Same temperature brine wash (I don't have a name either)

[WisconsinDan]

I am basically following the same GC make as OzzieCheese does here:

https://cheeseforum.org/forum/index.php/topic,13016.msg100718.html#msg100718

Only using the silly American system of measurements and MA4001 and Flora Danica because that is what I have got laying around.

Thanks for the idea of pressing under they whey Mal. GC does not mention this in the book and the other time I tried this recipe I would have liked the rind smoother and the paste with a few less air bubbles. We will see how your whey works.

Also decided to give a go with this one below to bring the curds up to temp. It did fridge to 86F in 5 minutes flat.

[OzzieCheese]

Actually that combination of cultures sounds wonderful.  The MA4001 has a Thermo in it and although it wont activate to really produce Acid it will be wonderful in the finished product.  I like pressing under whey as the curds remain warmer longer and the amount of pressing weight is less. The rind really does knit very well in this situation. Milled curds like cheddars not so much dur to the salt but these washed curd style really do benefit from this step.

Looking forward to see how your comes out.

-- Mal

[WisconsinDan]

Decided to give this one a try today and am not disappointed. It is a nice, mild, pliable cheese. There is a smooth mouth feel with a touch of creaminess. The main flavor was a little nutty and I think I would perhaps try a little longer in the brine next time around. Put half in my regular fridge for everyday consumption and am put the rest into a vac-bag to go back into my cave-fridge and am going to hope another month or so will bring the nutty flavor out a bit more.

[awakephd]

Well done -- AC4U!

[OzzieCheese]

Awesome Dan !!   A cheese for yours..  Were you happy with the pressing under whey ?

-- Mal

[WisconsinDan]

I would say I am happy with pressing under the whey. There were no mechanical holes except one from the cheese trier. It is a little extra work for me though since my vat does not actually fit under my Dutch Press. What I end up doing at whey off is pouring some into a 1 gallon pot that does fit, enough to cover the cheese, and putting the filled and lined form into that pot. So it is a little extra work, but the results seem to be worth the extra few minutes and the extra dish in the sink. I am thinking of drawing up some plans for my own cheese press to accommodate a larger vat size for this purpose, I am thinking of switching to steam table pans so that would be the size I would go for, but I don't feel this would be a good thread to get into much detail on such a project.