1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and 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. +Ingredients
Please add: 3 drop(s) of Annato, 2 g of Fromaggio Calcium Chloride Boost
4. Mix
Time: 00:02:00
Temperature: 32 °C
Speed: 50 RPM
5. +Ingredients
Please add: 2 g of Fromaggio FlavorPro Mesophilic Culture
Tip: sprinkle on surface and 2 minutes to hydrate
6. Mix
Time: 00:02:00
Temperature: 32 °C
Speed: 50 RPM
7. Heat
Time: 00:30:00
Temperature: 32 °C
Speed: OFF
8. +Ingredients
Please add: 0.5 tablet of Fromaggio Microbial Rennet for Hard Cheese
9. Mix
Time: 00:02:00
Temperature: 32 °C
Speed: 50 RPM
10. Heat
Time: 01:00:00
Temperature: 32 °C
Speed: OFF
11. Cut
Temperature: OFF
Cut Size: Hard
12. Heat
Time: 00:10:00
Temperature: 32 °C
Speed: OFF
13. Instructions
Drain off 1/3 of the whey. Stirring continuously slowly add just enough 175 F (79C) water to raise the curd to 33C
14. Heat
Time: 00:10:00
Temperature: 33 °C
Speed: OFF
15. Instructions
Drain off the whey so the liquid level is at the level of the curd
Once again, add 79C water to bring curd to 38C
16. Heat
Time: 00:03:00
Temperature: 38 °C
Speed: OFF
17. Mix
Time: 00:00:30
Temperature: 38 °C
Speed: 30 RPM
18. Heat
Time: 00:03:00
Temperature: 38 °C
Speed: OFF
19. Mix
Time: 00:00:30
Temperature: 38 °C
Speed: 30 RPM
20. Heat
Time: 00:03:00
Temperature: 38 °C
Speed: OFF
21. Mix
Time: 00:00:30
Temperature: 38 °C
Speed: 30 RPM
22. Heat
Time: 00:03:00
Temperature: 38 °C
Speed: OFF
23. Mix
Time: 00:00:30
Temperature: 38 °C
Speed: 30 RPM
24. Heat
Time: 00:03:00
Temperature: 38 °C
Speed: OFF
25. Mix
Time: 00:00:30
Temperature: 38 °C
Speed: 30 RPM
26. Heat
Time: 00:30:00
Temperature: 38 °C
Speed: OFF
27. Instructions
Pour some off remaining whey
Quickly ladle curds into mold while warm
28. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:20:00
Pressing force: 1.38 Bar
Tip: 20 lbs
29. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:20:00
Pressing force: 2 Bar
Tip: 40 lbs
30. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 12:00:00
Pressing force: 2.07 Bar
Tip: 50 lbs 12-16 hours
31. Instructions
Brine for 8 hours
32. Affinage
Time: 720:00:00
Temperature: 10 °C
Humidity: 25%
Tip: Air dry for 3 weeks turning daily. 50 deg F
33. Affinage
Time: 2160:00:00
Temperature: 10 °C
Humidity: 85%
Tip: Wax cheese, turn 3-4 times a week
