It's been a while since I posted anything but decided that it was time for a return.
I made one of these a few years ago but I feel that I really nailed it this time; a fairly soft texture, pleasant, mild taste and good rind.
The recipe was based on some by Jeff Hamm, Linux boy, Boofer and Cheesemaking.com, so thanks to all of them. It went like this:
Warmed 10L of Fleurieu full cream, unhomogenised milk to 32C (Target P:F = 0.82- 0.86 ; Actual = 0.89)
Sprinkled on 1/12tsp (1 dash) M235 and 1/44tsp (1 smidgen) of B. Linens. Allowed to rehydrate for 2 min and then stirred in for 2 min.
Ripened for 30 min. Stirred in 3ml of CaCl2 in 60ml of water during this time.
Added 2.5 ml of 140 ICU animal rennet diluted in 50 ml H2O and stirred in.
Allowed to set. Flocculation occurred at 22 min. Using a multiplier of 3x gave a coagulation time of 66 min.
Cut to 6mm. Rested for 10min. Then stir 15 min.
Removed 4L of whey and gradually replace with the brine (now at 50C) over 15 min. Heated with stirring to 38C over a further 20 min.
Removed most of the whey and formed the curds into a consolidated mass under the remaining whey.
Pressed the curd mass into a lined mould. Pressed lightly (2.5 kg) under whey for 1hr
Removed from whey, flipped and pressed at 0.14 PSI for 1 hr. Kept warm (~30C).
Flipped and pressed at 0.20 PSI for 1 hour.
Flipped and pressed at 0.34 PSI for 2 hours.
Flipped and pressed at 0.34 PSI for 2 hours.
Flipped and pressed at 0.34 PSI for 5 hours (Goal pH = 5.2-5.3).
pH ~4.8. Flipped and returned to press naked at 0.08 PSI. Left in a warm place overnight - 10 hrs.
Soaked in heavy brine for 5 hours. (pH by paper at start of brining = 4.6)
Air dried at room temp. for 4 hours, then moved to a closed box at ~13C.
24/8/21 Washed with weak brine + BL.
26/8/21 Washed with weak brine
28/8/21 Washed with weak brine
30/8/21 Washed with weak brine. Signs of white mould appearing.
1/9/21 Washed with weak brine + BL.
3/9/21 Washed with weak brine + fresh BL (the previous BL wash was old and there is no sign of BL on the surface of the cheese yet)
5/9/21 Washed with weak brine + fresh BL
7/9/21 Washed with weak brine + fresh BL
9/9/21 Washed with weak brine + fresh BL
11/9/21 Washed with weak brine + fresh BL
13/9/21 Washed with weak brine + fresh BL The cheese is starting to soften.
14/9/21 Brushed and washed with running water. Then dried in 85% RH at ~13C.
18/9/21 Washed with strong brine.
19/9/21 Wrapped in foil and cured at 4C for 3 weeks +
2/11/21 Opened.
