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Missy, I still awe you a message. I get them at Dairy Connection. They are not on the online catalog, you will have to email Sandy directly with your request. Someone told me that OFR was discontinued. PLA however is definitely in current production and I just got some a couple of weeks ago. I am attaching the product sheet for it below

Thanks!

Hi All,
I am going to do this recipe (Francois' one) soon. I have ordered MA4001 and PLA. The only problem was PC22. It is not available. Instead there is PC12, SAM3, ABL, HP6, NEIGE and VB (have a look at the attached sheet under Page 2, Mould Spores title. I believe it is either the concentration or strains are different. Would it make any difference?

Sorry about the attached sheet in advance. It is the commercial price list of a company here in AU. It is definetly not an advertisement. John, you can remove it if you want.

BTW, When I was looking for MA4001, I learnt that the Danisco's RM32 is the equivalent.

For all intents and purposes of a home or farmstead cheesemaker, PC12 is the same as PC22.

Thanks for the answer François,

Could you also tell whether I needed a humidity chamber like in the cam/brie situation? I mean after the brining (at the end of your recipe), what do I do?

Yes you do.  You will need pretty high humidity to get it going, like a brie or cam.

Quote from: Alex on January 08, 2010, 06:36:36 PM
No Pam,
Those cheeses are based upon a basic lactic type cheese recipe. There is an entire family of very similar cheeses with different names according to the place of make.
BTW, I make them ash coated and with wallnuts and washed.

Alex! These are amazinfm you are my new hero. I think these must be the best home made cheeses I have ever seen! I am hoping to do someting unusual with mine. I am in Australia and thinking of adding some kind of native products along the lines of your walnut and ash. I'll keep thinking, but boy have you inspired me. Do you age in an actual cave or fridge or eski?

Welcome to the forum Aussieslow, Thanks for the complements. What kinds of cheese are you making? You'll notice that you're not the only Australian on the forum. I'm in Israel. All members are nice and willing to help. As a local ingredient, you may try chopped dehydrated Kiwi (not the bird , I know it's from NZ), as well as any other dehydrated fruit.
I converted an old fridge to a "cave" by connecting it through an external thermostat and with an ultrasonic cold mist humidifier placed in it.

It has been 6 days that they are in the box and completely covered with white mould. Should I wrap them now or wait a little bit more?

And after wrapping, should I keep them in the cheese cave or in refrigerator.

I'd get them out of that box immediately.  It's far too moist with water dripping on the sides and it looks like you might have some minor slip skin happening.  Wrap them and refrigerate, and quickly, is what I'd do to try and retard the geo IF they have a complete white mould overing on them (not like in the photo).  IF they really do look like the photo, I'd put them in a drier environment with the same temp to try and get the p. cand to pop.

Damn, I am going to call  my wife to open the lid and wrap them this evening.

Yes there look slike some slip skin on the sides.

Debi- You've inspired me to progress my cheesemaking to a new level! I have made raw feta, ricotta, and a nice goat blue. I am thrilled to find your recipe and everyones trials and errors with making my very favorite goat cheese, Crottin! I am using your recipe and will post results! Thank you all!

Aliceincolo, do you have a photo of your Goat's blue? I am working on one now too

Aliceincolo -

I would incorporate all the little hints given here and pre-drain the curds before molding.

Looking at my curent Crottin batch... I think you are very right. That might knock off 2 days in the process and prevent these over-delicate situations