Milk: 12.5 gallons of whole milk heated to 90F
Cultures to add:
Mesophilic MA011 .7 gms (1/4 tsp) or C101 2 packets. This will develop initial acidity at the lower temperatures
Thermophilic TA061 .7 gms (3/8 tsp) or C201 3 packets. This will develop the acidity at the higher temps and the post cooking and early stages of pressing
Helveticus LH 100 .2 gms (1/16 tsp). This is for the proteolysis (protein breakdown) during the aging of the cheese, responsible for that fabulous texture of these mountain style Gruyere.
Ripen for 30 min. at 90F
5 ml (about 1 tsp.) of single strength calf rennet.
First signs of flocculation at 27 minutes and the final cut at 33 minutes. This is a very soft curd to allow for the small curd cut which needs to be 1/4 inch and smaller. This is typical of the longer aged alpine cheeses as well as the Parma style cheeses of Italy.
Cut: Initially a 3/4 - 1 inch cut, rest for 2-3 min. for whey to rise in cuts then cut to 1/4 inch. This will accommodate thorough whey release and a drier curd for aging.
Cook: Begin heating curds slowly to 128-130F over 40 minutes.
Prepress: Transfer curds to cloth lined forms (2 of our M2 molds) and allow whey to accumulate so that curds can be pressed under whey. Weight curds under whey with 25 pounds for 3 minutes for better curd consolidation.
Pressing: Remove forms from whey and turn cheese in forms with cloth. Increase weight over 2 hrs to 200 lbs divided between 2 forms. Continue press weights for 6-8 hrs keeping the temperature in the 80's to allow acidity to continue developing. Allow unweighted cheese to cool and rest for 24 hours before brining.
Salting: Brine the cheese in saturated brine for 10-12 hrs. This is about half as much salt as a cheddar.
Aging: The cheese should be dried off when taken from brine and moved to the aging space at 90% RH and 52-54F.
This is a washed rind cheese. In about 7-10 days a surface mold will develop and this needs to be wiped down with a saturated brine at 3-6 day intervals to start. For the large Beaufort the surface is sprinkled with salt, allowed to develop its own brine, and this is rubbed into the surface on the next day. The cheese is turned and the cycle repeated. A red rind will form in time and the rind treatment will become less.
The aging will take 6 -14 months depending on flavor desired.