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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Andrew Marshallsay on May 30, 2015, 07:40:46 AM
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A rather wintery day here so good to stay inside and make some cheese. Double Gloucester has turned out well for me on the first couple of makes, so I decided it was time to start another one.
Make notes so far are:
10 L Fleurieu full cream milk: P: 3.3% F: 3.8 % P:F = 0.87:1
Heated the milk to 32C.
Mixed in the 1/8 tsp of R7 mesophilic culture. Ripened 45 min.
Added 3 ml CaCl2 diluted in 60 ml H2O, 5 min before rennet.
Added 2.5 ml of 140 ICU animal rennet diluted in 50 ml H2O and stirred in.
Rested for 51 min. (Floc time = 17 min. Multiplier 3x.)
Cut the curds to approx. 6mm. Rested 5 min and then stirred slowly for 15 min.
Heated to 40C in 35 minutes (slowly at first). Stirred frequently.
Held at this temp while stirring frequently to prevent matting, for 30 min. Let curds settle 5 min.
Transferred to a cloth-lined mould and pressed very lightly (0.12 PSI) for 15 min.
Milled into thumbnail sized pieces. Mixed in 25g of salt over two stages, 10 min apart.
(Curd mass = 1549g. 25 g = 1.6%)
Transferred to a cloth-lined mould and pressed at:
• 0.12 PSI for 40min, Turned
• 0.37 PSI for 1 hr, Turned
• 1.2 PSI for 1 hr, Turned
Back into the press at 1.5 PSI. I will turn it again today and then leave it overnight.
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Just taken it out of the press after a further 25½ hrs at 1.5 PSI, the last 1½ hours naked (the cheese, not me).
The knit looks good.
I'll let it air dry for a few days and then transfer it to the cheese fridge aabout 13 C. The plan is to wax it a little further down the track.
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Looks great Andrew. How long are you planning on aging this one? Have a cheese from me.
Shane
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Thanks, Shane.
The last one I made was opened at about 5 to 6 months and was very good. I will probably look at a similar timescale for this one, depending on just how hungry I get and when.
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Excellent. I've never tasted a Double Gloucester before. How would you describe it?
Shane
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Oh dear. I'm really not very good at this descriptive stuff. I tend to just eat and enjoy rather than analyse and I finished my last one about 5 months ago in any case.
Probably the best I can say is that it is a fairly smooth, mellow cheese of the cheddar type (although the recipe I have been using does not include the cheddaring stage).
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That's okay. I'm not either. :-) Your description is fine. Maybe it is another cheese to add to my list.
Shane
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On tasting this latest Double Gloucester I'm reminded why I like it so much. It is a beautiful moist creamy cheddar type with a little bite to it. This looks like it could become a Christmas tradition with us.
Together with a Tomme and camembert this makes up my Christmas collection for 2015, much of which will be heading to Brisbane in a few days for Christmas with my daughter and her family.
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That cheese plate deserves AC4U!