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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: rosawoodsii on December 05, 2012, 12:44:40 AM

Title: Sofia Cheese
Post by: rosawoodsii on December 05, 2012, 12:44:40 AM
Does anyone have a recipe for this?  I'm told it uses Geotricum candidum as its only culture, plus ash when molding.  I'd love to give it a try but can't find a recipe.
Title: Re: Sofia Cheese
Post by: linuxboy on December 05, 2012, 05:12:09 AM
Is this Judy's cheese (@ Capriole)? Is that what you want to make? That's just a traditional French semi-lactic with geo.
Title: Re: Sofia Cheese
Post by: rosawoodsii on December 05, 2012, 01:31:42 PM
Yes, that's the one. So chevre but with added Geo?  Which one--or does it matter?  and how much to add?
Title: Re: Sofia Cheese
Post by: linuxboy on December 05, 2012, 03:24:05 PM
All geo strains differ in their properties (yeast/mold appearance, wrinkling intensity, color, aroma, etc). Use 1-2 doses per 1000 liters, use whatever you have on hand, or start with geo 15 if you need to order. For a small scale, this means, a tiny pinch if using lyophilized powder, or a few drops if using the hypotonic liquid. It will grow very quickly. Aging temp is important... chill it down to mid 40s as soon as you have a good coating.
Title: Re: Sofia Cheese
Post by: rosawoodsii on December 05, 2012, 06:08:00 PM
Thanks, linuxboy. I have Geo on hand and I think I'll try this soon, if I can remember where I stored the ash.