out of the fire. Won't know until next year. ::)

-Boofer-
Title: Re: My rendition of Montasio (#1)
Post by: Boofer on August 03, 2014, 08:20:42 AM
On July 30th I rubbed honey into the wheel. Surprise! The rind resists the honey and behaves like water off a duck's back, especially around the circumference. :(

I did my best to massage it in and then returned it to its minicave and back to the cave.

July 31: I wiped away excess honey and again did my best to massage the honey in. At this point, it appears that some honey has been absorbed. I evenly spread the residual honey into the cheese. In a week or two I will try to massage more honey into the cheese.

-Boofer-
Title: Re: My rendition of Montasio (#1)
Post by: JeffHamm on August 03, 2014, 07:07:25 PM
Hi Boofer,

Neat idea.  Maybe if you dissolve the honey in some water you could rub it on over a few days like a brine and as it evaporates it would leave a honey shell that might later absorb?
Title: Re: My rendition of Montasio (#1)
Post by: Spoons on August 04, 2014, 04:45:51 AM
This is the first time I've heard of a honey rub. This is pretty cool!

Nice one Boofer!
Title: Re: My rendition of Montasio (#1)
Post by: Boofer on August 04, 2014, 05:13:55 PM
This is the first time I've heard of a honey rub. This is pretty cool!

Nice one Boofer!
Oh, Eric, when I went to massage the honey into this cheese this morning...the aroma was heavenly! Might be the goat milk influence. Just...wow!  8)

-Boofer-

Title: Re: My rendition of Montasio (#1)
Post by: scasnerkay on August 04, 2014, 09:18:43 PM
What will the honey do? Does it help prevent growth of unwanted molds? And why waiting that long after the make?
Title: Re: My rendition of Montasio (#1)
Post by: Boofer on August 05, 2014, 12:46:38 PM
What will the honey do? Does it help prevent growth of unwanted molds? And why waiting that long after the make?
This is fashioned after Mary Karlin's recipe. It may help prevent incursions, but I see it as something that builds character in the rind, much the same as cinnamon, cocoa, etc., rubbed into the rind.

I waited so long into the make because
-Boofer-
Title: Re: My rendition of Montasio (#1)
Post by: Spoons on August 05, 2014, 10:12:09 PM
So, I was kind of excited of trying something new and do this honey-rubbed montasio (thanks Boofer!). I went on to look in the pantry to see if I had enough honey. I didn't. Then I saw the Aunt Jemima bottle and I started laughing, but then I saw an unopened can of maple syrup. Adding a sugary rub never crossed my mind, would maple syrup be a good alternate choice? I always thought you couldn't ad sugar to an aging cheese, but I suppose that doesn't apply to a rind rub?

And yes, the myth is true. All Canadians have at least 1 can of maple syrup in their pantry  ;)
Title: Re: My rendition of Montasio (#1)
Post by: OzzieCheese on August 06, 2014, 03:04:31 AM
Awww thats not fair. I only get real maple syrup when I can wrangle a trip the US.  Dennis farms don't export to Oz and I have to place the 1oz bottles of the Grade A Dark Amber under lock and key.  The stuff we get here is made from only 5% syrup - the real stuff only for me !!  Check'em out
http://www.dennisfarmsmaple.com/ (http://www.dennisfarmsmaple.com/)

I'm thinking that the Maple Mustard as a rind rub would be the most amazing thing EVER !  I just can't get any..  :'(

CheeseOn  8)
Title: Re: My rendition of Montasio (#1)
Post by: Boofer on August 07, 2014, 03:14:06 PM
I had added more honey several days ago. Today I smeared that honey around again.

I would like to get to the point where the rind has assimilated the honey and is approaching a drier character. At that point, I will vacuum-seal this cheese for longer term affinage. This is a relatively small wheel and it promises to be a hard, grating cheese.

-Boofer-
Title: Re: My rendition of Montasio (#1)
Post by: Boofer on August 10, 2014, 04:36:40 PM
Smeared the residual honey around the wheel this morning. I then decided it was time to vacuum-seal the wheel.

I'm thinking this will age for 6-12 months @ 53F.

-Boofer-
Title: Re: My rendition of Montasio (#1)
Post by: Spoons on August 11, 2014, 05:23:52 PM
Beautiful colour! I don't see any addition of annatto. Is that all beta-carotene in the milk?
Title: Re: My rendition of Montasio (#1)
Post by: Boofer on August 13, 2014, 11:48:10 PM
You are correct, sir! Beautiful rich creamy milk from all that luscious sweet grass. 8)

-Boofer-
Title: Re: My rendition of Montasio (#1)
Post by: OzzieCheese on August 15, 2014, 01:36:14 AM
Oh Ok you can stop now  :o  Buttery creaminess and raw milk heaven, I think we'll emigrate.  I wish common sense would prevail in the Land of Oz - It is almost impossible to get milk of that wonderful standard. If you approach the Dairy farmers they think you are trying to trick them into selling raw milk. All I want is choice -sorry rant ended !!  Sigh! dreaming  . . . . . 
Title: Re: My rendition of Montasio (#1)
Post by: Boofer on August 15, 2014, 01:41:46 PM
Don't your milk purveyors have a provision for allowing raw milk for pet consumption? If so, get a dog.

I see that the rules restricting raw milk sales are fairly new 2001/2004 (http://www.pir.sa.gov.au/biosecuritysa/foodsafety/dairy/raw_milk_products_-_qa). There are a lot of other sources (http://www.foxnews.com/health/2014/04/18/cdc-reports-drop-in-salmonella-cases-but-food-poisoning-rates-remain-high/) of food poisoning, but they don't restrict or outlaw raw poultry, raw eggs, raw oysters, raw spinach/lettuce(::)), etc.  ???  Warnings are provided to wash and/or cook these items to reduce/eliminate the hazard of food-borne illness.

Do you have access to pasteurized but not homogenized milk? That's an excellent alternative which makes for outstanding curds and cheese.

I too fervently hope that governments allow more freedom of choice about what we consume. Recent legislation in the state of Washington cleared the long-standing restriction against marijuana use. Its benefits and uses can now be openly explored where heretofore they were illegal. There is a decided effort to remove the plant from the federal Class One drug category. It is being tested and explored in labs to develop healthful therapies from the multitude of components found in the plant.

Why can't a similar focus exist wherein the benefits from the different components of raw milk are highlighted and promoted? Hey, we're all adults here...why are we treated like children who cannot make reasonable, rational decisions about how we prepare the foods that we eat?

</rant ends>

-Boofer-
Title: Re: My rendition of Montasio (#1)
Post by: Tiarella on August 15, 2014, 01:58:21 PM
Ozzie, I'll ship you a couple of goats AND some maple syrup!!  Seriously, can't you order syrup shipped to you?  I have friends who make and ship syrup. I'll post their website if you want it. I just bartered with them for a half gallon of syrup yesterday!   ;D
Title: Re: My rendition of Montasio (#1)
Post by: OzzieCheese on August 17, 2014, 02:27:04 AM
@ Boofer. I can get 'Bath milk' but the price is 2-3 times per litre.  I can get hold of un-homogenised - yet pasteurised milk at about $AU5.00 for 2 litres (that's about $AU10.00 a gallon) the 'bath milk' - 100% Jersey is 8 sometimes $9 for 2 litres. So, though I do protest a little, I do still have a nice milk to work with, so I shouldn't be such an whinger  :-X . But as you can see that a 10 litre batch is a bit expensive. If I want to sell my cheese , well that's just a whole mess of hurt right there, so many of us don't try as the cost for compliance is hideous.

@ Tiarella wow some goats, my address is - oh that's right can't get live animals into Australia easily - but thanks for the kind offer :) .  As far a the maple syrup goes now that's a differ story. I would be very appreciative of their web address and see how much it would be to import some. My wife and I are on our last 1oz bottle.  OMG I sound like we are on the moon, but sometimes it feels that we are a bit disconnected.

Here's hoping for a saner world in the future.

CheeseOn 8) my friends !

-- Mal
Title: Re: My rendition of Montasio (#1)
Post by: Tiarella on August 17, 2014, 05:57:16 PM
Mal,  go to www.justameretreefarm.com (http://www.justameretreefarm.com) and check them out.  They should be able to weigh a package and get the prices for shipment to you and tell you what the charge would be even before you decide if you can order.  Tell them Kathrin suggested them to you and that I said when shipping overseas I:  1) don't include an invoice because that gives out cost info, 2) don't use a business address label because I think product orders are taxed more than gifts, 3) ship as a personal present using my name instead of business name, 4)under-estimate value on customs form but not so much that they know it's under estimated 5) sometimes use a term that is inconclusive about contents such as, since I'm shipping flower remedies which are medicine and might be taxed higher, I use "flower essences" because some customs blokes will think it's perfume oils.  Don't know what term they could use but perhaps organic sugar syrup might work.  Sure if it's opened they'll see the maple label but if not opened it allows you to have a much lower cost on the customs form.

I did ship Dexter cattle to Australia once.  They were on farm quarantine here and then on quarantine in the US and then flown to AUstralia (after being fumigated and given Prozac, and no in-flight movie) and then in quarantine there.  Cost the buyers $9,000 just in quarantine and shipping fees but the first calves were worth a LOT of money!  but I'm not shipping goats to you.....you'll have to take them home in your luggage if you ever visit the US.   ;D
Title: Re: My rendition of Montasio (#1)
Post by: John@PC on August 17, 2014, 11:18:47 PM
A cheese for you Kathrin for your advice.  I've been shipping overseas but your advice may help lower our costs a bit.  We've been using USPS pretty much exclusively with good success (just takes a long time  :-\).
Title: Re: My rendition of Montasio (#1)
Post by: OzzieCheese on August 18, 2014, 12:02:17 AM
 A cheese for you ^-^  .. . . Many thanks for the info and I'll contact them, can't wait :).
Title: Re: My rendition of Montasio (#1)
Post by: awakephd on August 18, 2014, 03:55:55 PM
Mal, how about going with sheep instead of goats? Between Australia and New Zealand, I think there might be a few around ... a few trillion, that is!
Title: Re: My rendition of Montasio (#1)
Post by: Tiarella on August 18, 2014, 04:20:11 PM
A cheese for you Kathrin for your advice.  I've been shipping overseas but your advice may help lower our costs a bit.  We've been using USPS pretty much exclusively with good success (just takes a long time  :-\).

I'm glad, John.  Yeah, sometimes I gift wrap and include a card wishing them happy holidays or happy spring or whatever to really make it looks like a present in case it's opened by customs officers.  I usually tell the customer when I email them the invoice so they aren't confused and don't think it's really a present.....   ???

Thanks to you and Mal for the cheeses.  Can't believe I get a cheese without making cheese.  Ahhhhh, but I have made some cheese and will post about it soon.   :D
 
Title: Re: My rendition of Montasio (#1)
Post by: Boofer on September 26, 2014, 04:27:24 PM
I shared this with the lactic class (http://cheeseforum.org/forum/index.php/topic,13137.0.html) I attended last Sunday.

The cheese is semi-hard, buttery, and very delightful. There isn't much honey character, but to be fair, I didn't really allow the honey much time to soak into the rind (if that would even happen).

Now I'm curious what the second and third efforts will be like. The rind development is different and the addition of goat milk may or may not be there.

-Boofer-
Title: Re: My rendition of Montasio (#1)
Post by: JeffHamm on September 26, 2014, 06:56:07 PM
What a fantastic colour Boofer!  That's great milk you've got there.  A cheese for you.  All my montasio's are well aged and for grating.  I'll have to make one for the table (with less lipase, as I used 1/4 tsp for the grating version).  This looks a must try.

- Jeff
Title: Re: My rendition of Montasio (#1)
Post by: Boofer on September 27, 2014, 11:50:17 PM
Thanks, Jeff. I'm afraid of the lipase. :P

This cheese may benefit from a little more aging, but it's a good little table cheese right now. The two others that followed this make should also prove interesting. Ah, the anticipation.... :)

-Boofer-