I needed a "learn natural rind" victim so I made this 3 pounder. No PS, hard cooked and hard pressed. So far so good at 2 weeks. Sourdough for scale.
Nice job Tim, Nice sour loaf as well a cheese for you.
Question How much weight did you press with.
First cheese day! Thank you!
Press @ 15 lbs for 20 minutes and redress
Press @ 15 lbs for 30 minutes and redress
Press @ 30 lbs for 6 hours and redress
Press @ 50 lbs for 12 hours
Brine for 12 hours
I don't see the thumbs up to give you a cheese.
Don't know how the cheese thing works but I see 1 cheese :)
Quote from: jhend on November 12, 2017, 01:23:23 PM
I don't see the thumbs up to give you a cheese.
It's written in brackets under the number of cheeses one has. (Thumbs Up)
Very nice looking cheese Tim. May I ask where you got your pressing schedule? When I first got my press I used to press the living heck out of every cheese I made and every one ended up with a crumbly texture. Back when Alp was on here I believe he told us that Alpine cheese is pressed at 10 pounds of weight per 1 pound of cheese. Also, are you wiping this one down with white wine/brine mixture to keep it clean? Looks awesome! AC4U for your cheese and your bread!! ;D
Congrats. A cheese for you!
Thanks for the cheeses.
I got the pressing schedule from step 9 @ https://www.culturesforhealth.com/learn/recipe/cheese-recipes/gruyere-cheese/ (https://www.culturesforhealth.com/learn/recipe/cheese-recipes/gruyere-cheese/)
Did Alp specify iterations/hours? I'm doing a vigorous brine wipe for a couple weeks and once it yellows over I'll switch to brush. If it starts to get away from me I can always vac it.
Yeah, I need a book :)
Here are 2 from Apls worth reading.
Traditional Washing -The hows, whys, whens, whats, and what not (by request)
https://cheeseforum.org/forum/index.php/topic,10633.0.html (https://cheeseforum.org/forum/index.php/topic,10633.0.html)
Pressing procedure.
https://cheeseforum.org/forum/index.php/topic,10359.msg77451.html (https://cheeseforum.org/forum/index.php/topic,10359.msg77451.html)