4g milk, rennet added, shermanii added (culture for creating eyes in cheese), flocc test, 2.5x multiplier, curds cut, curds washed (whey removed, water added), stirred, curds removed into press, pressed overnight, soaked in brine wash overnight, drying now.
Into cave tomorrow,
- age cool (50F) for a week to allow cheese to knit into homogenous structure,
- age warm (70F) for 4 weeks to allow the culture to grow and create CO2 and the eyes,
- age cool 8 weeks allow complex cheese flavors to be increase,
- eat
