These two St. Nectaire cheeses are the result of my thistle vs. animal rennet test. It is said thistle rennet will allow the cheese to age more quickly but can have a slight bitter taste with younger cheeses. Thistle takes 3 hours to fully coagulate and many cheesemakers add calcium chloride even when using raw milk. It is also possible to add the cultures and rennet at the same time due to the long coagulation period.
The one on the left is thistle and the one on the right is animal rennet. Both were made on July 5th from the same batch of raw milk using the same mold. The curds of the thistle one were not as-firm-as the animal rennet cheese and did sag a bit even thou I did use calcium chloride.
Indeed, the cheese made from the thistle rennet did age more quickly and does have a very slight after bitter note that I like. The flavor of the thistle one is fabulous and the animal one is a bit bland but I am sure will improve with more age. The thistle one has the texture of a very soft brie. I plan on using the thistle more in the future. Be aware that thistle is a bit more expensive because it requires 1/2 tsp. per one gallon of milk.
(https://photos.smugmug.com/Cheeses/i-nhdD2gh/0/266b8f99/L/_DSF5059-L.jpg)
(https://photos.smugmug.com/Cheeses/i-p7V6JPR/0/e0d0bc97/L/_DSF5064-L.jpg)
(https://photos.smugmug.com/Cheeses/i-4jmsvsd/0/a6e5a812/L/_DSF5065-L.jpg)
Wow! That's amazing! AC4U! Are you using cows milk for that?
Very nice. Another C4U
Wow, John, that color is amazing! And a great experiment - thanks for sharing. AC4U!
Quote from: mikekchar on September 06, 2019, 01:04:05 AM
Wow! That's amazing! AC4U! Are you using cows milk for that?
Yes, raw cow milk with CC for the thistle version. Thanks for the cheese.
Wow, AC4U!!! Can you tell us about your make and the milk?