Building a Table of Floc Multiplier by Cheese Type

[Gürkan Yeniçeri]

With a simple search on the forum I found these floc multipliers.

2 - 2.5 Swiss, Alpine, Grana, Montasio - Cutting to rice size

2.5 - 3 Gruyere, Reggianito, Morlacco, Parrano, Reypenaer

3         Caerphilly, Tomme, Parmesan, Wensleydale, Mozzarella, Gouda, Port Salut, Manchego, Beaufort, Ossau-Iraty, Munster, Oka, Kashkaval   

3 - 3.5 Chedar, Hard British Scandinavian, Kashar, Mozzarella, Provolone, Butterkase, Dunlop, Morbier - Cutting to Pea size

3.5 - 4 Monterey Jack, Lancashire, Butterkase, Havarti, Reblochon, Morbier   

4         Gouda, Mozzarella, Feta, Blue Cheese, Reblochon, Form D'Ambert, Bryndza, Garrotxa - Cutting between pea to hazelnut size

5 - 6    Brie, Camembert, Stilton, Crottin de Chavignol, Coulommier - Cutting to wallnut size or ladle


Are these looking correct to you? Do you want to add more?

Also if these are all for Cow's milk, what would be the differential floc for Goat's or sheeps milk?

[Cheese Head]

Wow, that's a bunch of work, thanks Gurkan!

Hope you don't mind but I'll use it to update the Wiki: Curds, When to Cut article that had some but not all of these.

[Gürkan Yeniçeri]

I was going to ask you to update the wiki eventually once we have feedback from others and fix errors.