Making a New Alpine Cheese

[awakephd]

Al, a couple of questions/issue that I would raise - both of which will be meaningless if the results turn out well, but which might give you some ideas to work on if you don't get quite what you are hoping for.

First, this looks like a lot of culture, and an awful lot of PS, for that amount of milk. I would be concerned about how quickly it may acidify. Which leads to the second question: did you keep an eye on the pH of the cheese while it was in the press? With that much culture, and pressing overnight, I would be concerned that your pH may have gone too low.

Again, both of these will be irrelevant if the results are good - just questions to think about for future reference ...

[Al Lewis]

That's the amount Caldwell calls for for an Alpine cheese this size Andy.  That's one of the recipes I browsed.  Surprised me too but then I remembered how much trouble everyone had making holes in cheese.  I never check PH. LOL  Probably should get a meter some day.  Thanks for the pointers though!!  ;D

[Al Lewis]

Looks like a perfect press... :)

Thanks Danbo!  Hoping it stays together when I hit the warm cycle. ;D

[Al Lewis]

Began the three day drying regimen yesterday.  We'll see how it goes. :o

[Al Lewis]

Been in the cave forming it's rind for a few days now.  Flipping every 12 hours.  Drying nicely.  Have to go to the 80°F room next weekend, while it's still elastic.  Had a couple of tiny specs of blue show up even though I replaced my cheese cave and ran everything through the dishwasher with bleach. LOL  Just wiped them off with some brine and a brush and they seem to have gone for good.

[Boofer]

Ah, the anticipation.... ;)

-Boofer-

[Al Lewis]

Just wiped this one down and flipped it. Looks the same!  ;D

[Al Lewis]

Decided to start the two week warm period on this today.  Moved it into a room that ranges from 75-80°F.  We'll see how it goes. :o

[H-K-J]

Looks great Al, coming along nicely 8)

[Al Lewis]

Thanks buddy!!  Should it ever change in appearance I'll post a new picture of it. LOL :o

[AnnDee]

Al, do you keep it on paper towel at all times?
My aging boxes has so much condensation after just 1 day and sometimes the condensation drip on to my cheese.

[Al Lewis]

I usually place dry paper towel under the cheese each time I flip them during the initial drying period Ann.  After that I just store them on the racks.

[Al Lewis]

Not very evident from this picture however there is a slight swelling after two days in the warm cycle.  Been washing this with brine with a little white vinegar to keep the blue down.  It weighed 3 pounds 7 ounces this morning. 1.559 Kg

[Al Lewis]

Well the warm cycle is over so I decided to oil the rind.  We'll see how it comes out.

[Danbo]

Exciting!!! :)