This will be done with whey covering the curds in their form.
Place the follower over the curds and begin with about 4 lbs of weight. This can be as simple as 2 quarts of warm water or anything weighing about 4lbs A wide format weight avoids the frustration of trying to balance a tall can of something on the top it all.
This should be done for about 15 minutes.
Next, the weight is removed and the form is moved to your press area so that the residual whey can drain off.
Leave in the press for 3 hrs, removing and turning at 30 minute intervals, using the following schedule:
- Begin with 15 lbs for 30 minutes
- Increase this to 20 lbs for another 30 minutes
- Then 25 lbs for 1 hour
Finally 25 lbs again for 1 more hour.
Note the slow and light weight press schedule above
The rate of whey running off is simply a matter of drops and not a stream of whey being released. This is a good rate of whey removal during pressing and will slow even more as the residual free moisture is released. The form should show tears of whey weeping from the form very slowly. When this stops you can increase the weight slightly.
The cheese should be removed from the press, unwrapped, turned, rewrapped, and put back to the press at the above intervals to assure an even consolidation.
Following the above press schedule, leave the cheese in a warm place (80+F) for 5-6 hrs to develop more acidity.
Finally, place the cheese with its mold (helps to keep its soft shape) into a pan of cold 50F water and place in a cool area to slow acid development overnight. Acidify the water with about 1/2 -3/4 tsp white vinegar plus add 1/2 tsp CaCl. This should approximate the condition of the cheese so there will not be any softening of the cheese surface.
The cold temperature will also help slow the bacteria activity even more.
As you can see, the character of the cheese is brought about by altering the normal acid development profile. It begins with normal acid development, but is soon slowed by first removing some whey and finally by chilling the cheese overnight.
In addition, the overnight water bath will tend to rehydrate the young cheese surface.
All of these phases will be involved in developing the final texture and character of this cheese.
The next morning the young Danbo will have reached its final acidity and be ready for a brine bath