Cheese Making Record Sheet

[Ptucker]

Hi folks,

I am designing a Cheese Making Record Sheet to use during the make. Will some of the experts look over the attached and see if I am missing anything? Feedback is always welcome. It may also help save some others the time of creating one.

[DeejayDebi]

There are several on the forum already. Some very detailed.

[Ptucker]

Yeah I guess I should have searched for them before reinventing the wheel. I wanted one I could print out and use during the make, then later fill out and save it to the computer.

[DeejayDebi]

There are a few I submitted one about 2 or 3 years ago, Sailor did too. We all chatted about them and added things etc.

[drngood]

I like this one a lot.  Can the end user modify it or add to it?,,  Mainly me

Thanks

[Boofer]

Interesting form, Devon.

I might make a few observations:

• There may be more than one type of milk used. I have used raw from one dairy and 1% & 2% from another dairy.
• You've listed a starter, but sometimes there are several starters used.
• I use Renco dry calf rennet which is granulated or a powder, and neither liquid nor tablet.
• There is no provision for ripening agents like KL71, SR, LR, PLA, ARN, mycodore, Geo, PC, etc.
• At the bottom of the sheet, I don't see any whey drain pH targets.
• There is no mention of flocculation factor or time.
• No section for added flavors such as wine, beer, herbs, peppers, etc.
• No suggested aging period or targeted optimal cutting/tasting date.

Otherwise, a fine effort.

-Boofer-

[Ptucker]

Drngood – Yes you can save it under a new name, keep the original intact for future use as a blank form and fill in the data on the one you saved under a new name.

Boofer – Thanks for the input, I had already made a few of your suggested changes as I found out during different makes. Attached is the updated form. I usually make cheddar, Colby, carephilly, and cantel so the form was kinda centered around these types. I did add a few of your other suggestions for future use. Thanks again