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1. Instructions

Please ensure that all parts are cleaned and sanitized.
No plastic drainer needed
Insert the Hard cutter/mixer on the shaft by pushing it down as far as possible.
Wipe over milk bottles with sanitizer

2. +Milk

Please add: 2.5 liters of pasteurized cow milk.

Tip: add up to 500 ml pouring cream
adjust milk so you have a total of 3 litres

3. +Ingredients

Please add: 8 drop(s) of calcium chloride

4. Heat

Time: 00:20:00

Temperature: 30 °C

Speed: 30 RPM

5. Heat

Time: 00:10:00

Temperature: 35 °C

Speed: 30 RPM

Tip: milk should be 29-31 degrees Celsius

6. +Ingredients

Please add: 0.02 g of 1 drop spoon mesophile MA221

Tip: sprinkle on top

alternatively you can also use a sachet of Fromaggio mesophile instead of the two I used

7. +Ingredients

Please add: 0.13 g of dash spoon mesophile M244

Tip: Sprinkle on top

8. Heat

Time: 00:05:00

Temperature: 31 °C

Speed: OFF

Tip: let culture rehydrate for 5 mins

9. +Ingredients

Please add: 0.13 g of penicillium Roqueforti

Tip: 1/8 teaspoon powdered spores need to be rehydrated in 25 ml filtered water or warm milk before its added

10. Mix

Time: 00:02:00

Temperature: OFF

Speed: 50 RPM

11. Heat

Time: 00:30:00

Temperature: 31 °C

Speed: OFF

12. Mix

Time: 00:03:00

Temperature: 31 °C

Speed: 50 RPM

13. +Ingredients

Please add: 1 ml of 1ml 200ICMU strength rennet

Tip: mix rennet in 25ml purified water before adding

14. Mix

Time: 00:01:00

Temperature: 30 °C

Speed: 30 RPM

15. Heat

Time: 01:20:00

Temperature: 30 °C

Speed: OFF

Tip: Make sure you have a clean break before cutting

16. Cut

Temperature: OFF

Cut Size: Hard

Tip: curds should be 10-15 mm
I manually cut

17. Mix

Time: 00:10:00

Temperature: 30 °C

Speed: 30 RPM

18. Heat

Time: 00:10:00

Temperature: 31 °C

Speed: OFF

19. Instructions

Whey off to the level of curds

20. Mix

Time: 00:02:00

Temperature: 30 °C

Speed: 30 RPM

21. Heat

Time: 00:10:00

Temperature: 31 °C

Speed: OFF

22. Instructions

Very slowly spoon alternatively into 2 small Brie hoops
I sprinkle a tiny bit more Roqueforti in each hoop when half filled and then on top
Let curds settle every few spoons
after filling let it rest for 10 mins and then use a third hoop to flip them
Flip ever 15 mins for 2 hours then again every hour for 2 hours

23. Instructions

Rest for 24 hours covered with damp cheese cloth on a draining mat and a net covering

24. Instructions

day 2
remove from hoop and weigh each cheese
dry salt 2.5% of weight and put on draining net for another 24 hours covered with a net

25. Instructions

day 3
put into ripening container and put in cheese fridge at 13 degrees Celsius

26. Instructions

between day 5-10 pierce top about 20 times with a sterile ice pick, knitting needle or similar
repeat in a few weeks
keep box dry and turn cheese daily

27. Affinage

Time: 1440:00:00

Temperature: 13 °C

Humidity: 0%

Tip: scrap excess mould, wrap and put in fridge
enjoy ❤️