Descripción general
https://fromaggio.com/products/calcium-chloride||https://fromaggio.com/products/mesophilic-culture||https://fromaggio.com/products/microbial-rennet-for-hard-cheese||https://fromaggio.com/products/fromaggio-salt-for-cheesemakingCheshire is one of Britain's oldest and finest cheeses, and was almost lost in history. It is still only made by a select number of small scale traditional farms. Cheshire is known for its firm and chalky texture. Oftentimes, the only way to taste this wonderful cheese is to make it in your own kitchen!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.
3. Mix
Time: 00:45:00
Temperature: 35 °C
Speed: 50 RPM
4. +Ingredients
Please add:
5 drop(s) of Fromaggio Calcium Chloride Boost
5. Mix
Time: 00:01:00
Temperature: 35 °C
Speed: 30 RPM
6. +Ingredients
Please add:
2 g of Fromaggio FlavorPro Mesophilic Culture
7. Heat
Time: 00:02:00
Temperature: 35 °C
Speed: OFF
8. Heat
Time: 00:02:00
Temperature: 35 °C
Speed: 30 RPM
9. Heat
Time: 00:45:00
Temperature: 34 °C
Speed: OFF
10. +Ingredients
Please add:
2 g of Fromaggio Microbial Rennet for Hard Cheese
Tip: Mix rennet in 1/8 cup (30 ml) of room-temperature bottled or filtered water.
11. Heat
Time: 00:00:30
Temperature: 35 °C
Speed: 50 RPM
12. Heat
Time: 01:00:00
Temperature: OFF
Speed: OFF
13. Cut
Temperature: OFF
Cut Size: Hard
14. Heat
Time: 00:05:00
Temperature: 42 °C
Speed: OFF
15. Mix
Time: 00:10:00
Temperature: 42 °C
Speed: 50 RPM
16. Heat
Time: 00:05:00
Temperature: 42 °C
Speed: OFF
17. Mix
Time: 00:15:00
Temperature: 42 °C
Speed: 50 RPM
18. Heat
Time: 00:05:00
Temperature: 42 °C
Speed: OFF
19. Mix
Time: 00:10:00
Temperature: 32 °C
Speed: 50 RPM
20. Heat
Time: 00:30:00
Temperature: 40 °C
Speed: OFF
21. 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: 01:30:00
Tip: Drain at room temperature (68-77F or 20-25C).
22. Instructions
Break the curd into cubes (1-2 cm)
23. +Ingredients
Please add:
15 g of Fromaggio Salt for Cheesemaking
Tip: Mix well with the curd. 15 grams of salt is an estimate. The typical salt percentage is 2%-2.5% of the final cheese weight.
24. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:20:00
Pressing force: 0.34 Bar
Tip: Transfer cheese into a mold for pressing. Note that cheese should be no less than 4 cm (1.5 in) thick inside mold.
25. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 01:00:00
Pressing force: 0.76 Bar
Tip: Flip cheese
26. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 08:00:00
Pressing force: 1.72 Bar
Tip: Flip cheese
27. Instructions
Air-dry at room temperature on a mat for 2-3 days, turning regularly until dry to the touch.
28. Affinage
Time: 720:00:00
Temperature: 10 °C
Humidity: 85%
Tip: Flip every few days
29. Instructions
Enjoy!
ps. Why throw away all that wonderful whey? See our blog post on some amazing uses for whey!https://fromaggio.com/blogs/cheese-blog/what-to-do-with-all-that-leftover-whey
