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Deschutes Morning Mist

Deschutes Morning Mist

Deschutes Morning Mist is a Fromaggio original: a soft-ripened cheese with a velvety white rind and a dramatic line of ash running through its center, inspired by misty high-desert mornings among the pines. The ash isn't just for looks — it mellows acidity near the center line, so every slice moves from bright and tangy at the rind to earthy and mild within.

This is the recipe to make when you want a cheese board centerpiece nobody can buy at the supermarket. The machine manages the make; the ripening box on your counter does the rest over about two weeks.

Steps

1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot, and add the Soft cutter/mixer on the shaft by pushing it down as far as possible.


2. +Milk
Please add: 3 Liters of fresh goat milk.
Tip: I used raw goat milk since I have my own milk supply


3. Heat
Time: 00:45:00
Temperature: 27 °C
Speed: 50 RPM


4. +Ingredients
Please add:
2 grams of Fromaggio FlavorPro Mesophilic Culture.
Tip: also add, 1/64 tsp p. candium 1/64 tsp g. candium


5. Mix
Time: 00:01:00
Temperature: OFF
Speed: 30 RPM


6. Heat
Time: 00:30:00
Temperature: 27 °C
Speed: OFF


7. +Ingredients
Please add:
2 grams of Fromaggio Microbial Rennet for Soft Cheese.


8. Mix
Time: 00:01:00
Temperature: OFF
Speed: 30 RPM


9. Heat
Time: 01:00:00
Temperature: 27 °C
Speed: OFF


10. Cut
Temperature: OFF
Cut Size: Soft


11. Drain

Time: 04:00:00
Tip: curds need to be dry and mat together well


12. Press

Time: 01:00:00
Pressing force: 0.07PSI
Flip the cheese after 1 h


13. Instructions
Add a THIN layer of ash between layers. I use coconut ash


14. Affinage
Time: 504:00:00
Temperature: 12 °C
Humidity: 90%
Tip: let age in your cave (or fridge) for 2 to 3 weeks till a beautiful white rind fully covers the cheese