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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: JeffHamm on June 17, 2011, 10:14:37 PM

Title: Looking for Montasio Recipe
Post by: JeffHamm on June 17, 2011, 10:14:37 PM
Hi,

I'm thinking of making a montasio tomorrow.  The only recipe I have for it is the Rickie Carrol one.  Although I've not had any disasters following hers, I do know that the makes described here are usually improvements over what is found in the books.  Also, she doesn't include floc times, etc.

Here's a quick run through what I have now:
1) heat milk to 31.1 C (88F)
2) add starter (2.5 oz prepared thermo, 1 oz prepared meso)
3) ripen 60 minutes
4) add rennet
5) cut after 30 minutes into 1/2 cm cubes (1/4 inch) - Note, since floc targets are 10-15 minutes, we're talking a floc multiplier of 2-2.5; which makes sense for this type of cheese
6) Raise temp to 38.9 C (102 F) at a rate of approx 1 C (2 F) every 5 minutes.  Stir to prevent matting
7) maintain 38.9 C for 60 minutes, stirring occasionally to prevent matting
8) drain whey to curd level.
9) add hot water (temp not specified) until temp raised to 43.3 C (110 F)
10) maintain 43.3 C (110 F) for 10 minutes
11) quickly transfer curds to cloth lined mold
12) press at 2.3 kg (5 lbs) for 15 minutes
13) remove, flip, and re-dress, then back in the mold to press at 2.3 kg (5 lbs) for 30 minutes
14) remove, flip, and re-dress, then back in the mold to press at 4.5 kg (10 lbs) for 12 hours
15) place in saturated bine for 6 hours

Then age between 12.8 and 15.5 C (55-60 F) at 85 humidity.  The book says for 2 months, but I would think this needs more than that (6 months for table cheese, and 1 year for grating?)

What I'm planning on doing:

I'm figuring a floc multiplier of 2.25-2.5. 
I'll need some CaCl as well since I have store bought milk (but that's a pretty standard addition, 1/2 tsp, diluted in egg cup of water, added just before culture).
At step 5, I can either cut with a knife quite small, or use a whisk (as implied in the book).  A whisk tends to make much smaller curds though (i.e. rice sized) - but is the difference critical in this case?
At step 9, I'll probably add water at 50 C (122 F) to raise the temperature.

Anyway, if anyone has any suggested tweaks to the above, or if anyone has a recipe that is quite different but that they highly recommend for Montasio, please let me know. 

- Jeff
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on June 17, 2011, 11:22:17 PM
Hi,

After more searching, I found a thread that linked to Peter Dixon's site and I found this recipe.  Are EZAL TA050 and EZAL LH100 both Thermophillic cultures? 

Also, this make doesn't involve the washing of the curds, but does suggest a longer floc multiplier than I would have expected.

My gut feeling is to go with the Peter Dixon version, as I suspect he's closer to the mark?  Anybody with more reliable opionions than my gut though?  Or better yet, has anyone made both (or even either) of these and so can give me some suggestions?

Finally, I'm not quite sure what the dry salting instructions at step 12 mean?  Dry salt once a day per 2lbs of cheese for 10-12 days ... does this mean, if the cheese is 4 lbs, dry salt twice a day, or once a day for 2 days (the recipe is based upon 100 lbs of milk - so that might result in a 20lbs cheese, etc).

Anyway, thanks for any tips/advice on this one.

- Jeff

Montasio
For DVS use 0.3-0.5U (approx. 1/8 tsp) EZAL TA050 +
0.1-0.3U EZAL LH100
Or
Use 0.5 lb. Rosell Thermo C bulk culture
For pasteurized milk use twice as much starter culture
1)   Warm to between 30.5-35.0 (87-95 F) (higher if ambient temp is cool, lower if warm)
2)   Add CaCl and starter
3)   Add lipase (optional; 1/4 tsp in water, prepared 20 minutes before adding)
4)   Ripen 30 minutes
5)   Add rennet (target floc 10-15 minutes)
6)   Use 3x multiplier
7)   Cut to corn kernel size (1/2 cm cubes), heal 5 minutes
8)   Stir and cook curds while raising temp to 47.8-50 C (118-122 F) over 45-60 minutes
9)   Let curds settle under whey, gather into large cake and drain.
10)   After draining curds, break up curds and stir for 15-35 minutes (release whey)
11)   Move to mold and press overnight
12)   Dry salt once a day for ever kg of cheese (2 lbs) for 10-12 days or brine for 8 hours/kg (4 hours/lbs)
13)   Age 6-12 months
Title: Re: Looking for Montasio Recipe
Post by: zenith1 on June 17, 2011, 11:54:46 PM
Jeff- the ta is thermophilic, the Lh is L. Helviticus which is an adjunct(flavor enhancer)culture. I'll have to have a closer look at the recipe to figure out the salting you referred to.
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on June 18, 2011, 06:41:20 PM
Thanks zenith1.

I'll be starting the make in an hour or there abouts.  So, if anyone has any tips, please let me know!  I'm going with the Peter Dixon make (although I don't have LH, so it will just be a thermophillic starter). 

- Jeff
Title: Re: Looking for Montasio Recipe
Post by: ArnaudForestier on June 18, 2011, 07:09:50 PM
Jeff, just to clarify, helveticus is also a thermophilic starter bacteria, a lactobacillus.  It has different proteolytic properties from TA - because of this, LH is known to work somewhat symbiotically as well, with TA. 

I did find the following, from Cheese Chem, Phys and Micro:

Montasio:

Milk: Cow, raw, partly skimmed
Natural whey culture (use whey from last batch)
Calf, powder or liquid rennet
Cooking at 48–50C
Dry-salting for 10–12 or 4–7 days in saturated brine
Ripening 12 months at 15–18 °C
Fairly deep proteolysis

Quote
Montasio

The cheese derives its name from the homonymous
place located in the Julian Alps. Currently, its manufacture
has been extended to the Friuli region and to
several provinces of the Veneto region. A mixture of
cows’ milk from two consecutive milkings is used; the
milk from the evening milking is partially skimmed
after overnight creaming. The natural whey culture
used as starter is added to the milk at 31–35 °C and
coagulation by calf rennet takes place in 30–40 min.
After cutting to the dimensions of rice grains, the
curds are cooked at 48–50 °C for several minutes,
pressed for 24 h and dry salted or immersed in saturated
brine. Ripening of extra-hard Montasio cheese
lasts 12 months at c. 18 °C and an environmental
humidity of c. 80%. Cheeses have a cylindrical shape
with a diameter of 30–40 cm, height of 8–10 cm and
weigh 5–9 kg. The mature cheese has a brown rind, a
granular texture with very small eyes and a pronounced
and moderately piquant flavour (Battistotti
et al., 1983; Ottogalli, 2001).
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on June 18, 2011, 07:44:23 PM
Thanks ArnaudForestier!

Well, I knew I wouldn't have the right cultures (I only have two; Flora Danica for meso, and some Thermophillic labelled ST B01, both of which came in the starter kit I purchased). 

Hmmm, my ripening conditions will be a bit cooler (more like 11 C, rather than 15-18).

At least I can cut to rice sized, which is easy with the whisk. :)

So, I'll probably end up with something quite different, but hey, that's ok.


- Jeff
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on June 18, 2011, 08:02:22 PM
Well, we're under way (as in going, not near the end yet).  Milk is warmed, and starter added.  I went with 3 ice cubes of my thermo.  Will prepare my 1/4 tsp of calf lipase in about 5 minutes, to give it the 20 minutes sitting time in the water. 

Will try and remember to take photos as things progress. 

Since this was originally made in monestaries, I've put on a CD of Gregorian Chants.  Hopefully that makes up for my lack of proper starters?  Maybe I should just call this a Gregorio rather than Montasio?

- Jeff
Title: Re: Looking for Montasio Recipe
Post by: ArnaudForestier on June 18, 2011, 10:21:00 PM
haha- that's awesome, Jeff.  I love Gregorian Chant.  I usually play these guys (http://www.amazon.com/Rocque-Roll-Popular-Renaissance-Baltimore/dp/B000001Q9P), for a similar inspiration.   Medieval Babes, The Black Madonna (http://www.amazon.com/Black-Madonna-Llibre-Vermell-Montserrat/dp/B000007N63/ref=sr_1_1?s=music&ie=UTF8&qid=1308435513&sr=1-1), 13th century pilgrimage chants - they all get their airtime.

I don't think the affinage temp is going to be a huge deal.  It will just slow it down somewhat, not a bad thing. 
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on June 18, 2011, 10:37:24 PM
Thanks for the suggestions for music to cheese by! :)

Here's a few photos of the make.  All seems to have gone quite well.  Kept pretty close to the temperature increase rate.  Just off by about 1 C at the end of 60 minutes, and plotted the progress as I went and the rate was good throughout.  About to transfer and drain the curd for a bit.  Will see how that goes next.

- Jeff

Title: Re: Looking for Montasio Recipe
Post by: ArnaudForestier on June 18, 2011, 10:39:29 PM
Looks great, Jeff - nice job!
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on June 18, 2011, 11:03:57 PM
Thanks!  I just realised after drainging I moved straight into the mold and started pressing, but there was a step of breaking up the curds and stirring for 15-35 minutes to help release more whey.  I don't think it will make a huge difference, and I would rather get it pressed while still warm as the curds tend to cool quickly here. 

Guess we'll know in a year or so?  Anyway, will post final outcome photos when it's out of the press.

- Jeff
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on June 18, 2011, 11:39:36 PM
Decided to try and make whey ricota as well.  Will see how this goes.

- Jeff

This seems to have gone well.  Just raised the whey to 93.3 C (200 F), added 1/4 cup cider vinegar, and let it sit for 10 minutes or so.  Then, ladle the thick layer of solids into doubled over cheesecloth and let drain.  Here are the photos.  I've not made ricotta before, so I have no idea how much to expect in terms of yield, but it seems ok (since I didn't add any extra milk or cream).

Just weighed it.  Got about 310 g, but still wet.  The better side of 1/2 a pound anyway.
Title: Re: Looking for Montasio Recipe
Post by: susanky on June 19, 2011, 01:35:53 AM
Is it necessary to add vinegar to make ricota from the whey?  I don't.  But maybe it would improve my yield?  Is there an optimal pH for ricotta to precipitate out?
Susan
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on June 19, 2011, 02:03:53 AM
I don't think it's necessary, and I was starting to get some forming before I added it.  However, I do think it might have increased the output.  Of course, since this is the first time I've made it, I'm basing that on complete ignorance!  It may be that the output was just cranking up at the time I added it.  Ricki Carrol's book lists two recipes, one with one without vinegar.

- Jeff
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on June 19, 2011, 06:16:55 PM
Hi,

And here is the cheese just out of the press.  Weighed in a 1220g, which is smaller than usual for me, but I think the cooking of the curds really helped to expel whey.  So, mostly moisture loss, not solids. 

Also, here are my make notes, in case anyone is interested or has any suggestions:

Montasio: Sunday, June 19, 2011 19 C, overcast, high pressure
10 litres homebrand standard milk (pasteurized)
3 ice cubes thermophillic
½ tsp CaCl in egg cup of water
¼ tsp calf lipase in egg cup of water
0.6 ml rennet (13 drops)
1)   Warm to between 30.5-35.0 (start : 7:23 am; start Temp 15 C)
2)   Add CaCl (time: 7:48:30 – temp 32.7 C)
3)   Add starter (time:7:52 - temp 34.0 C – moved to sink of 37.7 C)
4)   After 10 minutes, prepare ¼ tsp lipase in water (time: 8:02 am; milk temp holding at 34.0 )
5)   Ripen 30 minutes (total, so 20 minutes after preparing lipase) (target Time: 8:22 )
6)   Add lipase (optional) (Time: 8:22)
7)   Add rennet (target floc 10-15 minutes) (time added: 8:24 temp 33.6 C | floc time: 15 m 00 sec; )
8)   Use 3x multiplier (wait: 45 m 00 sec; cut time 9:09)
9)   Cut to corn kernel size (1/2 cm cubes), heal 5 minutes (start time: 9:14 – 9:19)
10)   Stir and cook curds while raising temp to 47.8-50 C (118-122 F) over 45-60 minutes (start: 9:19 34.6 C - reached 48.0 C at 10:22 am)
11)   Let curds settle under whey, gather into large cake and drain.
12)   After draining curds, break up curds and stir for 15-35 minutes (release whey) (start time: ??:?? end time ??:??) missed this step
13)   Move to mold and press (time: 10:56; 2.5 kg)
14)   Flip and redress at 11:15, at 5 kg
15)   Flip and redress at 11:49 (10 kg)
16)   12:30 increased weight to 15 kg
17)   2:30 flipped and redressed.  Increased weight to 20 kg for overnight press (knit looks good; weight around 1280g)
18)   Removed from press 6:05 am, June 20th, weight 1220g.
19)   Placed in saturated brine (6:05 am) for 8 hours/kg (4 hours/lbs) (end time: 5:00 pm weight 1182g)
20)   Age 6-12+ months
Made ricotta with the whey.  Raise whey to 93.3 C, add ¼ cider vinegar.  Ladle the thick “mat” of solids into doubled over cheese cloth and drain.  Got about 310 g, but still draining.

- Jeff
Title: Re: Looking for Montasio Recipe
Post by: ArnaudForestier on June 19, 2011, 06:37:31 PM
Wow!  Beautiful wheel, Jeff - many congratulations!
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on June 19, 2011, 08:54:20 PM
Thanks ArnaudFarestier.  The knit came out really well, and my cheesecloth control has greatly improved.  Only a few small wrinkles.  It's in the saturated brine now, and will move to air drying at the end of the day.  Usually my makes have come out around 1.5 kg, but they've been meso cheeses.  I think the higher cooking temperature of this one helps to expell the whey, so the lower weight reflects reduced moisture.  As my other cheeses age they usually come down to around 1.0-1.2 kg, so I expect this one will not shrink as much during the aging process.  I probably should have gone with a slightly shorter floc as well, 2.5 or even 2.0, instead of 3.0 since I am intending to take this out for awhile.  This should be a good table cheese in 6-8 months, or a grating cheese if aged over a year. 

Oh yah, I looked up my thermo culture, and it is listed as "slow-medium acid", and good for swiss and Italian cheeses.  Another site listed  mozzarella, emmenthal, gruyere, and vacherin.  I've found a tech sheet on it, but have no idea what the information is telling me. 

Anyway, thanks for the tips and info.
Title: Re: Looking for Montasio Recipe
Post by: darius on June 19, 2011, 09:03:06 PM
Wow, Jeff... you are really branching out! Cheese looks great, keep up the good work. :)
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on June 19, 2011, 10:56:41 PM
Thanks darius,

I'm trying to build up a cave full of cheeses for longer aging.  I'll keep some room for quick makes, like Lancaster and Caephilly, while the rest of the room will be for vintage cheeses.  I find it enjoyable to make a wide variety, though I realise that the best way to really improve is to concentrate on one or two.  So far, all the cheeses have been enjoyable though.  None would win a prize, but none have had to go in the bin either.

- Jeff
Title: Re: Looking for Montasio Recipe
Post by: Cheese Head on July 29, 2011, 01:01:12 AM
In case other's haven't seen Montasio, picture below from Vancouver BC Canada Bosa Food Store, all pictures from that Cheesemonger here (http://cheeseforum.org/forum/index.php/topic,7711.0.html).
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on August 11, 2011, 07:21:01 PM
Hi,

Just an update on this one.  It has occasionally developed some surface molds (mostly geo) which is fairly easy to wipe clear every few days.  I surface salted it last night and have wiped down the brine this morning.  Haven't had to do too much maintenance, mostly just brushing it clean if any blue developes.  It's been quite some time since I salted it, hence the dry salt last night.  It's got a nice firm feel to it and I think it's comming along well.  Down to only 966g though, so this is the smallest yeild I've had yet.

- Jeff
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on October 16, 2011, 03:02:19 AM
Hi,

Again, just to show how this one is developing.  It's now down to 864g, so it's drying out (as it should if it eventually becomes a grating cheese).  It's got a bit of mold on it, but I'm leaving that as a protective layer.  It will be easy to remove when it's time to feed on it. As I have another one of these on the go, I'll probably cut into this around Christmas time to see how it is progressing.  It's apparently good as a table cheese around that time frame, but I'll be more interested in seeing if it's dried out to all rind.  I don't think it will have, but we'll see.  If it has, I can grate it and will know to get into the 2nd one sooner rather than later.

- Jeff
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on November 04, 2011, 09:57:45 PM
I now have some LH!  So the next time I make this, probably soon, I'll be able to add it. Also, it appears my lipase had bit the dust as neither of my montasio's have the aroma that my romano and manchengo had from it.  I've also got a new supply of that too.  So, as soon as I get the chance, I'll be giving this a go with all the gear!

Can you mother culture LH and create ice cubes?

- Jeff

P.S.  This cheese is still doing well.  I've vac. sealed it.  It's around 140 days old now, and looks much the same as in the last photo.  Should weigh it again as I've not done that lately.

P.P.S It's 864g Nov 15, 2011.
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on November 26, 2011, 05:03:00 AM
Hi,

Ok, my parents are here and I decided to cut into this one.  It's about 5 months old.  I thought the lipase had gone kaput, but one taste was more than sufficient to let me know it was alive and kicking.  A definate flavour has been imparted. The paste is not dried out into a hard rock, but it will slice nicely.  The flavour is quite strong, but not too strong.  We grated some and put it over fish and asparagus for supper, and it was very good.  But it really calls out for a pasta dish.  Still, I'm pleased with it.  I'll probably age 1/2 the wheel until Christmas, when it will be 6 months old.   I'll take one of the other two wheels out to a year or more.  Didn't get a chance for a photo, but might get one later.

- Jeff
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on November 26, 2011, 05:24:05 AM
Here's a photo of the cut cheese. 

- Jeff
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on December 06, 2011, 06:58:44 AM
Had a meal of spagetti with this grated on top.  It was wonderful!  Very pleased with the result.  I suspect in a year it will be that much better.  As I have two more of these wheels, I'll definately plan on aging one of them out to at least a year.  Anyone looking for a simple to make cheese for long aging, I recommend this one.  The make has always gone smoothly for me, and the overall procedure is quite straight forward.  The full recipe includes LH as a flavour enhancer, but this one didn't have it and it's turned out very good.  I've got one with the LH added, so that will be the one I'll ensure ages out fully. 

- Jeff
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on August 14, 2012, 07:24:16 AM
Had spagetti again today (and yesterday actually).  A small piece of this wheel has been in use for about a year now!  This cheese has such a wonderful flavour when grated, and you don't need much, that it's lasting for ever.  I have at least 3/4 of this wheel still in my fridge, with two other wheels as yet untouched.  The one piece that we've been using is sitting inside a small container that locks down, and keeps it from drying out while also not going mouldy.  My 2 days shy of 5 years old daughter looked at me and said "This is yummy cheese Dad!  You make really yummy cheese."  That was worth it.  She's really got quite a sophisticated palette.  Great stuff.

- Jeff
Title: Re: Looking for Montasio Recipe
Post by: Boofer on August 14, 2012, 02:47:47 PM
Way to go, Jeff! Sounds like you're not eating spaghetti often enough.  ;)

For your skills in preserving and optimally maintaining a hard cheese, I extend a cheese to you.

-Boofer-
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on August 14, 2012, 06:56:23 PM
Thanks Boofer.  Sort of a bit lucky really.  I bought a couple containers that one would keep things like olives in (baskets inside a container, lift out the basket to leave the brine, or fruit syrup, etc, behind) to use the baskets for making semi-lactics.  The container has a snap lid, and is fairly small, so I figured I would use it to store the cut piece of this cheese rather than keep wrapping it, etc.  Turns out, this is the perfect storage container for these.

And yes, we've had a curioiusly low spagetti count this year.  Must rectify that. :)

- Jeff
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on June 08, 2014, 05:26:58 AM
Hi,

I made this cheese June 19, 2011, so it's a few days short of it's 3rd birthday!  This is only the 2nd quarter in use (I've got 2 more wheels made about the same time).  Anyway, we had used the first quarter grated over spaghetti after it was a year old, and I vac sealed the rest around then.  As we had a piece of store bought parm, I figured we would use that up before breaking this out again.  Anyway, we ended up being a bit slack on our spaghetti makes, and the store bought parm was pretty flavourless to be honest (yah, I know, so why not just throw it out?  Look, I'm primarily of Scottish herritage, and grew up in Nova Scotia.  One just does not throw food out! :) ).  Finally finished off the parm, so I reopened this.  It was not a dried out chunk, but the vac sealing has kept it moist (it's perfect for grating, but not a dried rock).  Made a casserole, mixing in a bunch of this, some of the bitto, and some of my feta, then added that to pasta, cauliflower, carrot, cream of mushroom soup, creme fraiche, celery, minted peas, left over roast pork, etc.  Turned out very nice.  The montasio flavour is very noticable and works very nicely.  Good thing, still have this piece in the photo (this is after I cut off and grated some for the meal) plus 2.5 wheels of the stuff. 

Title: Re: Looking for Montasio Recipe
Post by: H-K-J on June 08, 2014, 01:51:54 PM
A cheese for you Jeff ;D
3 years of ageing, (can't believe it took you 3 years to get rid of the store bought cheese)
I have never tasted a Montasio, I will have to check one out ^-^
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on June 08, 2014, 06:05:59 PM
We did use up a 1/4 wedge of the montasio before buying the parm.  Then, for some reason (probably the parm), we ended up not using it very often.  I made a concerted effort these past few months to get it over and done with.  Now that it was gone, I figured I could open this up and get back at it.  But yes, we bought that piece of parm about 1.5 years ago I think?  It was pretty flavourless.  I think, once we get down to one wheel of this, I'll make another but cut back on the lipase a bit. 

- Jeff
Title: Re: Looking for Montasio Recipe
Post by: jwalker on June 09, 2014, 12:51:47 PM
Wow , a three year old cheese , that's got to be one of the oldest on this board.

Takes a lot of patience , I have a Gouda that's nearing one year , and it's killing me to let it just sit there !

It seems it was worth the wait eh ? , a cheese to you for your patience , sir.!
Title: Re: Looking for Montasio Recipe
Post by: JeffHamm on June 09, 2014, 06:51:21 PM
I've got a bunch of well aged cheeses, that got waxed and stored years ago.  I've got a Manchego that is over 3 years now (made Feb 5th, 2011) that's never been cut, about a 1/4 wheel of gouda that was made Dec 31, 2010, two more montasio's (one from Sept 18 and one Nov 6th, 2011, neither cut), and a wheel of romano (March 6th, 2011).  That year I made cheese most weekends, so I quickly built up this big supply.  After that, I got to making cheeses and eating them and replacing those as I went along.  Also, these are all lipase added cheeses, and I found that adding 1/4 tsp makes them too strong for sliced cheese, though very good grating cheeses.  Well, as you can see, grating cheeses last me a long time so I'm thinking these will do me for some time yet.  I now add much less lipase (1/16th of a tsp in the bitto I made a while back).  That could be increased, though for the bitto that seems to be fine.  I put some in a recent butterkase make too (lipase isn't to style for butterkase, but I like to play with that make more than any other for some reason - I don't think I've ever made two following the same exact same protocol). 

Anyway, thanks for the cheeses guys.  If you can hide some cheese on yourself, it is a real treat to rediscover it later.
Title: Re: Looking for Montasio Recipe
Post by: DrChile on June 16, 2014, 04:57:45 PM
A cheese to you Jeff for patience.

Impressive.

Trent
Title: Re: Looking for Montasio Recipe
Post by: Savu on August 24, 2014, 07:56:00 AM
This is a bit late in the day but someone might be interested has ph targets which might be useful, also Cheese making Technology ebook
 University of Guelph food science dept.
https://www.uoguelph.ca/foodscience/book-page/cheese-making-technology-ebook (https://www.uoguelph.ca/foodscience/book-page/cheese-making-technology-ebook)
https://www.uoguelph.ca/foodscience/book-page/montasio (https://www.uoguelph.ca/foodscience/book-page/montasio)