Boofer's Trappist #3

[Boofer]

I thought I should post this cheese to track it.
This follows my first effort and my second.

4 gallons Dungeness Valley whole raw milk
8 cubes TA-61 MC (2/6/12)
8 cubes Alp D MC (4/28/12)
1/32 tsp PLA
1/16 tsp dry calf rennet

3x floc @ 15 minutes
16 hour whey-brine time

washed with Riesling wine-brine
cream-coated at 8/30-8/31

Texture is semihard with a few gas holes. A little drier than I would have liked, but still very nice. Slices well. Slight tanginess, good salt level.

Sectioned off into 8 wedges; vacuum-sealed 7 wedges...sampled the 8th. Enjoyed it with a wedge from my Fourme d'Ambert #5, grapes, and Triscuits. Yum! 

-Boofer-

[Duntov]

Oh man that looks good!  AC4U

[john H]

That's a beautiful cheese you have made Boofer. have another cheese.

John

[AnnDee]

Love both the cheese, now I'm torn between Trappist and another Montasio making. My humble C4U Boofer!

[Boofer]

Thanks for the cheeses.

Love both the cheese, now I'm torn between Trappist and another Montasio making.

When I'm stuck for which one to make right now, I decide on one and promise myself to make the other one next week. Everybody wins and the cave gets filled. 

I have found that I enjoy my Montasio made with a bit of raw goat milk. It's pretty costly @ $8 per half gallon, but that's usually enough to improve the character of the cheese.

-Boofer-

[AnnDee]

Yes, me too. That's the only one I know and like since I made it the first time with the recipe from your post. Thank you!