CheeseForum.org » Forum

I had a rare open weekend so I thought I would get a make in.  This will be my first attempt of describing my make on this forum.

I decided on a Cotswold.  I love onion and love that cheese.  Looking around for recipes, I decided to go with Gavin Webber's recipe over at Little Green Cheese but changed some things up a bit.  As you will see, one of things I changed was the color.  The cheese I usually buy at the cheese market is a deep yellow and although color doesnt matter, it gave me another opportunity to experiment to try and match the color.  I love being a newbie cheese maker.  There are so many things I learn from each make and if I get something edible out of it, hey, thats a bonus.  I also love these forums, the posts and the people on here have been a great resource.

I do not yet own a PH meter although it is something I have been looking into buying.  I looked through my wine making cabinet and found my roll of PH test strips and saw that the range was between 4-9.  Unfortunately they step every one point so not really the detailed info I would like to have but hey, I forgot I had them and so decided to use them to start to get a feel as to what range I was in.  Normally I am just a recipe follower, learning as I go, using the stated times for each stage. This time I decided to test with those PH strips and also used the flocculation test to get my cutting time.  (I'm glad I did this and will do this from now on).  Below is the recipe from Gavin with any of my alterations in parenthesis.

Recipe:

• 2 Gal Whole Milk (I used store bought P/H)
• 1/8 tsp Mesophilic Culture (I used just under a 1/4 tsp taken from the packet of C101)
• 4 drops of Annato in 1/4 cup water (I used just under 1/2 tsp in 1/4 cup)
• 3/4 tsp liquid rennet in 1/4 cup water
• 1-1/2 tsp dried onion (I used 3 tsp)
• 1-1/2 tsp dried chives (I used 3 tsp)
• 1-1/2 tbsp cheese salt
• 1/8 tsp Calcium Chloride in 1/4 cup water (I used just under 1/2 tsp)

- Pic 1 shows my starting PH color after adding the milk to the vat

I added the annato after the milk had warmed to 60 F as I had read somewhere that adding it early gives it a good time to mix well.

I added the CaCl not too long after that and brought the milk up to temperature 90 F.

I noticed a slight lighter color cloudy froth that was forming on the surface of the milk while it was coming up to temp.  Is this a sign of too much CaCl?

Added the culture at 90 F, let it sit for minute then stirred for a minute. - Pic 3

After stirring for a minute, let it rest and ripen for 45 minutes - Pic 4

- Pic 5 - Test Strip taken after 45 minutes of ripening and a quick stir

Rennet was added and stirred for about a minute.  The recipe called to let it set up for 45 minutes but I decided to try out a flocculation test for the first time.  To my surprise, Flocculation occurred right around 7 minutes which tells me I may have had too much rennet for the milk concoction I had created with the CaCl and culture.  - Pic 6

I set my timer to 21 minutes from the time I added the rennet but after checking for a clean break, I let it go about 27 minutes until I thought is was time to cut. (much less than the 45 minutes I would have normally went by according the recipe.)  - Pic 7

Recipe called for 1/4" cuts and I tried my best with a curd knife.  - Pic 8

After the cut, I let is set for about 5 minutes then PH tested the whey ... -Pic 9

Stirring gently for 20 minutes at 90 F, then raised the temp over 35 minutes to 104 F, then stirred at 104 F for another 30 minutes... I stirred constantly.  Oh, for the record, I dont like stirring.  :)  - Pic 10

Color really becoming apparent - Pic 11

Curds were allowed to rest for 5 minutes and I took another PH test - Pic 12

Drained the curds in cheesecloth lined colander and let drain for about 5 minutes.

Back into the pot and milled the curds down to thumbnail sizes.  The curds fell apart more easily than some of the cheddars I have made. I added the Salt,  mixed, then onion, mixed, then chives ... - Pic 13

My kitchen started smelling very "oniony" at this point.  I tasted one of the curds and it was delicious.

Placed the curds into my small hard cheese mold (M3) lined with cheesecloth and pressed them so they would all fit.  Placed the follower and set it in my little homemade spring press.  - Pic 14

Pressed with 10 lbs for 15 minutes.  There was a good amount of milky whey that worried me but it was actually the re-hydrated onion that was turning the whey milky. 

First flip - Pic 15

Pressed with 30 lbs for 10 minutes.  About half the whey release as first press.

Second flip - Pic 16

Pressed with 40 lbs for 2 hours.  Again, less and less whey drain and mostly clear.

Third flip - Pic 17

Put it back in the press with about 60 lbs and will leave it for 24 hours checking the springs every 4-5 hours or so.  Thats where it sits now.  I will take it out to air dry at 9pm tonight and post a follow up.  - Pic 18

Oh, a little piece fell off of the top corner after this last flip so I put it in a cup with a couple drops of water and mashed the heck out of it until it was liquefied then did another PH test strip ... Pic 19

My plan is to let it air dry for a few days or until it is touch dry then vac-pac it for aging. 

I will re-post when it comes out of the press tonight with one final pic....

-Would love to hear your comments. 

-Ken

24 hours later and it seems to have knitted well however I ripped a flap open from the bottom when I removed it from the press. It stuck to the wood board. Back into press to see if I can get it to heal.

Looks like a pretty nice cheese to me so I'm tossing one to you for your efforts and excellent write up.  I agree with your comments about using pH paper.  In cheese making there is a world of difference in a half-point of pH - especially down in the 5.0 to 5.5 area.  You just can't pick that up with pH paper!  :-[

Looking good! May be too late on responding with respect to the crack, but ... I would recommend dipping the cheese in some 160°F water for < 1 minute, then putting it back in the press and pressing with as much weight as you can.

We'll look forward to the results! And another C4U.

Thanks for the cheeses!

Andy I didnt think of the water bath.  That would have been a great idea.  When I lifted the flap the curds still looked pretty moist so I put it back in the press, wrapped in cheesecloth, and put the follower down on top of the rip and cranked that puppy down.  I left it for about 10 hours and it looked like it had mended.  Its been air drying since then and today shes ready for the bag.  ... We will have to wait a few months to see whats going on inside.

Sounds like the pressing did the job. If you were doing a natural rind, it could still open up again, but the vac-bag will keep it well sealed, and chances are good that even if the pressing didn't quite do it, time+vacuum will have it all melded together.

Great job with the detailed instructions and pictures.  I just ordered a Sturdypress and presently searching the internet comparing various "hard" cheese molds.  Milk my goats, so with kidding season upon us, lots of nice fresh, raw milk to play with.  Usually just make 1 gal batches of Caerphilly (balancing deep sea fishing weights) , etc.  Really looking forward to bigger cheeses and adding 'goodies' like you have done.

Not sure what the shipping would be but I have found that this lady has really good prices on molds.  She is based in Seattle and has amazing customer service. Hope it helps.    http://www.cheeseconnection.net (http://www.cheeseconnection.net)