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Posting a make from last week, figuring I should get it done before I've finished the Gouda that's starting up right now.

Used Debi's recipe.

2 gal whole milk
1/4 tsp Ma11
6 drops annatto
1/2 tsp rennet
1 1/2 tsp. salt
1/4 tsp CaCl2

• Heat to 90º F
• Ripen for 45
• Annatto, CaCl2, Rennet
• 45 minutes or so
• Cut to 1/4 inch
• Raise to 104º over 35 minutes, stirring
• Hold for 35 minutes, stirring
• Rest for 5 minutes
• Drain
• Mix in salt
• Press at 10 for an hour or so
• Press at twenty for two hours?
• Go up to 40 for 21 more hours
• Remove and dry for 36 hours
• Place in ripening container
• Age for 7 months, planned.

It's getting a crop of Geo. Brushing every day and washed it once so far per Debi's instructions.

It's getting close to the 2 month mark, when I plan to wax it so it doesn't dry out too much. Still planning on aging it to six, seven months. 

I envy how you manage to keep the rind so nice...

Nice going----and thanks for reminding me----have a Double Glou. approaching 6 months---think I'll try that soon.
  Did you ever think of hiring an UN-employed actor to stand on the cheese press? 
Qdog

Quote from: Danbo on January 31, 2015, 05:29:38 AM
I envy how you manage to keep the rind so nice...

Ah, this one was a bit special. It's gotten little bits of blue, but the geo took over early and has held its own. May have something to do with me scrubbing it with a light brine twice or thrice like was recommended by Deb.

Quote from: qdog1955 on January 31, 2015, 11:01:24 AM
Nice going----and thanks for reminding me----have a Double Glou. approaching 6 months---think I'll try that soon.
  Did you ever think of hiring an UN-employed actor to stand on the cheese press? 
Qdog

Thanks.

I... do not understand.