First sheep milk Comté

[elkato]

Last night I made my first thermophilic alpine cheese, I used the Comte recipe posted by Gurkan and corrected by Linuxboy,  for my interpretation I used 20liters of Frisian sheep milk, my sheep have been grazing on some fall wild Forbes(wide leaf plants and flowers) which I hope will translate to some flavor in the milk
I used raw milk for this one, the starters that I used where
mesophilic: MA011 1/8ts
thermophilic:LH100 1/16ts
                  TA60 1/16ts
propionic bacterium 1/32ts
ripened 30min at 33c
rennet was .9ml chimomax floc. time 16min x 3= 48min
cut small 1/2in cubes heal 5min then with whisk cut as small as I could trying to get rice size, this took 15min
scalded to 55c in around 35min, and post scald another 10min more
pressed under whey for 30min with 20lb
pressed for 6hr with 80lb
cheese weighted 6.4lb and made almost 2lb of ricotta from the whey
cheese is floating in saturated brine for 18hr
will post more info as this cheese ages
TNXS everyone!

[smilingcalico]

Now that's a well documented post, a cheese for your effort. You have made many a fellow Cheesemaker green with your access to your own sheep milk.  Look forward to reading more about this make.

[Gürkan Yeniçeri]

Good on you Elkato. A cheese for you.

[elkato]

Wow! so that is how you get your cheeses! thank you so much!!

[manettino]

Hi. From where did you buy the Sacco PB1 propionic cultures? Have you oredered from internet? Thanks in advance.

[elkato]

Hello Manettino, I am located in Mexico, the distributor for Sacco is a company named Raff  from Guadalajara. were are you located? probably your best bet is to find the distributor in your country because the crossing in the mail through costumes will take several days. let me know if I can ask the people in Raff for more information ( by the way any brand of propionic bacteria would probably do the work).