Hi all,
this sorry if this was questioned before, I couldn't find it.
Cheese is pretty dry, with a lot of tiny holes in it.
I made it following this procedure:
3 gal raw unpasteurized milk
0.1 oz CaCl2
Thermophilic culture
Rennet
Acidifying time and temperature: 60 min @ 90 F
Cooking curds time and temp.: 30 min @ 110 F
Pressing: 24 hrs in cheese press
Salting: 12 hrs in 20 degrees brine
Curds are cut aprox. 1/5" thick (with knife) vertically in cross sample, after that I break it with hands.
Aging: 10 days, oiled with olive oil
Cheese is fine with mild taste, but it is dry. As there is lot of fat in this milk I expected cheese to be more fatly, but it came a bit dry.
Also, there is lot of tiny holes in it, I suspect this is due to pressing and maybe it caused dryness.
I appreciate any advice.
https://photos.app.goo.gl/99FbJ1mwBmcbHSMr6
Since it has only been aged for a short time, the holes are probably due either to curds that were too hard, or not enough pressure when pressing.
What kind of cheese were you making? You might get better help in one of the more specific forums above.
-L
The first factor I would look at in regard to the dryness is the pressing weight.