fromaggio

Caerphilly

$0.00

https://fromaggio.com/products/calcium-chloride||A great hard cheese with a short aging time1. +Milk
Please add: 1 gallon of pasteurized cow milk
2. +Ingredients
Please add: 1/16tsp Calcium Chloride
3. Heat
Time: 00:00:00
Temperature: 89°F
4. Mix
Time: 00:01:00
Temperature: 90°F
5. Cut
Time: 00:00:00
Temperature: 90°F
6. Drain
Time: 00:10:00
Temperature: 90°F
7. Instructions
Time: 00:00:00
Temperature: 0°F
8. Press
Time: 00:10:00
Temperature: 90°F
9. Instructions
Time: 00:00:00
Temperature: 0°F
10. Press
Time: 00:10:00
Temperature: 90°F
11. Instructions
Time: 00:00:00
Temperature: 0°F
12. Press
Time: 00:10:00
Temperature: 90°F
13. Instructions
Time: 00:00:00
Temperature: 0°F
14. Press
Time: 00:15:00
Temperature: 90°F
15. Affinage
Time: 00:00:21
Temperature: 55°F
Note: No need to wax this cheese. It will form a rind, and if any mold develops, simply rub the cheese with cloth dipped in some brine. The salt in this cheese retards mold growth anyway.