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I thought I should post this cheese to track it.
This follows my first effort and my second.

4 gallons Dungeness Valley whole raw milk
8 cubes TA-61 MC (2/6/12)
8 cubes Alp D MC (4/28/12)
1/32 tsp PLA
1/16 tsp dry calf rennet

3x floc @ 15 minutes
16 hour whey-brine time

washed with Riesling wine-brine
cream-coated at 8/30-8/31

Texture is semihard with a few gas holes. A little drier than I would have liked, but still very nice. Slices well. Slight tanginess, good salt level.

Sectioned off into 8 wedges; vacuum-sealed 7 wedges...sampled the 8th. Enjoyed it with a wedge from my Fourme d'Ambert #5, grapes, and Triscuits. Yum! 

-Boofer-

Oh man that looks good!  AC4U

That's a beautiful cheese you have made Boofer. have another cheese.

John

Love both the cheese, now I'm torn between Trappist and another Montasio making. My humble C4U Boofer!

Thanks for the cheeses.

Quote from: AnnDee on November 12, 2016, 11:02:02 AM
Love both the cheese, now I'm torn between Trappist and another Montasio making.

When I'm stuck for which one to make right now, I decide on one and promise myself to make the other one next week. Everybody wins and the cave gets filled. 

I have found that I enjoy my Montasio made with a bit of raw goat milk. It's pretty costly @ $8 per half gallon, but that's usually enough to improve the character of the cheese.

-Boofer-

Yes, me too. That's the only one I know and like since I made it the first time with the recipe from your post. Thank you!