8 weeks old Munster.

[gasblender]

Sole survivor from 6 gal batch.  :)

[Brie]

That looks wonderful!

[gasblender]

Not only looks. Tastes too.   :) Trust me  ;)

[zenith1]

Gasblender-great looking wheel, congratulations and best wishes for the holiday's.

[gasblender]

Thank you Keith! Merry Cristmas & Happy New Year!

[fattyacid]

They look awesome and tasty, what make did you use????

[gasblender]

2 Fattyacid
Thank you.
The recipe is here: http://www.cheesemaking.com/store/pg/209-Munster.html

[CheeseSnipe]

Looks great. I'll add that to my to-do list.

[fattyacid]

2 Fattyacid
Thank you.
The recipe is here: http://www.cheesemaking.com/store/pg/209-Munster.html

How long did you stir the curd? How did you hoop your molds? What size moldsDid you prepress the curd w/wo weight? what would you change?
I am going to jump off the deep end and make a  batch with raw brown swiss milk 25 gal., my smallest vat. Have my own cows but would still not like to blow this make too badly.

[gasblender]

2 fattyacid:

Link to moulds, used by me:
http://www.cheesemaking.com/store/p/41-Tomme-Small-1.html

1 mould per 1 gal of milk.

Starter culture: MA4002
B.linens culture: FR13
G.c. for rind formation.
Milk: nonpasteurised, fat approx.: 3,5%.
Curd set: multiplcator *2,5.
Cut: 3/8".
Rest for 5 min.
Slow heating with gently stirring to 95F during 25 min.
Stir 20 min more.
Rest for 5 min.
Drain the whey. Ladle curds to moulds lined with cheesecloth. In 1 hour flip & rewrap.
Apply light pressure 1,5-2 lb per mould for 12 hrs at room temp (68 F). Flip one more time.
Brining in saturated brine 6 hrs.
Druying at 68F for 24 hrs.
Ripening:
- for red rind formation 54-59F, 90%RH for 2 weeks, till good rind.
Each 2-3 days wash rind with 3 - 10% salt brine. Stronger brine is used to eliminate unwanted molds. But it makes your future cheese more salty. Turning daily.
- general aging 50F, 90%RH, 6-8 weeks.
Wraping cheeses in http://www.cheesemaking.com/store/p/224-15-3-4-Sq-Cheese-Wrap-for-Washed-Rind-Cheeses.html
Turning daily.

I have also do similar cheese without heating and with heating to 100F.
In the first case it is better to use camembert-style moulds (without base) and no any weight to press.
In the second case use multiplicator *3.

[fattyacid]

2 fattyacid:

Link to moulds, used by me:
http://www.cheesemaking.com/store/p/41-Tomme-Small-1.html

1 mould per 1 gal of milk.

Starter culture: MA4002
B.linens culture: FR13
G.c. for rind formation.
Milk: nonpasteurised, fat approx.: 3,5%.
Curd set: multiplcator *2,5.
Cut: 3/8".
Rest for 5 min.
Slow heating with gently stirring to 95F during 25 min.
Stir 20 min more.
Rest for 5 min.
Drain the whey. Ladle curds to moulds lined with cheesecloth. In 1 hour flip & rewrap.
Apply light pressure 1,5-2 lb per mould for 12 hrs at room temp (68 F). Flip one more time.
Brining in saturated brine 6 hrs.
Druying at 68F for 24 hrs.
Ripening:
- for red rind formation 54-59F, 90%RH for 2 weeks, till good rind.
Each 2-3 days wash rind with 3 - 10% salt brine. Stronger brine is used to eliminate unwanted molds. But it makes your future cheese more salty. Turning daily.
- general aging 50F, 90%RH, 6-8 weeks.
Wraping cheeses in http://www.cheesemaking.com/store/p/224-15-3-4-Sq-Cheese-Wrap-for-Washed-Rind-Cheeses.html
Turning daily.

I have also do similar cheese without heating and with heating t0 100F.
In the first case it is better to use camembert-style moulds (without base) and now any weight to press.
In the second case use multiplicator *3.

Thank you so much for the detailed reply, will start a batch next week and report.

kendall