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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: stinkymccheese on February 01, 2013, 06:37:45 PM

Title: Floc multiplier for Jarlsberg
Post by: stinkymccheese on February 01, 2013, 06:37:45 PM

I've looked but I'm not finding any info on this, would it fall into the category of an alpine cheese with a multiplier of 2 - 2.5?

 

Title: Re: Floc multiplier for Jarlsberg
Post by: linuxboy on February 01, 2013, 06:48:12 PM

2 is low unless your caseins are very high and of good quality. 2.5-3x is about right.

Title: Re: Floc multiplier for Jarlsberg
Post by: stinkymccheese on February 01, 2013, 06:58:18 PM

Perfect, thanks.

I just added the rennet and this is my first time using the floc method, I'm really pumped to see how this all plays out.

SDB