Post by Deleted on Sept 5, 2011 15:30:53 GMT -5
Quite some time ago I found this great recipe. Love it! Have made it several times. It is wonderful at any stage of aging too. Sometimes one just cannot wait the full 2 months to eat it:
1 gallon milk
1/4 Tsp Thermophilic DVI type C Culture
1 tsp rennet dissolved in 1/2 c. cool water
Cheese salt
Heat milk to 90-92 degrees over a 20 minute period (if you are using fresh from milking milk, let it cool down to 90-92 degrees). Add the starter and let stand for 30-45 minutes; add rennet and let stand for an hour then cut curds into 1/2" pieces. Slowly heat curds and whey to 104 degrees, taking up to 20 minutes to get to that temp. Hold this temp for 15-20 minutes; until the curds no longer stick together. Slowly heat over a 20 minute period up to 116-118 degrees and hold until the curd is firm and easy to rub apart. Turn off the heat and let curd settle to the bottom of the pot over a 20 minute period. Drain in cheesecloth. Place in a press and press firmly for an hour; until the wheels are formed and hold together. Turn cheese and press again for another hour and then turn 2 more times leaving the second turn in the press overnight at room temp.
The next morning remove from press and brine at 50-55 degrees for 24 hours. Then continue to brine for 4-5 hours longer per pound of cheese, turning cheese in the brine at least once a day and sprinkle dry salt on the tops.
Remove from the brine and age at 55-59 degrees at 85% humidity with ventilation. Rub salt on the rind every 3-4 days when you turn the wheels. Age for 2 months.
Make sure you are aging them on good open racks where they are getting good ventilation all the way around.
1 gallon milk
1/4 Tsp Thermophilic DVI type C Culture
1 tsp rennet dissolved in 1/2 c. cool water
Cheese salt
Heat milk to 90-92 degrees over a 20 minute period (if you are using fresh from milking milk, let it cool down to 90-92 degrees). Add the starter and let stand for 30-45 minutes; add rennet and let stand for an hour then cut curds into 1/2" pieces. Slowly heat curds and whey to 104 degrees, taking up to 20 minutes to get to that temp. Hold this temp for 15-20 minutes; until the curds no longer stick together. Slowly heat over a 20 minute period up to 116-118 degrees and hold until the curd is firm and easy to rub apart. Turn off the heat and let curd settle to the bottom of the pot over a 20 minute period. Drain in cheesecloth. Place in a press and press firmly for an hour; until the wheels are formed and hold together. Turn cheese and press again for another hour and then turn 2 more times leaving the second turn in the press overnight at room temp.
The next morning remove from press and brine at 50-55 degrees for 24 hours. Then continue to brine for 4-5 hours longer per pound of cheese, turning cheese in the brine at least once a day and sprinkle dry salt on the tops.
Remove from the brine and age at 55-59 degrees at 85% humidity with ventilation. Rub salt on the rind every 3-4 days when you turn the wheels. Age for 2 months.
Make sure you are aging them on good open racks where they are getting good ventilation all the way around.
