Maasdam

[colby]

Knocked out a Maasdam the other day.

I decided to use some mother culture to see how it worked. My culture is double strength to that suggested by Sailor Con Queso.
It drops the pH much quicker than adding DVI. About 10-15 mins and you need to grab the rennet.

I ended up with just under 1.9kg (after brining).

This is my take on making Maasdam.

12 litres homogenised 3.6% milk
2 litres 1% Milk
90ml Diprox TPF Mother culture (Aka TA61)
90ml Diprox LH Mother culture (Aka LH100)
DASH Propionic Shermanii
4ml CaCl diluted in non chlorinated water
2.2ml rennet diluted in non chlorinated water
18% Brine solution

Add CaCl to milk and indirectly heat to 31°C. pH 6.54
Add 90ml TPF Mother and 90ml LH Mother to milk and mix well
Add DASH Propionic Shermanii and hydrate for 5 mins. Mix well
Cover and let rest 20 mins. pH 6.47
Add 2.2ml Rennet and stir 30”
Flocc time 11 mins X 2.5
Cover and let rest  27½ mins. Check for clean break
Cut curds ½” with a whisk and let rest 5 mins
Stir gently with whisk for 20 mins. Let rest 5 mins. pH 6.51
Remove 6 litres of whey (to level of curds)
Add 6 litres of 31°C cooled (boiled) water
While stirring, indirectly heat the curds to 40°C over 30 mins
Stir gently with a whisk for 20 mins. Let rest 5 mins
Remove whey and replace with an equal quantity of cool (boiled) water to reach 36°C
Let rest 10 mins. pH 6.54
Put colander in sink with mold and cheesecloth, then slowly pour in curds and whey
Let covered curds drain for 15 mins in the colander
Press 5kg for 30 mins. Flip
Press 10 kg for 30 mins. Flip
Press 15 kg for 4 hrs. I forgot to check the pH.
Brine for 18 hours
Pat dry with paper towels
Air dry for 2-3 days
Rack @ 4°C for 14 days in fridge. Turn daily
Then age at 18°C (room temp) for 4 weeks. Turn daily

I'll evaluate it in a few weeks and make any changes required to the recipe from that.

Here's a happy snap when it came out of the brine.

[MacGruff]

Are you expecting to get the big holes that this cheese is known for?

[colby]

At this stage I'm just aiming for a firm, nutty, buttery cheese.
There should be holes, but I don't expect to get the classic large eyes that Maasdam is famous for.

[Boofer]

So...how's it looking?

Here's one of my efforts from a while ago.

-Boofer-

[rsterne]

Boofer, I have a question about the Maasdam in Reply #29 in your linked thread.... My "swiss style" cheeses inflate nicely in the warm phase, but then quite suddenly deflate to their original size.... I notice your cheese has become thinner in the middle as well.... Is this pretty normal for small cheeses made with P. Shermanii?....

Bob

[colby]

It flattened a bit more than I would have liked.
I did a very light vacuum pack to allow for expansion. I got a bag full of gas. lol
There were some tiny fissures on the surface. I'm guessing this is where the gas came out.

It cut nicely. There was a goodly amount of flavour and the nuttiness was adequate.
It needed a whisker more salt.
Eyes were disappointing. They formed, but rather on the small side. A bit like Havarti holes.

[Boofer]

Boofer, I have a question about the Maasdam in Reply #29 in your linked thread.... My "swiss style" cheeses inflate nicely in the warm phase, but then quite suddenly deflate to their original size.... I notice your cheese has become thinner in the middle as well.... Is this pretty normal for small cheeses made with P. Shermanii?....

Bob

It makes sense that as the eyes form, the paste gets moved over. More eyes...less paste...loss of volume in the center.

-Boofer-

[mikekchar]

But then, more gas means more volume.  I wonder if it's merely that as it is a high pH cheese, it slumped over time.  To a certain extent, it kind of has to be able to do that because in order for the eyes to form, the paste has to be flexible enough to stretch.