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. Heat
Time: 01:00:00
Temperature: 39 °C
Speed: 30 RPM
4. +Ingredients
Please add: 2 g of Fromaggio FlavorPro Mesophilic Culture
5. Mix
Time: 00:01:00
Temperature: 39 °C
Speed: 30 RPM
6. Heat
Time: 00:45:00
Temperature: 35 °C
Speed: OFF
7. +Ingredients
Please add: 7 drop(s) of Fromaggio Calcium Chloride Boost
8. +Ingredients
Please add: 2 g of Fromaggio Microbial Rennet for Hard Cheese
9. Mix
Time: 00:01:00
Temperature: 35 °C
Speed: 30 RPM
10. Heat
Time: 01:00:00
Temperature: 35 °C
Speed: 30 RPM
11. Cut
Temperature: OFF
Cut Size: Hard
12. Heat
Time: 00:30:00
Temperature: 42 °C
Speed: 30 RPM
Tip: Whey should increase as curd size decreases.
13. Heat
Time: 00:05:00
Temperature: 42 °C
Speed: OFF
14. 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: 01:00:00
Tip: Add curd to a cheesecloth lined colander or drain basket.
Tie cheese cloth into a tight ball and allow to drain.
Keep warm.
15. Instructions
After draining, put curd into a bowl and break into walnut sized pieces.
16. +Ingredients
Please add: 2 tsp of Fromaggio Salt for Cheesemaking
Tip: Sprinkle curd with 2 tsp salt.
Move salted curd to cheesecloth lined mold.
17. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:10:00
Pressing force: 1.03 Bar
Tip: 10 lbs of pressure 5 minutes
18. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 00:10:00
Pressing force: 0.07 Bar
Flip the cheese after 30 s
Tip: Flip cheese after first pressing.
Second pressing: 20 lbs at 10 minutes.
19. Press
Remove drainer and cutter/mixer and transfer curds into the mold of your Fromaggio press.
Time: 12:00:00
Pressing force: 2 Bar
Tip: Press 50 lbs at 12 hours
20. Affinage
Time: 816:00:00
Temperature: 15 °C
Humidity: 0%
Tip: Air-dry the cheese at room temperature until a nice rind has developed and the surface is quite dry.
Turn the cheese several times a day so moisture will not collect on the bottom.
This can take 2-4 days, depending on the weather.
Vacuum pack, wax or olive oil your cheese for at least a month. If you use oil, make sure to brush off mold and rub with more oil.
