My tomme 60 days old
1- Heat raw milk at 31/32C°
2- Added ferments Mesophiles / Thermophilic + G.Candinium / P.Candinium maturation for 1 hour
3- Addition of rennet (P = 3/10 x L)
4- After 1 hour decurdling then Brewing for 30 min and increase the temperature 36 / 37C °
5- Rest 5 min to the whey back
6- whey removal
7- Moulding without cloth without weights
8- After one hour flipping and I add a little weight
9- After 1.5 hour flipping, adding the cloth and move to the press
10- Repeat Phase 9 for 3 times adding half an hour and weight every time
11- I leave in the mold without weights
12- After 12/14 hours demoulding
13- Brine 300g of salt per liter of water for 24 hours
14- Getting cellar 12.5 / 13 C ° humidity 85%
Very holey, although they look mostly mechanical and not due to gas. How is the taste? The rind looks really nice. Well done.
Nice looking cheese, Hidri! Nice rustic look!
thanks JeffHamm and Spoons
there are two types of hole large and small
large = mechanical
small = yeast
the dough slightly acidic and brittle
I think that acidification was too strong.
It was caused by a culture with too much power acidification
because I use doses of ferment destine for pasteurized milk
basically it's very good and it melts very quickly
I think he did a very good grated cheese