I used my same recipe for all four cheeses, but the two in the back I seeded with PV and the ones in the front with PS
Everything else, aging etc. is the same. So we'll see how the texture and taste differs.
Oh, gorgeous results, and I can't wait to hear the assessment of the difference between PS and PV! Can you point me to the recipe you are using? I love the open texture you have achieved.
I'd give you a cheese for this, but I just gave you one on an earlier thread, and it only allows 1 per person per hour. I'll try to remember to come back and give it ...
Looks spectacular, a big cheese for you!
Also, are you familiar with the band Vida Blue? You should listen to it while eating your cheese :)
Thanks guys....
No I don't not Vida Blue....I should check them out.
I'll be glad to post me recipe....like most of mine...it started based on a fairly classic approach to a particular cheese and then I tweak it over time until I like it, it's mine, and it's not clearly recognizable as the source recipe.
But first....it's dinner time....off to have a sammich and and episode of How To Get Away With Murder.
I'll grab my recipe while I'm in the kitchen and post it in a bit.
Okey Dokey
Here it is, as I make it. Adjust as needed for your specifics
5 gallons raw goat milk
1 quart heavy cream
1/4 tsp Flora Danica
1/16 tsp MM100
1/32 tsp FLAV 54
1/32 tsp LM57
1/32 tsp MD88
1/64 tsp P roquefortii
Heat to 85F
Add cultures (EXCEPT PR) and ripen x 30 min
Add 1/2 tsp rennet diluted in 1/2 C cool water
Set time 60 min
Instead of cutting the curd, Ladle slices into a cloth lined colander.
Drain over they whey to keep warm--90 minutes
Turn and break as it drains
Then hang it for final draining x 30 min.
Press in cloth only 10 pounds x 8 hours--Turn every 2 hours
Mill into 1/2 inch pieces
Add salt in two doses 10 minutes apart. Use 2 1/2% weight of the salt
Mold by placing a layer of curd, and then sprinkle 1/3 of the PR--continue alternating curd and Blue mold ending with curd on top
Leave at room temp without weights
Flip every 2 hours the first day (Yep, it's kinda hard to do the first couple of flips)
Then flip daily x 4 days (I always see really good Blue growth at this point--it's when the above pics were taken. But then my ambient climate is typically mid 70s and RH of 75-80%)
You can smooth the sides completely, but then you'll need to puncture. I don't. I just pack the molds with slight hand compacting. I don't want to close the mechanical holes completely but I do want the sides to be roughly consolidated. This leaves plenty of "air space" for the PR. I prefer this over puncturing in this particular cheese. If you feel like you just have to stab these little guys, do it once around day 10, but not again.
Age at 52-54F and 90%. Flip daily the first week. Then twice weekly x 3 weeks. Then once weekly. Just wipe down wild mold growth as you go.
You'll end up with a superficial rind that isn't good to eat, so just shave that away and find the goodness awaiting you inside.
Age 2-4 months. I like it best at about 10 weeks
Thanks! I look forward to giving this a try. And I did give the promised cheese. :)
Just out of curiosity ... my vague memory (don't have any books with me at the moment) is that MM100 is a meso aroma blend - as is Flora Danica. And MD88 is the "aroma" part of the aroma blend. All of that to say, have you ever tried it just with FD+FLAV 54+LM57 to see if the results are different?
Yes I have. And they are a bit. Because by doing this way, I increase the ratio of the Lactococccus lactis subsp. biovar diacetylactis. Results in a bit more buttery flavor and a more open texture in the curd
Good to know. I've done a little experimenting with variations of FD, MD88 + MA011, FD + MA011, etc., but haven't really done a controlled experiment to be sure of the differences I'm getting.