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A soft Goats milk cheese, shaped in an elongated cylinder or log. The paste is white and creamy with no holes and has a smooth delicate texture. The rind is covered in a thin white bloom.

  • 1 gallon Goats Milk
  • Rennet
  • Starter Culture(Flora Danica)
  • Salt
  • Penicilium Candidum
  • Using Pasteurized Milk add 1/4tsp. Flora Danica Starter (or 4oz of prepared starter) and 2 to 5 drops of liquid rennet (more or less may be required depending on your milk). Let set overnight or 18 hours.

    When the whey is at pH 4.3-4.4 scoop out the curd gently and place it into your molds, allow to drain for 18 to 24 hours. Turn one time.

    On the 3rd day remove cheese from the molds and spray the surface with a solution of Penicillium Candidum (white mould powder) and allow to sit for 1 hour.

    Gently sprinkle cheese salt over the entire surface area of your cheese and dry on cheese shelves for 1 day at 54F with 80-85% humidity.

    Cure at 52-54F with 90-95% humidity from 9 to 11 days.

    Wrap and store at no higer than 40F for use.

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    New England Cheesemaking Supply Company
    54B Whately Rd, South Deerfield, MA 01373
    E-mail info@cheesemaking.com

    Phone (413) 397-2012  Fax (413) 397-2014
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