Overview
https://fromaggio.com/products/microbial-rennet-for-hard-cheeseAn Alpine-Bordeaux fusion cheese. The recipe marries the robust, herbal profile of traditional Appenzeller with the luscious, honeyed complexity of aged Sauternes wine. 1. Instructions
Please insert the plastic drainer into the heating pot. Then add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Milk
Please add: 3 liter of pasteurized cow milk.
Tip: Place the milk at room temperature about 1 hour before starting
3. Heat
Time: 00:20:00
Temperature: 32 °C
Speed: 30 RPM
4. +Ingredients
Please add:
1 g of LHTBM starter culture
Tip: Optional: you can add 15 drops calcium chlorid if using non-raw milk. Make sure to dilute the calcium chlorid in 10x their volume of cold spring water.
5. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
Tip: Allow 5 minutes for the culture to rehydrate before mixing
6. Mix
Time: 00:00:30
Temperature: 32 °C
Speed: 50 RPM
7. Heat
Time: 01:30:00
Temperature: 32 °C
Speed: OFF
8. +Ingredients
Please add:
0.5 ml of Fromaggio Microbial Rennet for Hard Cheese
9. Mix
Time: 00:00:20
Temperature: OFF
Speed: 50 RPM
10. Heat
Time: 00:45:00
Temperature: 32 °C
Speed: OFF
11. Cut
Temperature: OFF
Cut Size: Hard
12. Heat
Time: 00:03:00
Temperature: 32 °C
Speed: OFF
Tip: Wait 2-3mins in between the cuts
13. Cut
Temperature: OFF
Cut Size: Hard
14. Mix
Time: 00:05:00
Temperature: OFF
Speed: 30 RPM
Tip: Cut for 20-30mins at the lowest speed
15. Heat
Time: 00:05:00
Temperature: 32 °C
Speed: OFF
Tip: Let the mix rest for 5 minutes
16. Heat
Time: 01:00:00
Temperature: 43 °C
Speed: OFF
Tip: Slowly increase the temperature of the curds to 43 degrees Celsius
17. Heat
Time: 00:15:00
Temperature: 43 °C
Speed: OFF
Tip: Maintain at temperature for another 30 minutes
18. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:15:00
Tip: Once drained, move the curd in a draining cheese cloth and place inside a sanitized mold.
19. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 0.76 Bar
Flip the cheese after 30 m
Tip: Press with 2 times the weight of the cheese (=approx 800g weight) for 1 hour
20. Press
Remove drainer and cutter/mixer, and attach press.
Time: 01:00:00
Pressing force: 1.59 Bar
Flip the cheese after 30 m
Tip: Turn the cheese with the cloth in the mold. Increase to 4 times the weight of the cheese (~1.6kgs) for 1 hour
21. Press
Remove drainer and cutter/mixer, and attach press.
Time: 02:00:00
Pressing force: 1.59 Bar
Flip the cheese after 40 m, 1 h 20 m
Tip: Repeat 2 more times (total 2 hours press with 4 times the weight of the cheese). Turn the cheese with the cloth in the mold at each turn.
After pressing, keep at room temperature overnight.
22. Instructions
Brine salt the cheese for about 1h15 mins. Sprinkle the top of the surface of the cheese with half a teaspoon of salt, and turn the cheese half way through the brine bath.
At the end of the bath, wipe the surface of the cheese and allow the cheese to dry for a day.
23. Affinage
Time: 1080:00:00
Temperature: 14 °C
Humidity: 90%
Tip: Affinage in a 12 to 15 degrees room.
24. Affinage
Time: 3600:00:00
Temperature: 10 °C
Humidity: 80%
Tip: Affinage in a cooler, 10 to 14 degrees room.
Tip: you can used a tray covered with lid to maintain a higher humidity.
25. Instructions
As soon as you see the first signs of mold developing, keep the rind moist by pouring a small puddle of vintage Sauternes wine infused with aromatic herbs on one surface, and spread it around the surface and onto the sides.
Repeat twice a week or more frequently to keep the rind moisturized.
