Castle blue is born!

[vertlook]

12/30/10 - Castle Blue
Since I do not have any PH marks for this cheese, I decided to document the process and then based on the outcome will try to adjust it.
Here it goes:
Started with 6.5 qarts whole milk
Added 1 pint cream
Warm to 90F, PH is 6.58
Added ⅛ teaspoon activated p.roqueforti
Added ¼ teaspoon MM100, wait for  5 minutes to rehydrate
Added a pinch of b.linens
10.00AM -stirred and covered.
11.30AM - PH is at 6.47 (1.1 decrease)
Added ¼ teaspoon of cacl dilluted in ¼ cup of dist water
Added ¼ teaspoon of rennet (1.23 g measured on my new tiny scale)
Flocculation is at ~12 minutes.
Not sure what is flocculation factor, decided to go with the book, 1 hr total renneting time.
Cut 1 inch cubes, let it stand for 10 minutes. PH is 6.38
Started stirring, the cubes do not hold the shape at all, momentarily disintegrated into small curds
Stirred for 30 minutes.
Ladled at 6.08
Salted at PH 4.78- is it supposed to be that low?
Since I do not have any experience with this cheese but has a paste, somewhat similar to camembert I checked Peter Dixon camembert recipe and he also recommends to salt at 4.7-4.8.
It is now in the cave at 50F, 88% humidity.

[linuxboy]

That make is just about perfect in terms of pH. The curds fell apart because of the milk quality. Sounds like you used regular store milk if the curds fell apart.

[vertlook]

That is right, store bought pasterized homogenized milk.
Thanks linuxboy!