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My next try at these was more successful in that they didn't develop the toad skin. I believe this was due to draining the curds for almost 24 hours and then packing them into the forms instead of draining for only an hour or so.

I also cut down the amount of starter, which improved the taste. For two gallons of milk, I used a little under 1/8 tsp of MM100.

There is one thing I don't like about the cheese body. It was a little too "airy." P. Dixon says to drain at 68-72 deg F, and that the higher temps promote gas production. Mine were at least 72 deg most of the time and for several hours were 75+ because the oven was being used and it was hot outside.

I made these for the fourth time yesterday. Now that is has cooled down outside, I set my thermostat to 70 so the cheese should be exactly that temp the whole time. We'll see if that improves the consistency of the body.

Moved Kelley's post on Morbier cheese to new thread.

Hi.  I know this thread is old but I have been having similar issues so thought I would give it a go...

I have had many attempts at getting my crottins to drain properly but nearly always end up with a cheese that is too moist and a breakdown layer under the skin.  I am wondering what the critical rennetting and drain points are for this type of cheese?

I add culture usually an MA series, add CaCl then add a very small amount of rennet an hour or so later.  Let it mature overnight then scoop into mould the next day.  Sometimes I get a lot of whey on top of the curd before scooping and sometimes not.

Draining takes at least 2 days.  Being high rainfall high humidity area I drain in a 20oC air con room but even so I still get rind formation before the cheese is adequately drained.

Any suggestions?

Thanks.

Paul.