Print Page - Beaufort and Abiasa Thermo C

Title: Beaufort and Abiasa Thermo C
Post by: Helen on April 26, 2011, 02:54:42 AM

Hello all,

I have a question for the experts.

Time has come for me to try my hand with the famous alpine cheeses (fondue anyone? ::)).

However, when I constituted my culture stock (I picked whatever struck my fancy at the moment, how stupid of me) I chose Thermo C by Abiasa and not the famous LH100.

Could anyone recommend how I could use that Thermo C in conjunction with other cultures to make an alpine style cheese? (I was leaning toward making beaufort).

Thank you in advance for your kind help.

- Helen

Title: Re: Beaufort and Abiasa Thermo C
Post by: linuxboy on April 26, 2011, 04:18:24 AM

Use it and see what you get. Neither LH nor Abiasa C are the actual strains beaufort uses. So do the best with what you have, paying attention to acidity, and focusing on the knit, moisture level, and then the morge wash during affinage.

Title: Re: Beaufort and Abiasa Thermo C
Post by: Helen on April 26, 2011, 02:28:39 PM

Thanks, Linuxboy! I am as usual very grateful for your input.

- Helen

CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: Helen on April 26, 2011, 02:54:42 AM