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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: JeffHamm on October 13, 2013, 05:27:15 AM
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Hi,
It's been awhile since I've made a Wensleydale, so I thought I would give it another go. I found this make on a small dairy's site, and they described a 1000 Litre make. I was able to get enough information (except the pH targets, but they did indicate where they were waiting for certain pH targets to get reached, without saying what those targets were - those experienced with pH in making cheese could work out likely values). Anyway, this is a long procedure, but a fairly easy one without any particularly difficult steps. I've had it turn out some fantastic cheese, so I know it works. Fingers crossed this is one of them! This could be cut into at Christmas, but I might age it out a few months longer.
Anyway, it's just going down for its overnight nap, so I'll try and get some photos up tomorrow when it comes out of the press.
- Jeff
Wensleydale Cheese: Sunday, Oct 13, 2013 (sunny, 19.0 C )
11 litres Home Brand Standard (blue Top) (pf 0.94:1)
100 ml Pam’s Cream (0.05:1 p:f = total p:f of 0.86:1)
2 ice cube MW3
1 ice cubes buttermilk
½ tsp CaCl¬2 (50% solution)
1.77 ml 280 IMCU calf rennet
Mould: 6.25” diameter
2 tbs salt
1) Add CaCl to milk while prepping equipment
2) Add starter and warm milk to 32 C (time 7:47 temp 32.0 C)
3) Cover, wrap in towels, and ripen 1 hour 20 minutes (time 7:47 - 9:10 finish temp: 31.0 C)
4) Add Rennet (time 9:10:00 – floc time 9:21:0)
5) 3.25x floc (time to floc 11 m 00 sec = wait 35 m 45 sec = cut time 9:45:45)
6) Cut to 1 cm cubes (9:45:45 31.1 C)
7) Rest 5 minutes (time 9:53 – 9:58;)
8) Hold temperature, stir gently for 1 hour 30 minutes (wait for acidity target; temp 31.0 C time 9:58 - 11:30 finish temp 31.8 C – raised temp as we went to keep it around 32 ish)
9) Drain whey (they take 15-20 minutes to do this; for home maker, add 15 minutes to step 8? 11:35 - 11:50)
10) Form a curd cake, and cut into blocks (time 11:50 - 12:00 2l of whey as press cut at 12) Turn every 10 minutes for 30 minutes (3 turns; as it raises to an acidity target if you have them; flip times 12:10 - 12:20 - 12:30)
11) Cut into 5 cm cubes and keep curds warm 30 minutes (wait for acidity target if you have them) (time 12:30 – 1:00).
12) mill into fine crumb
13) add salt
14) Press in the pot 30 minutes (15 kg; 1.08 PSI 1:15 – 1:45)
15) flip redress press in the pot 30 minutes (20 kg; 1.43 PSI 1:45 - 2:15)
16) flip redress press in the pot 1 hour (35.2 kg 2.53 PSI 2:15 - 3:15)
17) flip redress press in the pot 25 hour (35.2 kg 2.53 PSI 3:15 - 3:40 & intermittently until 6:00 pm)
18) flip redress press 24 hours (officially they build up to 40 psi! So press as heavy as you can; 35.2 kg; 2.53 PSI; 6:00 pm – ?:?? am flipped ????g – flipped ?:?? pm – out of press 5:17 pm 1492 g dimensions 15.7cm x 6.7 cm = 1296 cm3 = 1.15 g/cm3) Fantastic Knit. Nice colour
19) air dry
20) cave and age (minimum 4 weeks)
Made ricotta (got 420g ; raised to 92.5C and added ¼ cup apple cider vinegar and let sit for 10-15 minutes).
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Hi,
Ok, out of the press after work today. Had a few minor tilts during pressing, but more or less got it level in the end. The weight is 1492g, with height and width of 6.7 and 15.7 cm, respectively. That translates to a density of 1.15 g/cm3. Will now air dry for 4 or 5 days, then move to the fridge. Humidity in the apartment is around 68% at the moment, and temperature around 20-21 C through the day, so should be ok.
- Jeff
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This has been a pretty low maintenance cheese. Just had to brush back the mould every so often. Developed a very nice rustic rind. It did crack a bit on one face, but nothing major (due to low humidity). The slice I cut today (close to 6 months on) is near the crack and no signs of mould intrusions. The paste smells fantastic, though I've not tried it yet. The cheese now weighs 1026g, and measures 14.4 x 5.7 cm, so 1.09 g/cm3. That's a pretty good result. This is a fairly straightforward Wensleydale type make. Will post tasting notes after I try it for lunch. :)
- Jeff
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Nice looking cheese, my brother. A cheese for you...
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Thanks Found!
It's a very nice cheese. A long lasting flavour, good texture, though not as crumbly as Wensledale should be. No signs of any bitterness, which is good. Doesn't have the sharp bite of a vintage cheddar, but it's only 6 months, so it really shouldn't. It does have a really nice flavour, and there's something that I can't describe. At first I thought citrus or apples, but that's not right. It's just this nice bright note mixed in there (yah, I know, that's a lot of help). Anyway, needless to say, it's a success. I'm quite pleased.
- Jeff
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That's a beautiful looking cheese, Jeff. Congratulations!
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Jeff, that Wensleydale looks amazing, and it sounds lovely too. Wensleydale, to me, should be a soft, moist cheese, certainly not with the sharpness of a cheddar.
A cheese to you!
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Wow, that really looks great! Enjoy your lunch and another cheese!
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Thanks Katkooks! This is a decent protocol to give a try. You don't need to age it 6 months, and it would probably be ready in 2 or 3.
Thansk Geo! Yah, it's a bit drier than typical Wensleydale, but not overly so. Aged without vac seal or waxing, but it's still held up nicely. I think Wensleydale is also to market around 2 or 3 months (typically). Not sure on that though.
Thanks Digitalsmgital! Lunch was very nice.
- Jeff
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A great looking cheese Jeff. May I offer you a cheese in return.
Cheers, GD.
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great looking cheese, my wensleydale's always turnout slightly too salty
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I'm tempted to give you two cheeses Jeff: one for the wonderful result and another for the great picture. But one you get, as I'm envious about the beautiful color differential from rind-to-paste. Forgive me but I'm not familiar with Wenselydale so how did you get that result?
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Hi John,
Wensleydale is a British Cheddar type cheese. I've only had the real stuff once or twice, and it's moist, but crumbly, etc. Has a very nice flavour that pairs well with apples. My makes do not have the crumbly texture, but I still like the result. The rind is just natural moulds that developed in my cave (wine fridge with ripening boxes). It's six months of aging, never vac. sealed or waxed. Not washed with brine, just brushed until the rind developed. Flipped morning and evening every day. So, nothing really special was done. If it gets too moist, the rind will develop "black spot", which is unsightly but doesn't affect the flavour.
- Jeff
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Lovely looking cheese Jeff...any left? lol
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Surprisingly, yes! Still about 3/4 wheel remaining. That might be dropping soon though.
- Jeff
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The last wee wedge was eaten this evening. This was good to the last crumb. Will definitely try and repeat this outcome.
- Jeff
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Yum! :P
Jeff, please remind me what the MW3 culture is comparable to. I'd like to try to clone a Wensleydale from your details.
-Boofer-
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Hi Boofer,
MW3 is a pretty standard cheddar type mix.
Mad Millie’s MW3 : Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis.
I put in the buttermilk to add in a bit of buttery flavours as buttermilk is (usually) made from :
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
(LMC) Leuconostoc mesenteroides subsp. cremoris
Which is the same list (but different strains and ratios I would expect) as Flora Danica.
Look forward to seeing your results. I'm sure they will be impressive.
- Jeff
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Hi Jeff , If I used FD would I have to add another meso?
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Hi H-K-J,
No, FD should work fine. I've made cheddar types with just FD or just buttermilk and they turn out fine.
- Jeff
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3 ) Cover, wrap in towels, and ripen 1 hour 20 minutes (time 7:47 - 9:10 finish temp: 31.0 C)
8 ) Hold temperature, stir gently for 1 hour 30 minutes (wait for acidity target; temp 31.0 C time 9:58 - 11:30 finish temp 31.8 C – raised temp as we went to keep it around 32 ish)
11 ) Cut into 5 cm cubes and keep curds warm 30 minutes (wait for acidity target if you have them) (time 12:30 – 1:00).
Just a few questions, Jeff. Do you have additional detail for these?
Thanks,
-Boofer-
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Hi Boofer,
No, I don't have the acidity targets. I adapted this make from a protocol described by a small UK dairy (they make Wensleydale from 1000 litres at a time). They give all the details, except the acidity target values. Since I don't have a pH meter, I figured (hoped?) someone who does might be able to suggest appropriate values. I leave those notes in from the original protocol as a reminder.
- Jeff
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Hi Boofer,
No, I don't have the acidity targets. I adapted this make from a protocol described by a small UK dairy (they make Wensleydale from 1000 litres at a time). They give all the details, except the acidity target values. Since I don't have a pH meter, I figured (hoped?) someone who does might be able to suggest appropriate values. I leave those notes in from the original protocol as a reminder.
- Jeff
Here are the parameters I used:
- rennet pH = 6.55
- drain pH = 6.35
- milling/salting pH = 5.40
What about the "ripen 1 hour 20 minutes"? Did that also come from that protocol?
-Boofer-
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Hi Boofer,
Yes, the ripening for 1 hour 20 minutes is described in their blog (found here: http://ribblesdalecheese.wordpress.com/2010/09/16/how-to-make-wensleydale-cheese/ (http://ribblesdalecheese.wordpress.com/2010/09/16/how-to-make-wensleydale-cheese/) )
It's in the text box showing the "view down the vat" where they give the ripening details.
- Jeff
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Hi Boofer,
Yes, the ripening for 1 hour 20 minutes is described in their blog (found here: [url]http://ribblesdalecheese.wordpress.com/2010/09/16/how-to-make-wensleydale-cheese/[/url] ([url]http://ribblesdalecheese.wordpress.com/2010/09/16/how-to-make-wensleydale-cheese/[/url]) )
It's in the text box showing the "view down the vat" where they give the ripening details.
- Jeff
I'll stick with the "wait till the pH drops to 6.5", then add the rennet.
My hat's off to you for "working without a net" (no pH meter) and achieving marvelous success with your cheeses. You are certainly closer to becoming historical cheese artisan qualified. ;)
-Boofer-
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Hi Boofer,
I probably should get a pH meter. I'm quite inclined to take measurements. However, things are going pretty good at the moment so I don't feel any urgency (ignorance is bliss after all). What I should do is learn the acidity tests that are based upon putting curd on a hot plate and measuring it's stretch. That should be my next skill acquisition. If acquired, that will increase my skill set to one! The rest of my success can be attributed to my apprentices, Luck and Fluke! ;)
- Jeff
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The rest of my success can be attributed to my apprentices, Luck and Fluke! ;)
I believe I'm well aquainted with the visually impaired brother of one of them "Sheer Blind Luck". Helped me out of many a scrape :)
Cheers, GD.
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I,m having a go at this today. Rennet will go in in about 15 minutes... Starter is a mix of MM Flora Danica and 704, Rennet good old Renco. Fingers crossed. :)
Later...mmmm must have done something wrong, curds won't form a cake at all after 90 minutes resting...keeps breaking up as I try to turn...looks like I will have to drain the whey as much as poss and then salt and press....Interestingly I noticed some almost buttery type traces on the surface of the milk during the make... The results of this make promise to be interesting ! lol
Now in press with a final 42.5kg load on it. Smells delicious.
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Out of the press now. Great knit ! Smells wonderful. Messed up stage 10 (form cake)....managed this partially with cake breaking whilst turning, and omitted stage 11, but fingers crossed it will be a decent cheese. :-\
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Hi Rizzo,
After draining the whey, put your follower, or some other type of board on the pile of curds and set a 2 - 3 litre jug of water on top. That presses the curds a bit to help form the cake. In a dairy, the weight of the curds is enough, but they're dealing with 1000 litre makes, so a bit more weight to their curds! :)
Sounds like it all went well in the end though, but photos would help! ;)
- Jeff
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Hi Jeff. Thanks for that advice. I was too busy panicking to take pics at the time!! I'll try to remember on the next make. Have camera standing by. One photo below taken just now with phone which doesn't show much, (taken 7.00pm Tues as it dries).
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Nice looking cheese! Looking forward to the tasting in a few months.
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You have inspired me, a Wensleydale it is this weekend - thanks Jeff
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Hi Jeff.
Finally cut into my Wensleydale after 9 weeks. (Pictures attached). Good texture, and buttery, but doesn't have that edge like a real Wensleydale.
I am getting a little worried as my last 3 cheeses all tasted the same (Derby, Wensleydale, Lancashire).
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Looks nice enough. Perhaps a little more aging to permit the appearance of amino acids and esters from the dying cultures?
I would expect that the party really doesn't even get started until after four months. :)
Good rind and paste development...a cheese for your efforts.
-Boofer-
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Nice rind Rizzo! A cheese to you.
Remember, we're working with the same pasturized milk, blended from all over by Fontera. The cheeses you mentioned all come from cows grazing on particular local flora, etc. It does make a difference. Also, as Boofer pointed out, depending upon when you cut it can make a difference. You're just over 2 months in, which is a young Wensleydale. The thing is to get your cheese making to the point where you're pretty confident with how each make went, then start aging some out a bit longer to find the point they peak for you. For me, most cheddars really start to improve after 6 months or so, except caerphilly, which I tend to dig into very early on to get that young cheese tang. The next thing is to start mixing up the cultures you use, as that will widen the differences. So many things to play with! :)
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Interestingly my cheese seems to have gained flavour since I cut into it 2 weeks ago. (Its now 11 weeks old). I am down to the last quarter of it, and it has a much fuller flavour than before. Not crumbly and sharp, but flavoursome.
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I find that happens quite a bit actually. I'm not sure if it is just the extra time, or if exposing the paste to air sets off some new activity which leads to additional flavour development. My guess is that is the case.
- Jeff