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The moderately soft curd is first cut into 1-1.5 in. sections
and left for 5-10 min to firm up.
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Whey will rise to the surface
and the curd is cut again...
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...into much smaller pieces.
While stirring, the temp may be increased to 95-96F slowly.
Continue stirring...
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...taking about 30-45 min from initial cut. Look to achieve a point where curd still clumps easily but with distinct pieces.
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Stop stirring and allow the curd to settle in preparation for...
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...whey removal.. most easily done with a siphon or
bailing with a small pan.
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The whey is now removed
down to the curd level.
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Molds are prepared with their special porous cloths and hot water or whey to warm them.
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The curd is now distributed evenly.. with about 1-1.5 lb for each finished cheese.
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As soon as all of the molds have been filled, they should be ready to be turned over in the molds...
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...rewrapped and stacked 2 high to help draining and develop
a nice smooth surface.
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After 20-30 min the cheese
has now formed nicely and after flipping can be returned to molds.
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While keeping temps in the 90's,
the followers are put in place...
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...and a small amount of weight
1 qt of water ~2-3 lbs used here...
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...for about 3-4 hrs then removed.
The surface has formed well
but the pH is still high...
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.... and holding overnite will allow the acidity to fall
to it's final level of 5.2-5.4.
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Next morning they are dry salted with 1.5-2% of their weight.
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They are now moved
to the aging space
with a temp of 52-58F...
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...and hi humidity (95-97%)... maintained by coverd boxes.
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In a few days the development of Geotricum will be seen, preparing the surface...
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...for the light brine washing, which takes place for 14 days...
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...and the eventual development of the b.linens washed rind surface as seen here.
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In this batch both the red and white (no brine washing) surfaces were allowed to develop.
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In 60 days, after drying off a bit and allowing a white surface to develop.. they are ready.
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Jim Wallace 3/06
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