Zamora - Spain

Zamorano is an aged cheese, ranging from cured to very cured, made with ewe's milk. The coagulation of the milk is enzymatic, and the paste is pressed and uncooked.

The process of production is similar to the Castellano cheese, but Zamorano cheese uses milk primarily from Churra ewe breed. These ewes are fed in dry pasture lands of northern Castille, and produce milk with a higher fat content.

The animal curd is added to the milk at a temperature of 28 a 33ºC (82 a 92ºF) to obtain a compact curdle in a minimum of 30 minutes. The curdle is then cut with wires to obtain corn-kernel or rice-sized lumps.The paste is reheated to 36-38ºC (96-100ºF) stirred and dried, until the lumps are loose and bright.

The paste is left to settle, and then moved to a large container where it must finish drying. Finally it is placed into molds where it must be pressed for one day.

The salting is achieved by immerssing the cheese in dense, highly salted water for at least one day. It is then left to age for about three weeks, at mild temperature, and then for at least six months in cold humid caves, letting mold form on the outside rind.

The rind is dark grey and oily. The inside is closed and compact, with tiny crystal-like dots spread evenly throughout. The cheese is compact, not easy to melt, of a straw-yellow color. The taste is intense although not too strong, slightly piquant, and buttery. The taste stays long in the mouth, with a feeling of cave and a slight aftertaste of nuts.

The shape is cylindrical, with a well engraved rind, similar to Castellano or Manchego, but the top and bottom faces are flatter and dark. The size is medium, weighing about 6 lb. (3 Kg.) in average.

Zamorano and Castellano, produced in close geographic proximity, are cheeses of similar characteristics. However, it is possible to make clear distinctions between both cheeses, since each one has particularities that define its personality.

The cheeses would be turned often, and rubbed with olive oil, all this giving the cheese its characteristic dark color.

Ingredients:½ gallon of milk 2 heaping tablespoons of plain yogurt (it must state - active yogurt cultures – I use Dannon it’s readily available)1/3 cup of carnation powdered milk

Procedure:

Take your pot and place it on the stove.Pour in the milk I the pot and heat it on medium highAdd In the powdered milk and mix well

Let the milk cool to 100°F Warm your oven at it lowest setting and turn it off leaving the light on.Place 1 heaping tablespoon of plain yogurt in a small bowl.

Add this mixture to the warm milk and mix well.

Yogurt - Deejays Method

Set the milk out at room temperature for about an hour to warm it up. This will make heating the milk go faster.

Heat the milk to 170°F to kill off any bacteria or germs that may be in there. Stir to keep the milk from burning on the bottom.

Add some of the warm milk to the yogurt and mix well. This will make it thinner ad easier to add to the warm milk.

Place the pot in your warm oven with the light on and leave it for 4 to 8 hours without disturbing. After about 4 hours it will be thickening. I leave it overnight and check it in the morning.

By morning you will have a pot of nice plain unflavored yogurt! Congratulations! Chill it for a few hours and it will be wonderfully tart yogurt you made all by yourself!

Weisslacker or Beer cheese

Weisslacker

"Weisslacker or Beer cheese is a type of cheese that originated in Germany, but is now known worldwide. Also produced in America, mostly in Wisconsin, it is a pungent and salted cheese. It ripens for seven months in highly humid conditions and is related to Limburger cheese. Connoisseurs of this delicacy often take it with beer (sometimes dipping the cheese directly in their drinks), hence the name. Many find it too overpowering to serve with wine. This cheese is also served on small slices of rye or pumpernickel bread often with some sliced onion. It is a common item on pub and restaurant menus in the Czech Republic, the country with the highest per-capita beer consumption in the world. Weisslacker is also known as bierk�se, bierkaese, beer kaese and beer cheese. In addition, Weisslacker is a common ingredient in various breads, soups, and dips."

Weisslacker, so named because of its white, smeary, lustrous surface, is a soft, ripened, cow's-milk cheese similar to Limburger and Backsteiner, that is made in Bavaria. In some localities it is well ripened and has a strong flavor and is called Bierk�se. The cheeses are 4 to 5 inches square and 3� inches or more thick, and they weigh from 2⅔ to 3⅓ pounds.

Usually evening milk is skimmed and mixed with morning whole milk. Enough rennet is added at a temperature of 82� to 86� F. to form curd firm enough to cut in from 60 to 80 minutes. The curd is handled in the same way as in making Limburger except that in making Weisslacker the curd is cut into larger cubes and it is not drained so completely. It is customary to transfer the curd to large molds that are divided into sections to form the individual cheeses. As the curd settles, the molds are turned frequently. When the cheeses are removed from the molds, they are salted on the surface. They are cured at a temperature of about 53� and a high relative humidity; cool, moist conditions are essential for the proper development of surface smear. The cheeses are placed in contact with one another for several days after they are placed in the curing room and then they are separated. They are turned frequently. They are wrapped in parchment after about 3 months, and the flavor is well developed within 4 months. About 12 pounds of cheese is obtained from 100 pounds of milk containing 2.8 percent of fat.

http://forum.sausagemaking.org/viewtopic.php?t=3262

Wensleydale

Ingredients:4 gallons whole milk1/2 teaspoon mesophilic culture1/8 teaspoon mesophilic aroma culture3/4 teaspoon calcium chloriderennet3 tablespoons pickling salt

Procedure:heat milk to 86°F stirring gently.Add cultures and ripe for 1.5 hours.Add calcium chlorideAdd rennet set for 30 minutes.After clean break cut curds into 3/8 inch pieces and rest for 10 minutes.Slowly warm curds to 95°F over 35 minutes stirring gently.Rest curds for 10 minutes.Drain whey from the curds leaving curds in the pot.Let curds mat to form one whole curd.Cut curds into 4 pieces laying on their sides.Turn curds every 10 minutes for 40 minutes.Slice curds into 1/2 x 2 inch strips.Salt curds and pack in molds.Press at medium weight for 30 minutes Flip cheese and repress over night.Remove from mold and air dry for 1 to 2 days turning twice.Ripen at 50°F turning daily for at least 3 weeks - longer if wanted.

Vorarlberger Bergkäse - Austria

Vorarlberger Bergkäse is made from natural raw milk (cow's milk), contains about 50% fat in dry matter and has a smeared-on or dried-on grainy rind ranging from yellowish-brown to brown in colour. The wheels weigh between 8 to 35 kg and are 10 to 12 cm high. The round, roughly pea-size eyes, are matt to shiny and evenly distributed throughout. The body ranges from firm to more supple and is ivory-coloured to light yellow in colour. The flavour ranges from aromatic to piquant. The raw material is Alpine or valley milk suitable for making hard cheese obtained from herds that are not fed any silage fodder. Only natural rennet is used.

Vorarlberger Bergkäse is manufactured exclusively by producers, or processors, and fanners in the Bregenzerwald, Kleinwalsertal, Großwalsertal, Laiblachtal (Pfánderstock) and Rheintal from raw milk produced in Vorarlberg.

The raw milk (which has not undergone thermization, pasteurization or bactofogation) is partially skimmed (leaving a fat content of around 3.3%), - then coagulated with calf-rennet and a whey culture, or lactic acid culture, produced by the cheesemaker (with the evaluation and growth of this culture being dependent on the cheesemakeťs experience). It is the addition of these whey cultures which makes Vorarlberger Bergkäse so distinct from other similar products.

The curd is then heated to between approximately 51 and 52.5°C and pressed. Afterwards the cheese is soaked in brine for 2-3 days (around 20% sodium chloride) and then ripened in cellars at a temperature of between 12 and 15°C and relative humidity of between 90 and 95%. During this time the wheels are regularly treated with brine so that a typical rind and taste develop (i.e. brushed, or rubbed with brine twice a week (around 20% sodium chloride, pH-value around 5.25). Vorarlberger Bergkäse is, at the earliest, ready to be consumed when it is 3 to 6 months old (depending on the degree of ripeness its characteristics may vary somewhat: small slits m the body (0.5 -1 cm), fewer eyes, sharper taste).

Produced in Alpine areas in the Vorsäss and Maisäss regions of the Austrian Land Vorarlberg.Officially recognized Alpine farms lie around 1 000 to 1 800 m.

Vorarlberger Alpkäse - Austria

Hard cheese made from natural raw milk produced in areas of Alpine grassland in the Vorsäss and Maisäss regions, which has a dried-on, grainy rind ranging from yellowish-brown to brown in colour. It is not subject to heat treatment, bactofugation or pasteurization, and does not contain any preservatives, stabilizers, chemicab additives or genetically engineered rennet. The body ranges from firm to more supple and is ivoiy-coloured, generally with round pea-size eyes. The cheese contains more than 45% fat in the dry matter and each wheel weighs up to 35 kg. The flavour is mild and aromatic, becoming more piquant as the cheese ages.

The minimum ripening period is between three and six months, and there may be slight variation in the characteristics of the cheese (small slits, fewer eyes).

Documents show that the "Süss- bzw. Fettsennen" ( a process which remains the basis of Vorarlberger Alpkäse cheesemaking) was used as early as the time of the Thirty Years' War. In the 18th century a large proportion of Alpine milk was already used to produce Alpine cheese. The designation "Vorarlberger Alpkäse" has been used since then.

Raw milk suitable for making hard cheese is obtained from officially controlled herds that are not fed any silage fodder. It is processed on-site, rather than being transported elsewhere or put into interim storage. Neither does it undergo pasteurization, heat treatment or bactofugation. Milk yielded in the evening is immediately placed in small containers (wooden tubs or vats),to allow the cream to rise. The cream is separated the next day in order to obtain the desired fat content; this is done by skimming off the cream by hand (Alpine butter). The Alpine cheese is then produced in Sennkesseln (copper kettles) using this matured, skimmed milk together with whole milk yielded in the morning, lactic acid cultures and rennet. The curd is removed by hand using cheese cloths rather than cheesemaking machines. The curd is then heated up to between 51.5"C and 52.5"C, pressed and regularly treated with brine to form the rind. The cheesemaking process is restricted to the months of summer pasturing (i.e. herd fed exclusively on mountain grazing). The short summering period (3-4 months) means that the product is only available seasonally and in small quantities.

Vinegar Cheese

Ingredients:1 gallon of milk1 cup of vinegar1 Tsp. salt (This is optional and you can adjust it to your taste)

Procedure:

Sprinkle in the salt and stir gently.

Alternative Recipes:

Bring one gallon of milk to 195 degrees F. It is important to stir the milk often in order to keep it from burning. When the milk is has reached 195 degrees F., sprinkle and stir in 1 cup vinegar. Any kind of vinegar should work. Turn off the heat and let the hot mixture set for about 10 minutes.The milk should begin coagulating into solid white curds and whey right away.

Put some fine cheesecloth in a colander with and pour the curds and whey into the colander to separate them. Hang the bag of curd to drain until the curd has stopped dripping whey.

To make soft cheese, remove the cheese from the cloth. It will be a solid mass of curd. You can wrap it in plastic wrap and store it in the refrigerator use it right away.

To make a hard cheese, leave it in the cheese cloth and place the whole thing in the cheese mold. Place the mold in a cheese press and press it.

When no more liquid is coming from the cheese remove it from the press and place it in plastic wrap or wax it. To improve the flavor let it aged for a few weeks in the refrigerator.

1. HERB CHEESE: Add 1/2 cup of dry sherry and spices (oregano, thyme and basil)to the milk, plus salt to taste, and proceed with cheesemaking. Rather than hang-draining it, you might wish to press to form an attractive, compact shape. Roll in minced parsley, ground pepper, chopped nuts, etc.

2. NACHOS: Into food processor or blender add eight ounces cheese, one or two seeded jalapeno peppers, 1 small garlic clove or a small onion, and salt to taste. Arrange large taco chips on cookie sheet and top each with spoonful of cheese. Bake at 350 degrees for about 10 minutes, serve hot.

3. DILL DIP: Into food processor or blender add eight ounces cheese, one garlic clove, 1/2 cucumber (seeded but not peeled), one tablespoon dry dill and salt to taste. Process, and serve with raw vegetable dippers.

4.CHEESECAKE: Au natural vinegar cheese is ok, but for more flavor, add 1/2 cup of a liqueur - amaretto or kirsch, etc. to the milk, then proceed with cheesemaking. And use cheese in your favorite cheesecake recipe.

5. PECAN COFFEE ROLL: Make yeast dough with one package yeast, one teaspoon sugar, 7/8 cup warm water. Mix and proof. Add three cups flour, 1/3 cup sugar, one egg and two tablespoons butter. Mix, knead and let rise twice.

For filling: into the food processor or blender add eight ounces vinegar cheese, two eggs, 1/4 cup milk, 1/2 teaspoon cinnamon. Process until smooth.

For topping: into the food processor or blender add 1/2 cup sugar, 1/2 cup flour, 1/2 cup butter and 1/2 cup pecans. Process briefly.

To assemble: roll dough into rectangle with the short side matching the length of your pan. Spread the cheese filling and roll up, pinching the sides and ends to seal. Place in a greased pan, oil the top, cover with damp cloth and let rise a third time.

To bake: slash top and gently pull to expose the filling. Sprinkle topping over the roll and bake at 375 degrees F for one hour. Serve hot with butter.

Velveeta

Ingredients:1 1/2 gallons clabbered milk4 Tablespoons butter3/4 teasp. baking soda2/3 cup soured cream1 1/2 teaspoon salt1/2 teaspoon cheese coloring (if desired)

Procedure:

Hope you enjoy this recipe as much as I do.

The velveeta I made from clabber turned kind of grainy after it formed up.

Heat clabbered milk for 30 minutes at a temperature of 110 - 115 degrees farenheit. Strain and squeeze curd until fairly dry. Place curd in mixing bowl and stir in soft butter and soda until well mixed. Let stand covered for 2 1/2 hours. Put on stove in double boiler, adding soured cream, salt and cheese coloring. Cook until it looks like melted cheese. It will take a little while for the curds to melt into the cream. Stir constantly during this process. Turn into a buttered mold. I use a rectangle plastic container. Chill until set and slice to serve.

The live culture yogurt clabbers the milk. I strain my fresh milk and stir in the yogurt. My oven has a bread proofing setting that I use in cold weather to keep the milk at the right temp. In warm weather just cover the container and let set until the milk clabbers. It usually takes about 12 hours. This is a good Velveeta substitute. I use it to make maccaroni and cheese, with salsa to make a hot dip, and we love it on crackers.

Farmwoman says that she uses 1 cup of yogurt for the 1 1/2 gallons of milk in this recipe. Good luck and let me know how it goes for you. I didn't have much success, but was very busy (really bad weather, so quick trip to town and preparations for the storm) so it wasn't "managed" very well, either.

I tried a variation on this recipe by adding rennent to my clabbered milk. Boy did I get a solid curd and right away. I had my stainless container in a hot water bath. I thought that I would have to throw the curds out to the chickens. I decided to just drain these hard curds and and break them up as much as possible before putting them in the food processor with butter and baking soda. I got a mixture about the size of wheat grains. I let this mixture set, covered, for 2 1/2 hours and cooked it in a double boiler with the salt and sour cream. It took a long time and a lot of stirring until the curds finally melted and blended into the cream. It also appeared to be very stringy at first. I put it into a buttered glass loaf pan. When it cooled it tasted almost like some of the sharp cheese from the supermarket.

Vastedda della valle del Belìce - (Vastedda of goes them of the Belìce)

The latte ones must come from or a two milking, that serale and that of the mattino successive; the working must be executed within 48 hours from the effettuazione of the first milking.

It is concurred therefore the refrigeration of latte in the full respect of the values minimums previewed from the enforced legislative dispositions in matter. The latte ones opportunely filtered with appropriate sieves and/or filters in burlap, are heated traditionally in tinned copper boilers, till the maximum temperature of 40° C with direct fire of firewood or gas; therefore to the temperature of 36 - 40° C comes added rennet in lamb paste.

The rennet used for the essentially presamica coagulation of the latte ones is gained from the abomaso of Agnelli lattanti of the animals indicated in the disciplinary present of production.

Agnelli goes raised in fencings where does not come to contact with alimony and receives only the latte ones maternal; to the age of 25-35 days the abomaso is proceeded to the mattazione capturing, than opaque white man must itself be introduced of color;

one will get rid from the rest of the visceri, proceeding therefore to its fastening with a thread of rafia or nylon; after to have washed it with lukewarm water it is lain down on graticciato in order to allow of the sgrondo and place in a aerato premises.

Hours passed tre-quattro and however when the abomaso it will be introduced externally dry, provvederà to cospargerlo with know them from kitchen, having the warning, for 2 weeks, of to remove it giornalmente so that it knows them can interest all the surface.

In the month successive, the caglioli thus dealt will be introduced almost essiccati, assuming consistency more or less pastosa.

The caglioli, constituted from the skins abomaso and the paste in they the contents, come before reduced in fettuccine or crushed and therefore pasted with it knows them from fine kitchen a lot, in the proportion (in weight) of five paste parts and one of knows them, crushing lumps. T

he obtained paste will pass through a sieve, obtaining a cremosa substance. Its conservation will be carried out in is gone of terracotta or jars of dark color to place in freschi premises and protected from the light.

The rennet in paste, before use, comes melted in filtered lukewarm water and therefore. The employed amount, is gone around between the 60-100 grams for 100 latte liters of, with a time of coagulation that varied from 40 to 50 minuteren and however end a lot that rotula dipped in the vat in wood it remains in vertical position. Formed the curd, this must be broken off in lumps many little ones, with the one aid mestolo, said rotula, bringing a swell to the apex, necessary for a homogenous breach of the curd, till to obtain lumps of the dimensions of a chicco of rice; the sineresi spontaneous addition is favorite from the warm water during the breach of the curd.

The deposited lumps of curd on the bottom of the container, come left to rest for five minuteren, so that the cohesion between they happens, therefore the caseosa mass comes captured from the vat and deposited in fuscelle of giunco without operating no pressatura of the paste.

The curd comes at room temp. therefore left inside of the fuscelle in giunco for the maturation (natural fermentation of the paste).

The necessary time for the maturation changes with to vary of the room temperature (more coolness is the premises greater time is demanded). After 24 hours, but in the cold season also after 48 hours, estimated the degree of acidification of the paste with portable pH-meter (pH comprised between 4,7 and 5,5) and/or by means of tests of spinning of the paste, the curd is cut to slices, mails in a container in wood, saying “piddiaturi” and covered of sheet or warm water to the temperature of 80-90° C. all it is removed blandamente with the shovel in wood, waves to favor the fusion in an only block. It is proceeded therefore to the spinning of the curd after a time of immersion of the 3-7 paste minuteren. Successively the phase of working of the paste outside from the sheet is begun or the warm water, forming of the cords that come withdrawn in two and amalgamated to way of trecce.

When the paste assumes a white man-lucid surface comes off from the mass of portions to form of sphere that come worked manually and richiuse in the separation point.

The welding happens speditamente tightening between the inch and the index the lips of the sphere, than initially they were introduced sfaldate. They are placed then with the closing low in deep plates in ceramics, where, after to be be rivoltati, will assume the characteristic form of Vastedda. The clear paste is a lot and, therefore, rassoda quickly.

Successively, when the forms they cool and they take consistency (after 6-12 hours from the spinning) is proceeded to the salt out; this comes lead placing the cheese forms in pickling brine saturates of knows them from kitchen to ambient temperature, for a time comprised between 30 minuteren and 2 hours. It follows the drying in freschi premises then and moderately ventilated and after 12-48 hours, can be consumed.

Valtellina Casera

d) form: cylindrical regular, with superficial flat and a barefoot one straight;

f) variable weight from 7 kg to 12 kg in relation to the dimensions of the form.

The semifat cheese “Valtellina Casera” produced exclusively with latte vaccine of razze traditional in the zone characterized to art. the 2 and obtained in relative the appropriate respect of prescription to breeding c to the process of obtaining, answering to the following productive standard:

a) the feeding of the bovine from which drift the latte ones must be constituted mostly from spontaneous essences and erbai eventually affienati of the area delimited to art. the 2;

b) the latte ones coming from two or more milking subordinate to coagulation comes partially foamed before being taking advantage of the spontaneous development of the casearia microflora;

c) the coagulation is obtained with the use of year-old calf rennet. The baking of the curd happens to a temperature comprised between the 40 and 45 °C and protrae for approximately 30 minuteren. The breach of the curd happens till when the lumps have the largeness of chicchi of maize. Once extracted, the paste comes mail in fascere traditional and slightly pressata in progressive way for approximately 8-12 hours. The salt out happens to dry or in pickling brine. The maturation is carried out in appropriate premises to the temperature of 6-13 °C and with not inferior relative humidity to 80%. The maturation must be protratta in order at least seventy days;

e) dimensions: the diameter of the faces and 30-45 centimeters; the height of the barefoot one is of 8-l0 centimeters;

The form, the dimensions and the weight can endure of reading variations in relation to the technical conditions of production and the period of maturation;

g) external aspect: compact crust, of more intense yellow color paglierino with the stagionatura. of thickness comprised between 2 and 4 millimeters;

h) paste: structure of medium consistency, elastic with scattered occhiatura and tendentially fine, to the cut the color is introduced variable from the white man to the yellow paglierino, according to the period of production and stagionatura;

i) sapore: cake. characteristic, with detail aroma, more intense with proceeding of the stagionatura;

l) fat on the substance sand bank: not inferior to 34%;

m) medium humidity to 70 days: 41%.

After adapted stagionatura the product can be used grattugiato like condimento.

l'Alt Urgell - Spain

Afte the homogeneization and pasteurization, the milk must be curdled at a temperature of 30ºC to 33ºC during about 30 minutes. Then the paste is cut and the serum drained. The resulting paste or dough is then pressed and shaped.

Next, it is submerged in brine (salt water) to aquire the light salty taste, at a controlled temperature of 10 to 15ºC, this followed but final dainage and airing.

Finally the cheese must be ripened or cured, in caves, at temperatures of 11 to 14ºC and a relative humidity of 90 to 96%, with a minimum curing time of 45 días. It is during the first days of this phase that some specific aromatic fermentation is added to the rind.

The cheese is produces from whole pasteurized milk of frisona race cows. They have a cylinder shape, with a diameter of 195 to 200 mm. (7.5 to 8 inches) and a wheight of around 2,5 kg (~5£). The rind is natural, slightly humid, of a brownish color. The meat has a creamy or ivory color, with lots of small, irregular holes though the whole cheese. Has a soft creamy texture, soft and deep aroma, smooth, nice and characteristic flavor.

Flavor: Rich, slightly sharpTexture: Creamy & smooth Consistency: Semihard

Rindless form: Loaves and Wheels Fat in dry matter: -50% AGE-60 days

Turunmaa - Finland

Originating in the 1500's from the southwest of Finland, Turunmaa is a rich, slightly sharp cheese, deliciously creamy and smooth-textured. Similar to Havarti, but made from partially skimmed cow's milk, it is ripened for two months and often eaten for breakfast.

Color: Ivory

1) Used Latte: latte bovine as soon as munto produced in the area of which to article 3.

Tuma d’Trausela - Italy -

2) Coagulation: the latte ones as soon as munto it comes worked warm of milking or, in the winter period, heated until to a temperature of 34-37°C, adding rennet of year-old calf in amount necessary in order to obtain an optimal coagulation and an just consistency of approximately an hour.

3) Extraction of the curd: the curd is extracted without to break off it, using of norm a mestolo of light reduced dimensions regarding the mold preparation stamp, depositing it delicately in a stamp pierced covered with woven burlap in natural.

4) It is made successive: the “Tuma” thus formed comes left to sgrondare successively for approximately 12 hours and mail directly on the pelure of alimentary paper for the sale or transferred in container “insalatiera type” for a mold preparation passage before the disposition on the alimentary paper.

5) From this phase in then the cheese it comes conserved to controlled temperature (T=4°C) until to the moneto of the sale that happens to 24-36 hours from the production. Article 5 Modality of commercialization

Form dimensions and weight: • log-conical form with inferior base tendentially more cylindrical wide or; • weight of every form: maximum the 1 minimal Kg- 0,7 Kg with 25 the maximum diameter of cm and 20 the minimal diameter of cm and barefoot 5 maximum of cm and minimum of 4 cm. Outer characteristics: • fresh cheese lacking in crust, color milk-white, humid and fresh aspect. It can introduce light cuts or splits on the barefoot one because of the disposition on the alimentary paper in phase of still humid paste. The smell of the external part is riconducibile to the smell of latte fresh.

Treccia

The main ones are made of working are:- eventual pastorizzazione, to 70-72°C for 20 second ones;- heating of the latte ones;

- caseificazione (breach of the curd and successive maturation, on slanted plans);- nearly hot water addition during the real spinning;- mold preparation by hand in strips, then interlaced;- fast maturation;- cooling in water;- salt out;- confezionamento.

- eventual pastorizzazione, to 70-72°C for 20 second ones;- heating of the latte ones;

- caseificazione (breach of the curd and successive maturation, on slanted plans);- nearly hot water addition during the real spinning;- mold preparation by hand in strips, then interlaced;- fast maturation;- cooling in water;- salt out;- confezionamento.

semicooked and spun paste, worked cheese by hand or mechanically, sometimes filled with smoke and/or farcito, to fast maturation, with elastic, uniform paste and of yellow color paglierino or more luminosity; characteristic form to two strips interlaced between they, date after the maturation; sweet or aromatic sapore.

- coagulation through sieroinnesto addition (serum of the day acidified precedence naturally) and liquid rennet of year-old calf;

- coagulation through sieroinnesto addition (serum of the day acidified precedence naturally) and liquid rennet of year-old calf;

Trappist

Trappist cheese is made from fresh, whole milk, usually cow's milk(3,6-4,0% fat) but some ewe's or goat's milk may be added. The milk is set with rennet at a temperature of about 28-32°C 82- 90°F. After a coagulation period of 30 to 40 minutes (or as long as 90 when the setting temperature is low) the curd is cut to 12 mm 1/2 inch, stirred, and heated, in some instances to a temperature of 35-42°C 95-108°F. The whey is removed and the curd transferred to forms. In Bosnia, the curd is pressed lightly, and the cheese is rather soft and tender. In Hungary the curd is pressed more heavily, and the cheese is somewhat firmer.

Remove hoops, immerse cheese in brine (20% salt) at 15-16°C 59-61°F for 6-8h.

The ripening period is from 5 to 6 weeks. The cheese is cured initially in a humid room (90% RH) at a temperature of 17-20°C 62-68°F and later in a cooler cellar.

Dry cheese in humidity 75% RH. Dip in hot wax 63°C 145°F. Store at 2-5°C 36-41°F until sold.

The yield is 9-11 kg 9-11 pounds of cheese per 100 kg 100 pounds of cow's milk.

Heat milk to 90° F.

Add starter culture: Chr. Hansens R-70 series or CH-N series (for gas production)EZAL MA series or MM series (for gas production)Use 1/2% for pasteurized milk and 1/4% for raw milk

Approx.TimeAfter 30 minutes add 9-ml single-strength rennet per 100 lb. milk.

Rest curd 5 minutes.

Begin heating: 1° F every 2 minutes to 95° F, then 1° F every minute to 100° F.Total heating time is 15 minutes.

Tomme Style Cheese - adapted from recipes by Peter Dixson

Check for curdling time and multiply this by 3 to get the time from adding rennet to cutting.

Cook higher (up to 102° F) when milk solids are low and (down to 98° F) when milk solids are high.

Cook at 100° F for 10-30 minutes to firm curds until they are springy in the grip of your hand.

Let curds settle for 5 min., then drain off whey to the level of curds. Scoop curds into cheese hoops (round forms) lined with cloths. Knead curds into hoops, place follower on top and press with two lb. weight per one lb. curd.

After 30 min. remove weights, take cheese wheels from cloths, turn, replace cloths and press for one hour more. Repeat theis procedure two more times.

After 3 1/2 hours of pressing turn cheese out of cloths and hoops. Cheese should have pH 5.7- 5.8. Move cheese wheels to cellar @ 55-58 F.

After 3 hours put cheese in saturated (23% salt) brine. Brine cheese for 4 hours per lb. of cheese. Finished wheels are 8-9 inch in diameter and 3 inches thick and weigh 5 lb.

Aging: After the cheese wheel is removed from the brine place on shelves and turned every other day. Eventually a moldy coat will grow in about one month. After this brush the rind every few days to keep the rind from being too thick.

Make Procedure

Thermophilic Starter Culture

Ingredients:2 cups of Milk1 tablespoon Yogurt

Procedure:

2. Let the 2 Cups of milk cool to at least 125 F (52 C) room temp.

9. Add these cubes (thawed) to your recipes as required. The cubes will keep for about one month.

.

Thermophilic (from the Greek words thermo – meaning heat and philic – which means loving) cultures require a higher temperature.

This simplest of cultures can generally be used for all recipes requiring a thermophilic starter. The taste of the final product will vary slightly from that of a true cheese culture. . 1. Start with 2 cups of FRESH milk. Heat it to 185 F (85 C) on the range top or in a microwave. Be careful not heat to high or the cream will separate.

3. Add one heaping table spoon of FRESH yogurt (either homemade or store bought “live and active culture” type like Dannon plain). 4. Mix the yogurt into the milk thoroughly with a fork or a whisk.

5. Keep the mixture at 110 F (44 C) for 8-10 hours until a firm yogurt has set. This can be done by using a double boiler on a low setting or by placing the inoculated milk into a small CLEAN mason jar placed in a warm water bath. The bath can be kept warm by placing it on an electric range top at the lowest possible setting (so that ‘ON’ light is just on). Monitor the temperature closely the first few times you do this and you will become a better judge of the temperature settings of your range top. This way with future cultures you can set the process up and not worry about it for 8-10 hours.

6. Pour this culture into a full sized CLEAN ice cube tray and put into your FREEZER. As with all steps of cheesemaking, cleanliness is next to godliness.

7. Once frozen, remove the cubes and put into a CLEAN sealed container or plastic freezer bags. It is a good idea to label the container to distinguish it from your mesophilic culture. 8. The resulting ice cubes are each 1 oz of thermophilic starter.

To make more starter simply thaw one cube and use it as the fresh yogurt used in step 3.

Making:

Heat milk to 90 F

Recommend using:ABIASA Thermo B bulk culture at the rate of 1 lb. per 200 lb. milkand ABIASA Aroma B bulk culture at 2 oz. per 200 lb. milkor a blend ofCHOOZIT TA052 at the rate of 2.5 DCU per 200 lb. milk andCHOOZIT LB340 at the rate of 2.5 DCU per 200 lb. milk andCHOOZIT MM100 at 2.5 DCU per 200 lb. milk

Approx.TimeRipen milk for 30 min.

Add rennet: Add 9 ml single-strength rennet (goat and cow milk) or6 ml single-strength rennet (sheep milk)

Cut the curd into curds the size of hazelnutsRest the curds for 6-7 min.Continue cutting the curds into pieces the size of large peas.

Rest the curds 5 min.Stir the curds gently for 5 min.Rest curds againStir the curds again if desiredRest curds for 5 min. and then remove the whey down to the level of curds.

Turn cheeses over and put back into the baskets. Stack again for 30 min.Repeat until the rinds are pressed smooth.

Leave overnight.

Corsican-style Basket Tomme - adapted from recipes by Peter Dixson

Add starter: A yogurt-type culture with a small amount of mesophillic aroma culture is used in making this cheese.

Measure the curdling time and multiply this by 4 to get the time from adding rennet to cutting, e.g. 12 min. x 4 = 48 min.

Mix together the curds and whey and dip them from the vat into basket hoops to make 2-2.5 lb. cheeses. After hooping, stack the cheeses one on top of the other for 30 min.

When the curd is pH 5.6, move to the brine room at 55 F. The cold holds in check the acid-producing bacteria that would otherwise continue to work and make the cheese too dry.

Dry salt the cheeses the next day.

Wash and turn the cheeses every 2-3 days fro 2-3 weeks.Wassh and turn the cheeses 2 times per week for one month.

The cheese should be aged 2-3 months before sale.

After 5 -7 days begin smearing the rinds. For every 50-75 lb. of cheese use a solution of 1/8 tsp Geo 15 + 1/8 tsp B. linens + 2 tbsp salt + 1 quart water.

The red (B. linens) bacteria should grow by this time and then the cheeses are turned and washed enough to prevent the rinds from drying out.

Make Procedure

Ingredients:4 gallons 1% milk3 gallons raw milk1/2 teaspoon mesophilic Type B culture1/4 teaspoon TA81calves Rennet

Add cultures (not allowed by Italian law). acidity of the latte ones not inferior to 3,7 SH/5OAdd rennet Rest for 30 to 40 minutes.Cut the curds into 1/2 inch pieces - rest 5 minutes. Stir frequently

The curds should begin to become elastic and clear.Rest the curds to the bottom.Place curds in a cheese cloth lined mold if 7 inches in diamter and press lightly at first. Flip cheese then then using a large rock.

Toma Piemontese

Toma Valmonte - This cheese is produced with semi-skimmed milk.

http://babelfish.yahoo.com/translate_url?doit=done&tt=url&intl=1&fr=bf-home&trurl=http%3A%2F%2Fwww.montagnapiemonte.it%2Fcomun_montane%2F07_mosso%2Fcultura%2Fmaccagno.shtml&lp=it_en&btnTrUrl=Translate

Heat milk to 86° to 97°F.

Stir while cutting the curds to the size of corn while heating the curds to 111 to 118°F.

Age at 40 to 50 °F 85% humidity for 60 days at 6 kg or 15 days if less than 6 kg.

The reminded testimonies, let alone the innumerevoli replies carried out in the traditional zone of production, make to emerge the technical indications for the production of the Maccagno cheese, of continuation emphasized and equipped from some notes technical-esplicative, necessary in order better to comprise because than some productive choices.

The cheese comes produced exclusively with latte vaccine entire, coming from a single milking. The latte ones, before the coagulation, cannot be subordinate to some heat treatment, or of heating that of cooling, eccettuato that one closely indispensable, in order to maintain the necessary temperature of start of the coagulation.

The latte ones, as soon as munto, come added of year-old calf rennet, taking advantage of the heat of the milking. The use of additives and/or ferments is not admitted that could alter the original characteristics of the latte ones. The temperature range for the start of the coagulation is situated between 30°C and the 36°C; in the event the temperature comes down under that established for the start of the coagulation - not infrequent what in the cold season or the alpeggi higher - is carried out a moderated heating of the latte ones in order to bring back it to the necessary temperature of coagulation. In order to respect totally the productive characteristics, the addition of the rennet must happen how much first possible one and, therefore, it goes carried out as soon as not finished the milking operations, using the period in which is not present some process of bacterial multiplication because of the bacteriostatic enzymes us (lattenine - present and active with decreasing modality in the first two hours after the milking) secreti from the mammary glands at the moment of the same milking. The titolabile acidity of the latte ones of departure is that physiological one of the product as soon as munto and it is gone around around 3,3-3,5°SH/50.

The setting time and rassodamento of the curd are gone around between the 45 and 90 minuteren - decidedly advanced to the average found in numerous cheeses - to reason of the latte ones of departure, much cake. The presence of cited bacteriostatic enzymes us, typical of the period post-milking, inhibiting the bacterial multiplication, ago yes that the coagulation leaves spiccatamente with presamiche characteristics. With regard to the interval previewed between the minimal and maximum time for the hardening of the curd, there is from rimarcare that, be a matter itself of working “to the latte ones raw”, without addition of ferments, has had to hold in the debita consideration the infuence that the several factors (temperature, etc) exercise on the natural members who participate to the caseificazione process.

When the curd has caught up the wished consistency, it is proceeded, contextually to its breach, the same, carried out heating of to fire moderated, till to catch up a temperature that oscillates between 40°C and the 52°C, according to the season and of the requirement to obtain a product more or less “fermo”. Such wide temperature range becomes indispensable above all in the present seasoned working in natural atmospheres; in such context, he is indispensable to calibrate the temperature of semibaking in order to prevent that the forms “scappino”, conserving the just degree of firmness also in presence of the less favorable summery temperatures. The previewed temperature range of semibaking, concurs to reach the just degree of sineresi of the curd for the obtaining of a corrected maturation of the product.

The medium dimension of curd grains, to the term of the breach, is gone around on that of the chicco of rice. The attainment of the foretold dimension is consequence of a breach process a lot pushed, to the aim to obtain good sineresi of coagulates, that positively it is influenced from the tiniest grain sizes, to compensate minor the weight, in the same process of sineresi, brought from the acidification of the curd.

Type: Medium matured, semi-soft cheese produced with pasteurized semi skimmed cows milk.Shape: Cylindrical. Diameter app. 18 cm. Height app. 6 cm. Weight app. 2.0 kg.

Curd: Semi-soft structure with regularly distributed fine holes. White colour. Moderate taste.

Use: It is used in the preparation of typical dishes from Piedmont region and as a table cheese.Ingredients: Milk, rennet, salt and milk enzymes.

The sgrondo of the serum it happens, after the breaking in of the curd in the forms, with their pressatura - carried out rigidly by hand, some rivoltamenti, the stufatura and a period of rest that places between a milking and the other and goes around, therefore, on the 12 hours approximately.

With the salt out, carried out normally to dry and started after some day of drying of the forms, the period of stagionatura of the same ones is begun, that it can be pushed till beyond four months, even if the exaltation of the organolettiche characteristics of the product can be considered approximately to optimal levels after 60 days.

The stagionatura must happen in ambient details, sayings “crutin” or in premises in which the same natural conditions are reproduced, using superficial in wood on which they come placed the forms, turns and cleaned up giornalmente or to alternate days in order to obtain the better stagionatura of the product.

The same Maccagno cheese, although it has been able to count on a detached individuality, has not been immune from this “contamination”, also being supported from authoritative citations that have conferred it dignity own.

The Mello-Grand says in its information to produce ten cheeses, grossly volumes, to the day, of the weight of 2 kilograms caduno

Rind: Thin, gray/brown colour. Long matured cheese can have yellow moulds. The company mark “TR” is printed on one side.

Maturing: The cheese is matured in underground cellars on silver fir boards for a period which can vary from 30 to 90 days.

This cheese comes in circular forms with flat or semi-flat faces and a diameter of between 15- 35 cm and a circumference height ranging from 6 - 12 cm ; consequently, even the weight of each whole cheese is extremely variable and ranges from 1.8 kg to 8 kg . The gustatory characteristics of Toma Piemontese depend on whether it has been produced traditionally with whole milk, or if it is of the semi-fat version with skimmed milk.

http://prodottitipici.provincia.cuneo.it/prodotti/formaggi/toma/index.jsp?lang=en

Il disciplinare di produzione della “Toma Piemontese DOP” prevede:

La “Toma Piemontese DOP” a pasta grassa presenta le seguenti caratteristiche:

In the first case, the rind is elastic and smooth and its colour goes from deep straw-yellow to reddish brown according to its seasoning, whereas the cheese itself is straw-yellow with tiny well-distributed eyes; its flavour is sweet and agreeable, with a delicate fragrance. In the semi-fat version, the rind is not very elastic and has a rough aspect, its colour ranges from deep straw-yellow to reddish brown, the cheese itself is straw white with tiny eyes and its flavour is intense and harmonic, and a fragrance that becomes more characteristic with seasoning.

Only cow's milk is used, coming from at least two consecutive milkings left for at least 12 hours for the whole-milk cheese, and up to 24 hours for the semi-fat cheese. After surface skimming, the milk is poured into a boiler at a temperature of 32°-35° C to which calf rennet is added.

The curd obtained from this at first is broken down roughly, often turning over the higher layer that has cooled; then there is a short pause favouring a first massive whey discharge. Further breaking down of the curd follows, often accompanied by further heating, which can be at a cooking temperature of between 44° and 48° C. Breaking down continues until the lumps have reached the size of a corn for the whole-milk cheese or the size of a grain of rice for the semi-fat cheeses, after which the mass is left to rest for a few minutes for the curd to deposit on the bottom, separating from the whey.

The curd collected is put into "fascere" (moulds) and, after a first phase of pressing, having let excess whey is left todrip in suitable rooms; during this interval, varying from 3 to 24 hours for whole-milk cheese and from 3 to 72 hours for semi-fat cheese, the cheese is turned over several times. The next step is salting, traditionally carried out by hand, with coarse salt on the two faces alternately for no longer than fifteen days, or in brine for 24 - 48 hours according to the size of the cheeses. Seasoning takes place in traditional cellars with humidity of about 85% and at a temperature ranging from 6° to 10°. During these stages the cheeses are turned over several times, and the flat faces sometimes washed with a water and salt solution. The minimum duration of this period is sixty days for whole cheeses weighing over 6 kg and fifteen days for cheeses of a lower weight.

- Latte: deve provenire da almeno due mungiture consecutive o eventualmente da una sola mungitura esclusivamente per il formaggio ottenuto con latte intero;ulteriore riscaldamento alla temperatura di 44 - 48°C, fino all’ottenimento di grumi delle dimensioni di 0,5 o 1 cm, rispettivamente per il formaggio a latte intero o a latte parzialmente scremato. La cagliata resta a riposo per alcuni minuti, separandosi dal siero; viene poi raccolta, messa in fascere e, dopo una

a. Forma cilindrica a facce piane o quasi piane, con scalzo leggermente convesso;b. Peso compreso tra 1,8 Kg e 8 Kg;c. Altezza dello scalzo 6-12 cm, diametro delle facce 15-35 cm;d. Crosta elastica e liscia, di colore paglierino chiaro o bruno rossiccio, a seconda della stagionatura;e. Pasta di colore bianco paglierino, con occhiatura minuta e diffusa;f. Sapore dolce e gradevole, di aroma delicato;g. Grasso della sostanza secca non inferiore al 40%.Il formaggio semigrasso presenta invece le seguenti caratteristiche:a. Peso compreso tra 1,8 Kg e 8 Kg;b. Altezza dello scalzo 6-12 cm, diametro delle facce 15-35 cm;c. Crosta poco elastica, di aspetto rustico e colore che va dal paglierino carico al bruno rossiccio;d. Pasta di colore bianco paglierino, con occhiatura minuta;e. Sapore intenso e armonico, di aroma fragrante, che diviene più caratteristico con la stagionatura;f. Grasso della sostanza secca non inferiore al 20%.

mungiture giornaliere (sera e mattina), di vacche alimentate con foraggio d’alpeggio durante il primo periodo di soggiorno in quota, quando il manto erboso è ancora tenero e ricco di fiori. La stagionatura Famoso nel territorio della Comunità Montana è il Tomino, formaggio destinato al consumo familiare, prodotto con latte caprino ed eventualmente con aggiunta di latte bovino e ovino; il periodo di stagionatura è variabile, ma solitamente viene consumato fresco.Negli alpeggi dove si produce formaggio sono sempre presenti due prodotti tradizionali: il burro e la ricotta (Seirass del fen).Il Burro è il risultato della zangolatura della panna, cioè della parte grassa proveniente dalla scrematura del latte.un po’ di latte intero e si alza la temperatura a 90°c, quindi si raccolgono i fiocchi affioranti in un telo che è appeso a scolare. Il prodotto assume una forma tondeggiante a boccia, del diametro medio di 25 cm e del peso di circa 1 kg. La fase di scolatura si protrae per circa 10-12 ore. Si effettua poi una La produzione di carne si ottiene dalle categorie: vitelli, agnelli da 12-15 kg (fino ai 18 kg per Biellese), agnelloni castrati di 70-80 kg di Biellese, capretti di15 kg.

Toma Piemontese

The denomination of origin latte classified Piedmontese Volume to the coming cheese semicooked produced exclusively with of vacca from breedings located in the zone of which all' art. 2, obtained in the respect of the technological process and answering to the productive standard that characterizes two latte tipologie before obtained with of vacca entire and the second one with latte of vacca partially foamed, like of described continuation:

The latte ones to employ for the production of the tipologie of which over it must come eventually from at least two consecutive milking and from a milking only for the coming cheese from latte entire.

The latte ones come therefore left to rest till a maximum of 12 hours, for the cheese to latte entire, and till a maximum of 24 hours, for the semifat cheese, proceeding to the scrematura for outcrop the mass mail in boiler comes, where maintained in light agitation, capacity to the temperature of coagulation comes that varied from the 32° to the 35°C. Caught up the aforesaid temperature and an acidity of the latte ones not inferior to 3,7 SH/5O, introduces rennet of pellette of year-old calf, whose dose is in relation to the temperature and acidity of the mass, during this phase it is necessary rimescolare the latte ones and therefore to leave it to rest the entire time of taken that varied from the 30 to the 40 minuteren.

Verified the consistency of the curd, it is proceeded to a first rough breach, often with rivoltamento of the more superficial layer that has been cooled off; to this phase it follows a short one pauses that it favors a first solid clearing of the serum.

It is proceeded then to `an ulterior spinatura of the mass, often accompanied from an ulterior heating that can carry to the temperature of baking that oscillates between the 44° and 48°C. The breach of the curd protrae till that the lumps have caught up the dimensions of a chicco of maize or a grain of rice, respective for the cheese to latte entire or to latte partially foamed, of elastic consistency and very clear. One then lets to rest! to mass for some minuteren, in order to give way to the curd to deposit itself on the bottom, separating itself from the serum.

The curd collection comes put in fascere and, after a first pressatura, left sgrondare from the superfluous serum in suitable atmospheres; during this it pauses that varied from the 3 to the 24 hours for the cheese to latte entire and from the 3 to the 72 latte hours the cheese to semifat, the cheese endures more rivoltamenti.

It is proceeded then to the salt out traditionally by hand. with it alternatively knows them large scattered on the two faces in order not beyond fifteen days, or in pickling brine from 24 to 48 hours according to the dimension of the forms.

The stagionatura happens in the traditional coves or suitable atmospheres with a humidity of approximately l' 850/o and oscillating temperature between 6° and the 10°, during this phase the cheeses are rivoltati many times over, talora washing the flat faces with a water solution and know them, the minimal duration of this period is of sixty days for the forms of advanced weight to 6 kg and fifteen days for the forms of inferior weight. For ciascuna of the two cited tipologie the cheese introduces the following characteristics:

A) " Volume piemontese" , latte semicooked cheese to produced soft paste exclusively with of vacca coming from or a two consecutive milking, having an acidity at least 3,7 SH/50, obtained naturally or induced with addition of rennet of pellette of year-old calf, product in plants located in the zone of production and deriving from workings precedence. The cheese introduces the following characteristics: a) cylindrical form to flat or nearly flat faces with barefoot slightly convex; b) weight comprised between 1,8 kg and 8 kg: c) dimensions: height of barefoot 6-12 cm, diameter of faces 15-35 cm; d) elastic crust and smooths down, of or clearly tawny color paglierino rossiccio according to the stagionatura; e) paste of yellow color paglierino with tiny and diffused occhiatura; f) sweet sapore and gradevole, of delicate aroma; g) fat person of the substance sand bank: not inferior to 40%

B) " Piemontese" volume; semifat person, latte semicooked cheese to produced semihard paste exclusively with of vacca partially foamed. coming from at least two consecutive milking, having an acidity at least 3,7 SH/50, obtained naturally or induced with addition of rennet of pellette of year-old calf, product in plants located in the zone of production and deriving from workings precedence. The cheese introduces the following characteristics: a) cylindrical form to flat or nearly flat faces with barefoot slightly convex; b) weight comprised between 1,8 kg and 8 kg; c) dimensions: height of barefoot 6-12 cm; diameter of faces 15-35 cm; d) little elastic crust, of peasant aspect of color that goes from the paglierino loaded to the tawny one rossiccio; e) color paste white man paglierino with tiny occhiatura;

Form: small loaves or bars from 1 to about 4 kg. External appearance: thin, bluish-grey to green-grey rind with slight map-like cracks.

Taste: tartish, spicy to sharp. Graukäse has a character specific to parts of the Tyrol: in the Upper Inn Valley it is fatty andwell-matured, in the Lower Inn Valley it is curd-like and matures very slowly.

Tiroler Graukäse - Austria

Acid-curd cheese made from Tyrolean cow's milk, raw or pasteurised, usually low-fat milk, with no added rennet, only lactic acid precipitation.

Appearance: some mould veins, surface ripening (from outside inwards), sometimes mould on the surface, added salt and/or pepper.

Internal appearance: Colour from outside inwards grey to grey-green, marbled or with white centre; consistency at edges rather dry, when mature yellow and fatty towards the inside.

Tiroler Graukäse may only be made by authorised producers/processors as part of farm milk processing in the Austrian Bundesland of Tyrol (North Tyrol/East Tyrol).

The milk is curdled by acidification and not by rennet. Maturation is from outside inwards, the consistency being usually somewhat dry at the edges; when mature the cheese is fatty towards the inside with a few unmatured pieces of curd

Minimum fat: 45% fat in the dry matterMaximum water content: 40%Minimum dry matter: 60%

Tiroler Bergkäse - Austria

Tiroler Bergkäse is produced in wheel form with a painted-on and dried-on rind ranging from yellowish-brown to brown in colour. The minimum weight of each wheel is 12 kg. Occasional pea-size eye's may be matt or shiny and are distributed evenly throughout. The body ranges from firm to more supple and from ivorycoloured to light yellow in colour. The flavour ranges from mildly aromatic to slightly sharp.

The raw material (cow's milk) for Tiroler Bergkäse is Alpine or valley milk obtained from herds in North or East Tyrol that are not fed any silage fodder. Calf rennet (no substitutes or genetically modified rennet) is used in the cheesemaking process.

The milk is partially skimmed (leaving a fat content of around 3%). Rennet is added to this preprocessed milk producing precheese, which is then scalded at a temperature of around 52 "C.

The cheese is then placed in presses and the wheel transferred to the brine compartment (around 20% sodium chloride, pH-value 5.25). If the necessary microorganisms are not present (e.g. in new equipment or following disinfection), accelerator cultures are added to the brine compartment. Tiroler Bergkäse is ripened at a temperature of between 12 and 16"C and relative humidity of between 90 and 95%. The cheeses are treated with brine twice a week, producing a special growth on the surface of the wheels which contributes to the sharp, aromatic flavour.

Hard cheese made from raw cows' milk.

Tiroler Alpkäse - Austria

Tiroler Almkäse/Alpkäse is produced in the form of a loaf (never a block) exclusively from raw cheesemakingquality milk from cows grazed on alpine pastures with lactic acid bacteria and calf rennet. The rind is firm, yellow to brownish in colour, without cracks and is sometimes covered with a thin dry smear. The cheese has a firm to soft texture with a uniform ivory to light-yellow

colour and a few well-defined pea-sized to cherry-sized eyes. It is aromatic and piquant. The minimum fat content is 45% fat in DM, the ripening period 4% to 6 months.

The loaves weigh between 30 kg and 60 kg. Tiroler Almkäse/Tiroler Alpkäse is produced in the Austrian Land of Tyrol (North and East Tyrol) exclusively from milk from cows grazed on alpine pastures in the Land. In the Tyrol uplands to the west of Innsbruck, the cheese is traditionally known as Alpkäse, and in the Tyrol lowlands as Almkäse.centrifuge). The skimmed milk from the previous evening is then mixed with milk from the morning milking and poured into copper vats for processing into Alm/Alpkäse. For acidification of the milk and ripening of the cheese, the Bundesanstalt får alpenländische Milchwirtschaft (Federal Office for the Alpine Dairy Industry Rotholz) produces bacterial cultures which are often further cultured at the cheese dairy with precipitated whey (recuite). The use of additives such as anti-oxidants, preservatives, emulsifiers, stabilisers, thickening agents, gelling agents, colourings, peroxides, nitrates and flavourings is not permitted. The pre-ripened vat milk is heated to a temperature of 31-32°C and coagulated by the addition of rennet (only calf rennet is used, no rennet substitute or genetically produced rennet is used). After initial cutting, the curd is left to thicken for a period (gradual separation of the whey) and then cut into pea-sized grains using a cheese harp and, typically for Tiroler Alm/Alpkäse, cooked. This involves heating the curdwhey mixture to 50-54°C while stirring regularly and then leaving it to further coagulate for up to 45 minutes. When the desired consistency is achieved, the curd is removed using cloth and a system of rails and placed in cheese moulds. The curd is then pressed by means of heavy stones, hydraulically or using a system of levers (many cheese dairies still use old traditional presses made from wooden beams). The following morning, the cheese is placed in a brine bath for up to two days. The cheese is then ripened, often in a natural cellar with wide temperature variations (10-18°C) and relative humidity of 90-95%, for around 4/4 to 6 months. During ripening, the cheese is smeared with brine, to which

Tetilla - Spain

Tetilla cheese is also called Queso de Perilla, Queso de Teta, Queso de Teta de Vaca, o Queso Gallego de Teta, all referring to its characteristic shape.

It is an aged cheese, from soft to semi-cured, made with cows´milk. It is made by mixed coagulation, although mostly enzimatic. The paste is compact but soft, and uncooked.

The milk used must be whole, unpasteurized or pasteurized, and usually is the combination of milks obtained in two consecutive milkings. The mixed coagulation is achieved by adding curdle (presoiro) at a temperature of 28 to 32 ºC (82 to 89ºF), resulting in a soft compact curdle after 1 to 2 hours.

This curdle must be softly cut into medium size lumps. The resulting lumpy paste is then compacted by hand, or smoothly pressed. The artisanal salting process is done on the milk or the curdle. Industrially produced cheeses are salted externally, by rubbing with dry salt or by immersing the cheeses in highly salted water.

The cheeses are then left to air in a fresh and slightly humid room for at least one week. Alternatively the cheeses may be scalded in hot salted water to obtain a closed, clean, waxy rind. The cheese inside is closed, compact, of a ivory-white or pale-yellow color. The cut is smooth, creamy, even spreadable. The taste is buttery, but not salty, and melts easily in the mouth.

The Tetilla cheeses have a cone shape, reminiscent of a half pear, or half a sphere topped by a little nipple. The size goes from small to medium, with weights ranging from 1 1/2 to 3 lb. (.75 to 1.5 Kg.)

The word "tetilla" (meaning nipple) clearly defines the traditional shape of this cheese, that is, a flattened pear-shaped cone with a small nipple on the top.

This is the most characteristic cheese from Galicia, easily recognized by its shape and smooth, fine, yellow straw-colored rind.

For 100 lb. (12 gallons) milk:

Use ½-1U (1/8 – 1/4 tsp) of EZAL TA050 ---- TA-81?(Double the amount of starter culture for pasteurized milk)

Procedure:After 30 min. add 9 ml single strength rennet.

Tallegio - adapted from recipes by Peter Dixson

This cheese is also known as “Stracchino” because cheese making was traditionally started after the cows’ descent from high mountain pastures. “Stracche” means tired in the local dialect. This cheese was first made in the Val Tallegio in the 10th and 11th centuries and is currently made in the Lombardy, Veneto and Piedmont regions of Italy. The name Tallegio has been in use since the 20th century. The traditional cheese has always been aged in mountain caves. Deep fractures in the rocks of the caves create a cool and humid microclimate favoring the growth of specific microflora on the surface.

The traditional cheese is made from raw milk. It has a thin, soft, slightly crumpled skin with a soft reddish color and patches of gray mold scattered across the surface. It ripens from the outside towards the center mostly due to the action of yeasts and bacteria on the surface. It has a velvety soft texture and yellow color near the rind and dense, white, firmer and chalky texture near the center. The taste is delicate with a hint of acid in he middle. Ideas for this recipe came from a presentation by Giuseppe Licitra at the Vermont Institute for Artisan Cheese and Cheese: A Guide to the World of Cheese and Cheesemaking by Bruno Battistotti and Italian Cheese by Slow Food Editore.

Although traditionally-made Tallegio is usually aged for no more than 40 days, it may be possible to make this cheese from raw milk and age it for 60 days and still have a good window to sell it in. Washed rind cheeses are relatively stable as long as they are kept cold and packaged in sulfur-coated breathable paper. Starter cultures are not used in the traditional making of Tallegio and cheese is made after every milking.

Raw milk in small cheese vats (up to 200 liter) at 89-95° F. No starter is used for fresh milk direct from milking. For older, stored milk starter culture is added:

Check for flocculation and wait 4 times the flocculation from the time of adding rennet to cutting the curd, e.g. 4 x 15 min. = 60 min.

Leave in draining area at 71-77° F for 18-24 hours until pH 5.3.

Rub cheeses with coarse flake dry salt. Move cheeses to aging room the next day.

Affinage:

3% salt for brining

Cut the curd into 2-3 inch pieces. After 5 min. cut the curds again into hazel nut sized pieces. Settle under whey 5 min. Remove whey from surface of curds. Stir curds and whey briefly and gently transfer curds and whey using scoop or pitcher to the open-ended forms sitting on drain matting. At the end of hoping, turn cheeses in the forms. Do this at least 2 more times, 1 hour apart.

The cheeses are aged on wooden shelves or on plastic matting on wooden shelves. Conditions are 39-42° F and 90% RH with slight ventilation. The cheeses are periodically turned and brushed with brine or wiped with brine-soaked cloths to promote growth of yeasts and coryneform bacteria. Turning and washing is done every 2-3 days for 2 weeks and then every 3-4 days for 3 more weeks. Cheeses are wrapped in sulfur-coated paper and stored at 38 F until ready for sale at 60 days of age.

2. That all depends on what yo want the rind to be like. For a washed rind I would use something else since b.linens take a while to get started. A geo is a usual choice, but you can use other yeasts (KL71 etc.) or even a mycadore.

3. Keep the same brine solution for the life of the cheese. Depending on what kind of rind you are going for (smear versus a drier wash). If you are smearing, I dunk the cheese i nthe brine for the first three days, then, once the geo starts getting going, really scrub the rinds. For a drier, washed cheese I wash every day with a cloth the first week, every other day the next then sort of infrequently until a month has gone by. Then I just brush down what gets out of hand on the rind.

Swiss Cream Cheese

This is an old recipe for a sweet cream cheese that is quite tasty. Makes 4-6 ounces.

Ingrediants:2 ounces mesophilic cheese starter1 quart heavy cream1 drop liquid rennet

Procedure:To 1 quart of heavy cream at 65 ° F. add 2 ounces mesophilic starter culture.Mix in thoroughly.Add 1 drop liquid rennet to 2 tablespoons water.Stir into the cream and leave the cream to set at 65° F. for 24 hours.Line a colander with two layers of a fine cheesecloth.Pour half the coagulated cream into the cheesecloth-lined colander.Sprinkle on 1 teaspoon coarse cheese salt.Pour the remaining curded cream into the colander and sprinkle on the second teaspoon of salt.The salt will help in drainage.Tie the four corners of the cheesecloth and hang the bag to drain for 12 hours.Place the curds in a cheesecloth-lined mold and press for 4 to 6 hours at 10 pounds pressure.Remove the cheese from the mold.Place in a bowl. Add herbs if desired.Pack the cheese into small containers and refrigerate.The cheese should be eaten within several days.

Swiss Cheese

1 gallon of whole milk, brine. curd knife, stainless steel whisk, cheesecloth. ladle1/2 packet of direct-set thermophilic starter1/2 teaspoon of propionic shermanii powder,1/4 teaspoon of liquid rennet or a 1/4 renbet tablet1 pound of cheese salt, for brine, plus a pinch of cheese salt, 1/2 gallon of cold water, for

Add the starter and mix well.

cut the curd into 1/4 inch cubes and Whisk to make curds small.

Pour off the whey and reserve it for other recipes.

Repeat the process but press at the same pressure of 14 pounds for 2 hours.

Repeat the process but press at 15 pounds of pressure for 12 hours.

Heat the milk to 90°F

Remove 1/4 cup of milk from the pot and add the propionic shermanii to it. Mix thoroughly to dissolve the powder. Add the mixture to the milk and stir. Cover and allow the milk to ripen for approximately 10 minutes.

Make sure that the milk’s temperature ALWAYS remains at 90°F degrees. Add the diluted rennet and stir gently with an up-and-down motion for approximately 1 minute. If you are wanting to use farm fresh cow’s milk, top stir for several minutes longer. Cover and let the milk set at 90 degrees for approximately 30 miutes.

Gently stir the curds for approximately 40 minutes. This is called fore-working and helps expel whey from the curds before they are heated.

Heat the curds by one degree every minute until the temperature is 120°F. This will take approximately 30 minutes. Maintain the temperature at 120 degrees Fahrenheit for another 30 minutes, stirring often. The curds must be cooked until they reach a stage called the “proper break.” To test for this, wad together a handful of curds and rub it gently between your palms. It the ball readily breaks apart into individual particles, the curds are sufficiently cooked. If they are not sufficiently cooked, they will be too soft to hold the cheese together. Let the curds set for approximately 5 minutes.

Line a 1 pound mold with cheesecloth and place it in the sink or over a large pot. Quickly ladle the curds into the mold. You do not want the curds to cool. Press at 8-10 pounds of pressure for approximately 15 minutes.

Remove the cheese from the mold and gently peel away the cheesecloth. Turn over the cheese, re-dress it, and press at 14 pounds of pressure for 30 minutes.

Good luck if you give this one a try and please let me know if you find a definitive answer to the eye issue.

NOTES:At the end of the cook I drain the curds into a draining bag.I then tie the top of the bag and put it back into the whey.

At that point, I submerged the entire mold back into the whey and repeated the pressing process.

As I said, I don't know that this is right but the wheel really came out well.If it continues to swell over the next week or so, I'll snap a pic and put it on here and the other forum.

The wheel is so elastic it feels "soft" so I do have some hopes for something good to come from this one.

Only time will tell. :-)

Step12 Make a saturated brine bath by combining the salt and water in a noncorrosive pot; stir well. Remove the cheese from the mold, peel away the cheesecloth, and soak the cheese in the brine. Sprinkle the remaining pinch of salt on the surface of the floating cheese. Refrigerate the brine and let the cheese soak for 12 hours.

Remove the cheese from the brine and pat dry. You can reserve the brine for other recipe uses if you so desire. Place the cheese on a clean cheese board and store between 50 to 55°F and at 85 % humidity. Turn the cheese daily for one week, wiping it with a clean cheesecloth dampened in salt water. Do not wet the cheese.

Place the cheese in a warm, humid room, such as the kitchen, with the temperature between 68 and 74 degrees fahrenheit. Turn it daily and wipe it with a cheesecloth dampened in salt water. Do not wet the surface of the cheese. Let the cheese set for 2-3 weeks, until eye formation is noticeable. The cheese will swell somewhat and become slightly rounded.

Age the cheese at 45°F and at 80 % humidity for at least 3 months. Turn the cheese several times a week. Remove any surface mold with cheesecloth dampened in salt water. A reddish coloration on the surface of the cheese is normal and should not be removed.This recipe will make about 1 pound of cheese. If you want an additional pound, just double the recipe.

This is by far the best swiss recipe I've found. Even before I had a Ph meter, the cheese would turn out tasty just by following the recipe exactly.

I then use the HDPE follower I made (same diameter as the pot, and perforated on the top) to press the curd bag for approx. 15 minutes.

At that point, I realized that the curd mass was STILL too big to fit into my mold so I broke it up into large chunks and placed it in my cheesecloth lined mold.

Once I too the mold out of the whey the curd mass was very well consolidated and there was very little whey that came out while pressing.

Pressing under the whey wasn't nearly as big of a challenge as I had envisioned yet at the same time I don't know if this procedure will give the results I'm after.

Making Swiss cheese - recipe15-May-07Process guidelines forBaby Swiss45+

raw material raw milk

standardization to 3.0 - 3.2 % fat depending on the protein content

heating and bactufugation 72 - 75 °C for 15 - 30 s

cooling to renneting temperature: 31 -+ 1 °C

inoculation 4 x Choozit Alp D LYO 100 DCU+ 4 x Probat 222 LYO 50 DCU+ 1 x Holdbac YM-B® LYO 100 DCU per 5,000 l(calculte down to you vat size)

preripening 15 - 30 min to pH 6.55 + 0.05(to 0.16 ± 0.002 % lactic acid)

renneting 20 ± 5 ml / 100 l, 1 : 15 000 or Renco calf rennet

coagulation setting time: 20 ± 3 min

coagulation time: 30 - 40 min

cutting curd grain diameter: green pea to hazelnut sizeand stirring for 10 ± 5 min

stirring 20 - 30 min

separating draw off whey, approx. 30 - 35 %

washing pH before washing: 6.45 ± 0.05and addition of water: approx. 15 - 20 %scalding scalding at 38 - 39 °C, within 25 - 30 min

www.danlac.co/store

stirring 25 - 40 min

washing addition of water, approx. 3 - 5 %cooling to 36 - 37 °C

prepressing under whey, depending on equipment (e.g. 10 min with 6 bar) 1 bar = approx 14 lbs/sq. inch

filling

pressing with increasing pressure, depending on equipment,e.g. 15 min 0.3 - 0.6 bar

immersing in pH before brine bath: 5.45 ? 0.15brine bath 16 - 18 °Bé, 16 - 18 °C

salting time: 24 - 54 h, depending on weightpH after brine bath: 5.30 -+ 0.05

packaging in special foil for large eye formation cheese, or coating

ripening

cool storage temperature : 8 - 10 °Ctime : 6 -18 d

warm storage temperature : 18 °Ctime : 4 weeks

final packaging

Possibilities to enhance eye formation:* higher inoculation amount of propionic acid bacteria* higher scalding temperature up to 40 - 41 °C* shorter salting time with a weaker salt concentration* higher pH after salting: not under pH 5.30 - 5.40* shorter ripening time in cool storage, with a higher temperature, e.g. 7 days at 11 - 14 °C* longer ripening time in warm storage, e.g. 5 - 6 weeks at 22 - 24 °C

The data indicated in these process guidelines are empirical values closely connected with the application of our cultures. They should be considered as guidelines only since technological changes may be necessary depending on the quality of milk, technology and desired product composition and properties. Furthermore we cannot guarantee that these process guidelines consider every national law and do not break any patent rights of third parties.

Swiss Mountain Cheese

Process guidelines for Swiss Mountain Cheese

raw material 3.2 - 3.5 % fat

thermisation 65 - 68 °C ( 149 -154 F), 30 - 60 seconds

cooling to renneting temperature 32 deg C (90 F)

inoculation 1 x Choozit Alp D LYO 100 DCU per 1,000 l(264 Gal.)

preripening to pH 6.55 * 0.10

renneting 2 - 3 gr./100 l process milk (e. g. RENCO rennet)

coagulation setting time 20 - 25 mincoagulation time 30 - 35 min

cutting, curd grain diameter 3 - 5 mm

stirring 20 - 25 min

separation of whey, approx. 30 %

addition of (approx. 10 % of process milk) water final temperature 39 plus minus ; 1 °C

scalding, stirring 20 - 25 min

moulding pressing 0.05 - 0.55 bar for 10 - 12 h( 1 bar = 14 lbs)

brining pH in cheese before brine bath 5,6. brine 12 - 15 C,

20 - 22 % NaCl, 12 - 15 °SH,

salting time depends on weight of loaf, approx. 3 days, pH in cheese after brine bath approx. 5,2

drying room temperature 12 - 15 deg;C (54 -59 F), 80 - 90 % rel. humidity, drying over night (10 - 15 h)

ripening, ripening temperature 10 - 13 deg;C, 85 - 88 % relative humidity, cold storage 20 - 25 daysripening, ripening temperature 18 - 20 deg;C (64 - 68 F), 85 - 90 % relative humidity, warm storage 25 - 35 days storage 11 - 13 deg;C (52 - 55 F)

* Usual weight of loafs is between 2 and 20 kg. In some regions the Swiss Mountain Cheese is smeared.

We recommend B. linens W.

Things you will need:

Step1 Heat the milk to 90 degrees Fahrenheit. Add the starter and mix well.

Step4 Using a curd knife and a stainless-steel whisk, cut the curd into 1/4 inch cubes.

Step7 Pour off the whey and reserve it for other recipes.

Likesspace Swiss cheese recipe - http://cheeseforum.org/forum/index.php?topic=812.30

1 gallon of whole milk, 1/2 packet of direct-set thermophilic starter or 2 ounces of prepared thermophilic starter, 1/2 teaspoon of propionic shermanii powder, 1/4 teaspoon of liquid rennet or a 1/4 renbet tablet, 1 pound of cheese salt, for brine, plus a pinch of cheese salt, 1/2 gallon of cold water, for brine. curd knife, stainless steel whisk, cheesecloth. ladle

Step2 Remove 1/4 cup of milk from the pot and add the propionic shermanii to it. Mix thoroughly to dissolve the powder. Add the mixture to the milk and stir. Cover and allow the milk to ripen for approximately 10 minutes.

Step3 Make sure that the milk’s temperature ALWAYS remains at 90 degrees. Add the diluted rennet and stir gently with an up-and-down motion for approximately 1 minute. If you are wanting to use farm fresh cow’s milk, top stir for several minutes longer. Cover and let the milk set at 90 degrees for approximately 30 miutes.

Step5 Keeping the curd temperatures at 90 degrees, gently stir the curds for approximately 40 minutes. This is called fore-working and helps expel whey from the curds before they are heated.

Step6 Heat the curds by one degree every minute until the temperature is 120 degrees Fahrenheit. This will take approximately 30 minutes. Maintain the temperature at 120 degrees Fahrenheit for another 30 minutes, stirring often. The curds must be cooked until they reach a stage called the “proper break.” To test for this, wad together a handful of curds and rub it gently between your palms. It the ball readily breaks apart into individual particles, the curds are sufficiently cooked. If they are not sufficiently cooked, they will be too soft to hold the cheese together. Let the curds set for approximately 5 minutes.

Step10 Repeat the process but press at the same pressure of 14 pounds for 2 hours.

Step11 Repeat the process but press at 15 pounds of pressure for 12 hours.

Good luck if you give this one a try and please let me know if you find a definitive answer to the eye issue.

Dave

As for the process of pressing under whey.Well I have no idea if this is the correct way of doing it, but here's my procedure.

At the end of the cook I drain the curds into a draining bag.

Step8 Line a 1 pound mold with cheesecloth and place it in the sink or over a large pot. Quickly ladle the curds into the mold. You do not want the curds to cool. Press at 8-10 pounds of pressure for approximately 15 minutes.

Step9 Remove the cheese from the mold and gently peel away the cheesecloth. Turn over the cheese, re-dress it, and press at 14 pounds of pressure for 30 minutes.

Step12 Make a saturated brine bath by combining the salt and water in a noncorrosive pot; stir well. Remove the cheese from the mold, peel away the cheesecloth, and soak the cheese in the brine. Sprinkle the remaining pinch of salt on the surface of the floating cheese. Refrigerate the brine and let the cheese soak for 12 hours.

Step13 Remove the cheese from the brine and pat dry. You can reserve the brine for other recipe uses if you so desire. Place the cheese on a clean cheese board and store between 50 to 55 degrees Fahrenheit and at 85 percent humidity. Turn the cheese daily for one week, wiping it with a clean cheesecloth dampened in salt water. Do not wet the cheese.

Step14 Place the cheese in a warm, humid room, such as the kitchen, with the temperature between 68 and 74 degrees fahrenheit. Turn it daily and wipe it with a cheesecloth dampened in salt water. Do not wet the surface of the cheese. Let the cheese set for 2-3 weeks, until eye formation is noticeable. The cheese will swell somewhat and become slightly rounded.

Step15 Age the cheese at 45 degrees Fahrenheit. and at 80 percent humidity for at least 3 months. Turn the cheese several times a week. Remove any surface mold with cheesecloth dampened in salt water. A reddish coloration on the surface of the cheese is normal and should not be removed.This recipe will make about 1 pound of cheese. If you want an additional pound, just double the recipe.

This is by far the best swiss recipe I've found. Even before I had a Ph meter, the cheese would turn out tasty just by following the recipe exactly.

I then tie the top of the bag and put it back into the whey.

At that point, I submerged the entire mold back into the whey and repeated the pressing process.

As I said, I don't know that this is right but the wheel really came out well.If it continues to swell over the next week or so, I'll snap a pic and put it on here and the other forum.

The wheel is so elastic it feels "soft" so I do have some hopes for something good to come from this one.

Only time will tell. :-)

I then use the HDPE follower I made (same diameter as the pot, and perforated on the top) to press the curd bag for approx. 15 minutes.

At that point, I realized that the curd mass was STILL too big to fit into my mold so I broke it up into large chunks and placed it in my cheesecloth lined mold.

Once I too the mold out of the whey the curd mass was very well consolidated and there was very little whey that came out while pressing.

Pressing under the whey wasn't nearly as big of a challenge as I had envisioned yet at the same time I don't know if this procedure will give the results I'm after.

The data indicated in these process guidelines are empirical values closely connected with the application of our cultures. They should be considered as guidelines only since technological changes may be necessary depending on the quality of milk, technology and desired product composition and properties. Furthermore we cannot guarantee that these process guidelines consider every national law and do not break any patent rights of third parties.

ripening, ripening temperature 18 - 20 deg;C (64 - 68 F), 85 - 90 % relative humidity, warm storage 25 - 35 days storage 11 - 13 deg;C (52 - 55 F)

The data indicated in these process guidelines are empirical values closely connected with the application of our cultures. They should be considered as guidelines only since technological changes may be necessary depending on the quality of milk, technology and desired product composition and properties. Furthermore we cannot guarantee that these process guidelines consider every national law and do not break any patent rights of third parties.

The data indicated in these process guidelines are empirical values closely connected with the application of our cultures. They should be considered as guidelines only since technological changes may be necessary depending on the quality of milk, technology and desired product composition and properties. Furthermore we cannot guarantee that these process guidelines consider every national law and do not break any patent rights of third parties.

The data indicated in these process guidelines are empirical values closely connected with the application of our cultures. They should be considered as guidelines only since technological changes may be necessary depending on the quality of milk, technology and desired product composition and properties. Furthermore we cannot guarantee that these process guidelines consider every national law and do not break any patent rights of third parties.

Svecia - Sweden

A semi-hard cheese in cylindrical form with a diameter of 35 centimetre and a weight of 12-15 kg. The surface of the cheese is waxed. The colour of the cheese is uniform, light yellow to yellow. The section surface has small irregular holes which are uniformly distributed.

The cheese is stored for 2 months or more and the taste becomes mildly acid and full-bodied. The cheese has a creamy soft consistency, it is firm somewhat resilient and tender.

Limits for fat and water content: Fat content in the cheese: 28% - Fat in the dry matter: 45% - Water content in the non-fatty matter: (ripened cheese) 53-57%. Salt content: (normal) 1.0-1.5%

The cheese can be made a low-fat with a fat content of 17% in the cheese, (30% fat in the dry matter). Water content in non-fatty matter (ripened cheese): 52-56%. It is also possible to make Svecia with a fat content of 33% in the cheese (55% fat in the dry matter). The water content in non-fatty matter is then 56-60%.

Svecia is a typical cheese produced in the low-laying areas all over Sweden. Probably the tradition of making Specie dates back to the 13th century. The name Svecia has been used for the product since 1920, and originates from the geographical name in Latin language "Suecia", however in dictionaries and in common language "Svecia" now represents this Swedish cheese. There has never been any production of Svecia outside Sweden.

The milk which is used for cheese-making is low-pasteurised to 72C and the curdling milk is tempered to approximately 30C. Lactic acid enzymes is added in order to compensate for the enzymes which disappear when the milk is pasteurised. The coagulation of the milk implies that rennet is added in order to make the proteins, (the casein) coagulate. The curd, (the coagulated milk) is then cut and stirred. The whey is run off gradually. The cheese curd, which is about 30C, is then heated to 37 to 42C and the cheese curd is stirred. Salt is added. The curd particles is put in moulds with inclusion of air between the curd particles - this gives the cheese the surface with irregular small holes.

The Svecia is salted in the brine to 1.0 to 1.5% salt content in the matured cheese. The cheese is matured in dry store for at least 2 months to get its characteristic taste.

LITHUANIAN SWEET CHEESE “SURIS”

Ingredients

Procedure:

* 2 lbs. cottage cheese * 1 pt. sweet milk * 1 egg * 1/3 c. cream * 1 tbsp. butter * 1 tsp. caraway seed

1. Bring milk to boil with cottage cheese. 2. Heat mixture slowly until whey appears and strain with cheesecloth bag. 3. Melt butter in large pan, add drained cottage cheese, egg, cream, salt. 4. Heat mixture until it becomes thin and then becomes a thickened, gummy mass. 5. Put into wet Cheese bag, press out air spaces and tighten with string. 6. Dip bag into cold water for a few minutes. 7. Drain and press between 2 boards to get a smooth Cheese. Remove cloth and put in refrigerator. It will keep up to two weeks.This is something I just found online and am interested in trying. I think the technique is unusual, but I’m new to cheese making and anyway, what’s normal, after all? It’s all tasty to me. A colleague of mine is Lithuanian and we had a discussion about Lithuanian cheese this morning, so I went searching and found this worth sharing.

7. Drain and press between 2 boards to get a smooth Cheese. Remove cloth and put in refrigerator. It will keep up to two weeks.This is something I just found online and am interested in trying. I think the technique is unusual, but I’m new to cheese making and anyway, what’s normal, after all? It’s all tasty to me. A colleague of mine is Lithuanian and we had a discussion about Lithuanian cheese this morning, so I went searching and found this worth sharing.

This is something I just found online and am interested in trying. I think the technique is unusual, but I’m new to cheese making and anyway, what’s normal, after all? It’s all tasty to me. A colleague of mine is Lithuanian and we had a discussion about Lithuanian cheese this morning, so I went searching and found this worth sharing.

This is something I just found online and am interested in trying. I think the technique is unusual, but I’m new to cheese making and anyway, what’s normal, after all? It’s all tasty to me. A colleague of mine is Lithuanian and we had a discussion about Lithuanian cheese this morning, so I went searching and found this worth sharing.

Ingredients:buffalo, sheep and goat's milk or combinationlactococcus cultureCaCl2Rennet

Procedure:

Suluguni - Russian

Use pasteurized cow, buffalo, sheep and goat's milk or combination. Acidity for cow's milk should be 20-21 ° T, mixture 22-25 ° T.

Take .7-1.5% lactococcus culture, add to pasteurized milk that has been balanced with CaCl2. Add pepsin or rennet when milk is 31-35 C and wait 30 min for curd to form. Cut curd to 6-10 mm. Rest curd for 5-10 mins, then stir to dry the curd for 10-20 min.

Warm over 10-15 mins to 34-37 C. If temp is already there, skip second heating. The main characteristic of salugumi is its cheddaring, which later lends to its melting properties. When the grains reach the proper size, drain 70-80% of the whey. Take curd mass and press under whey. Leave under whey at 28-32 C to cheddar. After 2-3 hours, acidity should be 140—160 °Т, or pH 4.9—5.1.

If you let acidity get too low, cheese will be low quality with crumbly texture or sourness. To determine curd mass readiness, take a small piece, .7 -1 cm x 10-15 cm long and put in 90-95 C water. If melts, it's ready.

mill curds into 1—1,5 cm x 2-3 cm pieces and put into warmer or dough machine with a 160 or 330 liter capacity. Mix until it's a homogenous, stretchy mass and transfer to molds.

From the cheese mass, cut the right size and shape piece. Wrap the outer endges a few times until the piece is spherical. Place in cylinder form.

Place the formed cheese into a whey brine 17-18% salinity, 8-12 C temp. Brine from 6 hours to 1-2 days, depending on cheese size and moisture. Target salt content of finished cheese should be 1.2-2% for optimum characteristics.

My understanding from that recipe is that they start with a cheddar cheese recipe slightly modified with details like pressing under whey and cheddaring under whey, and then mill the curds. Then instead of salting the milled curds, they make sort of a mozzarella out of them, and then mold and brine. The target salt content is consistent with optimum targets for most mesophilic cheeses.

Raw materials The latte ones, of two milking and worked separately.

The latte ones minuteren come left to coagulate to 33-38°C for 20-30.

I coagulate obtained in the course of the second working comes directly broken in boiler.

Strachítunt - Italy

Preparation The latte ones raw come transferred in steel boiler; I use it is admitted it of boilers in copper.

The latte ones do not have to be carried to inferior temperatures to the 10°C and come added with rennet bovine.

If before the addition of the rennet the latte ones introduce an inferior temperature to that of coagulation, come heated till 36-37°C.

I coagulate obtained in the course of the first working comes collected in fagotto of burlap in natural or synthetic fiber and a place to sgocciolare in an atmosphere with humidity of the 80-90% and advanced temperature to 10°C for the minimal period of 12 hours.

The breach is articulated in 2 or 3 moments spaced out from periods of it pauses, till to obtain large grains like a walnut or a nocciola.

The two coagulate, obtained at a distance of minimum 12 hours, come places to layers alternated in a stamp previously lined with an appropriate burlap in natural or synthetic fiber. After it pauses of 30-45 minuteren is proceeded to eliminate the leaking burlap and the first rivoltamento of the curd in the stamp is executed.

After 24 hours from the mold preparation, at the moment rivoltare the form, in the stamp the marks with impresso symbol STV and the date of production come places.

Salt out The salt out of the cheese happens for manual aspersion of knows them dry on the faces and on barefoot and protrae for maximum the 6 days according to the temperature gets used them and of the dimensions of the form.

Stagionatura The stagionatura of the product happens in premises with temperature comprised between 4°C and the 10°C and must protrarsi in order at least 75 days. During such period the forms, eventually placed on wood aces, can be dealt irregularly with water and know them. Perforation After approximately 30 days from the beginning of the stagionatura, using metallic needles, the forms come pierced on the faces and the barefoot one. Such operation, before the term of the stagionatura, can be repeated in function of the course of the maturation of the product.

Stracciatasweet and delicate, with time of short conservation, in cooled atmosphere

Ingredents:Milk

Procedure:

- heating of the latte ones,- addition of the sieroinnesto, coagulation (formation of the curd) to 38 to 39 °C or 100 to 102 °F.- breach of the curd with spini of wood,- clearing and removal of the serum;- cut of the curd by hand with steel knives, in strips;- short maturation of the curd reduced in strips;- spinning by hand with mestoli of wood, to 94 °C;- sfilacciatura of the paste and addition of serum cream, previa centrifugalization;- confezionamento in vaschette in apt material for alimony.

- milking,- heating of the latte ones,- addition of the sieroinnesto,- coagulation (formation of the curd) to 38 - 39 °C,- breach of the curd with spini of wood,- clearing and removal of the serum;- cut of the curd by hand with steel knives, in strips;- short maturation of the curd reduced in strips;- spinning by hand with mestoli of wood, to 94 °C;- sfilacciatura and addition of the serum cream

Ingredients:2 gallons homo milk1 pint whipping cream1 tsp calcium chloride1/4 cup mesophilic starter culture1/8 tsp P. roqueforte1 tsp rennet2 tbs salt

Procedure:Heat milk and cream to 88F then add cultures and rennet and hold at 88F for 90 minutes.Cut curd with French whisk very gently and let rest for 30 minutes.Pour off whey till just over curd and let rest for 30 minutes.

Press bag of curds between boards with 10 lb weight for 2 hrs.

It is delicious at 60 days but just keeps getting better with time.

Stilton - Adapted from recipe by Jack Schmidling

Dip or pour curds into cheese cloth lined collander or tub. Form cheese cloth into a bag and hang to drain for 15 minutes.

Return the curds to the kettle and break up into walnut sized pieces. Add 2 tbs salt and mix thoroughly.

Put curds into 4" mold and set aside to drain and compress by its own weight. Invert the mold several times a day for several days until the cheese slides out and retains it shape.

To ripen the cheese, it should be in a cool and humid environment. A plastic shoe box with the lid on will maintian about 95% humidity with the cheese inside. For the first month or so, it wants to be around 60F.

After surface blueing is obvious, pierce the cheese from both ends about 20 times with a long needle.

Stelvio (Stilfser)

When ready for consumption, Stelvio or Stilfser cheese, having matured for a minimum of sixty days, is cylindrical with flat or almost flat sides and a straight or slightly concave heel. A cheese measures as follows: between eight and ten kilograms in weight, with a diameter of between 36 and 38 cm and a height of between 8 and 10 cm. The fat content in dry matter is at least 50 % and the moisture content does not exceed 44 %. The rind must be of a yellow-orange to orange-brown colour. The texture of the cheese is compact, pliable and springy. It is a pale, straw yellow colour, with irregular, small to medium-sized eyes.

Stelvio or Stilfser cheese is produced in the Protected Designation of Origin area, which comprises the districts of Bolzano listed in the production specification. Specifically, the name Stelvio denotes the mountainous area of the Stelvio National Park, a well-known international tourist destination.

Every stage in the production process must be monitored and a record made of the inputs (products added) and outputs (products generated) at each stage. This, along with lists managed by the monitoring body recording the farmers, producers, ripeners and packagers, ensures the product can be traced throughout the whole chain of production. All natural and legal persons recorded in the lists may be subject to checks by the monitoring body, according to the terms of the production specification and the corresponding monitoring plan.

Amongst the provisions stipulated in the production specification is that the milk used to produce Stelvio or Stilfser must be cow's milk. During the summer grazing period in Alpine pastures, the cows must be fed on fresh grass, and when stabled, they must be fed mainly on hay and silage up to a maximum of 15 kg per head. If necessary, the milk may be lightly skimmed to regulate the fat

content to between 3,45 and 3,6 %. Calf's rennet is added to the milk for processing at a temperature of 32-33 °C. The time it takes for the milk to curdle ranges between 20 and 27 minutes, after which the cheese curds are broken. Once broken to the desired size, the curds are stirred and then pressed, after which the rounds are set aside in a controlled environment until the acidity reaches the right level. Salting is carried out by immersing the rounds in brine. They are then left to mature in suitable conditions on wood boards.

The quality and specific characteristics of this cheese stem mainly from the type of vegetation found in high mountain areas, which is the animals' staple diet, and from the precise method of production. Stelvio or Stilfser cheese, traditionally produced within the area defined in the product specification, has retained over time the specific traits shaped by the Alpine environment in the Stelvio-Stilfser mountain park, where the bulk of production takes place (at an altitude of between 500 and 2 000 metres). The climate conditions and even soils of the Alto-Adige Alpine area influence the nature of the feedstuff given to cattle and of the cheese produced. Environmentally-conscious pasture management has created the conditions to support this floral abundance. Some historical texts describe the Alpine pasture grasses (marbl and madaun) that helped improve the quality of the milk produced.

Maturing Stelvio or Stilfser cheese is an essential and specific stage in the production process which is carried out on wood boards. The traditional method of processing is used, whereby the whole rounds are turned and the surfaces are washed with a weak saline solution at least twice a week. During the first two or three weeks of maturing, local microflora are added to the saline solution used to wash the cheese, which is made up of various strains of aerobic bacteria of the Arthobacterium subspecies and of the Brevibacterium breed. The particular strains used during this stage give the characteristic yellow-orange-brown colouring of the cheese surface, as well as other organoleptic features (aroma and taste) characteristic of Stelvio or Stilfser cheese. This colouring is natural and stems from the proliferation of these strains of local bacteria. The composition of this mixed culture is unique and exclusive.

Stelvio or Stilfser cheese is sold either in whole rounds or portions. Stelvio or Stilfser cheese sold in whole rounds bears the designation of origin label — which is affixed only after it has matured for 60 days — and the stamp indicating the batch, date of production and producer code. Whole rounds of cheese produced in accordance with these specifications are cut into portions only

after having being labelled with the designation of origin label. Stelvio cheese may also packaged into portions outside the PDO defined area. Portions of Stelvio or Stilfser cheese are sold with a label identifying the designation of origin, which is affixed only after the whole round has matured for 60 days, or with an adhesive label affixed to the portion by the authorised producer during the packaging stage and/or with a pre-printed wrapping bearing the Stelvio or Stilfser PDO. Products for sale bear the specific label denoting the designation of origin. The designation of origin label contains the words StilfserStelvio in red lettering, as laid down in the production specifications.

Staffordshire Cheese - Portuguese

Me all of produç to: Raw cool milk proceeding from the agricultural explorations of the County of Staffordshire is kept to a temperature cooled between 0 and 5 °C, of one day for the other. In the following day, to it cream of Staffordshire is amended (equally originary of the agricultural explorations of the county), being the mixture beaten during a period of 15 minutes. The pasteurização of the milk mixture/creams takes the 15 20 seconds and is efectuada to a temperature between 72 and 75,5 °C. This mixture then is directed for a Cuba of cheese production where the temperature patrol the 32,5 the 35 °C. When °C reaches the 28, proceeds it the addition from a mixture of milky fermentos, in the ratio of 0,2 0.4%, composed for lineages of lactococcus lactis subsp.cremoris, Lactocuccus lactis subsp. lactis lactis and Lactocuccus subsp. Diocetylactis, to intensify the acidity and the aroma.

After a period of maturation of 60 the 75 minutes, a temperature of 32,5 °C, is incorporated the curdle, to a temperature between 31 and 33 °C. The coagulation of the curdle takes the 45 50 minutes and passes for a manual verification, to precede the cut.

In this phase, the curd will have to present a firm consistency and to allow one clean cut. Passed more the 35 45 minutes, the curd is cut in the direction of the fulfilment and the width of Cuba, in first place with a vertical blade e, of followed, with a horizontal blade, adoptando the same procedure. This operation has a duration of 20 minutes.

After the coagulation, the curd is moved during 40 minutes to a temperature between 30 and 32 °C. Finda this operation is more left in rest per 35 minutes, having been the filtered milky serum through a strainer placed in the deep one of Cuba. A concluded time the operation of escorrimento of the serum, the text of acid láctico will be of 0,29%. It is transferred then to the phase of trituração of the curd, at intervals of 15 minutes, during a period of 45 minutes. This operation is processed in three phases, where the text of acidity of the mixture passes of 0,39%, for 0,45% and finalemente for 0,53%.

The curd is triturated in a stainless steel mill, operation during which is added the salt (2.5%). In a first phase, the operation of mixture is efectuada with the aid of a plastic spatula alimentary use e, of followed, manually, for more three times. In the total, the cheese alone is beaten 4 times, therefore the repetition of the operation would provoke the dehydration of the curd.

The salty curd then is placed in stainless steel molds lined with screen, manually. The screen presents a circular base and the molds especially are conceived to allow to the draining of the serum and the molding of the cheese. The cheeses are, then, placed in a press (140 g/cm2) to a temperature of 21 the 25 °C, there remaining during all the night. After the prensagem, the screen perfectly adheres the surface of the cheese. The cheeses then are made use in shelves to a temperature understood between 7 and 10 °C, being come back in contrast every day during the first week and a time per week in the period subsequente. The process of cure of the soft cheese takes the 2 4 weeks, but the period of maturation can go up to one year.

The Squaquerone di Romagna is produced nell' area of all l' Appennino Inhabitant of Romagna.

Top of Form

Bottom of Form

Squaquaron - Italy

The latte ones employed, volume will have to introduce a tenor of not inferior fat matter to 3.50% weight/and a tenor of not inferior proteica matter to 3.00% weight/volume.

The latte ones will have to be delivered to the plant of transformation within 48 hours from the first milking. In the event in which the collection it is every day the latte ones it must be conserved after the milking to a not advanced temperature to 8 °C.

In case the collection is not every day the latte ones must be conserved after the milking to a not advanced temperature to 6 °C.

During the transport to the plants of transformation, the temperature of the latte ones will not have to exceed the 10 °C. In the same cheese factories the latte ones will have to be maintained, before the working, to a not advanced temperature to the 6 °C.

The latto-graft used in the process of production of the Scquacquerone di Romagna" it must be produced employing lactic ferments native us, isolated and selected, leaving from the latte ones of the typical zone.

The " Squacquerone di Romagna" it is a cheese to paste motivatings force obtained exclusively with latte vaccine entire. It is also concurred l' employment of cream of latte obtained from latte entire the vaccine for outcrop or centrifugalization.

Also the cream of latte will be produced all' inside of the production zone. The latte ones raw reached the cheese factory are subordinate to treatment of pastorizzazione.

The pastorizzazione will have to be lead through a heat treatment having for effect, immediately after its application, the negative reaction of the latte ones to the test of the fosfata one. After the process thermal, the latte ones are transferred in coagulated boiler and to the temperature of 35-40 °C.

In order better to favor l' action of clearing and l' course of the maturation of the Scquacquerone, joins, under form of latto-graft, lactic bacteria native us.

The latto-graft must have un' acidity comprised between 9° and 14° SH on 50 me and to be used within 4 days from its preparation. The coagulation is obtained using rennet of year-old calf in the suitable amount to obtain the coagulation in 15-30 minuteren; the rennet of employed year-old calf will have to introduce the minimal content of equal chimosina to 75%.

Initially the forms are rigirate continuously, then more and more very rarely;

l' operation finishes when the paste has caught up the just consistency; the salt out is made in pickling brine for approximately two hours.

The stagionatura is not carried out and is produced all l' year.

To happened coagulation it is proceeded to the breach of the fine curd all' large lump obtaining approximately like a walnut. After the breach it follows a period of rest, to temperature always comprised between 35-40 °C, in the course of which the curd arranges to a comprised value of pH between 5/90 and 6,20.

Passed the period of rest, the curd is transferred in appropriate stamps pierced of 2 the maximum ability to Kg, rivoltati some times, nell' arc of 24 hours, in order to favor the clearing of the remained serum. During such period the product could be conserved in frigorifera cell to a not advanced temperature to 6 °C.

After l' last rivoltamento the cheese, contained in the pierced stamps, is subordinate to the salt out. The salt out is carried out in pickling brine to the 16-24% of sodium chloride. The pickling brine, during the salt out process, will have to be maintained to an inferior temperature to 20 °C.

The time of permanence of the cheese in pickling brine is comprised between 10-40 minuteren for 1 Kg of product. Al term of the production process the cheese must introduce a pH comprised between 5 and 5/30.

The maturation is completed, in an interval, comprised between 1 and 4 days, in atmospheres with temperature of 3-6 °C and advanced humidity to 90%. And prohibited the stufatura of the cheese in appropriate warm room. The period of production is all l' year.

Its main characteristics are of a cheese to paste many motivatings force, the form round are carefullied lay down on if same (from this characteristic one derive the name), do not exist the crust, the sapore remember particularly the latte ones gradevolmente acidulous.

The latte ones entire are the raw materials used. In order to obtain it door the latte ones pasteurized to 37-38 degrees and join the liquid rennet; the coagulation happens in 20-25 minuteren. After the breach of the curd one lets to sedimentare in order to eliminate the serum in excess.

Successively the mass is put in appropriate stamps, in a premises of stufatura to 25 - 30 degrees and humidity 90-95%.

Mature in 4-5 days in atmosphere from refrigerator to 3-4 degrees, where the forms are wrapped in paper, the yield is dell' ll-12%.

Optimal to spalmare on the warm piadina and to bind together with the Romagna Hills Bianco or Pagadebit di Romagna Centers them.

Spressa delle Giudicarie

Spressa delle Giudicarie’ is a cheese made from the raw milk of cows of the Rendena (native), Bruna, Grigio Alpina, Frisona (Friesian) and Pezzata Rossa breeds. The milk must be the product of two or three successive milkings and undergo natural partial skimming.

It is a compact, cylindrical, medium-hard cheese with a straight or slightly convex heel; its crust is either greyish-brown or dark ochre in colour. The paste, markedly elastic in the case of giovane (young) cheeses, is white or pale straw in colour with scattered small or medium-sized holes. The flavour varies from sweet to sapid with a very faint hint of bitterness after extensive ripening.

The weight varies from 7 to 10 kg, the diameter from 30 to 35 cm and the height of the heel from 8 to 11 cm. The fat content, expressed as a percentage of the dry matter, varies from a minimum of 29 % to a maximum of 39 %; the moisture content too varies, from 32 % to 40 % in the case of ‘giovane’ cheeses and from 28 % to 38 % in the case of ‘stagionati’ (mature) cheeses, the minimum ripening period being three months and six months respectively.

Geographical area: milk production and the making and ripening of the cheese all take place in the Giudicarie, Chiese, Rendena and Ledro valleys, in municipalities situated in the province of Trento.

There are very early references to the cheese, dating as far back as the ‘Regola di Spinale e Manez’ of 1249. More recently, Marini's ‘Urbario’ for 1915 and 1916 describes ‘Spressa da polenta’ as a typical cheese. Other references can be found in invoices and production and sales ledgers for Spressa for 1926-34 of the Caseificio di Coltura, a cheese factory in Ragoli, one of the municipalities in the area referred to at 4.3 above.

The proof of the origin is further underpinned by the detailed rules to which the milk producers and the cheese makers and ripeners agree to conform in order to guarantee that the product can at all times be traced on the basis of entries in registers verified by the inspection body.

Method of production: the milk used in the production of Spressa delle Giudicarie comes from cows of the Rendena (native), Bruna, Grigio Alpina, Frisona (Friesian) and Pezzata Rossa breeds fed on permanent pasture hay, mainly grasses. In accordance with a well-established tradition, no milk produced on alpine pastures or obtained from cows fed on grass only or any type of silage is used.

After being part-skimmed naturally the raw milk is heated in large pans and bovine rennet added. Curdling is brought about at a temperature of 35 °C ± 2 °C and takes 20 to 50 minutes. Once their consistency is roughly that of rice grains the curds are cut and the solids partially cooked at a temperature of 42 °C ± 2 °C, stirring throughout. After being left in whey for up to 65 minutes, the curds are taken out and put in special moulds. Then, after further standing for 24 hours, the cheese undergoes salting (dry or in brine) over a period of eight to 12 days. Ripening then takes place in suitable chambers at a temperature of 10 to 20 °C and humidity of 80 % or more but not more than 90 %.

The production area centred on the Valli Giudicarie was originally limited to parts of the Val del Chiese and the Val Rendena but came to comprise the area described at 4.3, without, however, including other areas in the Trentino or the neighbouring province of Brescia. The area has certain objective particularities due to: its mountainous relief; its Alpine-like climate, with cold, dry winters and fairly cool and wet summers; and, above all, its flora, with its numerous endemic species found in rocky areas but also in mountain pastures.

Sour Cream

Ingredients:1 cup cream1 tablespoon cultured buttermilk

This recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.

Procdure:

Recipe 2

Ingredients:1 cup cream1 1/2 cups pasteurized whole milk1/2 cup buttermilk

Procedure:Mix all the ingredients in a bowl over warm water.

For better texture refrigerate for 24 hours before serving.

In a double boiler bring the fresh cream up to 180 degrees. Cool to room temp in a cold water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and refrigerate. The batch will keep approximately 3-4 weeks, refrigerated

Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon.

Keep in the refrigerator until you want to use it. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before.

- Taste: The taste is that of a mild, pleasantly salty sheep's milk cheese.- Consistency: Elastic, with a fibrous structure; threads form when broken open.- Colour: Yellow to brown on the outside after smoking; white to buttery yellow on the inside.

Slovenska Parenica - Slovakia

Slovenská parenica is a steamed, lightly smoked cheese wound into two rolls 6-8 cm in diameter and 5-8 cm high, connected in an ‘S’-shape. The rolls are bound with cheese string or chain. Prior to being rolled up, the cheese strip is 2-3 mm thick, 5-8 cm wide and 4-6 m long.

Slovenská parenica has a delicate taste, the odour of sheep's milk and a smoky smell. It is known for the characteristically pronounced fibrous structure of the curd. It contains a minimum 53 % dry matter and 50 % fat in dry matter.

The ingredients used are fresh raw, unprocessed sheep's milk from grazing sheep of the Wallachian, improved Wallachian, Cigaya and East Friesian breeds or a mixture of fresh raw, unprocessed sheep's milk and fresh raw, unprocessed cow's milk, containing at least 50 % sheep's milk.

It is sold on the market in individual packages of 450-500 g. It is wrapped in food-grade transparent plastic wrap or cellophane in between two oval pieces of fairly thick wooden board.

- Shape: ‘Slovenská parenica’ comes in the form of two connected rolls of cheese strip which are 5 to 8 cm high and have a diameter of 6 to 8 cm. Traditionally the two coils are bound with cheese string.

- Odour: ‘Slovenská parenica’ has the characteristic odour of sheep's milk and a smoky smell resulting from its being smoked in hardwood smoke.

- Composition: Minimum dry matter content 53 %; minimum fat in dry matter 50 %; maximum salt content 3 %.

- Microbiological requirements: Contains the natural microorganisms found in milk, i.e. the Lactobacillus, Enterococcus, Lactococcus and Streptococcus strains. It must not contain pathogenic microorganisms (Listeria monocytogenes and Salmonella). Steaming at 60-70 °C results in partial pasteurisation, during which the natural microflora content falls roughly from 105 to 102.

According to historical sources, steamed cheese production began around Zvolen and Brezno in the early 19th century. It gradually expanded to almost every part of Slovakia. Since the end of the Second World War, ‘Slovenská parenica’ production has been confined to a defined mountainous area of Slovakia at least 200 metres above sea level. The sheep are put out to graze in early spring (March/April) in the lower-lying parts of the defined area. In May and the summer months, they move to higher pastures.

The western boundary of the defined area is formed by the Western slopes of the Biele Karpaty (White Carpathian) range, Považský Inovec, Tríbeč, Vtáčnik, Štiavnické vrchy and Krupinská vrchovina mountains and uplands.

The slopes of the Krupinská vrchovina, Cerová vrchovina, Stolické vrchy, Slovenský kras (Slovak Karst), Volovské vrchy and Slanské vrchy mountains and uplands make up the southern boundary.

The eastern boundary is formed by the mountain and upland slopes of Vihorlatská vrchovina, Popriečiny, Beskydské predhorie and Bukovské vrchy, and the border with Ukraine.

The northern boundary is marked by: the border with Poland; the slopes of the Laborecká vrchovina, Ondavská vrchovina, Ľubovnianska vrchovina, Pieniny, Spišská Magura, Tatry (Tatras), Skorušinské vrchy, Podbeskydská vrchovina, Oravské Beskydy and Kysucké Beskydy mountains and uplands; the border with the Czech Republic; the slopes of Turzovská vrchovina, Javorníky and Biele Karpaty (White Carpathian) mountains and uplands; and the Skalica border crossing.also began on highland sheep farms. The original method of production on highland sheep farms has been preserved to this day in some households. Fresh sheep's milk or a mixture of sheep's and cow's milk containing at least 50 % sheep's milk is curdled at a temperature of 29-32 °C. Actual curdling takes place about half an hour after the rennet has been added. This curdled cheese mass is then mixed using a cheese harp and cut with a cheese knife to produce 0,5-1 cm chunks. The crumbly cheese mass is then left to settle before being moulded into a lump by hand. The lump is then lifted out of the whey with a cheese cloth and left to drain. The curd is produced in a double-bottomed wooden press or rustproof receptacle. On its removal from the cheese cloth, the lump of sheep's cheese weighs 3-5 kg. Once drained and solidified (after 4-10 hours), the lump is placed on a wooden or rustproof shelf to ferment. Fermentation takes approximately 24 hours at a temperature of 20-23 °C to achieve a pH level for the cheese of about 5,3. The duly fermented lump cheese is cut into smallish pieces and approximately ½ kg is weighed out to make one parenica. Thus weighed out, the cheese is placed in a wooden churn with hot water (water temperature of 60-70 °C). A wooden spatula is then used to scrape over the top of the churn until there is a soft cheese mass. The cheese mass is removed and excess water squeezed out of it by hand; it is then stretched and folded over a number of times. Stretching and folding is repeated several times. A strip is pulled from the cheese mass thus prepared and this is then formed on a wooden board, using the edge of a hand, so that it has a length of 4-6 m, a width of about 6 cm and a thickness of 2-3 mm. The strip which has been pulled out is placed in a prepared cold saturated salt solution. The strip is then removed, any excess salt solution is squeezed out, and it is placed in the centre of a board and wound, by taking the two

6 cups skim milk1 cup buttermilk1/4 rennet tablet

Do not use past date buttermilk, this is an important ingredient.

Serve with sugar and cream or milk [goes good with blueberries].

Skyr - Iceland

Warm up a small measuring cup with hot water, warm the spoon too, or use a plastic spoon. Put 30-50 ml tepid water in and dissolve a quarter rennet tablet. The tablet has lines scored for ease in splitting.

Freshly bought buttermilk is best. Put skim milk and buttermilk in a 2 L Pyrex measuring cup, and warm it in the microwave for 6 minutes on HIGH, stop and stir each minute.

Stir the dissolved tablet into the mixture. Set aside about 5 hours for the curds and whey to separate, then strain in a cotton bag or a cotton tea towel. The curds (Skyr) will stay in the strainer, and the whey (Mysa) runs into the container.

A good way is to place a tea towel in a large collander. Put the mixture in and then gather the sides of the towel, tie and hang it over a saucepan to catch the Whey.

The Skyr will be almost dry when removed from the bag or the strainer. It can be used as is, but if you prefer it smoother put in a container and beat with a little sugar and cream for the consistency you like. Yield - 300 ml.

Silter cheese - Italy

Method of obtaining

4,2 Ingredients Latte vaccine, animal rennet of origin, knows them, and exceptionally saffron.

4,5 Salt out The Silter cheese can be salato to dry or in pickling brine. 4,6 Stagionatura

4,1 Raw materials The Silter cheese is produced all the year exclusively with latte vaccine of Tawny race.

4.1.1 Characteristics The latte ones destined to the transformation must be raw and can come from or more munte

4,3 Preparation The latte ones must be raw and must be foamed till to obtain one contained in fat person comprised between 1,7g and 3g/100ml Such latte it can come from a single one munta or more munte, in such case the latte ones dell' last munta it can be added to the mass of latte before the transformation without being foamed, the mass will have however to respect the previewed limit over. 4.3.1 Addition of ferments and saffron Al latte can be added a natural graft or a graft of native ferments, can be moreover added of saffron.

4.3.2 Addition of the rennet, breach and baking of the curd Al latte is added the animal rennet and, once obtained the coagulation, is proceeded to the breach of coagulates till to obtain paste grains of the dimensions comprised between those of a rice grain and those of a chicco of maize. It is proceeded then to the heating of the mass carrying it to temperature of baking comprised between 44 °C and 52 °C according to the level of clearing of the curd that agrees to catch up.

4.4 Putting in fascera and clearing of the serum The curd, after the baking, is extracted from the serum and left clear for 12-24 hours in fascera on sgocciolamento table. The process of removal of the serum from the curd can be helped from blanda a pressatura of the mass.

Ingredients:2 quarts whole milk4 eggs beaten6 teaspoons sugar2 cups of sour cream2 teaspoons of salt

Procdure:

Segar Cheese - From Authenic Berks County Recipes

Scald the milk at 165º, add eggs, sugar, sour cream and salt. Cook to 200º. When the mixture separates into cheese use a holey spoon to skim the cheese into a heart shaped perforated mold. Drain off the liquid and refrigerate until set. Unmold and serve with molasses or jam.

Scamorza of Bufala

Procedure:

It is made of the working:- milking,- heating of the latte ones,- addition of the sieroinnesto,- coagulation (formation of the curd) to 38 - 39 °C,- breach of the curd with spini of wood,- clearing and removal of the serum;- cut of the curd by hand with steel knives, in strips;- maturation for 24 h of the curd reduced in strips;- spinning by hand with mestoli of wood, to 94 °C;- mold preparation by hand or to machine;- salt out in pickling brine;- fastening;- eventual blackening with smoke through the burn of single grain straw.

Procedure- milking,- heating of the latte ones,- addition of the sieroinnesto,- coagulation (formation of the curd) to 38 - 39 °C,- breach of the curd with spini of wood,- clearing and removal of the serum;- cut of the curd by hand with steel knives, in strips;- maturation for 24 h of the curd reduced in strips;- spinning by hand with mestoli of wood, to 94 °C;- mold preparation by hand or to machine;- salt out in pickling brine;- fastening;- eventual blackening with smoke through the burn of single grain straw.

semicooked and spun paste, worked cheese by hand or mechanically, sometimes filled with smoke and/or farcito, to fast maturation, with elastic, uniform paste and of yellow color paglierino; thin crust, from the paglierino to the tawny, of spheroidal form with less pointed out testina more or, sapore aromatic cake or.

Ingredients: latte bufalino local raw coming from officially undamaged breedings, or dealt thermally; coming sieroinnesto from the working precedence, knows them

Cheese produced from cows' milk, with the following characteristics:(a) Organoleptic characteristics:— Shape: between pear-shaped and bullet-shaped, terminating at the top in a point.— Rind: smoked, hard, inelastic, from 1 to 3 mm thick, yellowy-ochre in colour and somewhatoily.

— Paste: fine texture, fat, semi-hard, semi-elastic and dense, between white and yellow in colour,

cuts easily, with characteristic aroma and flavour.

— Eyes: a small number of roundish or irregular eyes, varying in size but less than half the size of a pea.

(b) Analysis characteristics:— Dry extract: minimum 55 %.— Fat: minimum 45 % and maximum 60 % of dry extract.— pH: between 5,0 and 5,6.Cheese is marketed in two sizes:— large, aged for a minimum of 45 days, with a final weight of between 0,8 and 1,5 kg andmeasuring between 13 and 18 cm high,

— small or ‘Bufón’, aged for a minimum of 30 days, with a final weight of between 0,4 and 0,8 kg

and measuring between 10 and 13 cm high.

must meet the general requirements laid down by legislation.

The milk may not be subject to any form of standardisation and is correctly stored to prevent the

Cutting: the curd is cut to produce grains of between 5 and 12 mm in diameter.

San Simon da Costa - Spain

The milk for cheeses covered by the ‘San Simón da Costa’ Protected Designation of Origin is produced and the cheeses themselves are made in the geographical area of the District of Terra Chá, which is made up of the following municipalities, all in the Province of Lugo: Vilalba,

Muras, Xermade, Abadín, Guitiriz, Begonte, Castro de Rei, Cospeito and A. Pastoriza. The cheeses are made from raw or pasteurised, whole, natural milk from Galician blond, brown Swiss and Friesian cows and their crosses on guaranteed holdings entered in the register of the Protected Designation of Origin. The milk contains neither colostrum nor preservatives and

development of micro-organisms at a temperature of not more than 4 °C. Production of the cheese must commence no more than 48 hours after milking. Production involves the following procedures:

Coagulation: this is induced using rennet, the active components of which are the enzymes chymosin and pepsin. The starter cultures used are the various strains of Lactococcus lactis, Streptococus cremoris and Streptococus lactis. The recovery and use of indigenous strains is promoted. The milk is coagulated at a temperature of between 31 and 33 °C for 30 to 40 minutes, except when raw milk is used, in which case these criteria are adjusted to 28 to 32 °C for 30 to 35 minutes.

Moulding: the curd is placed in moulds of the shape and size required to produce cheeses with the characteristic properties of the certified product.

Salting: the cheeses are immersed in brine with a concentration of between 14 and 17 % for amaximum of 24 hours.

According to legend, the origins of ‘San Simón da Costa’ cheese are to be found with the Celtic

Pressing: the cheese is pressed in suitable presses for the time necessary, depending on the pressure applied and the size of the cheeses. The cheeses are wrapped in cotton cloth to facilitate elimination of the whey and produce a smooth rind.

Ageing: large cheeses are aged for a minimum of 45 days after salting and small cheeses (‘Bufón’) for 30 days. The cheeses are turned and cleaned during ageing so that they acquire their characteristic properties.

Immersion in an anti-mould bath: this is an optional procedure involving immersing the cheeses in a bath of olive oil or other authorised product to inhibit the growth of mould.

Smoking: the cheeses are smoked for the time necessary to acquire their characteristic colour, ensuring that the cheeses do not come into close contact with the fire. Birch wood without bark is always used.

tribes of the castreña culture in the mountains of the Sierras de Carba and Xistral. Tradition also has it that, during the Roman period, the cheese was shipped to Rome for its characteristic taste and long shelf-life. Later, it was used for paying rent and tithes to feudal lords and the Church.

Salva Cremasco - Italy

For the production of the DOP " Cremasco" saves; ' it is used latte the vaccine entire raw deriving from the razze bovine raised in the interest area, that they are the Italian Frisona, Tawny the Alpine one. L" feeding of the bovine is composed in prevalence from forages integrated from eats to me. The forages are constituted from botanical essences cultivated that partially or like with of stalk, leaves come somministrati the animals.

The typical characteristic of forages is the fiber wealth. The usable forages for the production of " CREMASCO" SAVES; Produced DOP in order at least 60% in the delimited comprensorio of production, are: insilati, dehydrated hays, forages. It eats to me have the function to concentrate nourishing principles to high energetic value and they can be:

1) proteici: derivative leguminose in granella, soia, peas, by-products dall' extraction dell' oil of soia, which oil cakes and flours, polpe sand banks of beets.

2) fibrous the energetic ones: granella of maize, I luff, I rise, frumento, oats oils vegetables, oil of soia, cruscami and by-products dell' molitoria industry. The pastorizzazione of the latte ones is admitted that it must happen to 71,7° for 15 second ones or with equivalent treatment. II heating of the latte ones can happen with firewood fire, gas or vapor. II used rennet must be exclusively liquid bovine rennet. A natural or selected graft from native stocks is used coming and obtained products nell' indicated area all' article 3 of the disciplinary present of production. The coagulation happens between the 32 and 40° with a d urata between 10 and 20 minuteren in relationship to the climatic conditions and of the raw materials. Two breaches of the curd are carried out. The first rough one is continuation from pauses of 10/15 minuteren so that coagulates, beginning the phase of clearing, it acquires greater consistency; with the second breach they obtain glomeruli caseosi of the largeness of a nocciola. The curd does not come heated. In the phase of coagulation of the latte ones, in alternative to the equipments in steel and/or alimentary plastic I" is admitted; I use of the boilers in copper.

L `extraction of the curd happens for transfer from the boilers in the stamps. The extraction with burlaps in natural or synthetic fibers is admitted, and for it pauses of the curd are admitted stamps in wood. The stufatura can last from a minimum of 8 hours to a maximum of 16 with a temperature comprised between 21 and 29°C and humidities between 80 and 90%. The of identification marchiatura of the product, happens during the stufatura, in the course of one of the rivoltamenti, after the putting in form of the curd, before the salt out, so that the relative print turns out obvious also in the mature cheese.

Saint Paulin

Ingredients:Raw milkChoozit Alp LYO 100 (danlac)orChoozit TA 60 and MM 100Bacteria Linens (NECS)Amatto coloring Double strength Rennet1 pound Salt for brine

Procedure:

Cooling to 95 – 99°F.Add cultures and coloringPreripening 30 – 40 minutes.Add double strength rennetCoagulation time about 1 hour.Cut curds to pea size. Rest for 5 minutes.Stir for about 20 minutes.Pour off about 1/3 od the whey.

Scoup curds into a mold presing under the whey with 4 pounds of weight for 15 minutes.Flip cheese then press again for 15 minutes with 8 pounds of weight.

Remove from mold and brine using 1 pound of salt to 1 quart of water for pH after brine bath : 5.2 +– 0.1

Dry at 59 – 61°F and a relative humidity of 90 to 95%.Smearing 1 x Choozit linens W LYO Doses 1 liquid culture in 5 volumes of 3 % NaCl solution

Package on the 16th day wrapped in foil or wax.Cure at 41°F for 2 – 3 weeks.

Pasteurize Milk at 162 – 167°F for 16 – 30 seconds.

pH should be about 6.40 – 6.45

Scalding curds by adding 140°F water equal to the removed whey.Final scalding temperature should be 98 - 102°F, within 11 – 20 minutes.

pH before brining should be 5.4 +- 0.2

Dipping or spraying red smear solution (liquid culture in 5 volumes of 3 % NaCl solution), during initial ripening smearing must be repeated 1st, 3rd, 7th and 10th dayRipening during period of smearing.Temperature of 59 – 60°F at 90 – 95 % relative humidity.

Brushing brush off any surface growth under a stream of floating water on 12th – 15th day

Temperature of 59 – 60°F at 70% relative humidity.

Saint Maure

Fresh mixed-herd milks, pasteurise the milk and bring it to a setting temperature of 22-23°C 72-73°F. Add prepared starter( Streptococcus lactis sub-sp lactis and cremoris), mix in well. Add rennet at a rate of one ml for each 10 litres of milk, diluting it with at least 10 times its volume of cool boiled water, i.e. 10 ml of cool boiled water to each one ml of rennet. Then pour the diluted rennet immediately into the milk, taking care to pour it over as much of the surface as possible, stiring all the time while pouring it in. Maintain the setting temperature. Allow the milk to set. Coagulum left for 18-24h.

Ladle the curd into moulds and leave to drain for 24h. Then remove mould and dry for 24h. Sprinkle dry salt onto the surface of the cheese to 1,5% salt in the cheese.

Inoculation: spray with culture of P.candidum (liquid spray). Store in cool room at 12°C 54°F and high humidity 95% for 2-3 weeks for moulds to grow. Pack in perchment or paper. The cheese is best eaten from two and five weeks after making.

Geographical area: The island of Syros in the Cyclades prefecture.

85% for not less than 4 months.

San Michali - Greece

This hard traditional cheese has been produced on Syros for the last 40-50 years and is highly-esteemed by consumers. It is made using traditional technology and ripened in installations within the defined geographical area.

The milk is partially skimmed, pasteurized and coagulated at 32-340€. The cheese curd is then divided into pieces, reheated to

48-50oC# lightly salted, transferred to moulds and strongly pressed. It is then salted by immersion in brine held at 10-14oC and at a density of 18-20B for about 12 days. After this it is kept in ripening rooms at a temperature of 14-160C and a relative humidity of

Roquefort

After a coagulation period of 1 1/2 - 2 hours, the curd is cut, the free whey is

completed, each cheese is punched with 60 or more holes, which permit air

Ewe`s whole milk is set with rennet at a temperature between 24-28°C 76-82°F.It is customary to heat fresh milk to between 50-60°C 122 -140°F and then to add enough cold milk to adjust the mixture to the setting temperature.

removed, and the curd either is transferred onto a cloth to drain or is mixed and drained in the vat.

Then it is transferred to perforated metal hoops, about 18 cm 7 1/2 inches in diameter and 15 cm 6 inches deep, which rest on drain mats on drain boards. The curd is put into the hoops in 3 or 4 layers, and blue-mold powder is sprinkled between each layer.

The curd is not pressed, but the hoops are turned several times the first day, and two or three times daily for the next 4 or 5 days. Then the cheeses are removed from the hoops, and they are taken to the caves for salting and curing. There are many natural caves in the Roquefort area and additional excavations have been made. The caves are a network of caverns and grottoes connected with one another and with the outside surface by numerous channels through which a brisk movement of cool, moist air keeps the temperature at not more than 10°C 50°F. (often as low as 4°C 40°F.) and the relative humidity at about 95% throughout the year, thus providing natural conditions that are favorable to mold growth and ripening of Roquefort cheese.

The cheeses are dry salted, piled in two or three layers for 3 days, then salted again and piled in layers for another 3 or 4 days - making a total salting period of a week. Besides improving the flavor, the rather heavy salting retards growth of slime-forming micro-organisms and foreign molds and is one of the factors that control normal ripening. When salting is

to reach the interior of the cheese so that the blue mold can grow.

The cheeses are then placed on edge on racks, and they are cleaned every 2 or 3 weeks by scraping and brushing.

The curing period is 2 to 5 months, depending on the extent of ripening desired. When ripened sufficiently, the cheeses are cleaned, wrapped in tinfoil, and boxed. They may be stored at a temperature of 4°C 40°F.

The yield of cured cheese is said to be nearly 20% of the weight of milk used.

Ingredients:1 gallon whole ewes milk. 45% fat

1/4 teaspoon Lipase PowderLamb Rennet per manufacturers instructionsSalt for brineOlive Oil1/2 teaspoon Calcium Chloride (if using pasturized milk)

Procedure:Heat milk to between 86 and 98°F. Add calcium chloride if needed and sir well.Add Mesophilic culture and mix well and leave for 45 minutes.Mix the lipase powder in 1/4 cup water and let stand for 20 minutes. Add lipase mixture to the milk and stir gently for 1 minute.

Once a clean break is achieved cut curds slowly to the size of rice and rest for 5 minutes.Whisk the curds into rice-size pieces. The curds are stirred rapidly and left to rest.

Rest curds for 5 minutes.Pour off excess whey.Drain curds in cheese cloth line collander.Place curds into a mold, and press with 15 pounds pressure for 15 minutes.Flip the cheese and press again with 15 pounds pressure for 15 minutesFlip the cheese and press again with 15 pounds pressure for 15 minutesFlip the cheese and press again with 30 pounds pressure for 6 hours.Unwrap cheese and soak medium brine not to excedeed 48 hours at 50-55°F.Remove cheese from mold and air dry at 50-55° F with a relative humidity of 80-85%.Turn cheese every day for about a week. Cheese should age for 4 months or longer.

Roncal - Deejays - adapted from cheese description

1/4 teaspoon Mesophilic Aromatic Type B or Probat 222 (lactis subsp lactis, subsp cremoris, subsp lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. Cremoris)

Mix Rennet per manufactures instruction in 1/4 cup of pure water and add to the milk and mix completely. Coagulation should be completed not less than 30 minutes not more than 60 minutes.

Heat the curds to 104°F at a rate of 2°F every five minutes. This will take about 45 minutes. Stir occasionaly to keep curds from matting together.

This is a Pecorino Romano recipe from Centro Sperimental Del Latte:Fresh milk is filtered and poured into copper kettles.

At this time the individual cheeses may weigh 22-40 lb. each.

Romano Recipe

For 100 lb. cow’s and goat’s milk:Use whole raw goat’s milk or cow’s milk standardized to 2.0-2.2 % fat.

Heat milk to 90 F. Add starter culture:For DVS use 1U (1/4 tsp.) EZAL TA062 + 1U (1/16 tsp.) EZAL LB340or use 0.5 lb. Rosell Thermo B bulk starter culture(Double the amount of starter culture for pasteurized milk)

Approx.TimeAdd Lipase enzyme at the recommended rate, up to 9 grams (2 tsp.) per 100 lb. milk.

Romano - adapted from recipes by Peter Dixson

Pecorino Romano is made from whole sheep’s milk curdled with lamb’s rennet. There are other Pecorino Romano type cheeses such as Pecorino Siciliano. Romano may also be made from cow or goat’s milk. Italian Romano is ripened for at least 8 months and contains at least 36 percent fat in the dry matter. The surface of this cheese is usually darkened with special clays mixed with tallow or oil.

Romano in the US may be prepared from cow , sheep , or goat milk or from mixtures of two or all of these milks. It is cured not less than 5 months. It may not contain more than 34 percent moisture nor less than 38 percent fat in the dry matter.

The setting temperature may vary from 95-98.6° F. Lamb paste rennet* and whey starter are used. Coagulation occurs in about 10-15 min. and is rather firm.

The curd is cut into small pieces and is then cooked to 111-113° F. Agitation is continued throughout cooking. Stirring is discontinued when the curd, pressed by hand, becomes gummy. At this point, the curd is permitted to settle and mat undisturbed for approx. 20 min.

The whey is drained and the curd is cut into large pieces and placed into the waiting molds. The molds are held on a wooden drain table. When the curd has settled in the mold, it is pierced many times with a round piece of wood to facilitate whey drainage.

Dry salting is carried out for about 120-130 days in salting rooms held at 57-62.6° F. After this period, the cheese is taken from the salting room, carried into dry rooms, and put on shelves. Every 5 or 6 days it is necessary to clean the cheese. When the cheese becomes drier and tends to develop a thin coat of mold, it is necessary to smear it with olive oil after cleaning to prevent the molds from growing.

After 30 min., add 9 ml single strength rennet.

Cut the curd into particles the size of wheat kernels. After cutting, agitate the curd gently for 10 min.

Heat the curds and whey while stirring as follows:1 F in 5 min.2-3 F in the next 5 min.1 F per 2 min. until the final cook temp of 116-118° F is reached.Total heating time is approx. 50 min.. The curds are cooked at 116-11° F until firm.

The following morning the cheeses are removed from the hoops.

Romano Brine

1 gal h202.25 lbs cheese salt1 tbs cacl1tsp white vinegar(to correct ph t0 5.2)

brine time -1hr per lb per in of thickness

Check for the curdling point and multiply this time by 2 to get the time to wait from adding rennet to cutting, e.g. 8 min. x 2 = 16 min. The curd is rather soft at cutting.

After the curds are firmed and no longer stick together, allow the curds to settle to the bottom of the vat.

The curd is pushed to the back of the vat and the whey is drained off. The whey should test .20% titratable acidity (pH 5.80).

The curd is cut into large pieces the size of a whole cheese, which is placed into the cloth-lined hoops. After filling the hoops, the whey should test .30% titratable acidity (pH 5.50).

After 20 minutes the hoops are stacked two high and after 20 more min. the order is reversed. Then, the wheels of cheese are removed from the hoops and the cloths are removed and reversed on the cheese. The cheeses are placed back in the hoops and pressed for 1 hour or longer to form uniform shaped wheels with smooth rinds.

Remove the hoops of cheese from the press. Take the cloths off the cheese and soak in salt brine. Reverse the cheeses in the cloths again and leave overnight without pressure.

Brine in a saturated salt brine (80-96% saturated or 20-24% salt) for 3-4 days at 45-50° F. Remove from the brine. Place wheels on shelves and dry salt for 60 days.

After salting, cure the cheese at 45-50 F and 75-85% RH . The cheeses are turned and oiled periodically to prevent mold growth. When mold does appear, the cheeses should be scrubbed clean with saturated salt brine, dried and oiled again. A minimum of 5 months curing is required. Romano was traditionally coated with olive oil containing a black pigment such as clay. I have used finely ground charcoal as a pigment.

Make Procedure

Robiola di Roccaverano

Geographical area: the communes of the provinces of Asti and Alessandria, forming a continuous area.

Cows' milk cheese with added goats' and sheep's milk, uncooked, cylindrical in shape with slightly edged straight sides,

Etymologically, this cheese of very ancient origin, as confirmed by references dating back to the medieval period, contains both the Latin name "robium" which refers to the reddish colour of the outside of the curds and the name of the village of Roccaverano in the

Asti region where the product originated, made by specific techniques which have been retained in line with established local practices.

The curds, obtained from semi-skimmed milk with rennet added, are allowed to mature naturally in a suitable environment for a few days.

As for the natural factors, the particular climatic and soil conditions which affect the characteristics of the fodder used to feed the dairy cows should be borne in mind. As for the human factors, the cheese was historically made in the area and distributed in the markets of the Piedmont region.

a kissing cousin of ricotta, curdled with Seville orange juice (naranja agria)

Ingredients:1/2 gallon whole milk1 cup Seville sour orange juice, freshly squeezed or 1/4 orange juice and 1/4 lemon juiceGrated peel from 1 regular orangeSalt to taste

Porcdure:

Requesón - Italy

1. Scald the milk in a heavy pot over medium heat. While the milk is heating, lay a cheesecloth over an empty pot for draining.

2. When the milk is about to boil, turn off the heat and add the orange juice and peel. Mix briefly. The milk will immediately start to curdle. Slowly pour the milk into the cheesecloth. Drain the requeson for about half an hour, or longer, depending on the desired consistency of the cheese.

3. Scoop the requeson into a container, season with salt to taste, let cool if not yet at room temperature, and refrigerate.

Seville oranges - Latin markets and grocers for them, under naranja agria

This recipe works for a mixture of 2 parts fresh whey to 1 part milk.

Take whey directly from the cheese vat at the time of dipping or draining.

Continue heating without agitation to 185° F.

Let the curds rest for 10-15 min.

Ricotta and Ricottone - adapted from recipes by Peter Dixson

Ricotta cheese made exclusively from whey is called “Ricotone;” if milk is added to the whey or if the cheese is made entirely from milk it is called Ricotta. At pH 6.3, the solids will precipitate from the liquid and float thereby forming a layer of curd on top. This is then carefully ladled off and drained to make the cheese. At lower pH values, the precipitate will begin to sink to the bottom of the vat. This fine (more fragile) curd can be removed after the whey has been drained out of the vat.

Heat without agitating to 160° F before adding any milk (to destroy the rennet enzyme and prevent early coagulation of the proteins).

Continue heating to 170° F. Add 2 teaspoons of salt per one gallon of liquid (0.25% by weight) and mix in quickly.

Mix 0.1% of citric acid (100% pure solids) per weight of liquid. This is approx. 4 grams ((heaping 1/2 tsp.) per gallon of liquid. The citric acid should be dissolved in water. Add quickly to the center of the vat and stir in rapidly for 5-10 seconds. Watch for the curd to precipitate as small grains and blooms of larger curd masses. Add more citric acid solution if necessary. If too acid much is added at this time, the curds will begin to sink to the bottom and the cheese will not be sweet. The amount of citric acid used depends on the pH of the liquid. If the whey is more acidic, less may be used. If the whey is too acidic, the curd will precipitate and remain at the bottom of the vat. If the correct amount of acid is added, a clear separation of white curds and bright green whey will be seen.

As the curds are precipitating, use a perforated ladle to gently move them from the sides to the center of the vat. These lumps of curds will begin to stick together thereby forming a homogeneous mass, which remains floating on top of the liquid. The color of the whey will change during this time, becoming clear green. Work around the vat with the ladle until the precipitation is finished.

The 2:1, whey: milk (cow) blend used in the recipe yields 10 lb. cheese from 100 lb. liquid.

Ricotta Cheese

1 gallon whole milk 1/4 cup white vinegar or fresh lemon juice Salt

Line a large colander with fine cheesecloth. Heat milk slowly to 200°F, stirring constantly. Add vinegar or lemon juice mix well. Turn off the heat stir occasionally.Line your colander with fine cheese cloth and drain slowly. Allow the ricotta to drain and cool to the touch. Tie the cheese cloth into to bag and let it drain for about an hour.Add salt to taste and freeze or frigate.

Ladle the curds gently into draining forms. Let the curds drain for 15-30 min. after ladling is completed. Move to a refrigerator or cold room. The cheese can be also be spooned out of the draining forms into plastic containers with lids and cooled in ice water. This disrupts the structure of the curd somewhat. Traditionally, a perforated metal can (similar in size to a can used to make milk shakes at soda fountains) was used for draining and the cheese was sold in the can with wax paper bound over the top. There are thin, plastic cup-style draining forms available now for this purpose.

Other forms of acid such as lemon juice and vinegar can be used to precipitate the curds. The best recommendation is to add a small amount to the vat, check for precipitation, add more if needed, etc.. In this way the appropriate amount can be determined.

Ricotone and Ricotta cheese are very high in moisture and contain most of the lactose from the milk. Therefore, the keeping quality is not very good. It may last 10 days at best.

Ricotone has a very smooth, fine-grained texture compared to Ricotta. This is a superior cheese. Whey and milk blends and partly skimmed milk produce a drier, more curdy “Part-skim” cheese compared to the creamier “Whole milk” cheese made using whole milk.

Yields of Ricotone can be 3-4 lb. cheese per 100 lb. from goat and cow milk whey and double that from sheep milk whey.

Ingredients:cow’s milk with .2 % fatChoozit Alp LYO 100 Rennet

Procedure:Pasturize milk at 158 to 162°F for 25 – 20 secondsCool milk to to 90°FPreripen for 5 - 20 minutes pH should be 6.40 to 6.45 Add rennetCoagulation time 15 – 30 minutesSetting time 25 to 30 minutes.

Once clean break is achieved cut curd into 1/8 inch pieces - use a whisk to break up curds.

Rest curds for 5 minutes.Stir for 15 minutes.Heat water equal to 1/4 of the whey to 140°F.Drain of between 1/3 and 1/2 of the whey and stir gently for 15 minutes.Add 140°F hot water to raise the temperature of the curd to 95 to 100°F.Stir the curds for 10 to 15 minutes.Add 140°F hot water to raise the temperature of the curd to 112°F.Stir the curds for 10 to 30 minutes.

Flip Cheese and press curds under the whey with about 20 pounds of weight for another hour.

Brine for 3 to 4 hours depending on size.Dry at at 75°F, 75 % relative humidity for 1 – 3 days.Age at 50 to 60 °F for at least 6 months, best if matured for 1 – 2 years

Regganito - Adapted from recipe by Danlac

Drain off most of the whey and press curds under the whey letting no air come in contact with the curds with about 2 pounds of weight for 1 hour.

Ferment at room temperature. About 75°F placing the cheese in special bands to keep shape for 20 to 40 hours.

Red Dragon - Wales

By World War II, cheese production in Wales had nearly ceased; run out of business by large cheese making factories in England. Fortunately for us, there has been a revival of old ways by a new generation of cheese makers. They have saved Caerphilly (the only traditional Welsh cheese still made) from the factory-made processed form it had become in England to its original farmhouse character. Now they are creating other fine cheeses such as Red Dragon, also known as Y-Fenni. This smooth, firm tasty Cheddar is made with Welsh brown ale and mustard seeds. Red Dragon is a buttery and spicy cheese with plenty of bite, but is not too hot. Not only do the mustard seeds give Red Dragon its marvelous flavor, but also its texture. The brown ale makes the cheese moist and tangy. Red Dragon is aged for 3 months, made from cow’s milk and is vegetarian.

Reblochon

Ingredients:1 gallon milk1/8 teaspoon Flora DanciaPinch of Thermophilic Type B Culture Pinch of Geotrichum candidum (smearing liquid)

Procedure:

The moderately soft curd is first cut into 1-1.5 in. sections and left for 5-10 min to firm up.

While stirring, the temp may be increased to 95-96F slowly.Continue stirring taking about 30-45 min from initial cut. Look to achieve a point where curd still clumps easily but with distinct pieces.

Molds are prepared with their special porous cloths and hot water or whey to warm them.

The curd is now distributed evenly.. with about 1-1.5 lb for each finished cheese.

This uncooked French cows' milk CHEESE has a creamy-soft texture and a delicate flavor when perfectly ripe. It becomes bitter, however, when overripe. Reblochon has a dark golden rind and is sold in small discs.

we begin with milk at 88-91F by adding a mesophilic culture and a very small amount of thermophilic to stabilize the and just a pinch of candidum for late stage development.along with a geotricum culture which will prepare the surface for ripening later ripening stages

Ripening will take place over 60 minutes and then enough rennet is added to make a fairly soft curd in 30 minutes

Whey will rise to the surface and the curd is cut again into much smaller pieces.

Stop stirring and allow the curd to settle in preparation for whey removal most easily done with a siphon or bailing with a small pan.

The whey is now removed down to the curd level.

As soon as all of the molds have been filled, they should be ready to be turned over in the molds rewrapped and stacked 2 high to help draining and develop a nice smooth surface.

After 20-30 min the cheese has now formed nicely and after flipping can be returned to molds.

While keeping temps in the 90's, the followers are put in place and a small amount of weight 1 qt of water ~2-3 lbs used here for about 3-4 hrs then removed.

Next morning they are dry salted with 1.5-2% of their weight.

In 60 days, after drying off a bit and allowing a white surface to develop.. they are ready.

The surface has formed well but the pH is still high and holding overnite will allow the acidity to fall to it's final level of 5.2-5.4.

They are now moved to the aging space with a temp of 52-58F and hi humidity (95-97%)... maintained by coverd boxes.

In a few days the development of Geotricum will be seen, preparing the surface for the lite brine washing, which takes place for 14 days and the eventual development of the b.linens washed rind surface as seeen here.

Raschera

The denomination of origin “Raschera” is classified to the having cheese the following characteristics:

In the production it comes employed latte coming from two every day milking.

It is produced for the entire arc of the year.

The latte ones must be coagulated to a temperature between 27° and the i 30° C approximately, with liquid rennet.

The salts out must be carried out to dry and of norm in two number.

The period of stagionatura has the minimal duration of a month.

It is used like cheese from table and it introduces the following characteristics:

form: cylindrical with flat faces or quadrangular with flat faces;

dimensions:

“Square length of every side of the form of 40 cm approximately, barefoot Raschera” irregular of approximately 12-15 cm;

weight:

The denomination of origin of the cheese “Raschera” is recognized, whose use is classified to the having product fixed requirement with present the decree with regard to the methods of working and to the organolettiche and merceologiche characteristics deriving from the zone of production delimited in successive art. the 3.

Art. 2

semifat cheese, pressato, produced with latte vaccine eventually added with latte added small of ovine and/or goat, sometimes partially decremato for outcrop.

The feeding base of ovine and eventually goat the cattle vaccine and must be constituted from forages affienati greens or that they derive from Prato, pasture, Prato-pasture and hay of polifita Prato.

The cheese must be produced with a characteristic technology and in the working of the duration of you are-seven days must be carried out adequate pressature and used suitable stamps to cylindrical and quadrangular sections.

“Raschera” round diameter of form 35-40 cm, barefoot slightly convex of 7-9 cm with variations in more or less for both the characteristics in connection with the technical conditions of production;

“Round Raschera” from 7 to 9 kilograms;

“Squared Raschera” from 8 to 10 kilograms;

color of the paste: white man or ivory;

structure of the paste: consisting, rather elastic, with smallest occhiature scattered and irregular;

sapore: end, delicate, typically perfumed and moderately piccante and sapido if seasoned;

fat person on the substance sand bank: minimum 32 for hundreds.

The production zone, comprised the stagionatura there, comprises the entire territory of the province of Wedge.

Geographical area: the entire province of Cuneo.

Formaggio Raschera

external confection: thin gray-rossastro sometimes with giallognoli glares, elastic crust, smooths down and to regulate with specks rossastre on the barefoot ones, emphasized with the stagionatura;

Art. 3

The cheese “produced round or squared Raschera” to a advanced quota to the 900 meters above sea level in the municipalities of Frabosa Soprana, Frabosa Sottana, Garessio for how much concerns the Valcasotto, Magliano the Alps, for the part that confines with the municipality of Ormea, Montalto Mondovì, Ormea, Pamparato, Roburent, Roccaforte Mondovì, and seasoned in the entire administrative territories of the common foretold ones it can carry the mention” of Alpeggio ".

A half-fat, soft cows' milk cheese which can be supplemented with sheep's and/or goats' milk, pressed, medium-mature and cylindrical or rectangular in shape with straight sides.

The cheese, which is historically found in the territory of the province of Cuneo ; is named after Lake Rascherà in the area overlooking Monregaleses where the cheese was originally produced; the cheese has retained its original characteristics due to its being made by an established technique.

The curds obtained from semi-skimmed milk coagulated with calf's rennet at a temperature of not more than 30°C, is pressed in suitable moulds, is dry salted twice and matured for a medium length of time.

The natural factors are connected with the climatic conditions of the area from which» traditionally, the fodder used comes (Piedmont), As far as the human factors are concerned, the cheese which is historically found in the Cuneo area is made using traditional local techniques.

The denomination of Raschera origin is classified to the having cheese the following characteristics: semifat cheese, pressato, produced with latte vaccine eventually added with latte added small of ovine and/or goat, sometimes partially decremato for outcrop. The feeding base of ovine and eventually goat the cattle vaccine and must be constituted from forages affienati greens or that they derive from Prato, pasture, Prato-pasture and hay of polifita Prato. In the production it comes employed latte coming from two every day milking. It is produced for the entire arc of the year.

The latte ones must be coagulated to a temperature between 27° and the i 30° C approximately, with liquid rennet. The cheese must be produced with a characteristic technology and in the working of the duration of you are-seven days must be carried out adequate pressature and used suitable stamps to cylindrical and quadrangular sections. The salts out must be carried out to dry and of norm in two number.

The period of stagionatura has the minimal duration of a month. It is used like cheese from table and it introduces the following characteristics: form: cylindrical with flat faces or quadrangular with flat faces; dimensions: Round diameter of form 35-40 cm, barefoot Raschera slightly convex of 7-9 cm with variations in more or less for both the characteristics in connection with the technical conditions of production; Square length of every side of the form of 40 cm approximately, barefoot Raschera irregular of approximately 12-15 cm; weight: Round Raschera from 7 to 9 kilograms; Raschera squared from 8 to 10 kilograms; color of the paste: white man or ivory; structure of the paste: consisting, rather elastic, with smallest occhiature scattered and irregular; external confection: thin gray-rossastro sometimes with giallognoli glares, elastic crust, smooths down and to regulate with specks rossastre on the barefoot ones, emphasized with the stagionatura; sapore: end, delicate, typically perfumed and moderately piccante and sapido if seasoned; fat person on the substance sand bank: minimum 32 for hundreds.

Ragusano

f) variable weight from 10 kg to 16 kg in relation to the dimensions of the form;

The cheese “Ragusano” is produced exclusively with latte of vacca entire, raw, coming from breedings located in the zone of which to art. the 2 and obtained in relative the appropriate respect of prescription to the breeding and the process of obtaining, as answering to the following productive standard:

a) the feeding of the bovine from which drift the latte ones must be constituted mostly from spontaneous essences and erbai of the Ibleo plateau, eventually affienati;

b) the latte ones of or a more milking must be coagulated to the temperature of 34 °C, with oscillation in more or less not advanced to the 3 °C, taking advantage of the spontaneous development of the casearia microflora;

and of hardening from 60 to 80 minuteren. The breach of the curd happens when the grains, initially of the dimensions comparable to those of the lenticchie, as a result of the water addition (8 liters for hectoliter of latte) to the temperature of 80 °C, more or less 5 °C, they assume medium dimensions of a chicco of rice. The caseosa mass, obtained for sedimentation and separated from the serum, comes subordinate to pressatura in order to favor of the spurgatura. The paste, dealt with the liquid turning out from the working of the annealed one or with water to temperature of approximately 80 °C, covered with a cloth in order to avoid bruschi lowerings of the temperature, comes left to rest for approximately 85 minuteren. The phase of the drying goes lead leaving the paste on the appropriate supports for a time of approximately 20 hours. The paste comes cut to slices and, covered with water to the temperature of approximately 80 °C, for a time of approximately 8 minuteren, comes therefore worked with much cure, till to obtain a spherical form with the free external surface from smagliature and knit to a pole. The paste goes successively modeled to the aim to assume the characteristic form parallelepipeda to square section, the salt out; carried out in pickling brine, it comes protratta for a variable time in reason of the dimensions of the forms and such not to involve a sodium chloride content on the substance advanced sand bank to 6%. The stagionatura happens in premises ventilated with ambient temperature of 14-16 °C, tying the forms to brace with thin ropes and placing them to horse of appropriate supports and, however, in such way to guarantee a perfect aeration of the entire surface of the form. Previewed É the cappatura with oil of olive for destined cheeses to a extended stagionatura. The product can be filled with smoke single with natural

d) form: parallelepipeda, to square section, with dulled angles. It is possible to find on the surface of reading insenature due to the passage of ropes of support used in the stagionatura process;

e) dimensions: sides of the square section from 15 to 18 centimeters; length of the parallelepipedo from 43 to 53 centimeters;

g) external aspect: smooth, thin, compact crust; of golden yellow color or paglierino tending to the brown with protrarsi of the stagionatura for cheeses from grattugia. The maximum thickness is of 4 millimeters. It can be cappata with olive oil;

m) the maximum humidity: 40%

h) paste: compact structure, with eventual fessurazioni that are found with protrarsi of the stagionatura, sometimes joined to insufficient occhiature; to the cut the color introduces white man tending to the yellow paglierino, more or less intense;

i) sapore: gradevole, sweet, delicate, decidedly little piccante in the first months of stagionatura in cheeses from table; tending to the piccante and the saporito one, stagionatura advanced in cheeses from grattugia. The gradevole cheese introduces an aroma, characteristic of the details production procedures;

l) fat on the substance sand bank: not inferior to 40% for destined cheeses to the consumption from table; not inferior to 38% for cheeses with advanced stagionatura to the 6 months;

Cheese from whole cows' milk, with medium to long ageing, having a block shape and a square cross-section, with rounded corners. It is possible to find slight grooves on the surface from the cords used to hang the cheese during the ageing process. The external colour is a straw to golden yellow, tending towards brown with further ageing. The product may be "enveloped" in olive oil, depending on traditional customs. Smoking the cheese by natural smoking processes is permitted, and in this case the designation of origin is followed by the word "affumicato" ("smoked").

Geographical Area: The entire area of the Communes of: Acate, Chiaramonte Gulfi, Comiso, Giarratana, Ispica, Modica, Monterosso Almo, Pozzallo, Ragusa, Santa Croce Camerina, Scicli and Vittoria in the province of Ragusa, and the Communes of Noto, Palazzolo Acreide and Rosolini in the province of Siracusa, defining an area with particular environmental characteristics.

The cheeses of Sicily have been known since the time of ancient Greece and have maintained certain characteristics over the centuries, despite being adapted to the changing tastes and production methods of various eras, In recent times it was decided to establish regulations for the different types of cheeses produced in Sicily, including "Ragusano" cheese, which has been recognized

under Italian law for several decades and which is currently regulated by a special decree which defines the requisites for the designation of origin.

After the milk is coagulated with calf or kid rennet, the curd is broken into granules which are initially lentil-sized, and which are about the size of rice grains by the end of processing . After the drying stage, the curd obtained is cut and covered with hot water, making it possible to process it into its characteristic shape. The product is then salted and aged for a medium-long period of time.

The natural factors are connected with the environmental conditions of the production area, mostly mountains or foothills, which influences the quality of the forage used to feed the cows in the defined area. Traditional animal-raising methods are employed which make use of local resources, in particular the naturally growing vegetation, sometimes supplemented with hay. The human factors are connected with the use of time-established methods, allowing the product to keep over time its intrinsic characteristics, which are responsible for the wide distribution and appreciation of the product in consumer markets.

Ingredients2 gallons whole cow's milk¼ cup fresh or 1 teaspoon powdered, mesophillic starter¾ teaspoon liquid rennet mixed with ¼ cool waterSalt brine: 4 cups salt in 1 gallon waterBacterial linens

Procedure:

Raclette - France

Warm the milk for about 30 minutes in a double boiler until the temperature reaches 88° F. Slowly stir in the mesophilic starter culture, blending it well throughout the milk. Cover and set aside to ripen for 1 hour.

Blend the rennet into the ripening milk. Allow the rennet to work undisturbed for 1 hour, or until the curds show a clean break when tested with a knife.

Cut the curds into ¼-inch cubes and allow them to settle to the bottom of the pot, as the whey rises to the surface.

Before you begin foreworking – stirring the lukewarm curds before cooking – heat about 2 quarts of water to a temperature of 140° F. Maintain the water at this temperature for washing the curds later.

Slowly stir the curds with a large ladle or spoon. (This will dispel more of the moisture and prevent the curds from sticking together.)

Skim why from the surface of the curds with a measuring cup, keeping track of the amount as you go. Replace the drained whey with an equal amount of the water you've preheated to 140° F, and gently stir the curds as you add the water, until the curds reach a temperature of 100° F. Be sure the temperature doesn't rise above 100° F, or your cheese won't solidify properly.

Continue to stir the curds for another 30—45 minutes and 100° F until they firm up. Then set the pot aside and allow the curds to rest for another 30 minutes.

Tilt the pot and carefully ladle or spoon the excess whey from the curds. Then set the curds aside to acidify for 1 more hour.

Transfer the raclette to a rack or cheese mat and allow it to air dry for an hour.

Level: Fairly difficult (requires considerable time)

Start to Finish1/5 hours for heating and ripening45-60 minutes for renneting and coagulation1 hour for cooking the curds1 hour for draining and setting3 days for curing2-4 months for aging

Best UsesGood table and excellent melting cheese

Storage

Yield

In the meantime, prepare brine by blending 4 cups of salt into 1 gallon of slightly warm water in a large pot or stainless-steel basin. Gently stir the solution for about 5 minutes before you allow the contents to settle. You should be able to see a layer of salt at the bottom, which means that the water is completely salt saturated and ready for the freshly processed raclette.

Place the raclette in the brine and allow it to float for 12 hours, turning once after 6 hours of soaking. Remove the cheese from the brine and pat dry with a clean cheesecloth or buttercloth.

Add 1 teaspoon of bacterial linens to 1 quart of water, in an atomizer. Shake well. Spray all surfaced of the raclette and place it on the cheese mat or rack in the refrigerator or a cool room (55° F and 85% humidity). Allow it to rest for 2 days, turning once each day. On day 3, spray the cheese again.

You should now be able to detect a slight reddish-brown mold. Allow the raclette to age for another 2 months, as it steeps with flavor and forms a natural rind. If you prefer a cheese with a stronger flavor, give it an additional 2 months.

RACLETTE RECIPE - From Making great cheese at home by Barbara Ciletti

Stores well for months when tightly wrapped and refrigerated, but dries out fairly quickly if not properly sealed.

2 pounds raclette

Ingredients2 gallons whole cow's milk¼ cup fresh or 1 teaspoon powdered, mesophillic starter¾ teaspoon liquid rennet mixed with ¼ cool waterSalt brine: 4 cups salt in 1 gallon waterBacterial linens

FOREWORKING AND COOKING THE CURDS

Tip: Works best with raw milk that you pasteurize yourself. You will get a softer cheese from homogenized whole milk.

Note: It's important to refrain from heating either milk or curds too quickly here. The cheese simply won't hold together if you rush.

Warm the milk for about 30 minutes in a double boiler until the temperature reaches 88° F. Slowly stir in the mesophilic starter culture, blending it well throughout the milk. Cover and set aside to ripen for 1 hour.

Blend the rennet into the ripening milk. Allow the rennet to work undisturbed for 1 hour, or until the curds show a clean break when tested with a knife.

Cut the curds into ¼-inch cubes and allow them to settle to the bottom of the pot, as the whey rises to the surface.

Before you begin foreworking – stirring the lukewarm curds before cooking – heat about 2 quarts of water to a temperature of 140° F. Maintain the water at this temperature for washing the curds later.

Slowly stir the curds with a large ladle or spoon. (This will dispel more of the moisture and prevent the curds from sticking together.)

Skim why from the surface of the curds with a measuring cup, keeping track of the amount as you go. Replace the drained whey with an equal amount of the water you've preheated to 140° F, and gently stir the curds as you add the water, until the curds reach a temperature of 100° F. Be sure the temperature doesn't rise above 100° F, or your cheese won't solidify properly.

Continue to stir the curds for another 30—45 minutes and 100° F until they firm up. Then set the pot aside and allow the curds to rest for another 30 minutes.

Transfer the raclette to a rack or cheese mat and allow it to air dry for an hour.

CURING THE CHEESE

now we have to wait for the end result

Tilt the pot and carefully ladle or spoon the excess whey from the curds. Then set the curds aside to acidify for 1 more hour.

In the meantime, prepare brine by blending 4 cups of salt into 1 gallon of slightly warm water in a large pot or stainless-steel basin. Gently stir the solution for about 5 minutes before you allow the contents to settle. You should be able to see a layer of salt at the bottom, which means that the water is completely salt saturated and ready for the freshly processed raclette.

Place the raclette in the brine and allow it to float for 12 hours, turning once after 6 hours of soaking. Remove the cheese from the brine and pat dry with a clean cheesecloth or buttercloth.

Add 1 teaspoon of bacterial linens to 1 quart of water, in an atomizer. Shake well. Spray all surfaced of the raclette and place it on the cheese mat or rack in the refrigerator or a cool room (55° F and 85% humidity). Allow it to rest for 2 days, turning once each day. On day 3, spray the cheese again.

You should now be able to detect a slight reddish-brown mold. Allow the raclette to age for another 2 months, as it steeps with flavor and forms a natural rind. If you prefer a cheese with a stronger flavor, give it an additional 2 months.

i might have done it a little bit difficult but wanted to adapt as close as possible. cooking the curds for one hour at 100F make them fairly firm and the cheese would not make a close rind if not put on light pressure.

after cooking the curds, i ladled them in a mold, lined with cheese cloth, that was sitting in a stock pot deep enough so the 100F whey would cover the curds for the final 30 min. resting time.

after that i took the mold with the curds out, follower on and put light pressure for about 30 min. got it out, redressed and pressed under light pressure for another 45 min. after that it went in the salt brine.

I used a tomme mould and used a lightish weight – I think it was 8 kg, and pressed it overnight. Because of the heat here (I am in Australia), the ageing process is a big challenge. I am using plastic storage boxes and keep the cheeses in a wine fridge set to about 12C.

My neighbour came over after posting yesterday and gave me a few slices of my second raclette (I hadn’t tasted it before as he took the entire cheese!). I had it for dinner over potato and it was lovely. The cheese was quite elastic and there was no hint of oiliness when melted and it browned up nicely.

Ingredients:

1/4 teaspoon Mesophilic Type B Culture (CHOOZIT™ Mesophilic Aromatic Type B)1/4 teaspoon Thermophilic Type B Culture (CHOOZIT™ TM 81)1/4 teaspoon Lipase PowderRennet per manufactures instructionsSalt for brineOlive Oil1/2 teaspoon Calcium Chloride (if using pasteurized milk)

Procedure:Heat milk to between 82 to 92°F.Add calcium chloride if needed and stir well.Add Mesophilic and Thermophilic culture and mix well and leave for 30 minutes.Mix the lipase powder in 1/4 cup water and let stand for 20 minutes. Add lipase mixture to the milk and stir gently for 1 minute.

Once a clean break is achieved cut curds to about 3/8 inch cubes and rest for 5 minutes.Whisk the curds into rice-size pieces.

Rest curds for 5 minutes.Pour off excess whey.Drain curds in cheese cloth line colander.Place curds into a mold, and press with 15 pounds pressure for 15 minutes.Flip the cheese and press again with 15 pounds pressure for 15 minutesFlip the cheese and press again with 15 pounds pressure for 15 minutesFlip the cheese and press again with 30 pounds pressure for 6 hours.Unwrap cheese and soak medium brine for 6 hours at 50-55°F turning every hour.

Cheese should be aged a minimum of 100 days.Turn cheese every day for about a week. Rub with olive oil to keep rind from drying out.

Queso Zamorano - Deejays - adapted from cheese description

1 gallon whole Churra Ewe’s Milk.

Mix Rennet sufficient to coagulate milk in not less than 30 or more than 45 minutes per manufactures instruction in 1/4 cup of pure water and add to the milk and mix completely.

Heat the curds to 104°F at a rate of 2°F every five minutes. This will take about 45 minutes. Stir occasionally to keep curds from matting together.

Remove cheese from mold and air dry at 55 to 60°F for 3 to 4 weeks the 50-55° F with a relative humidity of 80-85% for at up to 6 months.

Also called Queso Blanco

Ingredients:3 liters of pasteurised whole milk (skimmed or low milk in fat is not recommendable) 2 3/4 of whole dust milk cups (412 g approx) 1 1/2 nosey spoonful of dust calcium chloride (or ° 1 coffee spoonful of liquid calcium chloride) * 1/8 of tablet of cuajo* 1/2 boiled water cup 1/2 boiled water cup 1 1/2 nosey spoonfuls of table salt

Procedure:It spills in the pot milk and, there, it dissolves dust milk; it puts to entibiar to average fire, taking care of that does not boil.

it retires of the fire and year the curdle tablet previously dissolved in a quarter of water cup. It lets rest approximately during 20 minutes, so that the curd forms.

Later, déjela to rest more by 20 minutes, like minimum.

It lets rest by hour and a half.

Queso Panela - Mexico

Aside, in a quarter of boiled water cup, it dilutes to the calcium chloride and viértalo in lukewarm milk, mixing with the spoon;

After that lapse, it introduces a knife until the bottom of the curd: if it leaves completely clean, córtela in cuadritos of a centimeter approximately (to separate the curd of the serum).

It places to low fire and it shakes with much smoothness. In the container of four liters, the blanket accommodates - to strainer way and, through this one, it lets pass the serum.

It ties the blanket, tightening the curd. Later, it slightly unties to the blanket on the tray and year the salt to the curd, kneading it.

It puts the curd in the strainer (that must be on the tray so that there the serum slips that follows), covers with the blanket and on this one, it places the heavy object to press it.

Spent that time, with the clean hands, it takes the cheese and it turns around it to assure that all the serum slips; it covers and it returns to place the weight during one hour and average more.

The distinguishing characteristics of Queso Palmero are very closly linked to the specialenvironment of the island of La Palma, which has a number of unique factors:(a) its own breed of dairy goats;(b) rich and varied vegetation, with high-quality indigenous grazing;

(c) an island location with a hilly terrain creating a great variety of microclimates that permit

livestock to graze throughout the year;

(d) a long stockfarming tradition going back to the times of the original prehispanic population.

The tradition was continued by later setters for whom it became one of the principal means of

Queso Palmero - Spain

This cheese is produced on the island of La Palma (Canary Islands) with milk of La Palma goats belonging to the Agrupación Caprina Canaria (Canary Islands Goat-Breeders Association). The feed of the goats is based on the island's forage resources and natural kid rennet. All production is currently small-scale, carried out on small farms and uses unpasteurised milk. The cheeses is generally eaten fresh, although young, semi-mature and mature cheeses are also made. The cheese are made in the form of a flattened cylinder and weigh up to 15 kg. The rind is white, but the cheeses are usually smoked, giving them a darker colour.

The area in which .Queso Palmero. is produced and matured and in which the milk used is produced comprises the following municipal areas of the island of La Palma, in the Province of Santa Cruz de Tenerife (Canary Islands, Spain): Barlovento, Breña Alta, Breña Baja, Garafía, El Paso, Fuencaliente, Los Llanos de Aridane, Puntagorda, Puntallana, San Andrés y Sauces, Santa Cruz de la Palma, Tazacorte, Tijarafe and Villa de Mazo. The total area is: 706 km2.

Queso Palmero is produced and matured and the milk used is produced entirely on the island of La Palma.

The process begins with the filtering of the freshly collected milk. It is immediately curdled to prevent any loss of heat (27 °C to 33 °C) using natural rennet from suckling kids. The milk takes on average 45 minutes to coagulate. The curd is cut into small pieces, so as to facilitate draining, and placed in moulds. It is then pressed and placed on fine plastic mesh to help draining. The cheese are then dry salted, using the island's own sea salt. After salting, the cheese is often smoked. The smoke is obtained using various types of plant matter, the principal ones being almond shells (Prunus dulcis), prickly pear plant (Opuntia ficus indica) and Canary Island pine (Pinus canariensis).

The cheeses are matured in cellars or air-conditioned premises, where, in addition to being turned, the rind is usually coated with olive oil or roasted maize meal to protect it.

support and whose cheese-making traditions have come down to us today. Documents from the sixteenth century attest to the importance of cheese on the island in those times, when it was already exported to the Americas and to other islands in the Atlantic.

Queso Ibores is a full-fat cheese, produced exclusively with raw milk from goats ofthe breeds Serrana, Verata, Retinta and crosses thereof.

Minimum fat content — 45 % of dry matter. Minimum dry matter content — 50 %. PH — 5,0 to 5,5.Total protein content of dry matter — minimum 30 %. Maximum NaCl — 4 %.

Coagulation is promoted by industrially homogenised natural rennet from the abomasum in thestomachs of lactating ruminants, generally containing 80 % rennin and 20 % pepsin, and with an

concentration of 20 °Bé.

Queso Ibores - Spain

Cylindrical in form, with substantially flat outer surfaces and slightly convex on top, it is 5 to 9 cm high, with a diameter of 11 to 15 cm and weighs 650 to 1 200 g. Its rind is smooth, medium hard and traditionally coated in pepper or oil. Its natural colour is between waxen yellow and dark ochre, though this varies depending on the different types of mould that develop, from the greyish of its natural rind to the orange-red of the pepper-coated type and ochre yellow for the oil-coated version.

The interior is ivory-coloured, slightly hard, with a moist, creamy texture that varies between crumbly and spongy, and has a few small, unequally distributed holes.

Aroma varies between sweet and mild, typical of goats cheese made from raw milk. Typically has a strong taste: slightly tart, tangy and salty, with a slight aftertaste of goat's milk. Very pleasant on the palate.

The area where the milk is produced and the cheese manufactured includes the districts of Ibores, Villuercas, La Jara and Trujillo — a total of 35 municipalities in the Southeast of the province of Cáceres.

The product is made from raw milk, produced under the strictest conditions of hygiene and food safety, from goats of the breeds Serrana, Verata, Retinta and crosses thereof. These breeds are characterised by a number of particular qualities such as their great hardiness and capacity to adapt to extreme climates and terrain, and have traditionally been the main goat breed reared in the Queso Ibores production area. This is because other breeds are not able to reach this level of adaptability in an extensive or semi-extensive pastoral system, given the orographic conditions in the area.

average strength of 1:15 000. Coagulation takes place at a temperature of between 28 and 32 °C and lasts between 60 and 90 minutes. The curd produced is then chopped until 5 to 10 mm granules are obtained. These are then placed into authorised cylindrical moulds for shaping and pressed by special machines for 3 to 8 hours at a pressure of between 1-2 kg/cm2.

The salting process can be either dry or wet, but the agent used is always sodium chloride. With wet salting, the product may be immersed for up to 24 hours in a saline solution with a maximum

Queso Ibores needs at least 60 days to mature. Cheese manufactured by producers using milk from their own livestock and matured for at least 100 days may be regarded as handcrafted (‘Artesano’) cheese.

Queso Ibores is a product whose origins, both as regards production and marketing, date back for centuries. In its present form it has been produced in the area covered by this PDO from time

immemorial. There are records of it being sold every Thursday in Trujillo since 14 July 1465, the date on which Henry IV of Castile awarded this town the right to have its own free market, exempt from royal taxes on vegetables, cereals, livestock and animal products (meat, milk, cheese, etc.). One of the streets in this town is still called ‘Calle de los Cabreros’ (‘Street of the goat herds’), recalling its use as the compulsory route to the weekly market, through which farmers would drive their animals. What is more, in February 1940 the local town of Jaraicejo applied to have a weekly market, and was awarded one in January 1945. Any articles and products that could be weighed or measured could be brought to this market. In time the market came to be limited to the selling and buying of goat's cheese, with farmers from nearby villages bringing their products to sell every week from January to July.

Ingredients:3.8 liters/1 US gallon whole or partly skimmed Cow’s Milk.

Salt for brine

Procedure:1. Place milk in stockpot and allow to reach room temperature.

7. Remove from heat, drain off remaining whey, use immediately or store in container in fridge.

Queso Guayanés - from Cheeseforum.org

Optional: Calcium Chloride if using store bought pasterurized milk, amount as per manufacturers directions or your experience.

Rennet, amount as per package directions or your experience, use little extra if using pasteurized milk and no Calcium Chloride.

2. Note, if using store bought pasteurized homogenized milk then dissolve the calcium chloride in ~50 ml/1/4 cup, trickle into milk while whisking for 1 minute to fully dilute.

3. Dissolve or dilute the rennet in ~50 ml/1/4 cup water and trickle into milk while whisking for 1 minute to fully dilute.4. heat to 90°F and cover for 45 minutes to 2 hours to allow curd to set.5. Once good curd set is obtained, cut curd as normal into 1 cm/3/8" diamonds, set aside to rest for 10 minutes.

6. Remove some of the expelled whey, place stockpot or double boiler on stove, and slowly raise to 90°C/194°F to cook curds. Stir curds continuously while cooking until it is moldable.

Ingredients:1 gallon of milk1 Junket Rennet tablet1 quart cultured buttermilkvinegar

Procedure:Heat milk to 145°F for 30 minutesPlace a cooking thermometer into the milk to measure its temperature.

Place one tablet Junket Rennett into 1/2 cup cold tap water until dissolved.Mix one quart cultured buttermilk with two quarts heat-treated or pasteurized milk.

a. Add 7 teaspoons white vinegar to the milk mixture.b. Mix well.

d. Add dissolved Rennet and mix for about 2 minutes.Let stand for 30–40 minutes until curd is firm.Cut curd into 1-inch cubes and let stand for about 5 minutes.

Pour mix through cheesecloth and allow to drain for 5 minutes.Form curd into a ball and twist the cheesecloth gently to squeeze out the whey.Break up curds into a bowl and add 1 3/4 teaspoons of salt.Mix in salt and let stand for 5 minutes, then squeeze again as before.Form the cheese. Remove from form. Refrigerate.

Ingredients:

2 gallons goat milk (or cow milk) (I use raw, unpasteurized milk)

1/2 tsp. Liquid rennet (I use double strength vegetable rennet), dissolved in 1/4 C. water2 T. kosher salt

Queso Fresco - Mexico

Do not heat milk over 145°F. It may change the texture and flavor of the cheese. Under 145°F will not kill harmful bacteria.

c. Heat milk to 90ｰF. Remove pan from the heat.

Heat curds and whey to 115ｰF (without stirring), remove pan from the heat, then let stand for 5 minutes.

Queso Fresco - Fias Co Farm

1/4 tsp. mesophilic DVI Culture "MM" or "MA" * or 4 oz. mesophilic culture (from a mother culture)1/4 tsp. calf lipase powder (mild "piccante") (lipase is animal product- vegetarians may wish to omit this, but the cheese will not have as much flavor )

*The DVI cultures I use are EZAL cultures from France purchased from The Dairy Connection.

Bring the milk to 86° (90° for cow milk) and add the mesophilic culture and lipase.  Stir well and let set, to ripen, for 1 hour.  Add the rennet and stir briskly for 15 seconds.  Cover the pot and let the milk set for 45 minutes, or until you get a clean break.  Hold the milk at a temperature of 86° (90° for cow milk) for the entire time.

Cut the curds into 1/4" pieces with a stainless steel knife.  This always seem to be the trickiest part of cheese making, but take your time, and don't worry if all the curds are cut to exactly 1/4".   After you have cut the curds, do not stir them yet.  Let them rest, undisturbed for 10 minutes (5 minutes for cow milk).

Now you can stir the curds and cut any that you had missed.  If you stir the curds with a big wire whisk, this will cut any curds you missed automatically.  Raise the temperature of the curds to 95° (99° for cow milk) over the next 20 minutes, stirring occasionally so the curds do not stick together.  Let the curds settle for 5 minutes, undisturbed.

Drain the whey from the curds and save it for making Ricotta.  Now, leave the curds in their cheese making pot that is placed inside the canner.  Make sure the water in the canner is kept at 95° (99° for cow milk) and this will allow you to hold the curds at a temperature of 95° (99° for cow milk) .  Hold the curds at 95° (99° for cow milk) for 10 minutes, stirring with your hand occasionally so that the curds don't stick together.

After you have held the curds for at 95° (99° for cow milk) for 10 minutes, stir in the salt.  At this point in the cheese making you could spice up your cheese by adding some herbs, such as chives, or even minced jalapena peppers, if you'd like.  (To be honest, I never add herbs, I think this cheese is great just plain.)

Line a cheese mold with cheesecloth and add the curds.  Press the cheese at 10 lb. for 10 minutes, remove it from the press, flip it over and place it back in the press.  Continue pressing at 20 pounds for 1 hours and then raise the weight to 35 pounds for 6 hours.

After it has pressed for six hours, remove the cheese from the mold and let it air dry on a rack overnight. The next day, wrap it (I put it in a ziploc bag), and refrigerate the cheese for several days before testing.  Really, believe me on this, it's worth the wait.  If you taste the cheese too soon, it may seem "rubbery".  Also, the flavor develops during the short "aging" process.  This cheese will keep for several weeks in the fridge.  From experience I have learned that this cheese does not freeze well.

(lipase is animal product- vegetarians may wish to omit this, but the cheese will not have as much flavor )

Bring the milk to 86° (90° for cow milk) and add the mesophilic culture and lipase.  Stir well and let set, to ripen, for 1 hour.  Add the rennet and stir briskly for 15 seconds.  Cover the pot and let the milk set for 45 minutes, or until you get a clean break.  Hold the milk at a temperature of 86° (90° for cow milk) for the entire time.

Cut the curds into 1/4" pieces with a stainless steel knife.  This always seem to be the trickiest part of cheese making, but take your time, and don't worry if all the curds are cut to exactly 1/4".   After you have cut the curds, do not stir them yet.  Let them rest, undisturbed for 10 minutes (5 minutes for cow milk).

Now you can stir the curds and cut any that you had missed.  If you stir the curds with a big wire whisk, this will cut any curds you missed automatically.  Raise the temperature of the curds to 95° (99° for cow milk) over the next 20 minutes, stirring occasionally so the curds do not stick together.  Let the curds settle for 5 minutes, undisturbed.

Drain the whey from the curds and save it for making Ricotta.  Now, leave the curds in their cheese making pot that is placed inside the canner.  Make sure the water in the canner is kept at 95° (99° for cow milk) and this will allow you to hold the curds at a temperature of 95° (99° for cow milk) .  Hold the curds at 95° (99° for cow milk) for 10 minutes, stirring with your hand occasionally so that the curds don't stick together.

After you have held the curds for at 95° (99° for cow milk) for 10 minutes, stir in the salt.  At this point in the cheese making you could spice up your cheese by adding some herbs, such as chives, or even minced jalapena peppers, if you'd like.  (To be honest, I never add herbs, I think this cheese is great just plain.)

Line a cheese mold with cheesecloth and add the curds.  Press the cheese at 10 lb. for 10 minutes, remove it from the press, flip it over and place it back in the press.  Continue pressing at 20 pounds for 1 hours and then raise the weight to 35 pounds for 6 hours.

After it has pressed for six hours, remove the cheese from the mold and let it air dry on a rack overnight. The next day, wrap it (I put it in a ziploc bag), and refrigerate the cheese for several days before testing.  Really, believe me on this, it's worth the wait.  If you taste the cheese too soon, it may seem "rubbery".  Also, the flavor develops during the short "aging" process.  This cheese will keep for several weeks in the fridge.  From experience I have learned that this cheese does not freeze well.

Bring the milk to 86° (90° for cow milk) and add the mesophilic culture and lipase.  Stir well and let set, to ripen, for 1 hour.  Add the rennet and stir briskly for 15 seconds.  Cover the pot and let the milk set for 45 minutes, or until you get a clean break.  Hold the milk at a temperature of 86° (90° for cow milk) for the entire time.

Cut the curds into 1/4" pieces with a stainless steel knife.  This always seem to be the trickiest part of cheese making, but take your time, and don't worry if all the curds are cut to exactly 1/4".   After you have cut the curds, do not stir them yet.  Let them rest, undisturbed for 10 minutes (5 minutes for cow milk).

Now you can stir the curds and cut any that you had missed.  If you stir the curds with a big wire whisk, this will cut any curds you missed automatically.  Raise the temperature of the curds to 95° (99° for cow milk) over the next 20 minutes, stirring occasionally so the curds do not stick together.  Let the curds settle for 5 minutes, undisturbed.

Drain the whey from the curds and save it for making Ricotta.  Now, leave the curds in their cheese making pot that is placed inside the canner.  Make sure the water in the canner is kept at 95° (99° for cow milk) and this will allow you to hold the curds at a temperature of 95° (99° for cow milk) .  Hold the curds at 95° (99° for cow milk) for 10 minutes, stirring with your hand occasionally so that the curds don't stick together.

After you have held the curds for at 95° (99° for cow milk) for 10 minutes, stir in the salt.  At this point in the cheese making you could spice up your cheese by adding some herbs, such as chives, or even minced jalapena peppers, if you'd like.  (To be honest, I never add herbs, I think this cheese is great just plain.)

Line a cheese mold with cheesecloth and add the curds.  Press the cheese at 10 lb. for 10 minutes, remove it from the press, flip it over and place it back in the press.  Continue pressing at 20 pounds for 1 hours and then raise the weight to 35 pounds for 6 hours.

After it has pressed for six hours, remove the cheese from the mold and let it air dry on a rack overnight. The next day, wrap it (I put it in a ziploc bag), and refrigerate the cheese for several days before testing.  Really, believe me on this, it's worth the wait.  If you taste the cheese too soon, it may seem "rubbery".  Also, the flavor develops during the short "aging" process.  This cheese will keep for several weeks in the fridge.  From experience I have learned that this cheese does not freeze well.

Bring the milk to 86° (90° for cow milk) and add the mesophilic culture and lipase.  Stir well and let set, to ripen, for 1 hour.  Add the rennet and stir briskly for 15 seconds.  Cover the pot and let the milk set for 45 minutes, or until you get a clean break.  Hold the milk at a temperature of 86° (90° for cow milk) for the entire time.

Now you can stir the curds and cut any that you had missed.  If you stir the curds with a big wire whisk, this will cut any curds you missed automatically.  Raise the temperature of the curds to 95° (99° for cow milk) over the next 20 minutes, stirring occasionally so the curds do not stick together.  Let the curds settle for 5 minutes, undisturbed.

Drain the whey from the curds and save it for making Ricotta.  Now, leave the curds in their cheese making pot that is placed inside the canner.  Make sure the water in the canner is kept at 95° (99° for cow milk) and this will allow you to hold the curds at a temperature of 95° (99° for cow milk) .  Hold the curds at 95° (99° for cow milk) for 10 minutes, stirring with your hand occasionally so that the curds don't stick together.

After you have held the curds for at 95° (99° for cow milk) for 10 minutes, stir in the salt.  At this point in the cheese making you could spice up your cheese by adding some herbs, such as chives, or even minced jalapena peppers, if you'd like.  (To be honest, I never add herbs, I think this cheese is great just plain.)

After it has pressed for six hours, remove the cheese from the mold and let it air dry on a rack overnight. The next day, wrap it (I put it in a ziploc bag), and refrigerate the cheese for several days before testing.  Really, believe me on this, it's worth the wait.  If you taste the cheese too soon, it may seem "rubbery".  Also, the flavor develops during the short "aging" process.  This cheese will keep for several weeks in the fridge.  From experience I have learned that this cheese does not freeze well.

Drain the whey from the curds and save it for making Ricotta.  Now, leave the curds in their cheese making pot that is placed inside the canner.  Make sure the water in the canner is kept at 95° (99° for cow milk) and this will allow you to hold the curds at a temperature of 95° (99° for cow milk) .  Hold the curds at 95° (99° for cow milk) for 10 minutes, stirring with your hand occasionally so that the curds don't stick together.

After it has pressed for six hours, remove the cheese from the mold and let it air dry on a rack overnight. The next day, wrap it (I put it in a ziploc bag), and refrigerate the cheese for several days before testing.  Really, believe me on this, it's worth the wait.  If you taste the cheese too soon, it may seem "rubbery".  Also, the flavor develops during the short "aging" process.  This cheese will keep for several weeks in the fridge.  From experience I have learned that this cheese does not freeze well.

after manufacture, although the small cheeses may be marketed after 30 days.

The cheese is manufactured and matured in the production area.

Queso de la Murcia al Vino - Spain

Full-fat cheese, pressed, washed but not cooked, made with Murcian goats' milk. The cheese is cylindrical in form, between 6 cm and 7 cm high, with a diameter of 7 cm to 9 cm and a weight of 400 g or between 7 cm and 9 cm high, with a diameter of between 12 cm and 18 cm and a weight of 1 kg or 2 kg. The rind is smooth and very thin, with a deep red colour obtained by immersing the cheese in red doble pasta wine during maturing.

The interior is dense with a creamy, elastic texture. It is white in colour with a few small holes. It

has a pleasantly tangy, very slightly salty taste and the smell is mild. It is marketed from 45 days

The production area includes all the municipalities of the Province of Murcia in south-east Spain.

The topography and landscape of the area are very varied and enjoy particular climatic conditions (sub-tropical Mediterranean climate with low rainfall and high temperatures, generally saline soils and scant water resources). The area is generally scrub or pastureland. Scrub rich in Labiatae and Cistaceae is very common and provides the principal source of food for goats in dry, mountainous areas.

The milk used for the manufacture of this cheese comes from Murcian goats on holdings entered in the relevant register. The animals feed mainly on the Mediterranean herbage and fodder in the defined geographical area. A complex of factors, comprising the diet, stockraising methods, human experience, the soil and the climatic conditions, guarantees and limits the geographical origin of the cheeses. Both the raw material and the manufacturing process are subject to checks in order to ensure the quality of the final product. After checking, the cheeses are marketed with a numbered label guaranteeing their origin. The milk is obtained under hygienic conditions using hand or mechanical milking. The milk is filtered and then coagulated using animal rennet or other authorised enzymes at 30 °C to 34 °C for 40 to 60 minutes. The curd is cut into 6 mm to 8 mm diameter granules. It is then washed, 15 % of the whey extracted and water subsequently added. It is heated to bring the temperature up to 3 °C to 5 °C above the coagulating temperature. The curd is worked lightly and then placed in patternless moulds. The cheese is pressed for two to four hours until the correct pH level is reached before salting for a maximum of 20 hours with saline solution of a maximum of 20° Bé. It is matured for a minimum of 45 days during which time it is immersed several times in Murcian red doble pasta wine. Small cheeses must be matured for a minimum of 30 days.

Traditionally, fresh goats' milk cheese has been made throughout Murcia for home consumption or for sale in nearby villages, markets or bars. At the end of the 19th century, Murcian goat-breeders began to specialise in diary production. Panés, in .La cabra Murciana: su explotación, cuidados y mejora. (1922), says that the cheese could be eaten immediately or matured, that the milk was coagulated using kids' rennet macerated in wine and that maturing involved salting the cheeses and moistening them repeatedly with wine. The first references to established industrial processing date from the twenties.

Queso de Murcia al Vino

Ingredients:MilkMA 11 CutlureTA 61Calcium Cloride RennetSalt

Procedure:Warm milk to 90 to 94°F.Add cultures mix well and coagualte for 1 hour.Add rennet per manufacturers instruction.After clean break cut curds to 1/4 inch pieces rest for 10 minutes then cut to rice sized pieces with a whisk.

In order to make Cheese from Murcia to Vino a mixture of cultures is used freeze-dried of Streptococcus lactis and Streptococcus cremoris (positive Gram Coconuts, grow between 10-45ºC, reduce litmus quickly, do not tolerate the NaCl in concentrations superiors to 6.5%, do not form esporas and are more or less termodúricas) and S. thermophilus (positive Gram Coconuts, grow between 10-45 ºC, reduce milk tornasolada, does not tolerate the NaCl in concentrations superiors to 6.5%, they do not form esporas and they are termodúricas).

The habitually used curdle in the cheese factories of the Region of Murcia is a bovine curdle extract with 80% of chymosin and 20% of pepsina. The temperature of the coagulation process for the Cheese elaboration from Murcia to Vino is of 33-34ºC. Although the chymosin has an optimal temperature of enzymatic activity of ~ 40ºC, normally in the cheese elaboration lower temperatures are used (33 - 34ºC), since to these temperatures, gels are obtained that behave better reológicamente (i.e., pleased firmer, than does not crumble in very small particles when cutting them) that you would desueran better. The use of much more low temperatures (21-27ºC) generates softer and gelatinous curds.

Maturation del queso de Murcia al Vino

The conditions of the desuerado one, regulate the content of the dry extract and of minerals of the curd as well as the lactose and residual curdle (BERNARDINE, 1991; CASTLE ET to., 2000). In our case, the intention is to obtain a curd desuerada and washed (elimination of a part of the exuded serum of the curd and its replacement by water to ~37ºC) with the intention of eliminating great part of the lactose and residual curdle, that allows us to regulate the evolution of the pH and the microbial flora, and this way to be able to obtain a smooth and much more characteristic cheese. A greater amount of retained lactose would generate a greater amount of lactic acid, and a greater amount of residual curdle would contribute to the development of a greater degree of proteolisis during the maturation, as a result of the inespecífica action of the chymosin (BERNARDINE, 1991).

By means of the washing of the curd, the diminution of the pH will become more slow and easy to control during the work of the grain, salty later pressing and of cheeses. The increase of temperature during the washing also accelerates smoothly the sinéresis of grains.

During the period of maturation of this type of cheese the practices take place of I turn around and cleaning, as well as the corresponding external treatments. The cameras destined to the maturation have a humidity relative superior to 80% and one temperature that will oscillate between 9-13ºC (B.O.R.M nº 168, 2001).

1 kg or 2 kg. The rind is extremely thin and carries the imprint of the esparto matting used in the

Matured: A full-fat cheese, pressed but not cooked, made with Murcian goats' milk. The cheese is

The cheese is manufactured and matured in the production area of the milk.

Then, according to the type of cheese:Fresh cheese: The milk is coagulated at 32 °C to 35 °C for 30 to 45 minutes. The curd is cut into10 mm diameter granules and then heated to bring the temperature up to 3 °C to 5 °C above thecoagulating temperature. The curd is worked very lightly until a soft consistency is achieved and

Queso de la Murcia - Spain

Fresh: A non-matured, full-fat cheese, made with Murcian goats' milk. The cheese is cylindrical in form, between 5 cm and 8 cm high, with a diameter of 7 cm to 9 cm and a weight of about 300 g or between 8 cm and 12 cm high, with a diameter of between 12 cm and 18 cm and a weight of

cheese's production. The cheese is lightly pressed but not cooked. When cut, the cheese is dense and virtually without holes yet soft and is vivid white in colour. The cheese is very slightly salty and has a mild aroma.

cylindrical in form, between 7 cm and 9 cm high, with a diameter of between 12 cm and 18 cm and a weight of 1 kg or 2 kg. The rind is smooth, with no imprint, the colour ranging from waxen

to ochre. The interior is dense and firm, white or slightly yellowish in the most mature cheeses, with a few small holes and has a mild smell. It is marketed from 60 days after manufacture.

The milk used in the production of Queso de Murcia is produced in all the municipalities of the Province of Murcia in south-east Spain.

The topography and landscape of the area are very varied and enjoy particular climatic conditions (sub-tropical Mediterranean climate with low rainfall and high temperatures, generally saline soils and scant water resources). The area is generally scrub or pastureland. Scrub rich in Labiatae and Cistaceae is very common and provides the principal source of food for goats in dry, mountainous areas.

The milk is obtained under hygienic conditions using hand or mechanical milking. The milk is filtered and then coagulated using animal rennet or other authorised enzymes.

then placed in moulds lined with esparto matting. Where appropriate, the cheese is pressed lightly for a short while before salting for a maximum of ten hours with saline solution of a maximum of 16° Bé. After draining, the cheese is maintained at a temperature of no more than 4 °C.

Matured cheese: The milk is coagulated at 30 °C to 34 °C for 40 to 60 minutes. The curd is cut into 5 mm diameter granules and then heated to bring the temperature up to 3 °C to 5 °C above the coagulating temperature. The curd is worked intensively until a hard consistency is achieved and then placed in patternless moulds. The cheese is pressed for two to four hours until the correct pH level is reached before salting for a maximum of 20 hours with saline solution of a maximum of 20° Bé. It is matured for a minimum of 60 days.

Traditionally, fresh goats' milk cheese has been made throughout Murcia for home consumption or for sale in nearby villages, markets or bars. At the end of the 19th century, Murcian goat-breeders began to specialise in dairy production. The first references to established industrial processing date from the twenties and by the mid-nineties there were 17 cheese factories in the region, processing 52 % of the region's goats' milk production.

Ingredients:1 gallon whole Cow’s Milk.

Salt for brine.

Prodecure:

1. Place milk in stockpot or double boiler on stove and gently warm to 39°C/102°F then turn heat off.

4. Cover and set aside at room temperature for ~15 hours.5. Cut curd as normal into 1 cm/3/8" diamonds, set aside to rest for 10 minutes.6. Ladle curds out of stockpot and into new stockpot with light brine, discard whey.7. Heat curds in salted water and worked by stretching and kneading.8. When the elasticity of the curd is adequate, form by hand into small flat disks.

9. Use immediately or store in container in fridge, or if available, wrap in banana leaves, the old way.

Queso de Mano - from cheeseforum.org

Queso de Mano is a very popular Venezuelan cheese who's translation from Spanish to English means "Handmade Cheese". As per it's name, this cheese is generally produced on a small scale.

De Mano cheese is a soft, elastic and creamy unripened cheese of the "pasta filata" type and is historically made from raw whole cow's milk.

Optional: Calcium Chloride if using store bought pasterurized milk, amount as per manufacturers directions or your experience.

Rennet, amount as per package directions or your experience, use little extra if using pasteurized milk and no Calcium Chloride.

2. Note, if using store bought pasteurized homogenized milk then dissolve the calcium chloride in ~50 ml/1/4 cup, trickle into milk while whisking for 1 minute to fully dilute.

3. Dissolve or dilute the rennet in ~50 ml/1/4 cup water, trickle into milk while whisking for 1 minute to fully dilute.

Ingredients:

1/4 teaspoon Mesophilic Type B Culture (CHOOZIT™ Mesophilic Aromatic Type B)1/4 teaspoon Thermophilic Type B Culture (CHOOZIT™ TM 81)1/4 teaspoon Lipase PowderRennet per manufactures instructionsSalt for brineOlive Oil1/2 teaspoon Calcium Chloride (if using pasteurized milk)

Procedure:Heat milk to between 101°F.Add calcium chloride if needed and stir well.Add Mesophilic and Thermophilic culture and mix well and leave for 30 minutes.Mix the lipase powder in 1/4 cup water and let stand for 20 minutes.Add lipase mixture to the milk and stir gently for 1 minute.

Once a clean break is achieved cut curds to about 3/8 inch cubes and rest for 5 minutes.Whisk the curds into rice-size pieces.

Rest curds for 5 minutes.Pour off excess whey.Drain curds in cheese cloth line colander.Place curds into a mold, and press with 15 pounds pressure for 15 minutes.Flip the cheese and press again with 15 pounds pressure for 15 minutesFlip the cheese and press again with 15 pounds pressure for 15 minutesFlip the cheese and press again with 30 pounds pressure for 24 hours.Unwrap cheese and soak medium brine for 24 hours at 50-55°F turning every hour.

Cheese should be aged a minimum of 100 days.Turn cheese every day for about a week.Rub with olive oil to keep rind from drying out.

Castellano de Oveja - Spain - Deejays - adapted from cheese description

1 gallon whole Castilian Ewe’s Milk or a mixture of goat and cow’s Milk

Mix Rennet sufficient to coagulate milk in not less than 30 or more than 45 minutes per manufactures instruction in 1/4 cup of pure water and add to the milk and mix completely.

Heat the curds to 110°F at a rate of 2°F every five minutes. This will take about 45 minutes. Stir occasionally to keep curds from matting together.

Remove cheese from mold and air dry at 55 to 60°F for 3 to 4 weeks the 50-55° F with a relative humidity of 80-85% for at up to 18 months.

Queso Blanco

Ingredients:1 Gallon Whole Milk 1/4 Cup White Vinegar (see note)

Procedure:Heat milk to 180 F (82 C) stirring constantly. Be careful not to burn the milk.While mixing with a whisk, slowly add the white vinegar.You will notice the milk begins to curdle.Keep stirring for 10-15 minutes.Line a colander with a fine cheesecloth.Pour the curdled milk through the colander.Allow the curds to cool for about 20 minutes.

The solidified cheese can be broken apart and salted to taste or kept unsalted.

Tie the four corners of the cheese cloth together and hang it to drain for about 5 - 7 hours (until it stops dripping).

NOTE: The juice of 3-5 lemons may also be used instead vinegar it will make the cheese tangier.

Queijo do Pico - Portugal

Matured cheese produced by slow draining of curd after coagulation of raw cow's milk using a coagulant of animal origin. Shaped like a flat cylinder (dish), rounded and regular, bulging at edges. Yellow crust, 16 to 17 cm in diameter, 2 to 3 cm high and weighing between 650 and 800 g., soft, pasty consistency, yellowish-white colour, intense, salty flavour and pleasant, strong, characteristic smell. Irregular texture, with 'eyes', friable and very creamy. Fat content between 45 and 49% and water content between 67 and 71%.

Given the sensory characteristics of the product, the soil and climatic conditions required to produce the milk and process and ripen the cheese and the methods used in accordance with long-standing local traditions of genuineness to produce the raw material and to process and ripen the cheese known as Queijo do Pico, the geographical area of production and processing is naturally restricted to Ilha do Pico in the Azores.

Queijo do Pico can only be produced in authorised processing facilities located in Ilha do Pico processing milk from the region's dairy cows reared according to the open-herding system and grazed on natural or improved pastures where the main grasses are Italian rye-grass, cocksfoot, clover, wild mint, dock, ferns and mock orange. The combination of the feeding system and the other husbandry techniques, the know-how of the inhabitants and the climatic and soil conditions guarantee and circumscribe the geographical origin of the product.

The milk obtained from animals of the bovine species reared and fed in accordance with traditional methods is transported to dairies, where it is filtered and stabilised at 26 to 27C. Before it is added to the milk, the coagulant is diluted in water and stirred with a tablespoon of cooking salt. Coagulation occurs 45 to 60 minutes after the coagulant is added. Empirical tests are carried out to see whether the curd is of the right consistency. The curd is cut up with a spatula or a curd-rack for around four minutes to obtain small cubes. After the whey has run off by itself (4 to 5 minutes), the curd is turned out on the table and placed inside a piece of fine cloth so the whey can drain away. The curd is then placed in cheese-presses and pressed and shaped by the 'cold' hands of the cheesemakers, so each cheese has a smooth 'face'. The cheeses are rubbed with (around 21g) salt on each side to dry them. After salting, the cheeses are left on draining boards for the night and then put in a maturing room (at a temperature of around 17C and a relative controlled humidity of 75 to 80%) or a maturing chamber (at a temperature of around 15C and a relative controlled controlled humidity of 80 to 85%), where they stay for 17 to 30 days. During the maturing phase, the cheeses are turned over twice a day and the edges are smoothed out on the third or fourth day.

From time immemorial, Ilha do Pico has demonstrated a significant dairy livestock production capacity, one of the pillars of the fragile local economy. The harshness of the climate and the poor communications have made cheesemaking a necessity as a way of preserving milk and building up strategic food and economic reserves.

The relative isolation of the island's inhabitants means that even today traditional cheesemaking techniques have been kept alive, modernised solely from the hygiene and health viewpoints. The production of Queijo Pico continues as a supplementary activity to farming, the family structure still largely dominating manufacture and marketing. The first written references to the production of Queijo do Pico date from 1867 and 1877 and in both cases they bear witness to the economic importance and long-standing production of this cheese.

Ingredients:Sheep’s MilkMA 11 (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris)LipaseVegetable Salt

Procedure:Heat milk to between 80 and 85°F.Add culture and mix well – ripen for 45 to 60 minutes.Add vegetable rennet and mix well – coagulation should be complete in 45 to 60 minutes.Cut the curds to about ½ inch pieces and let rest for 5 minutes.Raise the temperature to about 90 °F and cook the curds until firm.Place curds in a cheese cloth line mold and drain with 10 pounds of weight for 15 minutes.Flip the cheeses, adjust the cheese clothes and press again for another 15 minutes.Flip again and redress the cheese clothes and press over night with about 25 pounds of weight.Remove from mold and rub with salt so that a layer of salt remains on the cheese. Do this at least 4 times in 24 hours.Aging should be at 43 to 54°F and the 85 - 90% humidity for a minimum of 30 days for a buttery cheese or more than 60 days for a drier denser cheese.

Queijo Serra da Estrela – Portuguese – (Cheese Saws of the Star)

Remove from mold and rub with salt so that a layer of salt remains on the cheese. Do this at least 4 times in 24 hours.Aging should be at 43 to 54°F and the 85 - 90% humidity for a minimum of 30 days for a buttery cheese or more than 60 days for a drier denser cheese.

Ingredients:goat’s milk 20% or 40%sheep’s milk 80% or 60%MA 11 (Lactococcus lactis subsp. lactis , Lactococcus lactis subsp. cremoris)lipaserennetcalcium chlorideSalt

Procedures:Milks are mixed heated to 86 °F then and culture is added and ripened for 45 minutes.Rennet is added and coagulation occurs in about 50 minutes. The curd is then cut into ½ inch pieces and left to rest for 5 minutes.After 5 minutes the curds should be stirred gently using a wire whisk until curds are firm.

Place curds in a cheese cloth lined molds and press lightly with your hands to help expel whey.

Leave in molds with a light weight of no more than 2 pounds over night.

Remove from molds and rub cheeses with salt enough to form a continuous layer on its surface.

Place in a cool place for 2 to 6 days drying, turning and salting daily.

The cheese may need to be washed with highly salted water and vinegar during this phase.Cheese should be rotated daily so that equal weight is placed on each of them.This rotation and washing will continue for 4 months.

pH measurements throughout the aging process are listed below:

Queijo Picante da Beira Baixa – Portuguese - (Spiced cheese of the Side Low)

After the cheese appears dry to the touch salt again and stack the cheeses 2 to 3 high with a bed of straw between them for 2 to 3 weeks.

Aging should occur at 50 to 53°F (10-12 ºC) and in 70 - 80% humidity for 180 days. ph at this time should be between 5.7 and 6.3.

The Queijo Picante da Beira Baixa (Spiced cheese of the Side Low) weighs 1kg, is. 12 cm in diameter and a height of 5 cm.

Time (days)

0

9

25

40

55

83

110

140

180

pH External

pH Internal

5.66 ± 0.22

5.24 ± 0.224.74 ± 0.305.14 ± 0.245.11 ± 0.10

5.09 ± 0.065.33 ± 0.035.69 ± 0.055.89 ± 0.075.82 ± 0.05

Queijo Mestico de Tolosa - Portugal

Ripenend, semi-soft yellowish cheese with a few small holes; obtained by separation of the whey after coagulation of a mixture of ewe's milk and goat's milk in the proportion 20:80, 40:60 or 60:40 using either an animal rennet or Cynara cardunculus. Regular shape, with welldefined sharp edges. Malleable to hard texture; .drum-like. sound. Crust slightly rough, thin and unbroken, occasionally oily but resistant, toasted yellow or orange in colour; uniform. Weight between 150 g and 400 g, diameter between 7 and 10 cm and heights between 3 and 4 cm. Consistent texture, not very tight, with a few samll holes; yellowish to orange in colour and

uniform. Has a slightly vigorous, clean and piquant taste. The aroma is pleasant and distinctive. Moisture content between 55 % and 65 % and the fat content in the dry matter is between 45 % and 60 %.

Given the soil and climatic conidtions required to produce the ewe's milk and goat's milk, the geographical area in which the raw materials are produced coincides with the Portalegre district. In view of the organoleptic characteristics of Queijo Mestiço de Tolosa, its reputation and the local, genuine and unchanging methods used for producing and ripening it, the geographical area of processing and preparation by its nature comprises the municipalities of Castelo de Vide, Nisa, Marvão, Crato, Alter do Chão, Arronches, Monforte and Portalegre in the district of Portalegre.

Milk obtained from traditionally reared and fed ewes and goats is transported to the cheese factories, where it is mixed in the correct proportions. The mixture is then sieved through a special white cloth and is dried using either a traditional process (bain marie over a wood fire and stirring with a fataça) or special tanks. When the milk reaches a temperature of 30 °C some animals or vegetable rennet is added in proportions dictated by tradition and in accordance with the cheesemaker's own practice. After coagulation the solids are placed in cheese presses and squeezed and the curd is allowed to settle for about 15 minutes. Afterwards,

without being removed from the presses, the cheese is salted in the traditional manner. After three to four days the cheeses are removed from the presses and are allowed to ripen for three to four weeks. Between 20 and 25 days into the ripening process a cloth dipped in a mixture of pepper powder and water is wiped over the tops and sides of the cheeses, giving them their typical colour

and taste. The ripening is mostly natural, success depending to a large extend on the know-how of the cheesemaker and his skill and judgement in maintaining the desired temperatures and ventilation.

Quark Cheese

Ingredients:1 quart cultured buttermilk (1% fat)1/4 cup skim milk, as neededkosher salt, to taste

Procedure:Set oven to 150F. Pour buttermilk into the baking dish and cover with a lid or tinfoil. If the lid is plastic or rubber, make sure it’s dishwasher safe - if so, it should be fine at 150 degrees in the oven. Place the dish in the oven and let it sit overnight, or about 8-12 hours.

In the morning, remove the dish from the oven. Place the strainer in the sink or a large pot and line it with the linen. Spoon or pour the contents of the baking dish into the strainer. You’ll notice that the curd (solid) has partially separated from the whey (liquid). Cover the cheese with the ends of the cloth and let it drain in the sink for 30-60 minutes. To speed up the process, fill a bowl or sealed container with water and place on top to weigh it down. 30 min seemed sufficient for my batch.

Dump the contents into a bowl and refrigerate. Once chilled, add milk 2T at a time until it is smooth and easy to spread with a texture similar to creamy ricotta cheese. Add salt to taste. Makes 8oz or about 1 to 1-1/2 cups.

Ingredients:4.5 gallons Raw Milk1/4 teaspoons MA111/4 teaspoon Add double strenth rennet mixed in 1/4 cup pure water3 tablespoons cheese salt

Procedure:Heat milk to 90°FAdd culture and ripen for 45 minutes.Add rennet mixed in 1/4 cup pure water.Cover and set for 45 minutes or until a clean break is achieved.Cut curds into 1/2 inch cubes.Rest for 5 minutes.Cook curds at 100°F raising the temperature slowly over a 30 minute period.Cover and rest for 5 minutes.Strain curds into cheesecloth lined colander.Grab ends of cheese cloth and hang on a wooden spoon to drain for about one hour.Pour curds into a bowl and break up curds into marble sized pices.Sprnkle curds with salt and mix well.Pack curds into mold tightly and press with 5 pounds for 15 minutes.Flip cheese and press again with 10 pounds for 15 minutes.Flip cheese and press again with 20 pounds for 12 hours.Flip cheese and press again with 20 pounds for 12 hours.Remove cheese from mold and air dry for 3 to 5 days until dry to the touch.Once rind has developed ripen at 55°F at 80 to 85% humiity for 4 to 6 months.

Pryenees - Italy

Ingredients:1/4 tsp EZAL TA062 + 1U EZAL LB100After 1-1 1/2 hours add 9 ml single strength rennetLiapse Optional

Procedure:Heat the raw milk to 90-93° F.Add starter culture:DVS culture use 1U (1/4 tsp) EZAL TA062 + 1U EZAL LB100or bulk culture use 1 lb. Rosell Thermo BAfter 1-1 1/2 hours add 9 ml single strength rennetAdd rennet watch for coagulation and use 3 for flocculation multiplier for curd cutting.Cut the curds into particles the size of corn kernels. Rest the curds for 5 min..Begin heating, while stirring the curds and whey, steadily to 95-98° F in 15 minutes.Continue heating to 114-118 °F in 30 minutes. Total heating time is 45 min..Cook at 114-118° F until the curds are springy and firm.

After molding the cheeses, put them in cold water to firm up before brining.

After brining, age as natural rind or in wax at 50-60° F and 85% RH.

Traditional Caciocavallo and Kashkaval

Provolone and Caciocavallo - adapted from recipes by Peter Dixson

Provolone is a pasta filata type cheese usually made in a salami or log shape. It is made in other forms such as very large tear drops. When it is made in the shape of a pear with a knob on top it is called Caciocavallo, which translates into, “cheese on a horse.” . There are many kinds and sizes of Caciocavallo cheeses made in Italy. The Sicillian version is called Ragusano and is made in the shape of a curbstone, which weighs 22-35 pounds. When these are stuffed with butter they are called Burino or Manteca. All of these cheeses can be made from raw milk and aged for a minimum of 60 days or longer.

Lipase can be added along with the starter culture to produce a sharp Italian or “picante” flavor in a short amount of time. Italian rennet is traditionally a paste, which contains lipase. Standardized rennet does not have lipase and therefore lipase is needed as a supplement to break down the fat at a faster rate. If lipase is not used, the picante flavor will develop but over a much longer period of time. The difference is approx. 6 months.

Settle the curds under the whey for 15-30 minutes. Rake curds to the back of the vat and drain off the whey. Keep the curds in a pack, then slice into slabs. Pile the slabs on top of each other until the acidity increases so that they are ready to stretch into shapes.

Do a “stretch test” to determine this. Trim off a few small pieces of curd and immerse them in 170° F water for a few minutes. After kneading them together, you should be able to pull the curd into a shiny string.

Brine in a saturated salt brine at 50-55° F for 2 hours per lb. for cheese under 5 lb., 3 hours per lb. for cheese 5-10 lb., and 4 hours per lb. for 10 lb. and over.

Ingredients:1/4 tsp EZAL TA062 + 1U EZAL LB100single strength rennetLiapse

Heat the raw milk to 93-94° F.Add starter culture:Add lipase powderAfter 30 minutes add rennetAdd rennet watch for coagulation and use 3 for flocculation multiplier for curd cutting.Cut the curds into particles the size of corn kernels. Rest the curds for 5 min..Begin heating, while stirring the curds and whey, steadily to 95-9° F in 10 minutes.Continue heating to 104-108° F in 20 minutes. Total heating time is 30 min..

The next morning the curd should be ready to stretch into shapes.The curd should be pH 5.2-5.3

Kashkaval is dry salted over a period of 20 days in the following manner:1. Wheels are salted on both sides and placed on wooden shelves

Settle the curds under the whey for 5-10 minutes. Rake curds to the back of the vat and drain off the whey. Keep the curds in a pack, then slice into cakes and place in basket forms. Make Ricotta cheese from the whey. Place the baskets of curd in the vat and pour in the hot whey from Ricotta making so that the curd is covered. Let sit for 2 hours until curd is pH 5.6-5.7. Drain off the whey and let the curd sit in the baskets or wrapped in cheesecloth overnight in a cool room. If it is warm in the cheese room the curd can be moved to the cooler overnight to prevent over acidification.

Do a “stretch test” to determine this. Trim off a few small pieces of curd and immerse them in 170° F water for a few minutes. After kneading them together, you should be able to pull the curd into a shiny string. If the curd is not ready it can be warmed up to renew the bacterial growth and lower the pH.

Follow the procedure for stretching and molding the curds into shapes. Cut the curd cakes into thin strips, place in hot water and, after a few minutes begin pushing the curds together. The water should be 165-170°F.

When the curds are sticking together, roll them and gently knead them together to form a homogeneous mass. Sprinkle in a small amount of salt as you are doing this. When the surface is smooth and shiny, transfer the curd to a form.

After molding, the hot curd is placed into a form and pinched off so as to leave no openings. For Kashkaval, holes are are made in the top of the curd so that air is released. Kashkaval is typically made in a 12 lb. wheel. Caciocavallo cheeses are usually molded into teardrop, bell, pear and gourd shapes; Ragusano (a form of Caciocavallo from Sicily is made in a 30 lb. rectangular shape the size of a curbstone). Caciocavallo cheeses are chilled in cold water to hold their shape. The Ragusano and Kashkaval curd rests in a form until the following day and is turned 3 or 4 times during the afternoon.

Caciocavallo and Ragusano cheeses are brined in a 23-24 % salt (saturated) brine at the rate of 4 hours per pound.

3. The process is repeated but the wheels are stacked 3 high during the next 4 days4. Repeat the process but stack 4 high5. Repeat the process but stack 5 high6. The stacks of wheels are left 5 high for 20 more days without additional salting7. The wheels are now taken from the stacks and cleaned and stacked again8. This is repeated every week until the aging is complete

2. After 2 days the wheels are wiped dry and salted again and stacked one on top of another. The process is repeated.

The cheese is aged for at least five months with a natural rind in a cool environment: 57-60° F with 80-85% RH.

The Caciocavallo cheeses are cleaned periodically and can be rubbed with olive oil. These cheeses are usually hung from cords in the aging room.

During aging, Kaskkaval is periodically placed on boards in the sun when the temperature is 50-70° F to give it a rich yellow color. One Macedonian cheesemaker did this on the roof of the aging building. Other cheesemakers cleaned the cheese and only placed it in the sun to yellow for a day or two prior to sale.

Ingredients:MilkChoozit TA 60Choozit AlpCalcium Chloride if using pasteurized milkRennetSalt

This is the industrial recipe:Procedure:

1) Pasteurize at 165F for 30 secs. (can skip if you want)2) Cool to 95F for renneting.3) Add CaCl2 if desired (skip with summer milk, should be fine as is)

5) Ripen 30 mins.

6) Add rennet. Flocculation should happen at 12-20 mins. Use 3X multiplier. Cut to pea/hazelnut size.

7) Drain 30% of the whey (5 l or so). Ph should be 6.4-6.45

11) Dry at 90% humidity at 60F for 24 hours.

14) Cure at 40F for 2-3 weeks.

Port Salut - Classic - linuxboy Cheese forum

The classic port salut is closer to 3-3.5% fat. 2-2.5% will give you a slightly lower yield, but similar flavor profile. If you pay close attention to aging, you should get a very similar cheese. Follow the flocculation multiplier and RH or the cheese will be more dry than you want.

4) Add Choozit TA 60 and Choozit Alp, equal parts according to manufacturer guidelines. Should be .85 DCU each for 17 l.

Add hot (140F) water (10-15% volume, which in this case is about 2 liters). Raise total temp to around 100F in 12-20 mins.

9) Press under whey with 2x own weight (meaning, weight should be about 10 lbs for 17 l). Ph should be 5.4, then brine.

10) Brine shouldn't be fully saturated, more around 18-20%. Not sure of the duration, probably 2-4 hours per lb. ph after brine should be 5.2

12) Spray b linens on days 1, 3, 7, and 10. Age at 90% RH, 60F. Brush off rind flora after 2 weeks and wash to get a cleaner rind.13) Ripen for a few days at 70% RH to dry the rind a bit. Package.

Ingredients:4 gallons of milk1/2 teaspoon therophilic culture3/4 teaspoon calcium cloriderennetsalt for brine

Procedure:Warm milk to 92°F stirring gentlyAdd culture and ripen for 15 minutes.Add calcium clorideAdd rennet and let set for 4 minutes.Check for clean break then cut curds into grain sized pieces.Rest curds for 10 minutes, stir gently for 10 minutes, rest for 5 minutes, stir for 10 minutes.Slowly raise temperature to 120°F over 45 minutes stirring genly to prevent matting.When curds become firm but sprungy drain curds and pour into cheese clth lined molds.

Press curds at medium pressure for 30 minutes flip cheese and press again for 12 hours or overnight.

Remove from brine and air dry for 2 to 3 days turning twice until dry to the touch.Ripen at 50 to 55°F and 85 to 90% humdity for 3 to 6 months.Turm cheese and wash twice a week.

Piora - Italy

Remove from molds and place in an 18% satuarate brine by mixing 1 part salt to 5 parts water for 20 hours. Turn cheese after 10 hours.

Once the rind has developed run with a dry cloth to control the mold but allow it to grow on the cheese.

Pioneer Cheddar - by Ann Shearer

For 12 gallons of milk start with about six gallons of evening milk. Aerate well by pouring from one pail to another several times. Leave covered with a cloth at a temperature of 60-70 degrees until morning. Then pour in with it another six gallons of fresh morning milk and put into a wash-boiler, well scrubbed and scalded.

Put on stove over a slow fire and heat to not less than 86 degrees to 90 degrees F. Maintain this heat during setting. Mix one teaspoon of colour with one half-glass of cold water. Pour into milk and stir well. Next dissolve one rennet (junket) tablet in one half-glass cold water and add to milk. Stir slowly two minutes.

Let milk stand perfectly quiet for twenty minutes or until curd is ready to cut. During this time the boiler is taken off the stove. At the end of 20 minutes, try the curd by pushing a forefinger, like a fork, into the curd. If it breaks clean across like jelly it is ready to cut with a long knife, first lengthwise, then crosswise, leaving the curd in half-inch squares - rather a lengthy job. Let it stand for five minutes.

Then place the boiler back on the stove and raise temperature slowly to 98 degrees F. (blood heat) stirring slowly all the time. Remove from heat and cover closely for 40 minutes.

Then try curd again by taking up a handful and squeezing it. If it falls apart easily, it is ready to have all the whey strained off. After draining, mix four ounces of fine salt into curd very thoroughly. It is then ready for the "press". The press may be made of a heavy tin pail 10 inches in diameter and 15 inches high with no top and a loose bottom. A two-gallon crock with the bottom broken out may be used. (How does one get the bottom out cleanly?)

Line the press with cheese cloth (loosely woven cotton) and ladle in the curds. On top place a round board just the size of the crock. Then put on a heavy weight. Most housewives used a well-scrubbed stone. Starting with two weights of five pounds apiece, gradually add more. Let whey drip into a container underneath.

After it has pressed for several hours, take the mass out and smooth out the cheesecloth covering, replace in press and put on more weights; leave it 24 hours. Then take it out again, cloth and all, and put on a plate in a room with good circulation of air - - in front of a shaded open window for example. For the first week turn the cheese over several times a day. At the end of the first week take off the cheese cloth, and with a paint brush cover all over with melted paraffin to keep it moist and protect from flies. Then turn it over only once or twice daily. At the end of six weeks of "ripening" it is ready to use. This makes three and a half to four pounds of "Natural cheese". And if directions are followed carefully - just as good as the commercial product.

pH vs Time

OperationsSwiss Gouda Cheddar Cheddartype MNFS 53% MNFS 57%

Time pH Time pH Time pH TimeAdd starter 0 6.6 0 6.6 0 6.6 0Add rennet 15 6.6 35 6.55 60 6.55 30Cut 45 6.55 70 6.5 90 6.5 75

150 6.35 100 6.45 210 6.2 195

Milling NA NA NA NA 360 5.4 315Pressing 165 6.35 130 420 5.35 390Demoulding 16 hr 5.3 8 hr 5.4 24 hr 5.2 10 hrMinimum pH 1 wk 5.2 1 wk 5.2 1 wk 5.1 1 wkRetail 6 mo 6 mo 24 mo 5.5 4 mo

pH of CheesesFresh unripened cheeses 4.6 - 4.8 prior to culturesRennet Coagulated Fresh Cheeses 5.8 - 5.9 after drainingSoft Ripen cheeses

Mixed coagulated 5.2 - 5.5 after drainingacid coagulated cheese 4.6 - 4.8 after draining

Semi Hard Washed Cheeses 5.0 - 5.2 in 1 to 3 daysHard Cheeses 5.0 - 5.2 in 1 to 3 daysWhey Cheeses 6.3 prior to making

In general:

Rennet at around 6.5

Drain or dip into forms

5.6  5.6 Table 1. Typical pH versus time profiles for several cheese varieties Time is in minutes unless other wise noted. MNFS means moisture as a percentage of the nonfat substance of the cheese. Dr Hill

Wait for pH to drop at least .05-.1 from the time you add culture before renneting. This usually takes ~30 mins. You want the bacteria to wake up.

From here, it varies with the cheese. Use the flocculation, multiplier, and curd size guidelines and take notes on pH so you can repeat it. Here, pH is a bit more forgiving. If you get the starter amount and temps right, pH should follow. If not, adjust time and/or temp to hit targets.

Press and wait until pH is 5.4

pH at whey drain varies with cheese style. Higher for alpine style cheeses because you want a rubbery curd with them. In general somewhere around 6.1. Alpines are closer to 6.4

Brine or salt at 5.4. After brining, most hard cheeses should be around 5.1. But again, varies with the style.

pH vs TimeCheddar Feta CottageMNFS 57%

pH Time pH Time pH6.6 0 6.6 0 6.66.55 75 6.5 60 6.56.5 115 300 4.8

130 NA 360

5.45 NA NA NA NA5.4 NA NA NA NA5.2 24 hr NA NA5.1 1 wk NA NA

6 wk 2–14 d

6.4 

6.3  5.0 

4.6 4.4 

5.3  4.4  5.2 Table 1. Typical pH versus time profiles for several cheese varieties Time is in minutes unless other wise noted. MNFS means moisture as

For ciascuna of the two cited tipologie the cheese introduces the following characteristics:

Piedmontese Volume Cheese - A Version of Toma

The denomination of origin “latte classified Piedmontese Volume” to the coming cheese semicooked produced exclusively with of vacca from breedings located in the zone of which art. to the 2, obtained in the respect of the technological process and answering to the productive standard that characterizes two latte tipologie before obtained with of vacca entire and the second one with latte of vacca partially foamed, like of described continuation:

The latte ones to employ for the production of the tipologie of which over it must come eventually from at least two consecutive milking and from a milking only for the coming cheese from latte entire.

The latte ones come therefore left to rest till a maximum of 12 hours, for the cheese to latte entire, and till a maximum of 24 hours, for the semifat cheese, proceeding to the scrematura for outcrop the mass mail in boiler comes, where maintained in light agitation, capacity to the temperature of coagulation comes that varied from the 32° to the 35°C. Caught up the aforesaid temperature and an acidity of the latte ones not inferior to 3,7 SH/5O, introduces rennet of pellette of year-old calf, whose dose is in relation to the temperature and acidity of the mass, during this phase it is necessary rimescolare the latte ones and therefore to leave it to rest the entire time of taken that varied from the 30 to the 40 minuteren.

Verified the consistency of the curd, it is proceeded to a first rough breach, often with rivoltamento of the more superficial layer that has been cooled off; to this phase it follows a short one pauses that it favors a first solid clearing of the serum. It is proceeded then to `an ulterior spinatura of the mass, often accompanied from an ulterior heating that can carry to the temperature of baking that oscillates between the 44° and 48°C. The breach of the curd protrae till that the lumps have caught up the dimensions of a chicco of maize or a grain of rice, respective for the cheese to latte entire or to latte partially foamed, of elastic consistency and very clear. One then lets to rest! to mass for some minuteren, in order to give way to the curd to deposit itself on the bottom, separating itself from the serum.

The curd collection comes put in fascere and, after a first pressatura, left sgrondare from the superfluous serum in suitable atmospheres; during this it pauses that varied from the 3 to the 24 hours for the cheese to latte entire and from the 3 to the 72 latte hours the cheese to semifat, the cheese endures more rivoltamenti. It is proceeded then to the salt out traditionally by hand. with it alternatively knows them large scattered on the two faces in order not beyond fifteen days, or in pickling brine from 24 to 48 hours according to the dimension of the forms. The stagionatura happens in the traditional coves or in suitable atmospheres with a humidity of approximately 850/o and the oscillating temperature between 6° and the 10°, during this phase the cheeses are rivoltati many times over, talora washing the flat faces with a water solution and know them, the minimal duration of this period is of sixty days for the forms of advanced weight to 6 kg and fifteen days for the forms of inferior weight.

The cheese introduces the following characteristics:

a) forms cylindrical to flat or nearly flat faces with barefoot slightly convex;

b) weight comprised between 1,8 kg and 8 kg:

c) dimensions: height of barefoot 6-12 cm, diameter of faces 15-35 cm;

d) elastic crust and smooths down, of or clearly tawny color paglierino rossiccio according to the stagionatura;

e) paste of yellow color paglierino with tiny and diffused occhiatura;

f) sapore cake and gradevole, of delicate aroma;

g) fat of the substance sand bank: not inferior to 40%

The cheese introduces the following characteristics:

a) forms cylindrical to flat or nearly flat faces with barefoot slightly convex;

b) weight comprised between 1,8 kg and 8 kg;

c) dimensions: height of barefoot 6-12 cm; diameter of faces 15-35 cm;

d) little elastic crust, of peasant aspect of color that goes from the paglierino loaded to the tawny one rossiccio;

e) color paste white man paglierino with tiny occhiatura;

f) sapore intense and harmonic, of fragrante aroma that becomes more characteristic with the stagionatura;

g) fat of the substance sand bank: not inferior to 20%

A) “Returns Piedmontese”, latte semicooked cheese to produced soft paste exclusively with of vacca coming from or a two consecutive milking, having an acidity at least 3,7 SH/50, obtained naturally or induced with addition of rennet of pellette of year-old calf, product in plants located in the zone of production and deriving from workings precedence.

B) “semifat Piedmontese Volume”, latte semicooked cheese to produced semihard paste exclusively with of vacca partially foamed. coming from at least two consecutive milking, having an acidity at least 3,7 SH/50, obtained naturally or induced with addition of rennet of pellette of year-old calf, product in plants located in the zone of production and deriving from workings precedence.

Pecorino of the Marzano Mount

Ingredients:Milk

Lamb Rennet

Procedure:

The rennet before being inserted in the latte ones comes melted in lukewarm and filtered water.

Pecorino di CarmascianoProcedure:Latte of the milking of the evening and the mattino successiveHeating of the latte ones to 37-40° CAddition of lamb rennet

The pasture with its damage to the cheese of the sapori and appreciable typical smells variegate essences is in the fresh cheese that seasoned

The latte ones munto of the evening and the raw morning, leaked and miscelato, come heated place in the caccavo and till a temperature of 38-40 °C / 104°F with fire to firewood.

After to have heated for the coagulation rennet of kidskin or lamb (of business or acquired production joins on the market) in the measure of 30gr/ql of latte.

After approximately 30 minuteren from the addition of the rennet it comes carried out the breach of I coagulate I use through it of the ruotolo with energetic movements till to reduce the paste in grains of the dimension of chicco of maize or rice.

The left curd to rest under serum for some minute, pressa with the hands in order to favor the clearing of the serum. The rassodata curd comes manually extracted from the boiler and deposited in the fuscelle of wickers, with a frugatura operation (operation exercised in the psta in fuscella with fingers) favors the spillage of the serum.

After to have inserted the curd in the fuscelle, the forms come dipped in the obtained warm sheet after the extraction of annealed having a temperature of approximately 80 °C for a variable time from 1 to 10 minuteren. The scalding of the forms contributes to the drying of the cheese and the formation of a homogenous crust.

After approximately 24 hours, in which the cheese comes rivoltato in fuscella many times over, the salt out to dry is carried out and/or in pickling brine with it according to knows them large for a variable period from the 3 to 6 days dimensions of the form.

At the end of the saltura the forms opportunely washed and cleaned up of know them in excess, come placed in the premises of stagionatura for the minimal period of 2 months.

In the period of stagionatura the cheese many times over is turned, washed and dealt with oil of olive and vinegar.

After 30 minuteren breach of the curdClearing of the serumMold preparation of the pecorino in fuscelleRecovery of the serumHeating of the serum (90°C) and production of the annealed onePutting in fuscelle of the annealed onePressatura of the pecorinoSalt out of the pecorino

Pecorino Of Laticauda Sannita

Bagnolese Pecorino

Latte of the milking of the evening and the mattino successiveHeating of the latte ones to 37-40° CAddition of lamb rennetAfter 30 minuteren breach of the curdClearing of the serumMold preparation of the pecorino in fuscelleRecovery of the serum

The latte ones fresh as soon as munto, or coming from the milking precedence, it comes filtered and place in boiler for being heated till a temperature of 35/40 degrees, therefore the rennet of lamb of Laticadua is introduced.

As a result of the breach of the curd, lumps are formed of the little ones that removed manually, are placed in fascere; the product thus obtained comes pressato with the fingers, till to obtain a compact mass.

The cheese comes therefore put in pickling brine for being commercialized after various times to second of the tipologia: coolness 2gg, semiseasoned 2 months, seasoned minimum 4 months. During the phase of stagionatura the form comes washed with hot serum and water of sink. When the cheese is mature and begins “sudare”, that is emits some drop of liquid, comes greased with extra oil vergine of olive.

The pecorino of laticauda it is introduced of typical cylindrical form, with sizes that go from 300 gr. for the fresh cheese, till approximately 5.5 kg. for the seasoned cheese.

Al term of the stagionatura, whose duration oscillates between the 4 and twelve months, the product introduces a hard consistency, farinosa, at times not adherent to the instrument of cut, with fine grain and fracture to scales, deprives of inner cavities and imperfections. The varied color from the yellow paglierino to the shining yellow, in relation to the tenor of fat people. Of intense smell gradevole and of latte pecorino, it has a slightly piccante sapore.

Raw produced cheese pecorino with latte coming from sheep of the population dictates “bagnolese or malevizza” constantly to the used pasture it is coolness that seasoned like cheese from table or grattugia.

Heating of the serum (90°C) and production of the annealed onePutting in fuscelle of the annealed onePressatura of the pecorinoSalt out of the pecorino

Pecorino Salaprese

Latte of the milking of the evening and the mattino successiveHeating of the latte ones to 37-40° CAddition of lamb rennetAfter 30 minuteren breach of the curdClearing of the serumMold preparation of the pecorino in fuscelleRecovery of the serumHeating of the serum (90°C) and production of the annealed onePutting in fuscelle of the annealed onePressatura of the pecorinoSalt out of the pecorino

Pecorino stagionato nello Ziro

Toscana

Viene stufato nella stanza a vapore a +38-40°C per circa 3-4 ore e salato a mano.Le forme sono messe a maturare in cella frigorifera a 8-12 °c su assi di legno di abete.

The latte ones come carried to approximately 36 degrees, aggiungendovi rennet.it coagulates in 20 - 30 minuteren. After the breach of the curd to dimension of a chicco of rice one lets in rest for some minute, then is put in pressandola form in order to let out the serum. Passages 3-4 hours the forms come scottate in the hot serum. The salt out is carried out approximately to dry for 24 hours. The forms come placed to mature in fresh and ventilated atmosphere, and are ready to the consumption after a short drying in atmosphere to constant temperature.

Questo “Pecorino” è prodotto con latte di pecora intero pastorizzato a 70-72 °c, raffreddato a 38-40°C, vengono aggiunti fermenti lattici e mescolato per mezz’ora, si aggiunge caglio naturale in polvere (un tempo chiamata “la presura” )e si lascia riposare per mezz’ora; poi con lo spino si rompe la cagliata e si mette negli stampi.

Ingredienti: latte ovino pastorizzato, caglio, sale, fermenti lattici.Suggerimenti: Ottimo accompagnato da poca mostarda dolce o da salsa piccante di fichi

Pecorino stagionato nello Ziro - Seasoned Pecorino in the Ziro

Confection: Forms from the weight of 1,300 Kg. approximately

Dopo tre mesi di stagionatura viene trattato con olio ed ecco la particolarità, secondo un’antica tradizione Toscana gli altri tre mesi di stagionatura viene fatta mettendo le forme alla rinfusa all’interno di antichi ziri (orci) di terracotta dove prosegue la stagionatura, ma la caratteristica che assume è quella di un formaggio dalla pasta morbida e vellutata. Questa caratteristica gli viene conferita dall’atmosfera e dagli enzimi che si sviluppano all’interno dello ziro di terracotta. Le forme assumono un bel colore giallo paglierino, con una pasta morbida dal gusto deciso.

Confezione: Forme dal peso di 1,300 Kg. circa

This “Pecorino” is produced with latte of pasteurized entire sheep to 70-72 °c, cooled to 38-40°C, comes added to lactic ferments us and stirred for half hour, a called time joins to natural rennet in powder (“the presura”) and it lets to rest for half hour; then with the spino the curd is broken off and it is put in the stamps.

Stew in the room to vapor to +38-40°C comes for approximately 3-4 hours and salato by hand. The forms are put to mature in frigorifera cell to 8-12 °c on aces of fir wood. After three months of stagionatura it comes dealt with oil and here the particularitity, according to an ancient Tuscany tradition the others three months of stagionatura comes job lot made putting the forms inside of antichi ziri (orci) of terracotta where it continues the stagionatura, but the characteristic that assumes is that of a cheese from the soft and vellutata paste. This characteristic comes to it conferred from the atmosphere and the enzymes that are developed inside of the ziro of terracotta. The forms assume a beautiful yellow color paglierino, with a soft paste from the determined taste. Ingredients: latte ovine pasteurized, rennet, knows them, lactic ferments us. Suggestions: Optimal accompanied from little mostarda sweet or piccante sauce of fichi

Pecorino semi secco - Dry Pecorino seeds

Viene stufato nella stanza a vapore a +38-40°C per circa 3-4 ore e salato a mano.Le forme sono messe a maturare in cella frigorifera a 8-12 °c su assi di legno di abete.

Ingredienti: latte ovino pastorizzato, caglio, sale, fermenti lattici.Suggerimenti: Si accompagna splendidamente con le pere o marmellata di fichi.

Tuscany Pecorino

This “Pecorino Cheese” is produced with latte of pasteurized entire sheep to 70-72 °c, cooled to 38-40°C, comes added to lactic ferments us and stirred for half hour, a called time joins to natural rennet in powder (“the presura”) and it lets to rest for half hour; then with the spino the curd is broken off and it is put in the stamps. Stew in the room to vapor to +38-40°C comes for approximately 3-4 hours and salato by hand. The forms are put to mature in frigorifera cell to 8-12 °c on aces of fir wood. After three months of stagionatura it comes dealt with oil and natural coal This cheese comes seasoned in order at least 90 days, the forms assumes a beautiful color gray anthracite, the paste is compact from the saporito taste. Ingredients: latte ovine pasteurized, rennet, knows them, lactic ferments us. Suggestions: It is accompanied splendidly with pears or marmellata of fichi. Confection: Forms from 1,300 Kg. approximately

Questo “Formaggio Pecorino” è prodotto con latte di pecora intero pastorizzato a 70-72 °c, raffreddato a 38-40°C, vengono aggiunti fermenti lattici e mescolato per mezz’ora, si aggiunge caglio naturale in polvere (un tempo chiamata “la presura” )e si lascia riposare per mezz’ora; poi con lo spino si rompe la cagliata e si mette negli stampi.

Dopo tre mesi di stagionatura viene trattato con olio e carbone naturale Questo formaggio viene stagionato per almeno 90 giorni, le forme assumono un bel colore grigio antracite, la pasta è compatta dal gusto saporito.

Confezione: Forme da 1,300 Kg. circa

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The cheese “From Tuscany Pecorino”, to tender or seed-hard paste, is produced exclusively with latte of entire, coming sheep from breedings located in the zone of which to the art.1, whose feeding mostly is constituted from forages derived affienati greens or from the pastures of the same zone. The product is obtained in the respect of appropriate prescription relative to the realization process, as answering to the following productive standard:

c) form: cylindrical to flat faces with barefoot slightly convex;

e) variable weight from 1 kg to 3,5 kg in relation to the dimensions of the form;

h) sapore: fragrante, emphasized, characteristic of the details production procedures;

a) the latte ones, eventually inoculato with cultivations of lactic ferments natural and native us of the production area, must be coagulated with rennet of year-old calf to a temperature comprised between the 35 °C and 38 °C in order to obtain the coagulation within 20-25 minuteren. It is proceeded therefore to the breach of the curd till that the lumps have caught up the dimensions of a nocciola for the cheese to tender paste and of a chicco of granturco for that one to seed-hard paste. For the preparation of this last tipologia the curd could also be subordinate to a heat treatment (baking) to 40-42 °C for 10-15 minuteren. After the breach and the eventual baking, the curd comes put in appropriate forms for the sgrondo of the serum. The sineresi come carried out through manual pressatura or with stufatura to vapor for a period varying from 30 to 150 minuteren with classified greater permanence to the cheese to paste seeds - hard:

b) the salt out can be carried out in pickling brine to the 17-19% of sodium chloride or with direct addition of it knows them. In the event the pickling brine is used, the permanence reported to kilogram of weight is at least eight hours for the Pecorino to tender paste and of almeno12-14 hours for the Pecorino to seed-hard paste. É previewed in some cases an external treatment with prepared antimildew. The cheese must be matured in suitable cells to a temperature of 8-10 °C and with relative humidity of the 80-90%, for a not inferior period to the twenty days for the type to tender and not inferior paste to four months for the tipologia to seed-hard paste;

d) dimensions: the diameter of the faces is comprised from 15 to 22 cm, with height of the barefoot one from 17 to 11 cm. is tolerated to read variations of the characteristic dimensions in connection with the technical conditions of production but, in any case, the barefoot one does not have to exceed the half of the diameter;

f) external aspect: crust of yellow color with several tonalities till the yellow cargo in the tipologia to tender paste; the color of the crust can depend from the treatments eventually endured;

g) paste: compact and tenacious structure to the cut for the type to seed-hard paste, with eventual tiny not regularly distributed occhiatura; to the cut the color slightly introduces white man paglierino for the tipologia to tender paste, of color slightly paglierino or paglierino for the tipologia to seed-hard paste;

i) fat on the substance sand bank: not inferior to 45% for the fresh, not inferior product to 40% for the seasoned product.

The cheese can be used like cheese from table or cheese from grattugia.

Pecorino di Filiano

Characteristics of the production process The Pecorino di Filiano is obtained in the respect of appropriate prescription relative to the transformation technology, as answering to the following productive cycle:

A) The latte ones raw, opportunely filtered with appropriate sieves and/or filters (to wash after every filtering with warm water and concurred products in order to assure an adequate hygiene to the latte ones) in burlap when munto by hand, are heated traditionally in boilers, till the maximum temperature of 40°C, with the fire to firewood or by means of other forms of energy; when the temperature catches up values comprised between 36° and 40° C, it comes added rennet in lamb or kidskin paste, obtained product handicraft from animals raised in the area of production of the disciplinary present;

B) The handicraft rennet must be prepared with the technique of which to the attached one To of the disciplinary present;

C) Formed the curd, it must be broken off in energetic way, with the aid of a mestolo of wood, bringing saying “scuopolo” or “ruotolo” a swell to the apex, till to obtain lumps of the dimensions of a chicco of rice;

D) After little minuteren of rest under serum the curd comes extracted and inserted in form in the characteristics “fuscelle” of giunco said “fuscedd'" or in other suitable material for alimentary products with the characteristic sagomatura type giunco;

E) The curd comes “frugata”, that is pressata by hand, in order to favor the spillage of the serum. The obtained forms come introduced in the sheet to not advanced temperature to 90°C till a maximum of 15 minuteren;

F) The salt out comes carried out or to dry that in pickling brine. In the first case protrae for various days and not beyond 10° the day, variable second the dimensions of the form, with direct addition of know them; in the other case the dipped cheese permane in pickling brine saturates for 10-12 hours for Kg of the form;

G) The cheese goes put to mature in the characteristic coves in tufo or suitable premises buried for the stagionatura of cheeses to a temperature of 12-14°C and a relative humidity of the 70-85% in order at least 180 days. Beginning from 20° the day of maturation the crust of the pecorini can be cured with oil extravergine of olive produced in Basilicata and wine vinegar. The cheese “Pecorino di Filiano” produces all the year.

Characteristics of the finished product The cheese “Pecorino di Filiano” can be used as cheese from table and grattugia and to the action of the consumption the product must have the following characteristics: -

The weight must be comprised from 2,5 to 5 Kg in relation to the dimensions of the form; -

The form must be cylindrical to flat or slightly convex faces, with barefoot straight or slightly convex; - the dimension of the forms must respect the diameter of the faces from 15 to 25 cm and the height of the barefoot one from 8 to 18 cm; -

The color of the bringing crust the characteristic signs of the fuscellasi introduces by hand from the tawny yellow golden to the dark one in the forms more seasoned and superficialally dealt with oil extravergine of olive produced in Basilicata and wine vinegar through a carried out superficial rubbing; -

The paste extension a structure of compact consistency with presence of tiny not regularly distributed occhiature; - The color of the varied paste from the white man in the pecorini young to the paglierino in those most seasoned ones; - The sapore that initially is sweet and delicate becomes piccante slightly when the cheese has caught up the minimal period of stagionatura, becoming more emphasized with protrarsi of the same one; - The fat person on the substance sand bank does not have to be inferior to 30%.

To the denomination of “Pecorino di Filiano” the addition of any various qualification from those previewed the disciplinary present is prohibited, comprised extra, advanced, fine, chosen, selected and similari the adjectives there. It is concurred the use of indications that make reference names, corporate names and private marks not having laudativo meaning and actions not to draw in deceit the consumer, provided that of meaningfully inferior dimensions to those used for the mark of the P.O.P.

goats milkgoat rennetSalt

Heat milk to 96 to 98°F.Add culture mix well.Calf rennet - wait 40 minutes.Cut curds to grain size.Wait 15 minutes.Drain whey and place in molds.Press by hand. Flip cheeses and press three times.Dry cheeses and age for 20 to 25 days turning every few days.

Salting may be done dry or in a brine.Wash with brine with each turning of the cheese.

Di Capra a Pasta Molle - Italy

Parrano - Netherlands

This cheese has been called the Dutch Gouda with an Italian flair. A relatively new cheese from the Netherlands, Parrano is aged for five months to develop the nutty taste of Parmigiano Reggiano or Grana Padano, while maintaining the firm, smooth texture of a young Gouda. This marriage of characteristics brings you the best of both worlds. The cheese is full of flavor, yet it is easy to cut, grate, and melt. Parrano is also reminiscent of extra aged Gouda or Old Amsterdam.

Parmesan/Grana - Danlac

Ingredients1 gallon whole Cow Milk1/2 cup fresh lemon juice

Procedure:1. The milk will foam up quite a bit so use a pan wth enough room to allow for several inches for foam.2. Bring milk to a moderate boil over direct heat. Reduce heat to low.3. Stir in the lemon juice (curds will form immediately).

5. Line a colander with a nylon mesh bag.6. Ladle the curds into the bag over a sink or pot to collect the whey.7. Gently twist the bag to expel more whey. Rinse under cold water and twist again.

Paneer -

4. Remove from heat and stir as the curds clump together. If the whey is still milky, heat a little longer. Let settle for 10 minutes.

8. Tie the bag to the handle of a spoon placed across a draining pot or bowl, allowing the bag to hang free. Hang and drain for at least two hours. Roll back the top of the bag and scrape the finished cheese into a bowl or storage container.

Ingredients:Sheep’s Milk or 60% Sheep’s milk with 40% Cow’s Milk1/8 teaspoon EZAL MM100 starter cultureor 1/8 teaspoon Flora Danica1/8 teaspoon ProprionibacteriaRennetSalt

Procedure:

Mix soured milk with sweet milk and heat to 86°F. Add rennet to the milk and wait for coagulation about 30 to 40 minutes.Cut curds to 3/8 inch piece and let rest for 5 minutes.Continue to cook the curds for another 30 minutes.An hour after renneting the milk, whey acidity increases by 1-2°SH, sometimes reaching thelevel of 10°SH.

Scoop curds from whey and place in a cheese cloth lined colander to drain.While doing this the whey and water should be heated to between 158 and 176°F.Press the curds to release more whey.Mill the curds by hand then form it into a ball of about 1.4 kg and dipped into the whey, kneadedto squeeze out the whey and dipped into the hot water of 70-80°C.When the cheese is sufficiently plastic, it is molded manually into a fat rolling-pin shaped log.The cheese is scalded and kneaded alternatively.

A ring is placed round the cheese at its widest point.The ring is removed and the cheese is squeezed and smoothed by hand. It is then placed in cold water in order to preserve the shape.When the right shape and consistency are achieved, the cheese is placed in the brine for 24 hours.The cheeses are removed from the brine and air dried for 12 to 24 hours.Finally smoking is carried out using cold smoke and lasts between 3 and 7 days.

Oscypek – Poland

‘Oscypek’ has the shape of a double cone or spindle.

About half of the milk is kept at room temperature to increase its acidity. The Milk titration acidity before renneting is 8-9°SH.

Drain about 50 % of the whey and add the same amount of hot water and continue to cook curds for an additional 20 minutes.

The ball is pressed in a special wooden carved mould which not only lends character but Identifies the maker.

The colors of oscypek that are ready for sale range from light yellow to dark orange. The color depends on the type of wood that was burnt in the shepherd's hut. Cheeses from various producers differed in plasticity, but regular holes in the cross-section were present in the cheeses coming from all the producers.

The first exact description of how cheese was to be made in the log huts comes from the rules of the ‘Slemieński State’. They were drawn up in 1748, and in 1773 they were rewritten and prescribed for use. In 1830, Ambroży Grabowski, in his description of the highlanders, mentioned that they built log huts for the whole summer in the mountains, ‘to which they bring their sheep from all around, and make their cheese (oszczypek)’. A more detailed description of sheep pasturage, the log huts' equipment and cheese (including oszczypek) production is given by Maria Steczkowska (1858). This was also the first such detailed description of the vessels used by shepherds in the Tatras to make cheese. The production of ‘Oscypek’ cheese is also tied to the specific and exceptional skills of the producers. Their experience and knowledge passed down from one generation to the next enable them to carry out the entire production process in the appropriate manner.

Olomoucké tvarůžky - Czech Republic

Olomoucké tvarůžky is a skimmed cheese which ripens under a smear layer and has a typical smell. Its unique savoury, piquant flavour is the result of deep proteolysis during ripening, under the influence of the surface microflora. The taste and flavour depend on the degree of ripening, with the smell varying from slight to rather penetrating. The surface of the cheese is covered with a golden to orange smear and the body is of cohesive consistency, semi-soft to soft, with a noticeably lighter heart. The fat content does not exceed 1 % and the dry matter content is within the range of 34 % to 38 %. The cheese usually takes the form of short rolls, rings or sticks, as a rule weighing about 20-30 g per piece, or of irregular pieces. Olomoucké tvarůžky is a table cheese.

Geographical area: The Haná region with Olomouc as its historical, geographical and economic centre.

Olomoucké tvarůžky is produced from fat-free sour curd with a characteristic crumbly structure, large tough grain and high level of acidity and biological activity. Production of Olomoucké tvarůžky starts by purchasing curd. Then the curd is crushed and mixed and table salt is added. Curd treated in this way is stored in silos, where it is kept in compact condition without air to achieve the desired homogenisation. The curd mass is subsequently mixed with the ripening agents (harmless lactic cultures) and acidity regulators and the soft curd mixture is ground to prepare it for moulding. The mixture is moulded to the required shape. The resultant semi-products are placed on grids that are transferred to the ripening rooms. Under the combined effect of the ripening agents and the controlled temperature and humidity of the environment, the surface of the semi-products ripens. This completes the first ripening stage. Subsequent rinsing of the cheese creates the conditions for the second ripening stage, during which the surface becomes covered by proliferating aerobic proteolytic microflora whose enzymatic activity produces the golden yellow smear and gives Olomoucké tvarůžky its unique typical taste, flavour and colour. Once the ripening stage is completed, Olomoucké tvarůžky is packed into consumer packs and then into package sets.

Production of Olomoucké tvarůžky in the Haná region has been documented since the late 15th to early 16th centuries. The high repute of Olomoucké tvarůžky is demonstrated, for instance, by a prize awarded at the first Austrian Dairy Exhibition in Vienna in 1872 and by articles in many trade publications, for example by J. Kux, Dr Klenze, Mair-Waldburg, Kněz, etc.

Oaxaca Cheese

Ingriedents:Milk 2.5-2.8% of fatTA61 Starter cultureRennetFine salt

Procedure:Pasteurize milk at 161°F for 30 seconds.Cool to 100°F and add cultureRipen milk stiring for 30-45 minutes.Add Calcium Chloride if using pasturized milk.Add rennet and mix well.Once clean break is achieved cut curd into 1/2 inch pieces.Rest for about 5 minutesStir curds for about 15 minutes.Raising the Temperature 104°F in 5 minutes. Add salt stiring for about 15 minutesCheddar - Until pH 5.2 to 5.3Add heated water at 161°F to 167°F Form curds into ballsCool using cold water 50 to 59°F.Salt by rubbing

Neufchatel

Ingredients:1 gallon milk1/4 cup culture buttermilk (fresh)1/4 Junket Rennet tablet

Procedure:Pour milk into the pre-sterilized 5 quart stainless steel pot. Warm to 65 F with stirring. Meanwhile, dissolve 1/4 tablet rennet in 1/4 cup water. When the milk reaches 65 F, remove from heat, add buttermilk, whisk to mix thoroughly. Stir the dissolved rennet into the 65 F inoculated milk, blend thoroughly. Cover and let sit overnight undisturbed at room temperature (65-70F, 20C).

You may pack the cheese into a mold of your choice (a squat tin can with the ends removed for instance).

The next morning, a clean break should have formed (see recipe for basic cheese for the test). If the coagulated milk is not firm enough, let it sit until is does, as long as another 12 hours.

When a clean break is achieved, cut the curd into 1/2 inch cubes (see recipe for basic cheese for technique). Some recipes call for stirring the soft curd with a whisk. This will work, but will make the separation of curds and whey more difficult.

Ladle the curds and whey into a clean sterile handkerchief supported in a large strainer, placed over a one gallon bowl. Allow the whey to drain through. If the cloth becomes clogged, lift the cloth back and forth or scrape the curd away from the cloth. Save the whey for ricotta if you wish (see recipe).

When most of the whey has drained through, pick up the four corners of the cloth and suspend the curd in a cool place to drain overnight (from a shelf of the refrigerator if you have room).

The next day, remove the cheese and mix in1- 3 teaspoons of salt, according to taste. It may be eaten immediately. Store covered in the refrigerator until use.

Myseost

ingredients:1 gallon fresh cows milk whey (not more than 2 hours old)1 cup heavy cream

Procedure:Pour whey into a large pot.Add cream.Slowly bring to a boil then turn down to a simmer.Skim off the foam and set in refrigerator.Boil down the whey stirring occasionally.When whey has reduced to about 80% add the foam and stir.Continue to reduce whisking to keep smooth.When the mixer is the consistency of fudge pout into a metal pan and cool in cold water.Keep stirring to prevent lumps.When it has started to firm up place in air tight container and refrigerate to set.Cool in refrigerator at 40°F and 90% humidity.

Gjetost and Myseost will stay fresh in the refrigerator for 3 weeks and should be firm enough to slice.

Murcia Al Vino - Spain

Flavor: Mild aroma, agreeably acid and a little salty.

The “ Queso de Murcia curado” (Aged Murcian cheese) is one of pressed paste, washed and not cooked, of intense white color, creamy and elastic texture, that is sold 45 days from the day of manufacturing in big pieces (1 and 2 Kg.) and 30 days from manufacturing in small pieces (400gr.)

During ripening, by immersion a variable amount of time, the cheeses are bathed in red wine twice, giving the rind its characteristic color and imparts a strong floral bouquet, providing the characteristic aroma.

· Type of milk: Murcian goat.

· Aging period: Minimum 45 days for big pieces and 30 days for small pieces.

· Shape: Cylindrical with a smooth reddish purple rind from the bathing in red wine.

· Weight: pieces of 400 gr., of 1 to 2kg approximately.

· Fat content: minimum 45%

Murazzano

Geographical area: communes of the province of Cuneo, forming a continuous area.

Murazzano

The salt out must be carried out to dry. Period of stagionatura from four to ten days.

Cheese made from sheep's milk which can be supplemented with cows5 milk, full fat, uncooked, cylindrical in shape with straight sides.

Historically made within the area defined by the production regulations, the name of the cheese refers to the commune of Murazzano where most of it is made. Over time the product has retained its peculiar characteristics acquired due to the environment found in the Piedmont region.

The curds, obtained from whole milk with the addition of calf's rennet, coagulate at a temperature of 37°C, are dry salted and are left to ripen for a short time.

As for the natural factors, the climatic conditions of the part of Piedmont concerned should be borne in mind as they affect the quality of the fodder used to feed the cows and the sheep. As for human factors, the cheese is historically found in the Cuneo area and is widely distributed in the local markets.

The denomination of origin " Murazzano" it is classified to the having cheese the following characteristics: fat cheese to fresh paste, product with latte ovine in purity or with latte mixed ovine in minimal measure of added 60% with eventual of latte vaccine in the maximum measure of 40%. L' feeding of the ovine cattle and eventually vaccine must be constituted from forages coming greens or affienati from the production zone. In the production it comes employed latte coming from two every day milking. It is produced for l' entire arc dell' year.

The latte ones must be coagulated to a temperature of 37°C approximately with liquid rennet. The cheese must be produced with a characteristic technology using cylindrical forms to forellato bottom.

During the period of stagionatura the cheese must be giornalmente washed quickly with lukewarm water.

It is used like cheese from table and it introduces the following characteristics: form: cylindrical with flat faces, slightly bordered; dimensions: diameter of 10-15 centimeters approximately, barefoot of 3-4 centimeters approximately with variations in more or less in connection with technical means of production; weight: from 300 to 400 grams; color of the paste: soft, slightly consisting, sometimes with some occhiature, fine granular; they do not come used neither coloring pigments neither aromas details; external confection: form lacking in crust, sometimes in color milk-white for the fresh forms, sometimes with a light patina of color paglierino clearly for the more seasoned forms; sapore: end, delicately perfumed and with gradevole sapore that remember the latte ones ovine; fat person on the substance sand bank: minimum 50%.

The cheese " Murazzano" product to 100% with latte ovine with tito it of fat person on the minimal substance the sand bank 53%a can carry on the confection or appropriate label the mention of " latte of pecora". Art. 3 - The zone of production comprised the stagionatura there comprises the entire administrative territories of the municipalities of: Arguello, Langhe Lookout, Bergolo, Bonvicino, Borgomale, Bosia, Bossolasco, Camerana, Castelletto Uzzone, Castellino Tanaro, Castino, Ceretto Langhe, Cissone, Cortemilia, Cravanzana, Feisoglio, Gorzegno, Gottasecca, Igliano, Lequio Berria, Levice, Marsaglia, Mombarcaro, Monesiglio, Murazzano, Niello Belbo, Paroldo, Perletto, Pezzolo Go them Uzzone, Prunetto, Roascio, Know them Langhe, Saliceto, Saint Benedict Belbo, Serravalle Langhe, Somano, Bormida Tower, Torresina, Ciglié Roccaciglié, Albaretto Tower, Rocchetta Belbo, Benevello, Montezemolo, Know them Saint Giovanni, Clavesana, Mondovì Fortification, Ceva, Priero, Castelnuovo di Ceva.

Ingredients:3 liters milk1 liter buttermilk3 eggs1 tsp salt

Process:

Munajuusto - Finnish egg cheese - from Riha

This is a traditional Finnish cheese that has been made with slight variations over the country. It is a fresh cheese (no aging) and it gets fried in an oven.

Since this is very easy recipe, I usually don't plan ahead and end up using shop-bought milk. Never done this with fresh milk actually... I should.

First I put the milk into a pot with full heat. While the milk is warming, I separate egg yolks and whites, then mix the egg whites with the buttermilk.

Bring milk just to the point of boiling, I remove it from the heat. Then pour the buttermilk mixture to the hot milk stirring constantly. I let the curds separate under a lid undisturbed for 15-30 minutes. When it's finished, the whey is geenish, much like when I make paneer.

I poured the mixture into a cheesecloth lined colander, draining most of the whey. Then put it back to the pot. Mixed egg yolks and the salt with the curds. For molds I use my faithful Ikea cheesemolds lined with cloth since I like my cheeses small & round. Traditional wooden molds don't need a cloth. After ladling the curds to the molds I pat the surface flat and let the cheese drain overnight in a refrigerator.

The cheese is edible next morning. Many prefer munajuusto just like this. I like to fry it for extra taste and firmer texture.

I fry the cheeses in 300C oven with "grill" setting on. I don't take time, just watch for the little black spots. When there are a few, I turn the cheeses and fry the other side. The cheese can be eaten while hot, but I prefer to cool it down before consuming.

3 quarts whole milk1 tablespoon salt1 quart buttermilk3 eggs

Invert onto a serving dish and serve surrounded with berries, if desired.

Or, Place on clean straw and bake in a 500 degree oven until golden brown crust develops.

As I said, this cheese is also enjoyed without frying, perhaps even more often than with. Many recipes also don't include the step of separating the yolks and whites, they just mix the eggs with the buttermilk. I'm still not sure if there's a difference in taste this way or is it just batch to batch variation. And since this is "folk recipe", all the amounts vary hugely. Actually, the book I took this recipe from, didn't state any amounts, it just listed the ingredients and the process.

Basic Munajuusto - (Egg Cheese or Buttermilk Cheese) - Beatrice Ojakangas

This is a quick and easy way to make cheese. It does not require rennet. Use a Finnish handmade wooden cheese mold. Its carved design makes a beautiful, decorative cheese when unmolded. You will need cheesecloth to line the mold and a weight for the top. It needs to drain several hours or overnight.

1. Pour milk into a large kettle and heat slowly to a boil. Stir in sald. Keep stirring continuously to keep the milk from sticking to the bottom of the pan.

2. Mix the buttermilk, eggs and stir into the hot milk. Bring mixture back to a boil to separate the cheese curds. Remove from heat, cover, and let cool to room temperature.

3. Line a sieve with damp cheesecloth and transfer the cheese curds into it using a slotted spoon. Turn into a bowl and mix in the salt.

Line a wooden mold, or a colander with cheesecloth. Turn cheese mixture into the mold. Fold cheesecloth over the top and place a weight on top (about 1-2 pounds of butter will work). Chill as it drains, several hours or overnight.

Garlic and Herb Munajuusto: Add 2 tablespoons chopped fresh basil, 5 minced cloves garlic, pinch of tarragon, pinch of oregano and pinch of thyme to the milk. (step 1)

Add the juice of 2 lemons (abut 1/3 cup) to the buttermilk mixture (step 2) and proceed as directed above.

Ingredients:4 gallon whole Cow Milk1/4 teaspoon Probat 222 or Mesophile Aromatic Type BOptional: Calcium Chloride if using store bought pasterurized milk.Rennet, amount as per package directions or your experience.1/4 teaspoon of Brevibacterium Linens.Salt for brine.

Procedure:

Sprinle culture and B. linins over milk. Mix using up and down strokes. Let sit for 5 minutes.If using store bought milk then dissolve the calcium chloride in 1/4 cup pure water and mix well.

Leave for 40 minutes covered maintaining 90° or until a clean break is achieved.Cut the curds into 1/2 inch pieces, cover, settle curds and maintain temperature for 30 minutes.

Cover - avoid drafts and drain for 24 hours, gently flipping cheeses several times.If curds are still to soft to handle after 24 hours wait another 5 or 6 hours

Turn cheeses daily, remove whey for about 3 days or until no more whey is released.

Ripen for up to 3 months.

** Cheese may be washed in 1 teaspoon salt anf 1 cup of Alsatiam white wine.

Muenster cheese - from 200 Cheeses

Warm to 90° F stiring gently. Turn off heat.

Mix the rennet in 1/4 cup pure water and stir into milk for 1 minute. cover and set aside at same temperature for 45 minutes or until get good curd break.

*Strain curds in cheesecloth lined collander for 10 minutes then carefully laddle curds into molds. The curds are very soft and delicate at this stage! **

Remove from molds and sprinkle each side with 1/4 teaspoon of salt then place on mat in a ripening container at 55°F and 85% humidity.

**Wash cheeses every other day with cloth dipped in brine mix of 1 cup water and 2 teaspoons of salt.

After about 10 days an orange smear will appear. Continue to wash cheeses every other day for at least 2 weeks for small cheeses and 3 weeks for large cheeses.

* After draining curdsfor 5 minutes try adding cooled boiled cumin seeds over the curds mixing in gently.

Muenster cheese - from Cheese forum.og

Ingredients:3.8 liters/1 US gallon whole Cow’s or Goat's Milk.Mesophilic Starter Culture.Optional: Calcium Chloride if using store bought pasterurized milk.Rennet, amount as per package directions or your experience.1.25 ml/1/4 teaspoon of Brevibacterium Linens.Salt for brine.Optional: 2-4 drops of orange food coloring.Optional: Sweetish German white wine.

Procedure:

4. Add colouring if desired.

6. When get clean break, cut curd as normal into 1 cm/3/8" diamonds, set aside to rest for 5 minutes.

8. Maintain at this temperature for ~30 minutes, stirring gently every few minutes.

11. Let drain for ~30 minutes, then, holding the sandwich tight, quickly flip and place back down.

12. Remove top mat, rinse and return to cheese.13. Repeat step above five more times, every 20 minutes.14. Let cheese rest 12 hours (overnight) at room temperature on mat.15. Make a saturated salt brine and cool in fridge.

17. Remove cheese, pat dry, place on clean mat.18. Dilute B Linens in 125 ml/1/2 cup cool sterile water and place into atomizer/mister.

1. Place milk in stockpot or double boiler on stove and gently warm to 32 C/90 F if using cow's milk or 31 C/88 F if using goat's milk.

2. If using store bought pasteruized homogenized milk then dissolve the calcium chloride in ~50 ml/1/4 cup and stir in.

3. Dissolve the starter culture in ~50 ml/1/4 cup water, add to milk, stir gently, cover and set aside to ripen for 15 minutes.

5. Dissolve or dilute the rennet in ~50 ml/1/4 cup water, add to milk and stir gently but thoroughly for 1 minute, cover and set aside at same temperature for 45 minutes or until get good curd break.

7. Gently heat the curds to 38 C/100 F for cow's milk, 37 C/98 F for goat's milk at a rate of ~1 C/2 F every five minutes. this will take ~25 minutes, stir occasionally & gently with ladle while heating to keep curds from matting.

9. Sterilize clean in boiling water, one small height camenbert type cheese mold/hoop, and two mats, drain and place mold/hoop on mat. Choose mold/hoop size to match curd volume, depending on size you may need two.

10. Let curds settle for 5 minutes, drain/ladle off the whey from the curds, ladle curds into the mold/hoop, and place second mat on top of curds to make a "sandwich".

16. Remove cheese from hoop and float in saturated brine for 12 hours at 10-12 C/50-55 F, turn every ~2 hours to ensure even rind development.

19. Using finest mist possible, lightly spray the surface of the cheese, flip and spray other side.

Munster Cheese Making Recipe

Ingredients:

Directions:

20. Cheese ripening is in two phases. Phase #1, ripen at 16 C/60 F and 90-95% humidity for 1-2 weeks. Wipe down cheese every second day with clean cloth and brine solution, this will encourage uniform distribution of the mould.

21. Phase #2 ripening either 1) seal the cheese with wax or vacuum bag and age for 45 days minimum at 10 C/59 F or b) continue aging at 10 C/59 F and 90-95% humidity and allow rind to dry and every third day wipe the cheese down with brine soaked cloth or c) same as b) but wipe down every third day with sweetish German white wine.

Munster cheese has a smooth texture, orange rind, and white pate. It is a washed rind cheese that can be made from cow or goat’s milk and as it melts well, is a good cooking cheese.

3.8 liters (1 gallon) whole Cow’s or Goat’s Milk. Mesophilic Starter Culture as needed (I use buttermilk - 1 ts for 1 liter of milk)) Optional: Calcium Chloride if using store bought pasteurized milk. Rennet, amount as per package directions or your experience. 1.25 ml/1/4 teaspoon of Brevibacterium Linens. Salt for brine. Optional: 2-4 drops of orange food coloring. Optional: Sweetish white wine (I used it during the ageing process).

1. Place milk in stockpot or double boiler on stove and gently warm to 32 C if using cow’s milk or 31 C if using goat’s milk.

2. If using store bought pasteurized homogenized milk then dissolve the calcium chloride in ~50 ml/1/4 cup water and stir in.

3. Dissolve the starter culture in ~50 ml/1/4 cup water, add to milk, stir gently, cover and set aside to ripen for 15 minutes.4. Add coloring if desired.

5. Dissolve or dilute the rennet in ~50 ml/1/4 cup water, add to milk and stir gently but thoroughly for 1 minute, cover and set aside at same temperature for 45 minutes or until get good curd break.

6. When get clean break, cut curd as normal into 1 cm diamonds, set aside to rest for 5 minutes.

7. Gently heat the curds to 38 C for cow’s milk, 37 C for goat’s milk at a rate of ~1 C every 5 minutes. This will take ~25 minutes, stir occasionally & gently with ladle while heating to keep curds from matting.

8. Maintain at this temperature for ~30 minutes, stirring gently every few minutes.

Notes:10 Liters milk = 1300 Grams cheese.I added the B-linens at the beginnig with the starter culture.

9. Sterilize clean in boiling water, one small height camembert type cheese mold/hoop, and two mats, drain and place mold/hoop on mat. Choose mold/hoop size to match curd volume, depending on size you may need two.

10. Let curds settle for 5 minutes, drain/ladle off the whey from the curds, ladle curds into the mold/hoop, and place second mat on top of curds to make a “sandwich”.

11. Let drain for ~30 minutes, then, holding the sandwich tight, quickly flip and place back down.

12. Remove top mat, rinse and return to cheese.13. Repeat step above five more times, every 20 minutes.14. Let cheese rest 12 hours (overnight) at room temperature on mat.15. Make a saturated salt brine and cool in fridge.16. Remove cheese from hoop and float in saturated brine for 12 hours at 10-12 C, turn every ~2 hours to ensure even rind development.17. Remove cheese, pat dry, place on clean mat.18. Dilute B Linens in 125 ml/1/2 cup cool sterile water and place into atomizer/mister.

19. Using finest mist possible, lightly spray the surface of the cheese, flip and spray other side.

20. Cheese ripening is in two phases. Phase #1, ripen at 16 C and 90-95% humidity for 1-2 weeks. Wipe down cheese every second day with clean cloth and brine solution; this will encourage uniform distribution of the mould.

21. Phase #2 ripening either 1) seal the cheese with wax or vacuum bag and age for 45 days minimum at 10 C or b) continue aging at 10 C and 90-95% humidity and allow rind to dry and every third day wipe the cheese down with brine soaked cloth or c) same as b) but wipe down every third day with sweetish white wine.

For a 9-10 liters batch I recommend to float the cheese in brine, for 6 hours only, 12 hours was too salty to my taste.

The use of B-linens in the recipe is as described in my source recipe. I added a very-very small amount of powder (about an 1/8 of the size of a peppercorn) diluted with a little water. I do the same with Penicilum Candidum for the Camembert.

In many books the method is to spray the molds. I’ve learned the method I apply from a food industry engineer specialized in cheese fabrication. It works very well, it is easier to apply as you said and is much more economic (no waste at all). You can see the result, next time I’ll brine for half the time for the same batch and the texture is dry and crumbly because of too low humidity in the “cave”. You can also see the difference in color between the beginning and the end (2 months) of the ageing process.

8/1/2009

7 gallons1/2 Teaspoon eachNA3/4 teaspoon1/2 teaspoon

For 100 lb. milk:

Ingredients:40-45 ounces white vinegar9 ml of single strength US standardized rennet

Approximet Time: Procedure30 minutes After pasteurization (145 °F for 30 min.) cool milk to 88-90 °F.

Add 40-45 ounces white vinegar to reach pH 5.60-5.70.

Add 9 ml of single strength US standardized rennet.

When it is time to stretch and mold the curd:

Add 1 1/2 gallons 160 °F water mixed with 5 oz. salt.

Direct Acidified Fresh Mozzarella Recipe - adapted from recipes by Peter Dixson

For commercial sale, Mozzarella must be made from pasteurized milk.

The curd will form in 3-5 minutes and be ready to cut in 3-5 more minutes. Check for curd firmness to deermine the optimum time to cut.

Cut the curd into hazelnut-sized pieces. Rest curd in whey for 10 min.. Stir curds briefly in the whey, about 5-10 min to firm the curds slightly.

Settle curds under the whey for 10-15 minutes and move the curds to the back end of the vat.

Drain off whey and cut the pack of curds into cakes. Keep the cakes warm and allow most of the free whey to drain off. The curd can then be stretched in 160 °F water. When the curd is ready to stretch it can be placed in cold water and chilled. The water can then be drained off and the curd cakes can be packed in plastic bags or buckets and stored at 38 °F or less. The curd can be kept cold for up to 7 days before stretching. I t can also be frozen.

Slice curds into thin strips or break into small pieces. Place 5 lb. curds in a bowl.

Alternatively the curd can be stretched in 160 °F water without the salt and the finished pieces can be brined for 10 minutes after they are chilled in cold water.

Stretch curds into a mass and knead into a smooth “dough.” Pull the dough into a rope and mold into balls, braids or pear shapes or whatever.

Put the finished cheese into cold water until firm. Wrap in film, vacuum package or store in a “pickle.” The cheese can also be smoked and packaged dry only. Dry the cheese in a refrigerator for 2-3 hours before smoking to obtain a browner rind.

The pickle is composed of 1-gallon distilled water, 2 oz. salt, 1 tbsp (15 ml) Calcium chloride (30%) solution, and 1 ml lactic acid. A pickle can also be made from the whey saved from cheesemaking, 2 oz. salt, and 15 ml Calcium chloride. The cheese will keep for 21 days in vacuum, 14 days in film, and 5-14 days in the pickle. The higher the fat content relative to the protein in the milk the shorter is the shelf life in the pickle. 10 days is an average.

Ingredients:1 gallon whole cow milk (avoid ultra-pasteurized)1 1/2 tsp citric acid1/4 tsp liquid rennetCheese salt

Combine Ingredients

Drain, Heat and Knead

Stretch!

8. Cool in ice water. Once cool, it’s ready to eat

Simple Mozzarella - Adapted from Ricci Carrols recipe

1. Combine rennet and 1/4 cup water in a small bowl and set aside. In another bowl, dissolve citric acid powder in 1/2 cup water and stir until dissolved. Pour citric acid into a very large pot. Add milk, stir, and heat moderately. Small clots starting to form and float in the milk is normal

2. Using a cooking thermometer, remove pot from heat when the milk reaches 88 degrees. Add rennet and stir for 30 seconds, then allow to set undisturbed for 6-8 minutes. The process is complete when the liquid milk has transformed into a semi-firm custard consistency.

3. While still in the pot, cut the curd gently with a knife. Drawing the knife through the curd from top to bottom and from side to side, you’ll end up with a checkerboard pattern in the surface of the curd. The liquid whey should be clear and slightly yellowish

4. Scoop out the curd and put into a colander. Curds will be soft but should hold their shape. Drain curds briefly while gently pressing. Pour off pooling whey.

5. If you have a microwave, microwave curds on high for 1 minute. Drain off excess whey, then knead the curd the same way you would bread. Heat for 30 seconds, drain, and knead again. Repeat this process at least 3 times. Note that the cheese curd will become very warm, so you may want to wear rubber gloves. Incorporate salt in small amounts as you knead (not more than a teaspoon).

6. If you don’t have a microwave, heat a pot of water to near boiling—about 180 degrees. Dip the curd in the hot water for several seconds, remove, and knead. It’s helpful to divide the curd into several segments. Repeat the process about 3 times. Incorporate salt to taste.

7. As you knead, the mozzarella will gradually become smooth and pliable, much like bread dough. When the curd stretches effortlessly like salt water taffy, shape the cheese in any manner you like (balls of any size, one large ball, or strands

For commercial sale, Mozzarella must be made from pasteurized milk.

For 100 lb. milk:

Ingredients:Add starter:For DVS use 2U (1/2 tsp.) EZAL TA062 1/4 teaspoon A61or 1/5 dose CSL Jointec B13For bulk use 1 lb. CSL “STA” culture

Approximet Time: Procedure

Setup

Add starter:For DVS use 2U (1/2 tsp.) EZAL TA062or 1/5 dose CSL Jointec B13For bulk use 1 lb. CSL “STA” culture

30 to 2 hours After pasteurization (145 °F for 30 min.) cool milk to 98-100 °F.

Calculate

5 to 15 minutes

30 to 60 minutes

10 minutes to 2 hours

5 minutes Add 1 1/2 gallons 160 °F water mixed with 5 oz. salt.

Fresh Mozzarella Recipe - adapted from recipes by Peter Dixson

After 1to 2 hours, at pH 6.40-6.50 add 7 to 9 ml single strength rennet. Check for curdling point and note time. Multiply this time by 3 to get the time from adding rennet until cutting, e.g. 5 min. x 3 = 15 min.

Cut the curd into hazelnut-sized pieces. Rest curd in whey for 10 min.. Stir curds briefly in the whey, about 5-10 min to firm the curds slightly.

Settle curds under the whey for 30-60 minutes until the whey from the curd is .25 %TA or curd is pH 6.0.

Drain off whey and cut the pack of curds into cakes. Keep the cakes warm until the acidity has increased ( .35-.40 %TA or pH 5.2-5.3) and the curd can be stretched in

160 °F water. When the curd is ready to stretch it can be placed in cold water to prevent it from becoming over ripe because of high acidity.

Slice curds into thin strips or break into small pieces. Place 5 lb. curds in a bowl.

10 minutes

30 minutes

5 minutes

For commercial sale, Mozzarella must be made from pasteurized milk.

2 gallons whole pasteaurized milk

Ingredients:Add starter:1/4 teaspoon EZAL TA61

Approximet Time: Procedure

Setup

Add starter:1/4 teaspoon EZAL TA61

30 to 2 hours After pasteurization (145 °F for 30 min.) cool milk to 98-100 °F.

Alternatively the curd can be stretched in 160 °F water without the salt and the finished pieces can be brined for 10 minutes after they are chilled in cold water.

Stretch curds into a mass and knead into a smooth “dough.” Pull the dough into a rope and mold into balls, braids or pear shapes or whatever. pH should be 5.0 - 5.2 to stetcg properly.

Put the finished cheese into cold water until firm. Wrap in film, vacuum package or store in a “pickle.” The cheese can also be smoked and packaged dry only.

The pickle is composed of 1-gallon water, 2 oz. salt, 5 ml Calcium chloride (30%) solution, and 1 ml lactic acid. The cheese will keep for 21 days in vacuum, 14 days in film, and 7-14 days in the pickle. The higher the fat content relative to the protein in the milk the shorter is the shelf life in the pickle. 10 days is an average.

Fresh Mozzarella Recipe - adapted from recipes by Peter Dixson

Calculate

5 to 15 minutes

30 to 60 minutes

10 minutes to 2 hours

5 minutes Add 1 1/2 gallons 160 °F water mixed with 5 oz. salt.

10 minutes

30 minutes

5 minutes

After 1to 2 hours, at pH 6.40-6.50 add 7 to 9 ml single strength rennet. Check for curdling point and note time. Multiply this time by 3 to get the time from adding rennet until cutting, e.g. 5 min. x 3 = 15 min.

Cut the curd into hazelnut-sized pieces. Rest curd in whey for 10 min.. Stir curds briefly in the whey, about 5-10 min to firm the curds slightly.

Settle curds under the whey for 30-60 minutes until the whey from the curd is .25 %TA or curd is pH 6.0.

Drain off whey and cut the pack of curds into cakes. Keep the cakes warm until the acidity has increased ( .35-.40 %TA or pH 5.2-5.3) and the curd can be stretched in

160 °F water. When the curd is ready to stretch it can be placed in cold water to prevent it from becoming over ripe because of high acidity.

Slice curds into thin strips or break into small pieces. Place 5 lb. curds in a bowl.

Alternatively the curd can be stretched in 160 °F water without the salt and the finished pieces can be brined for 10 minutes after they are chilled in cold water.

Stretch curds into a mass and knead into a smooth “dough.” Pull the dough into a rope and mold into balls, braids or pear shapes or whatever. pH should be 5.0 - 5.2 to stetcg properly.

Put the finished cheese into cold water until firm. Wrap in film, vacuum package or store in a “pickle.” The cheese can also be smoked and packaged dry only.

The pickle is composed of 1-gallon water, 2 oz. salt, 5 ml Calcium chloride (30%) solution, and 1 ml lactic acid. The cheese will keep for 21 days in vacuum, 14 days in film, and 7-14 days in the pickle. The higher the fat content relative to the protein in the milk the shorter is the shelf life in the pickle. 10 days is an average.

Mozzarella dn Riccotta made 2-6-2009

1/4 teaspoon EZAL TA61

Ingredients:4 gallons whole molk1/2 teaspoon mesophilic culture3/4 teaspoon calcium cloride3/4 teaspoon liquid rennetCharcoal ashcool 18% satuarated brinebacterial brine for washing rind

Procedures:Warm milk to 90°F, stir gently and turn off heat.Add culture, cover and ripen for 1 hour - maintaining 90°F temperature.Dilute and add calcium cloride.Dilute and add rennet - cover and let sit for 40 minutes - maintaining 90°F temperature.Check for clean break. Once achieved cut curds to 1/2 inch and heal for 5 minutes.Slowly raise heat of curds to 100°F over 20 minutes.

Place one piece in a cheesecloth lined mold and sprinkle liberally with ash.Place second round on top pulling cheese cloth up and folding over the top.Press at light to medium pressure for 1 hour.

Remove from press, remove chesecloth and place in 18% brine for 8 hours turning every 4 hours.

Remove from brine and dry on rack at room temperature for 24 hours turning once.Place cheese on mat in ripening container.

Bacterial Brine: boil 1/2 cup water. Let cool. Add 1 teasppon salt and a tiny pinch of B. linens.

Cover and set aside for 12 hours at room temperature to rehydrate bacteria..

Morbier - 200 Cheeses

Remove half of the whey and replace with equal amount of 100°F water. Stir gentley for 10 minnutes.

Divid curds equally between two cloth line coolarders and drain. Let curds mat for 10 minutes shaping chhese in one flat round.

Remove cheese from press and redress cheesecloth. Press again using at light to medium pressure for 8 to 12 hours or overnight.

Ripen at 55°F and humidity of 90% for 1 week, turning daily. Wipe initial moisture from bottom of container with paper towel.

Dip small cloth in brine, sqeezing out excess and wash cheese all over. Returen cheese to ripening area.

Ripen for 2 months turning and washing every second day with cloth dipped in brine. The rind will eventualyy form becoming brownish-gray.

For 50 lb. (6 gallons) pasteurized or raw milk.

Ingredients:Heat milk to 88-90° FAdd 1 U of EZAL MA014, MA016, MA011, or MA019 or0.5 U of EZAL MA400.1 starter cultureor 8 oz. of bulk mesophilic lactic starter culture (Rosell Meso III)

Approximet Time: ProcedureHeat milk to 88-90° FAdd 1 U of EZAL MA014, MA016, MA011, or MA019 or0.5 U of EZAL MA400.1 starter cultureor 8 oz. of bulk mesophilic lactic starter culture (Rosell Meso III)

Heat milk to 88-90° F

Cut into 3/8” cubes (pea-sized particles)

Settle curds after cutting for 5 minutes

Stir and heat curds to 95° F in 30 minutes ( 1°F every 4 minutes)

Settle curds under the whey for 15 minutes.

Drain off the whey until one inch remains above the curds.

Monterey Jack - adapted from recipes by Peter Dixson

Ripen with culture for 1 1/2 hours for EZAL culture and 1 hour for bulk culture

Add 4.5 ml single strength rennet or 2.25 ml double strength rennet

Check for the curdling time and multiply this times 3 to get the time from adding rennet to cutting the curd, e.g. 12 min. x 3 = 36 min.

Continue stirring and heating to 10° F in 15 minutes (1° F every 2 minutes)

Cook at 102° F for 45-60 minutes until the curds bounce off your hand and feel like pellets and are springy when squeezed. Whey pH 6.1-6.2.

Move curds slowly to the back of the vat to form a pack that is 8 inches deep.

Add cold water and stir the curds in the whey until the temperature decreases to 86° F. Stir an additional 5 minutes

Drain off the remaining whey and form a trench in the middle of the pack to let the whey escape from the curds. When you are finished draining, there should be two packs of curds on either side of the back of the vat with an 8-10 inch wide trench down the middle. The pack should be about 4 inches deep.

Whey pH 5.9-6.0 by the time the pack is formed and most of the whey is drained.

Add salt when the majority of the whey has run off the curds. Use coarse flake salt (like Kosher salt) at a rate of 2.75-3.4 lb. per every 100 lb. curd. Salt amount will vary with cheese yield.Add the salt in 3 portions and wait 5-10 minutes between each addition. The idea is to let enough salt dissolve into the curds before hooping the curds and pressing them into blocks or wheels. However for smaller batches, two applications will be enough.

Gather the curds into the forms (blocks or hoops) lined with cheese cloth and move to the press.

Press with enough pressure to create a smooth rind by the next morning. This is 25 p.s.i. to start. After 30 minutes take of the pressure and tighten the cheese cloths around the cheese. Press again at the same rate overnight.

Remove from the press and take the cheese out of the forms. The cheeses can be vacuum sealed or waxed. If muslin cheese cloth is used, it can be left on the rind and waxed over.

Monterey Jack is a mild cheese and is usually made from pasteurized milk and sold within 30 days of making. It will keep for about 90 days. The cheese can also be made from raw milk and aged as a cloth-bound or naturally rinded cheese. Dry Jack is made by aging the cheese and rubbing it periodically with oil and pigments such as cocoa powder. Dry Jack can be aged for years.

Montery Jack Made 4-3-2009

Geographical area: communes of the province of Verona forming a continuous area.

See Monte Veronese.pdf

Formaggio Monte Veronese D.O.P.

Monte Veronese - Italy

Streptococcus thermophilus isolates from four Italian protected designation of origin type of cheeses. The pronounced differences among the RAPD-PCR profiles obtained with the primers M13 and D11344 revealed the presence of a significant genetic heterogeneity inside the species S. thermophilus

Cows' milk cheese, semi-cookeds of two types: whole milk and semi-skimmed milk cheese, called "d'allevo" (light), medium mature and rectangular in shape.

The cheese has always historically been obtained in the area of Monte Baldo in the province of Verona, retaining its original characteristics due to the particularly restricted area.

The curds, obtained from whole and semi-skimmed milk cooked with rennet, are cut and then scalded by being left in the heating vat. The product is then salted and left to mature.

As for the natural factors, the particular climatic conditions particular to the foothills concerned (Monte Baldo overlooking Lake Garda) should be borne in mind as they affect the quality of the fodder and help the cheese to mature. As for the human factors, the cheese is historically found in the Verona region, being a traditional product distributed locally.

Characteristics of the product The Veronese Mount is a cheese to semicooked paste, produced with latte vaccine entire or partially skimmed and disciplining of production of it previews two types, one to " latte intero" and a " d' allevo" , than they are diversified above all for the duration of the period of stagionatura. The first one is produced exclusively of latte of vacca and with semicooked paste.

It comes salato in pickling brine, with a stagionatura that varied from the 25 to the 40 days, has cylindrical form and the varied weight from the 7 to the 10 chili, according to the relationship of the technical conditions of working. The crust is elastic, while the paste has a color slightly paglierino, with scattered occhiatura of small gradevole dimensions and a delicate sapore and.

I coagulate is obtained using year-old calf rennet and the breach of the curd protrae for little second ones, till that the lumps have caught up the dimensions of a chicco of rice. The baking happens to a temperature of 43-45°C and hard approximately a ten of minuteren. To this it follows pauses of the curd of 25/30 minuteren and after a clearing of approximately 24 hours it is proceeded to the salt out.

The Veronese Mount with latte d' I raise is, instead, a cheese to semicooked paste, produced exclusively with latte of vacca partially foamed, coming from or a two consecutive milking. It comes salato to dry or in pickling brine and has a stagionatura that varied from a minimum of three months to a maximum of two years. With thin and elastic crust, the paste has color white man or yellow paglierino, according to the season of production and generally is introduced with medium occhiatura.

The sapore is fragrante and piccante, slightly typical of the seasoned cheese. Also for this type of cheese I coagulate is obtained using year-old calf rennet and the breach of the curd protrae for little minuteren, in order to make to catch up to lumps the dimensions of a chicco of rice. The baking is obtained to 46-48°C and protrae for approximately 15 minuteren.

It pauses of the hard curd approximately 25/30 minuteren. The hard stagionatura a minimum of 90 days if the cheese is from table and for a minimum of six months if it is from grattugia.

Ingredients:Raw MilkEzal TA 61Ezal LH10010 drops AmattoCalcium ChlorideLipase powderRennet

Procedure:Whole raw milk at 87-95° F. Add cultures allow to ripen for 1 hourFor pasteurized milk use twice as much starter culture

Use higher temperatures for cooler ambient temperatures and lower solids milk.Use lower temperatures for warmer ambient temperatures and higher solids milk.Add AmattoAdd calcium chloride disolved in 1/4 cup pure water.Add lipase powder, up to 4 grams (1 tsp.) if desiredAfter 30 minutes add 9 ml single strength rennet.

Cut the curd into corn kernel sized particles. Heal for 5 minutes.Stir and cook curds slowly and steadily to 118-122° F in 45-60 min. Raise temperature5 ° F in the first 15 minutes and increase cooking rate and stirring speed afterwards.

Age at 59-63° F and 80% RH for 6-12 months. Scrub the rinds during aging with brine to keep them smooth.

Montasio - adapted from recipes by Peter Dixson

This a full fat cooked-curd cheese made from cow milk. It originated in the mountainous Carnia region in the northeastern province of Udine, Italy. The cheeses weigh between 14 and 16 pounds, measuring 12-16 inches in diameter by 3-4 inches high

Because of the high cooking temperature a thermophilic starter should be used. In the traditional making of Montasio, cheese is made every day from fresh raw milk and starter cuture is not used. Since the cheese is aged from 6 to 12 months, raw milk can be used to make this cheese in the US.

Check for flocculation and let coagulation go for 3 times the flocculation from adding rennet to cutting, e.g. 3 x 12 min. = 36 min.

Settle curds under whey. Gather curds in a large cake under the whey and drain off the whey. After draining, the curd is broken up with a “thornbush” (special tool, use your imagination) and then stirred for 15-35 min. to release the whey. At the end of this period the curd is wrinkled and shrunken looking. The curd is then put into the forms lined with cheesecloth and pressed overnight.Dry salt or brine the cheeses. Dry salt with coarse flake salt once a day for every 2 lb. of cheese (10-12 days). Brine for 4 hours per pound.During aging, the cheese changes from having a smooth supple rind and firm paste with a few scattered eyes to having a hard, dry brown rind and granular paste with tiny holes.

Montasio

Cut the curds into 1/4 inch cubes with a knife and a large stainless steel whisk.

Place the hot curds in a cheesecloth-lined cheese mold and press at 5 pounds for 15 minutes.

Redress and press at 5 pounds for 30 minutesRepeat, but press at 10 pounds for 12 hours.

Place the cheese in a brine and hold at room temperature for 6 hours. Remove and pat dry.

is an Italian cheese made by monks. It has a variety of uses, depending upon how long it ages. It can be used as a table cheese when young, or as a grating cheese when aged 1 year or more.

Heat 2 gallons cow’s milk to 88°F. Add both mesophilic starter and thermophilic starter and allow them to sit on the top of the warm milk for a couple of minutes. Then, gently stir them into the warm milk with up-and-down strokes from a stainless steel spoon. Allow to ripen for an hour.

Add 1/2 tsp CaCl dissolved in some distilled water and stir in well. Then add 1 tsp rennet dissolved in distilled water, stirring in gently using 20 up-and-down strokes. The milk should still be at 88°F. Cover and allow to set for 30 minutes or until you get a clean break.

Heat the curds gently to 102°F, raising the temperature about two degrees every 5 minutes. Stir often to prevent matting. Keep the temperature at 102°F for 60 minutes while continuing to stir.

Drain the whey to the level of the curds, reserving for a whey cheese. Add hot water until the curds reach 110°F. Hold at this temperature for 10 minutes. Stir occasionallly to prevent matting. Drain of the whey.

Age the cheese at 55°F to 60°F for 2 months. Keep at high humidity. The cheese can be eaten now, but improves with age.

1 teaspoon1 teaspoon10 drops1 teaspoon

1/2 teaspoon

6:157:15

7 gallons pasteurized milk

Zone of productionThe cheese comes produced in the municipalities dell high Val Pellice.�

Premises of production

Materials and equipments

- Burlaps of sgrondo of the woven curd in natural.- Aces of stagionatura in wood.- Presse or bench of loading in wood

Methods of working

Historical documentations

Disciplinare di produzione della Denominazione di origine del formaggio"Monte Veronese"

Cheese obtained from latte entire of vacca, to cooked paste and long stagionatura. The form is cylindrical (weight 10-12 Kg, barefoot approximately 15 cm). Yellow, compact paste, smooths down or with little ones eyes. The crust is hard and of yellow color.

The caseificazione premises does not introduce characteristics details. The stagionatura premises often introduces natural walls geologically.

- The boiler of working, the tools of cut and working of the curd in boiler and the stamps sometimes are realized in wood. In the other cases the materials are washable (stainless steel, tinned copper, plastic � �alimentary).

Door the latte ones to a temperature of 36 38°C, joins rennet and, happened the coagulation (in 35-40 �minuteren), are proceeded with a first rough breach of the curd. One lets to emerge the serum for 5-10 minuteren, in order then to carry out a second breach, finer, heating at the same time till 48 °C. To this point it has term the phase of baking and it is churned all for a ten of minuteren. The curd is then extracted: It follows the salt out in paste, a pressatura for 12 hours, with two or three rivoltamenti, an �ulterior pressatura for others 12 hours. It follows the salt out in surface or pickling brine. The hard stagionatura 110 120 days till a maximum of 8 months, to temperatures of 8 - 12 °C.�

The cheese in object traditionally was produced from the breeders who during the summery period did not o in alpeggio. Under the historical profile the sale of this product in the countries dell high Val �Pellice is remembered, since the half of XIX the century.

Misto

Ingredients:goats milkcows milksheeps milk

Procedure:All three milks are mixed and heated to 96°F.Add culture wait 30 minutes.Add rennet for 40 to 60 minutes until a clean break is achieved.Cut curds into grain sized pieces.Heat curds to 102°F stirring frequently.Drain curds and place in molds.Press by hand or with weight turming 3 or 4 times.Dry then age cheese for 60 to 90 days. turn cheeses every 3 or 4 days and wash with brine when turned.

Ingredients:

For 100 lb. = 12 gallons milk

Ingredients:

Raw or pasteurized milkMilk at 85-86 °F. Add starter and ripening cultures:4-6 U EZAL MM100, MM101 or BT0020.5-1 U EZAL LM057(particularly useful if milk is high in fat and cheese texture is too compact)0.1 Dose PRB18 blue mold liquid (1/4 teaspoon)0.1 Dose KL71 yeast (for stronger flavor)Check %TA

ProcedureRaw or pasteurized milkMilk at 85-86 °F. Add starter and ripening cultures:4-6 U EZAL MM100, MM101 or BT0020.5-1 U EZAL LM057

(particularly useful if milk is high in fat and cheese texture is too compact)

0.1 Dose PRB18 blue mold liquid (1/4 teaspoon)0.1 Dose KL71 yeast (for stronger flavor)Check %TA

Minnesota Blue Cheese - adapted from recipes by Peter Dixson

After an increase of 0.03-0.05 %TA add 9 ml single strength rennet or the manufacturer’s recommended amount for “hard cheese,” e.g. 15 ml of 300 ICU calf rennet per 100 liters milk.

Check flocculation and multiply this time by 4 to get the time from adding rennet to cutting the curd, e.g. 20 min. x 4 = 80 min.

Cut the curd into pea-sized to hazelnut-sized particles depending on the desire to make moister or harder cheese. Check whey %TA. Settle curds for 10 min.

Stir for 30-40 min. and maintain temp. at 85-86 °F. Settle curds under whey until whey has increased by 0.02-0.03 %TA.

Drain whey completely from curds. The more the curds are the drained the more open the cheese texture will be. A drain rack lined with a heavy cheesecloth can be used for the best separation of curds and whey. Work the curds gently on the cloth until the whey is removed.

Salting is done by hand with medium coarse flake salt as follows:

Day 1. Rub cheeses with salt equal to 3.5% of the cheese weight. Stack two high.

Day 2. Turn the wheels over and reverse the stack.

Day 4. Turn the wheels over and reverse the stack.

Day 6-14. Turn the wheels over and reverse the stack.

Needle the cheeses with a 1/16-1/8 inch needle to make holes spaced 1 inch apart.

Hoop curds immediately after draining to prevent cooling. Use open-ended hoops set on a drain matting or heavy cheesecloth. Keep the room temp. at 68-70 °F.

Turn the cheeses every 15 min. during the first hour and then every 30 min. for the next three hours. Maintain 68-70 °F overnight.

Next day or within the next 3 days the cheeses are turned 2 times per day until the cheese is pH 4.7-4.8. The draining room humidity and temp. must be maintained at greater than 80 %RH and 68-70 °F.

Move to the ripening room at ph 4.7-4.8 for salting. The room should have 50 °F, 95-98 %RH, and moderate ventilation.

Day 3. Rub cheeses with salt equal to 2.5% of the cheese weight. Turn the wheels over and reverse the stack.

Day 5. Rub cheeses with salt equal to 1.25% of the cheese weight. Turn the wheels over and reverse the stack.

Ripen for 90 days at 50 °F and 95-98 %RH. Blue mold growth inside the cheeses should be complete after 30 days. Scrape the cheeses periodically to remove mold and slime. Usually 3 scrapings are needed during this time.

After 90 days of ripening the cheeses are scraped clean and wrapped in aluminum foil or foil/wax 2-ply wrapping papers. Store at 40-45 °F for sale and distribution.

Ingredients:

Cow’s milk or a mixture of 80% cow’s milk to 20% sheep’s or goat’s milkWhey from the previous day of cheese making at a proportion of 3 to 4% whey to milkMM 100Calves RennetSalt

Procedure:

Culture is added and ripened for 45 minutes.

Rennet is added and coagulation is achieved at 90 to 95°F within 10-15 minutes.

The cheese curd is then broken up and reheated to 115 to 118°F for 15-20 minutes.

Remove curd from the vat, drained and ripened in a wooden vat until the acidity is 5.1-5.3 pH.

It is then cut into strips and placed in water at 167 to 176°F and kneaded into stretchy solid mass.

Next the cheese is placed in moulds which are then placed in cold water to stabilize the shape.

The cheeses are then brined time dependent on their weight. ph 5.18 +/- 0.29

Next the cheeses are dried, tied with string and ripened at 59 to 61°F for not less than 3 months.

Finally they are slowly smoked for 1-2 days.

Cheeses are usually waxed.

Metsovo – Greece

This hard smoked table cheese with a light salty and tangy flavor made from cow’s milk or from a mixture of cow's milk with up to 20% of sheep/s milk or goat's milk.

Whey from the previous day with an acidity of 0.30-0.35 SH is added to the milk in the proportion of 3-4% whey to milk and heated to 87°F.

Mesophilic Starter Culture

Ingredients:2 cups cultured buttermilk

Procedure:

2. Let the 2 Cups of buttermilk reach room temp. (70 F/ 21 C).

8. Add these cubes (thawed) to your recipes as required. The cubes will keep for about one month.

Mesophilic (from the Greek words meso - meaning intermediate and philic - which means loving) cultures thrive around room temperatures.

This simplest of cultures can generally be used for all recipes requiring a Mesophilic Starter. The taste of the final product will vary slightly from that of a true cheese culture. .

1. Start with 2 cups of FRESH or store bought Cultured Buttermilk.

3. Then allow the buttermilk to ripen for about 6-8 hrs. (Store bought buttermilk does not have a high enough concentration of bacteria to serve as a starter culture without ripening.)

4. The resulting buttermilk will be much thicker and sour then what you started with. It should have the consistency of fresh yogurt, if it doesn't let it sit a few more hours.

5. Pour this culture into a full sized CLEAN ice cube tray and put into your FREEZER. As with all steps of cheese making, cleanliness is next to godliness.

6. Once frozen, remove the cubes and put into a CLEAN sealed container or plastic freezer bags. It is a good idea to label the container to distinguish it from your thermophilic culture.7. The resulting ice cubes are each 1 oz of mesophilic starter.

To make more starter simply thaw one cube and add into 2 cups of fresh milk. Mix thoroughly with a fork or a whisk. Allow the milk/culture to stand at room temperature (70 F/ 21 C) for 16-24 hours or until the consistency of fresh yogurt. Then follow from step 5.

Manteca Cheese

Ingredients:

Procedure:Bovine Latte of the milking of the evening and the mattino successiveHeating of the latte ones to 37-40° CAddition of lamb rennetAfter 30 minuteren breach of the curdClearing of the serumProduction of the not mature pasteRecovery of the serumHeating of the serum (85-90°C) and production of the mantecaPutting in cloth of the mantecaClearing and maturation of the mantecaWorking of the manteca and production of the butter

of form spherical or lengthened, similar to that of the caciocavallo, constituted from spun butter paste farcita

One heats the latte ones bovine to 40°C, in the caccavo, is coagulated handicraft with rennet of produced lamb. After approximately 30 minuteren from the addition of the rennet the curd to dimension of a nocciola is broken off, it lets to deposit and the serum for the production of the annealed one is removed.

The serum recovers on the fire and door to 85-90°C, joins to serum acid and to the appearance of the annealed one it is collected and it is put in a cotton cloth to drain.

One lets to mature for a day and a night and the mattino successive manual zangolatura is worked (). The annealed one comes successively put in a bucket of wood or tinned metal, worked by hand in order to obtain of the butter.

Mascarpone

Ingredients1 quart Heavy Cream (not ultra-pastuerized)1/4 teaspoon Tartaric Acid1/4 teaspoon Salt

ProdeureBring the water in the 2 quart pan to a boil.2. Place the cream in the stainless bowl and set over the double boiler.

read thermometer, to 190°F, stirring occasionally.

5. Line a strainer or colander with dampened cheesecloth,

3. Adjust the heat under the pan to medium, and heat the cream, checking the temperature often with an instant-

4. Stir in the tartaric acid, continuing to stir gently until the cream begins to curdle. It will look a bit like cream-of-wheat. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes.

or butter muslin. Ladle the curds into the strainer and drain for an hour. Allow the Mascarpone to cool to room temperature, cover the strainer tightly with plastic wrap.

6. Refrigerate for 24 hours to allow the cheese to finish draining and become firm. Then scape into a clean bowl, cover and use or store in the refrigerator. Use within a week or so.

Ingredients:1 gallon whole Milk.1/4 teaspoon Mesophilic Type B Culture (CHOOZIT™ Mesophilic Aromatic Type B)1/4 teaspoon Thermophilic Type B Culture (CHOOZIT™ TM 81)1/4 teaspoon Lipase PowderRennet per manufacturers instructionsSalt for brineOlive Oil1/2 teaspoon Calcium Chloride (if using pasturized milk)

Procedure:Heat milk to 86°F.Add calcium chloride if needed and sir well.Add Mesophilic and Thermophilic culture and mix well and leave for 45 minutes.Mix the lipase powder in 1/4 cup water and let stand for 20 minutes. Add lipase mixture to the milk and stir gently for 1 minute.

Once a clean break is achieved cut curds to about 1/2 inch cubes and rest for 5 minutes.Whisk the curds into rice-size pieces.

Rest curds for 5 minutes.Pour off excess whey.Drain curds in cheese cloth line collander.Place curds into a mold, and press with 15 pounds pressure for 15 minutes.Flip the cheese and press again with 15 pounds pressure for 15 minutesFlip the cheese and press again with 15 pounds pressure for 15 minutesFlip the cheese and press again with 30 pounds pressure for 6 hours.Unwrap cheese and soak medium brine for 6 hours at 50-55°F turning every hour.Remove cheese from mold and air dry at 50-55° F with a relative humidity of 80-85%.Turn cheese every day for about a week. Cheese should age for 1 month or longer.Rub with olive oil to keep rind from drying out.

Manchego

(add 1/4 to 1/2 tsp lipase if desired)

Manchego - Deejays - adapted from cheese description

Mix Rennet per manufactures instruction in 1/4 cup of pure water and add to the milk and mix completely.

Heat the curds to 104°F at a rate of 2°F every five minutes. This will take about 45 minutes. Stir occasionaly to keep curds from matting together.

4 Gal whole milk to 86 F. Add 1/2 pkt each of meso and thermo starter and stir 2 min. Ripen 45 min.

(add 1 1/2 Tbsp liquid smoke - I like Hickory - stir 2 min)

Cut to 1/2”, set 5 min, than whisk to rice sized pieces over 30 min, still at 86 F.Cook to 104 F. over 45 min, stirring occasionally.Set 5 min, then pour off whey.Place in 6” mold at 34 lbs for 15 min.Turn and press at 34 lbs. for 15 min.Turn and press at 34 lbs. for 15 min.Turn and press at 68 lbs. for 6 hrs.Remove from press and soak in cold brine for 6 hrs.

Spanish Manchego

Ingredients:

2 gallons whole cow milk (unless you can get sheep milk)1 packet of mesophilic starter1 packet of thermophilic starter

1/2 teaspoon calcium chloride in 1/4 cup of cool water1/2 teaspoon liquid rennet in 1/4 cup of cool waterBrine solution of 2 pounds cheese salt dissolved in 1 gallon distilled water

Warming the milk

Gently warm 2 gallons of whole cow milk to 86°F in a double boiler.

Ripening the milk

Add both starter cultures and mix well. Cover, and allow the milk to ripen at 86°F for 45 minutes.

Additives

Add the lipase powder solution and mix well. Add the calcium chloride and mix well.

Coagulation

Add 1 tsp liquid animal rennet, stir 2 min. Set 30 min at 86 F, or until clean break.

Pat dry and place in your cave for 5 to 7 days. Can age longer if you desire.

Manchego is the most famous cheese of Spain. An authentic Manchego is made only with the raw milk of sheep from La Mancha. In this recipe, I use cow's milk and add lipase powder to give it a piquant characteristic of sheep milk. This recipe is also unusual in that it uses both high temperature and low temperature cultures. I've had great success with this cheese that can be eaten anytime after about 3 months up to about 3 years.

1/4 teaspoon lipase powder diluted in 1/4 cup of water and allowed to sit for 20 minutes. Don't use this if you have access to sheep's milk. This is an optional ingredient, but gives the cheese its characteristic piquant flavor.

Coagulation

Cutting the curd

Cooking and stirring

Washing the curds

Draining

Drain the whey off the curds. Then drain the curds in a colander for 5 minutes.

Cheddaring

Hot water treatment

Seasoning

Salting

Pressing

Waxing

Aging

Add the rennet and mix well. Cover and allow to set, undisturbed, for 30 minutes or until you get a clean break.

Cut into 1/2 inch cubes and allow to set for 5 minutes. Using a large wire whisk, gently stir the curds, breaking them up into rice-sized pieces. Use the whisk or a large ladle to continue stirring for 30 minutes.

Heat the curds to 104°F very slowly, increasing the temperature about 2° every 5 minutes. Stir gently to prevent matting. Then, let the curds set undisturbed for 5 minutes.

Ladle the curds into a cheesecloth lined mold. Press at 15 pounds for 15 minutes. Remove the cheese, redress, and press for another 15 minutes at 15 pounds. Repeat this twice more. Then, press at 30 pounds for 6 hours. Remove from the press and brine for at least 6 hours.

Age at 55°F, turning daily, for anywhere from 3 months to 3 years! Longer aging may require you to rub the rind with olive oil occasionally in order to keep it from drying out. Remove unwanted mold with a brush dipped in a combination of salt and vinegar.

Eat with a nice Spanish Rioja wine.

Manchego

Age at 55°F, turning daily, for anywhere from 3 months to 3 years! Longer aging may require you to rub the rind with olive oil occasionally in order to keep it from drying out. Remove unwanted mold with a brush dipped in a combination of salt and vinegar.

Manchego is an aged cheese, from semi-cured to cured, made only with milk from manchega sheep breed, unpasteurized or pasteurized. It is produced through an enzimatic coagulation. The paste is pressed and uncooked.The base milk has to have a minimun of 6% fat. The milk coagulates at 28 to 32 º C (82 a 89 ºF) after adding animal curd. Occasionally lactic ferments and calcium salts are also added. This results in a compact curdle within 45 to 60 minutes.

The curdle must then be cut to obtain lumps of 5 to 10 mm. (1/5" to 2/5"). The resulting lumpy paste is then slowly reheated to about 40ºC (104ºF) The liquid is removed and the dried paste put into molds where it is pressed for several hours. The salting is external, and it is achieved either by rubbing with dry salt, by immersing the cheese in highly salted water, or by a combination of both methods. The percentage of the salt in the weight of the cheese can not be higher than 2.3% after two months of aging.The aging process must be done in fresh areas, with a humidity level of 75 to 85%, for at least 60 days.The rind is closed, clean well engraved, of a yellow to a brownish beige color. The interior is firm and compact, closed, with a few small air pockets unevenly spread. The color is ivory to pale yellow. The taste is very characteristic, well developed, but not too strong, buttery and slightly piquant, with an sheep milk aftertaste.

7/31/2009

7 gallons1/2 teaspoon1/2 teaspoon1/2 teaspoon3/4 teaspoon

NA

10:30am

Warming the milk

Ripening the milk

Additives

Coagulation

CoagulationCoagulation

Cutting the curd

Cooking and stirring

Washing the curds

Draining

Cheddaring

Hot water treatment

Seasoning

Salting

Pressing

Waxing

Aging

Ingredients:1 gallon whole milk

Salt

Procedure:

Allow to set firm @ 45min to 1hr.Cut into 1cm cubes, and turn over.

These photo show the curd, in the colander, and the baskets that are traditionally used.

Basic Maltese Cheese - From Tea

rennet as per directions.

Bring milk to around 90°F.

Line a colander and scoop curd onto cheesecloth. Sprinkle a hand full of salt over the curd and turn over the curd. The salt is used to "salt out" the whey. The set of the cheese from here on in, depends of how much you salt it. Too little, and the curd is too soft and falls apart. Too much and the cheese will be too salty. The end result, is a cheese where you can definately taste the salt, but not so that that is all you can taste.

Next scoop the curd into the baskets. Again sprinkle with 1/2 to 1 tsp of salt and using two fingers, work the salt into the cheese, making sure to turn over all the cheese. As the curd starts to dry, it becomes more "cottage cheese" like in consistancy.

As the whey drains, add more curd into the baskets, salting as above, and tasting with each addition. When you are satisfied with the taste, don't add anymore salt, just ensure that the curds have been evenly turned over.

5ltr usually makes around 5 of the maltese baskets. I had a couple of broken ones so transfered them into some ricotta baskets. I should have used only one.

The process of getting the cheese into the baskets can take upto 1/2 hour, adding more cheese and the whey drains and allows more room, salting with each addition if needed.

When the cheese is finally set enough, turn over. Repeat this every 15min to 1/2 hour until the cheese is almost whey free.

This cheese can then be used either as a soft spread, in pastizzi's, ravioli, or dried. Herbs, cracked black peppers can also be added as prefered. This cheese can also be made in bulk, and stored in ziplock bags in the freezer until needed.

Traditionally they are dried on trays hung out in the open when the weather is cool and dry and windy. They can then be grated like a parmesan.

Pastizzi's - from Tea

This recipe uses the maltese cheese.

basil, or herbs of choice.1 eggpuff pastry

This quantity makes about 60+ pastizzi's.These can be made ahead of time and frozen, to be thawed when needed.Yummy

1lb cheese approx, 4 cheese rounds.

Combine cheese egg and herbs well. Roll out pastry thinly, even the sheets of pastry should be rolled thinner.

Cut a pastry sheet into 9 sections, and place a tsp of cheese mixture squeezing out any residual whey, in the middle of each piece. Fold over two opposite corners to cover the cheese, and then twist the remaining two corners like a lolly wrapper. Cut off excess pastry from twist.

Cook in a hot oven or as per pastry instruction, until golden brown. Serve with your favourite dipping sauce.

Majorero - Spain

Fat cheese prepared from milk of goats of the Majorero breed, with the possible addition, when intended for ripening, of up to 15% of Canarian sheep's milk, in the form of a cylinder between 6 cm and 9 cm long with a diameter of between 15 cm and 35 cm and weighing between 1 kg and 6 kg. Rind bearing the imprint of the mould or "plaits' on the sides and the cheesemaker on the top and bottom, white in colour to dull yellowish when ripened. The surface may be rubbed with paprika, oil or roasted maize meal with the rind in such cases having a characteristic appearance.

Consistency: compact when cut, creamy, acidulous and slightly sharp. White in colour with ripened cheeses assuming a slight ivory tone, generally without eyes but small ones may appear occassionally. Depending on the degree of ripening, may be: young (from 8 to 20 days); semiaged (20 to 60 days); and aged (over 60 days).

The area of production of the milk used to prepare Queso Majorero comprises all the following municipalities: Antigua, Betancuria, La Oliva, P`jara, Puerto del Rosario and Tuineje on the island of Fuerteventura in the Province of Las Palmas in the Canary Islands.

Queso Majorero is produced only in plants listed in the Register of Production Plants and Cheese Factories located in the area in which the milk is produced. The milk is obtained from goats of the Majorero breed, to which may be added up to 15% of Canarian sheep's milk where the cheese is to be ripened.

Milk obtained under satisfactory hygienic conditions, by mechanical or manual milking, is filtered and coagulated by adding rennet from dried kid stomachs at a temperature of between 28 C and 32 C for approximately one hour. The curds produced are cut successively in order to obtain a diameter of between 5 mm and 15 mm, depending on whether the cheese is to be ripened or consumed young. The curds are then drained, after initial pressing, to remove as much whey as possible, and producing a semipressed cheese. The cheese is placed in plaited strands of palm or plastic or in plastic or stainless steel moulds reproducing the traditional plaiting made with braided palm leaves and of sufficient size to ensure that the cheeses, once ripened, are of the characteristic form, size and weight. Salting using sea salt may be wet or dry. Where it is wet, the maximum period of salting is 24 hours in a saline solution with a maximum concentration of 20 B. Ripening is carried out in authorised premises and traditional turning and cleaning procedures are applied. The rind may be rubbed with paprika or roasted maize meal or oiled.

An area with a varied topography and landscape and specific weather conditions which produce a vegetation featuring stunted shrubs in arid areas and taray, monte verde and laurisilva in more humid areas. This is the main source of feed for the Majorero goat whose milk is used to produce cheese.

The name Majorero comes from the name given to the inhabitants of Fuerteventura (also known as Mahorata, Majorata or Maxorata) because of the shoes worn by the shepherds. Called "mahos' or "majos', these were a type of sandal made of untanned goatskin with the hair on the outside which were tied with leather thongs and protected the ankles and instep. They were known by this name from ancient times and it was extended to all the inhabitants of the island and even to its agricultural products such as smallÜseeded lentils (lenteja majorera), jareas, roasted barley meal (gofio de majoreros), etc. and in particular to cheese.

Majorero cheese has been gaining in quality, popularity and fame. It is mentioned throughout history as currency in documents concerning exchange, buying and selling, as cargo and supplies for vessels in both interÜisland and European and Amercian trade, in auction registers in Madeira, in the Libro del Sello (archives of the Kingdom of Castile), etc.

The hard, sharp cheese which Emilio Salgari puts in the notary's house in Maracaibo, together with some bottles of madeira, in "El Corsario Negro' was perhaps Majorero cheese.

The cheese takes its name from the capital of Minorca (Balearic Islands), where it is produced.

Ingredients:7 gallons whole milk½ teaspoon MM1001/4 teaspoon kid lipaseCalcium Chloride1-1/2 teaspoons Rennet

The cheese can be done twice a day, right after milking the cows.

The bag is then placed in a press, where it is pressed for at least two or three hours.

Mahón - Spanish extra-hard cheeses

Raw or pasteurised cows’ milk, containing 5% of indigenous ewes’ milk, is used for cheesemaking.

Natural whey cultures may be used as starters; the milk is coagulated at 30 °C and, after cutting, the curds are pressed and salted in brine.

Several variants are produced, including an extra hard cheese which is ripened for at least 10 months.

The cheeses have a parallelepipedal shape, weigh 2–4 kg, the rind is white to yellow, oily due to treatment with olive oil, and the interior is compact with small eyes.

The extra-hard variant has a moisture content less than 32% and its flavour is pronounced (Alcalá et al., 1982; Esteban et al., 1982; Marcos et al., 1983).

Mahón - Spain

The cheese can be from fresh to cured, depending on the length of aging, made with unpasteurized or pasteurized cows´ milk. It is made with pressed uncooked paste, and through enzimatic coagulation. Eventually the milk can be mixed with small amounts of sheep milk.

The coagulation must be done at 32-33 ºC (86-88ºF), a temperature slightly lower than the milk at the moment of milking the animal. The curd added must be enough to coagulate the milk and make it compact within 40 to 60 minutes.

Then the resulting paste has to be crumbled and left to rest. The paste is then picked up in a thin tissue ( fogasser ) that becomes a bag by tying up the four corners. The paste is then slightly rinsed manually by pressing. * Afogasser (a piece of linen or cotton cloth)

The pressing is increased with a thread ( lligam ) that compresses the four tied corners of the tissue, making it as tense as possible, and leaving no holes.

The cheese is salted by immersion in highly salted water, for at least one day. Then the cheeses (at this point called fogasses ) are placed in a hurdle and turned around several times to let all faces of the cheese air. If mold appears on the rind, it must be carefully cleaned.

After aging for a month, the rind must be rubbed with cow butter or pure olive oil mixed with paprika. The cheeses are usually consumed after two months aging, although also they are olas served fresh, or cured for a much longer time.

The rind is smooth, closed, but oily, yellow or slightly orange, due to the treatment with paprika. The interior is compact, with holes of different sizes, and an ivory to bright yellow color, and brownish beige on the edges.

The taste is very particular, slightly acidic and salty, but not buttery. It can be milky and humid when fresh, and dry, strong and piquant as the aging grows.

The shape is rectangular, with rounded borders, with grooves in the top face, due to the tissue and thread used. The size varies from medium to large, reaching an exceptional weigh of 5 Kg. (9 lb.), although normally each cheese or fogassa weighs from 1.5 to 3 kg (3 to 6 lb.)

TIERNO – a smooth cheese with a yellow/white colour and thin, soft and elastic crust. A lactic aroma with a mild hint of butter and light acidic characteristics. (21-60 days).

SEMI – an unmistakably characteristic cheese with a compact rind that will vary from pale yellow (typical of young cheeses) to orange/brown if it is artisan. Firm and easy to cut, this ivory/yellow cheese will darken as it matures and features a variable number of small, unevenly distributed holes. The taste is mild, slightly salty and acidic with hints of butter and roasted hazelnuts. (2-5 months).

CURADO - A delight for cheese lovers with a firm, hard and notably less elastic texture and a reddish rind. Once in the advanced stages of maturation, this cheese becomes more brittle and flaky when cut. These cheeses have a complex and intense aroma and a salty, woody, leathery taste that lingers long in the mouth. (5 months)

Magro de Piatta

Ingredients:Skimmed MilkTA 61Proprionibacteria 50rennetsalt

Procedure:The milk is heated to 95 to 96°F in 30 minutes.. Cool milk to 86°F and add cultures and ripen for 30 minutes.Add rennet and left to coagulate for 1.5 hours.. The curd is cut into rice sized pieces and stirred for a ten of minutes.Then the curds are slowly heated 107°F. and cooked for about 30 minutes stirring continuously. The curds are removed and placed in wooden and left for two days.Curd slightly salted placed in cheese cloth lined molds, drained and lightly pressed.Rounds are salted by immerced in salted whey.Cheese is ready to eat fresh after 60 days but best if aged for one year or more.

Maccagno de Toma - The Queen of the tomas

http://babelfish.yahoo.com/translate_url?doit=done&tt=url&intl=1&fr=bf-home&trurl=http%3A%2F%2Fwww.montagnapiemonte.it%2Fcomun_montane%2F07_mosso%2Fcultura%2Fmaccagno.shtml&lp=it_en&btnTrUrl=Translate

The reminded testimonies, let alone the innumerevoli replies carried out in the traditional zone of production, make to emerge the technical indications for the production of the Maccagno cheese, of continuation emphasized and equipped from some notes technical-esplicative, necessary in order better to comprise because than some productive choices.

The cheese comes produced exclusively with latte vaccine entire, coming from a single milking. The latte ones, before the coagulation, cannot be subordinate to some heat treatment, or of heating that of cooling, eccettuato that one closely indispensable, in order to maintain the necessary temperature of start of the coagulation.

The latte ones, as soon as munto, come added of year-old calf rennet, taking advantage of the heat of the milking. The use of additives and/or ferments is not admitted that could alter the original characteristics of the latte ones. The temperature range for the start of the coagulation is situated between 30°C and the 36°C; in the event the temperature comes down under that established for the start of the coagulation - not infrequent what in the cold season or the alpeggi higher - is carried out a moderated heating of the latte ones in order to bring back it to the necessary temperature of coagulation. In order to respect totally the productive characteristics, the addition of the rennet must happen how much first possible one and, therefore, it goes carried out as soon as not finished the milking operations, using the period in which is not present some process of bacterial multiplication because of the bacteriostatic enzymes us (lattenine - present and active with decreasing modality in the first two hours after the milking) secreti from the mammary glands at the moment of the same milking. The titolabile acidity of the latte ones of departure is that physiological one of the product as soon as munto and it is gone around around 3,3-3,5°SH/50.

The setting time and rassodamento of the curd are gone around between the 45 and 90 minuteren - decidedly advanced to the average found in numerous cheeses - to reason of the latte ones of departure, much cake. The presence of cited bacteriostatic enzymes us, typical of the period post-milking, inhibiting the bacterial multiplication, ago yes that the coagulation leaves spiccatamente with presamiche characteristics. With regard to the interval previewed between the minimal and maximum time for the hardening of the curd, there is from rimarcare that, be a matter itself of working “to the latte ones raw”, without addition of ferments, has had to hold in the debita consideration the infuence that the several factors (temperature, etc) exercise on the natural members who participate to the caseificazione process.

Type: Medium matured, semi-soft cheese produced with pasteurized whole cow milk.Shape: Cylindrical. Diameter app. 18 cm. Height app. 6 cm. Weight app. 2.0 kg.

When the curd has caught up the wished consistency, it is proceeded, contextually to its breach, the same, carried out heating of to fire moderated, till to catch up a temperature that oscillates between 40°C and the 52°C, according to the season and of the requirement to obtain a product more or less “fermo”. Such wide temperature range becomes indispensable above all in the present seasoned working in natural atmospheres; in such context, he is indispensable to calibrate the temperature of semibaking in order to prevent that the forms “scappino”, conserving the just degree of firmness also in presence of the less favorable summery temperatures. The previewed temperature range of semibaking, concurs to reach the just degree of sineresi of the curd for the obtaining of a corrected maturation of the product.

The medium dimension of curd grains, to the term of the breach, is gone around on that of the chicco of rice. The attainment of the foretold dimension is consequence of a breach process a lot pushed, to the aim to obtain good sineresi of coagulates, that positively it is influenced from the tiniest grain sizes, to compensate minor the weight, in the same process of sineresi, brought from the acidification of the curd.

The sgrondo of the serum it happens, after the breaking in of the curd in the forms, with their pressatura - carried out rigidly by hand, some rivoltamenti, the stufatura and a period of rest that places between a milking and the other and goes around, therefore, on the 12 hours approximately.

With the salt out, carried out normally to dry and started after some day of drying of the forms, the period of stagionatura of the same ones is begun, that it can be pushed till beyond four months, even if the exaltation of the organolettiche characteristics of the product can be considered approximately to optimal levels after 60 days.

The stagionatura must happen in ambient details, sayings “crutin” or in premises in which the same natural conditions are reproduced, using superficial in wood on which they come placed the forms, turns and cleaned up giornalmente or to alternate days in order to obtain the better stagionatura of the product.

The same Maccagno cheese, although it has been able to count on a detached individuality, has not been immune from this “contamination”, also being supported from authoritative citations that have conferred it dignity own.

The Mello-Grand says in its information to produce ten cheeses, grossly volumes, to the day, of the weight of 2 kilograms caduno

Curd: Semi-soft structure with regularly distributed fine holes. White colour. Moderate taste.

Use: It is used in the preparation of typical dishes from Piedmont region and as a table cheese.Ingredients: Milk, rennet, salt and milk enzymes.

Other instruction:

Other instruction:

Rind: Thin, gray/brown colour. Long matured cheese can have yellow moulds. The company mark “TR” is printed on one side.

Maturing: The cheese is matured in underground cellars on silver fir boards for a period which can vary from 30 to 90 days.

The coagulation happens to the temperature of 95/98.6 °F, with a advanced acidity to 3,2°SH/50 and not beyond 3,5 °SH/50. The working of the curd previews a single breach, for energetic agitation with spino or the other suitable equipment, to which it follows a phase of baking (42/46° C) in order to separate the serum more quickly and for a greater elasticity of the paste. Proceeded with the drainage of part of the serum, the curd goes to deposit itself on the bottom of the boiler. It follows to this point the mold preparation with a short pressatura of the paste, also manual, with times that vary from the 12 to the 24 hours. The successive salt out can happen in pickling brine or to dry. At last the maturation must happen preferibilmente on aces of wood to a humidity of the 85%-90% and temperature a comprised between the 8 and i 12° C

coagulation happens to the temperature of 35/37 °C, with a advanced acidity to 3,2°SH/50 and not beyond 3,5 °SH/50. The quantitative one of year-old calf rennet, to use, is according to the title it, of the temperature and acidity of the latte ones, action to obtain the coagulation in 30-50 minuteren. b) Breach of the curd. The working of the curd previews, a single breach, for energetic agitation with the spino or other suitable equipment, is contemplated also a double breach, spaced out from a short one pauses of 5-10 minuteren, in order to allow to the sineresi and the hardening of the curd grain. The final dimension of caseosi grains can catch up “chicco of rice”. c) Extraction of the curd. At the end and/or at the same time to the second breach, it follows a phase of baking of the curd (42/46 °C with tips till 50° during the alpeggio), that it favors a faster separation from the serum, conferring consistency and elasticity to the paste. It is proceeded with the drainage of part of the serum, successively with the extraction of the curd thus deposited on the bottom of the appropriate boiler and to the mold preparation in fascere. It follows to the mold preparation a short pressatura of the paste, also manual and consequent secondary clearing of the serum, with times that vary from the 12 to the 24 hours, in the course of which, the forms endure numerous rivoltamenti (4-8). d) Salt out. The salt out can happen in pickling brine or to dry. e) Maturation. The maturation must preferibilmente happen on aces of wood with relative humidity a 85%-90% and temperature between the 8-12 C°. The stagionatura protrae in order at least 20 days.

Procedure:

Form: parallelepipeda quadrangular to flat faces with barefoot straight.

variable Weight from 1,5 kg to 3,5 kg.

The cow's milk used for the Lombard Quartirolo production could be full cream or partially skimmed.The milk is curdled by calf rennet.

Lombardic Quartirolo - Italy

The “Lombardic Quartirolo” is a cheese motivatings force from table produced with latte vaccine deriving from at least two milking, of which that or those successive ones to before latte can supply entire or partially foamed, coming from vacche raised exclusively in the production zone of which to art. the 2, obtained in the respect of the technological process as answering to the following productive standard:

The coagulation is carried out with rennet of year-old calf to a temperature comprised between the 35 and 40°C waves to obtain the coagulation within 25 minuteren; it is concurred the addition of latto-graft deriving from precedence workings, carried out exclusively in the same cheese factory in which the working of the latte ones happens.

The first breach of the curd is continuation from a more or less long rest in connection with the evolution of the acidity of the clearing serum, therefore a second breach is had from which the caseari lumps turn out approximately of the dimensions of a nocciola. After the breach the mixed curd to serum comes mail in appropriate forms where, in the course of the stufatura to 6-8°C, structure to cheese, the stufatura is protratta from a minimum of 4 hours to a maximum of 24 hours to decreasing temperature in connection with the characteristics of acidification and draining of the paste.

The salt out is carried out to dry, or in pickling brine, with variable duration in relation to the weight, in premises with temperature from 10 to 14°C. The stagionatura happens in suitable cells, and to a temperature of 2-8°C and a relative humidity of 85-90%; the period of maturation protrae from five to thirty days for the type to tender paste, after thirty days the product comes place in commerce like “mature Lombardic Quartirolo”. It is not concurred some treatment of crust.

Dimensions: diameter of the faces from 18 to 22 centimeters, height of the barefoot one from 4 to 8 centimeters with reading variations in more or less in both the characteristics in connection with the technical conditions of production.

Thin and soft crust, white man rosata in cheeses first stagionatura and gray-green rossastra in those most mature ones.

Paste: joined structure, slightly grumosa eventually with little ones you detach and anfrattuosità, friabile (without giallognola crown under the crust) that it becomes more compact soft and fuse with progressing of the stagionatura. Color from white man to white man paglierino that it can become more intense for the mature cheese.

Sapore: characteristic, slightly acidulous-aromatic in the cheese in first more aromatic stagionatura and in that mature one.

Fat on the substance sand bank: not inferior to 30%; for the skimmed product obtained with latte partially.

When the milk is curdling, the solid part is cut in grains big as a nut and stored in square metal shapes.

Product:Soft raw cheese produced from cow's milk, either whole or partially skimmed.

In their shapes, the cheese is turned up side down several times and it is during these operations that cheese is marked in order to recognise the origin of the Lombard Quartirolo.

After the "stifling" at 26-28° degree centigrade for 4-24 hours, the cheese is salted in pickle (water and salt).

The maturation is done in a storerooms at a temperature between two and 8 degrees centigrade and at in a humidity of 85-90%, these conditions are like the caves where the Quartirolo use to mature years ago.

The Lombard Quartirolo matures for at least five days. It is in commerce as a "Mature Lombard Quartirolo" if it is seasoned for at least 30 days: in this case, the cheese has a thin rose rind.

Shape:The cheese is square in shape, approximately 3"x3". Its weight varies from 3.3 lbs to 6.6 lbs.Characteristics:

Aging or Ripening:Quartirolo is usually aged for about 40 days. A fresher version is also available, which is aged for 1 week.Consumption:

Production:

Production Area:

History:

Name:

Quartirolo has a thin and slightly wrinkled rind, colored gray-green by the presence of moulds. The paste is soft, crumbly, and somewhat grumous, colored a straw white. If the cheese is aged longer the color becomes more yellow, and the part closest to the rind softens. To the taste it is acidic, softer and fuller in the aged type. It does not contain an excessive percentage of fats yet it is nutritionally rich in minerals, vitamins and proteins. 3.5 oz. contain approximately 300 calories.

Quartirolo is a table cheese, consumed fresh at approximately 59°F with hearty bread, diced into salads, or softened with a drop of oil and a light dusting of pepper. It also goes well with honey and dried fruit. Quartirolo also makes a good spread for hors d'ouvres, softened with butter and mixed with a few drops of cognac.

Since Quartirolo and Taleggio are very similar in both shape and taste, be careful that at the time of purchase Taleggio is not substituted for genuine Quartirolo.

The production process is similar to that of Taleggio. Originally the milk used came from two milkings. The milk is heated to 82°F, and then is grafted through the addition of slightly acidic milk and liquid calf's rennet. At this point, as soon as the curds have formed, salt is added and the cheese is aged in the appropriate square molds for 40 days. In the past Quartirolo was aged in caves which guaranteed a consistent temperature of approximately 50°F. This resulted in the formation of a thin layer of mould on the surface of the rind, which protected the interior and allowed it to remain soft. Today the same results are obtained using specially refrigerated storerooms.

The production area of Quartirolo remains today, as in the past, the entire region of Lombardy. The cheese is on the brink of receiving a DOC (Denominazione di Origine Controllata) designation.

It is said that the cheese was being produced before the year 1,000 in Val Taleggio, in the Lombard pre-Alps. Production increased until the shepherds had to transfer the aging molds to Valsassina, then to Val Brembana and finally to the flat land of the plain where, during the cold season, when mountain fodder became insufficient, the cattle was brought to pasture.

Storage:It may be stored in the refrigerator wrapped in tin-foil.

This cheese owes its name to the fact that, in the past, it was produced exclusively during the months of September and October, when the cows ate "quartirola," grass from the fourth cutting. In Brianza it is also known as "Strachin Quartiroeu." The word "stracco" means tired and it referred to the cows, who were tired due to the long transhumance.

Ingredients:

Brevibacterium linens diluted in 1 quart water or per package directions.

Salt

Procedure:1. Pour milk into stockpot, warm to 30-33°C / 86-92°F.2. Optional, if adding Calcium Chloride, do so here and stir in.3. Add lactic starter culture and thoroughly stir in.

4. Optional, if adding Brevibacterium linens directly to milk, do so here by stirring in.

5. Optional, if adding Penicillium candidum directly to milk, do so here by stirring in.

6. Optional, if adding diluted colourant, do so now and thoroughly stir in.7. Add diluted rennet, whisk in for 1 minute, cover and set aside for curd to set.

9. Stir gently for ~10 minutes.

11. Let curds settle for 5 minutes then drain off whey.12. Optional, wash cut curds with weak brine to lower curd's acidity.

14. To create same height cheeses, ensure curd height is same in each hoop.

16. Remove cheeses from hoops and cut to desired rectangular brick size.

Limburger - from cheeseforum.org

very pungent aroma which is caused by bacteria that live in the rind. It has often been described as having the same odor as smelly feet.

Optional: Calcium Chloride if using store bought pasteurized milk, amount as per manufacturers directions or your experience. Brevibacterium linens.

2 fluid ounces of homemade or your choice of manufactured Mesophilic Starter Culture, amount as per directions.

Cheese Colourant, amount as per directions or your experience, diluted in ~1/2 cup water.

Optional: Penicillium candidum or a piece of rind from a Camembert cheese as an inoculant. If spraying on P candidum, 16 hours before use, melt 1/8 tsp salt and 1/8 tsp sugar in 8 oz water then dilute in 1/8 tsp P candidum, pour into atomizer, and place in fridge to reactivate before use.

Rennet, your choice of type, amount as per your experience or package directions, diluted in ~4 ounces of cool water.

8. After ~45-60 minutes, check for clean break, if not good, wait another ~15 minutes and check again. If good, cut curd into 1.25 cm/0.5 inch cubes.

10. Increase temperature slowly to 33°C / 92°F over 15 minutes, then stir slowly for another 20 min at 33°C / 92°F until sufficiently firm.

13. Place 2 small preferably square or rectangular cheese hoops (round Camembert hoops will work) on mats on draining board beside sink, then gently ladle cut curds into hoops.

15. Turn hoops while gravity draining until firm enough to retain shape. Note, a light weight board can be used as a light weight.

17. Salt the cheeses either by rolling in salt, or rubbing with salt, or by bathing in brine.

Aging

2. After 2-3 weeks, wrap Limburgers in parchment or waxed paper, then in foil.3. Age for another 3+ weeks at 4-10°C / 40-50°F.

Consuming

18. Optional, if applying Brevibacterium linens here to surface, dilute in water and spray/mist onto all surfaces.

19. Optional, if applying Penicillium candidum here to surface, dilute in water and spray/mist onto all surfaces.

1. Age the cheese at 10-15°C / 50-60°F and relative humidity of 90% for ~2-3 weeks. As the cheeses cure, slime forms on the surface and the rind acquires a reddish-yellow colour. For first 10 days, every other day turn cheeses and gently wash with light brine and brush to smear the bacteria. For second 10 days smear every 3-4 days. Note, in factories, the older Limburgers are rubbed or washed before the younger thereby innoculating the younger cheeses.

1. Less than 1 month age the cheese is firm, crumbly, and salty with an acidic flavor similar to Feta Cheese.

2. At 1.5 months age, the cheese is a "Beginner Limburger" or "affiné" (refined) and is firm with crumbly center and soft outer edge as the bacteria works from rind to inside and has an acidic flavor.

3. At 1.5-2 months the cheese is "à point" and is soft almost to center, and has a slightly sweet and earthy flavor.

4. At 2-3 months the cheese soft and spreadable, the salt has blened in, and the cheese is sweet strong flavor.

5. At 3+ months the cheese is only for die-hard Limburger-lovers with an intense very strong and pungent almost bitter aroma/flavor.

Ingredients:1 gallon Whole Milk6 ounces Cultured ButtermilkRennet per manufactures instructionsSalt1/2 teaspoon Caraway seeds1/4 teaspoon Cumin

Procedure:Heat and buttermilk milk to about 86°F. Add rennet.Once clean break is achieved cut curds to about grain size.Rest curds for 5 minutes.Heat curds to about 92°F.Strain curds in a cheesecloth lined colander pouring the whey back into the pot.Separate curds into two cloths.Add spiced to 1/2 of the curds and knead curds mixing well.Dip both sets of curds into the 92°F whey.

Press cheese for 1 hours with about 5 pounds of weight.Flip the cheese and press again for 1 hours with 5 pound weight.Flip the cheese and press overnight with 5 pound weight.Mix a Medium brine using whey and soak cheese in the brine water overnight.Remove from brine and allow to air dry for several hours.The cheese is aged at about 60°F with a relative humidity of 80-90% for 3 months.

Ingredients:4.5 gallons Whole Milk1/8 teaspoon LH100

Leyden (Komijne Kaas) - Netherlands - Deejays- adapted from cheese description

Nutty and Mellow Flavor. Strong spicy fragrance and a dry, tangy flavor from the addition of cumin and at times caraway seeds . Named after its town of origin, Leyden is one of the three most important cheeses of Holland. This flavorful cheese long ago inspired the saying, "Once a Dutchman eats a piece of Leyden, he is spoiled for any other cheese." Leyden's firm composition and texture and the addition of cumin and caraway seeds (which are responsible for its tangy flavor and spicy aroma) distinguish it from all other Dutch cheeses.

Place some of the plain curds into a mold, then add some of the spiced curds, then fill with the plain curds so that you have three layers with the spiced layer in the center.

Leiden - making Artesian Cheese

1/8 teaspoon MM100 1/8 teaspoon TA611/4 teaspoon Add double strength rennet mixed in 1/4 cup pure waterSalt for brine1/2 teaspoon Caraway seeds1/4 teaspoon Cumin

ProcedurePasteurize milk at 162°F for 15 seconds then cool to 86 to 90°FRipen with culture for 45 minutesAdd rennet per manufactures instruction

After a clean break is achieved cut curds into pea sized cubes and let stand for 5 minutes.

Slow stir the curds for 15 to 25 minutes.Drain of between 1/3 and 1/2 of the whey and stir gently for 15 minutes.

Stir the curds for 30 minutes.Mix in salt, cumin and caraway seeds.

Place curds in the mold and press curds for 20 minutes with 10 pounds of weight.Flip curds and press again for 2 hours with 15 pounds of weight.Remove curds from mold and soak in cold brine at pH of 5.75 to 5.85 for 3 hours.Final ph should be 5.15 to 5.25 after 24 hours.

Cheese is ripened at 50 to 60°F with relative humidity of 90% for 2 to 4 months.

Add 140°F hot water equal to the amount of whey removed. The final temperature of the curd should be 95 to 100°F.

Drain off most of the whey and press curds under the whey with about 2 pounds of weight for 30 minutes.

Ingredients:

Lemon Cheese

Ingredients :1 gallon of milk 2 large lemons

Procedure:

This rich and delicious cheese may be made in the evening and will be ready to spread on hot croissants for breakfast! It is a great cheese to start for all ages and experience. You may have to add a bit more or less lemon juice depending on the milk you use.

Warm milk to 165 degrees F (you may go up to 190F to help your milk coagulate). Stir often to avoid scorching the milk. Add the juice of the lemons to the milk. Stir and allow to set off the stove for 15 minutes.

The warm milk will separate into a stringy curd and a greenish liquid whey. Line a colander with cheesecloth and pour the curds and whey into the colander. Save the whey for baking bread if desired. Tie four corners of the cheesecloth into a knot and hang the bag of curds to drain for an hour or until it reaches the desired consistancy.

Remove the cheese from the cloth and place it in a bowl. Add salt to taste -- usually about 1/4 teaspoon. You may mix in herbs. Fresh dill leaves are delicious. Place the cheese in a covered container and store in the refrigerator. This cheese will keep up to a week. It is a moist spreadable cheese with a hint of lemon taste.

1 gallon skim milk3 cups Carnation instant dry milk (Lauri says Carnation works best)1 quart heavy cream1 rennet tablet1/4 cup water1 teaspoon salt

Leipäjuusto (also called Jussto Liepa, Sqeaky Cheese or Bread Cheese) - Beatrice Ojakangas

The formula for this recipe is based on one that Lauri Sauko (director of Salolampi language camp) talked about. It enhances the milk with extra milk powder and heavy cream. The dry milk adds a great deal of bulk to the cheese. Rennet can be ordered through the internet from cheesemaking supply houses.

Mix milk, dry milk and cream well in a large, heavy pot and place over lowest heat until milk reaches 110 degrees F.

Crush rennet into the water and add to the milk; stir in the salt. Cover and do not stir anymore. Turn off the heat and let stand 1 hour until milk curdles and looks like a custard. It is okay to let it stand 2 to 3 hours, in fact some recipes call for putting the pot into the refrigerator at this point to stand overnight.)

With a long spatula or knife, cut the curd into 1 inch squares. The curd and whey should separate. If curd is very soft, place over low heat again for about half an hour.

Line a colander with dampened cheesecloth. Place over a large bowl or pan to collect the whey. Pour milk mixture into the cloth lined colander. Drain well.

Transfer curds to a large rimmed cookie sheet or pizza pan. Press into a firm, evenly thick round cake.

Broil until cheese shrinks from sides of the pan. Pour off whey. Invert cheese onto another pan and broil to golden brown. (I had to invert mine several times onto another pan and broil again).

This recipe makes a large squeaky cheese, which can be cut into portions, wrapped, and refrigerated until you’re ready to eat it.

Ingredients:2 gallons whole milk4 ounces mesophilic cheese starter culture

Procedure:

Add 1/4 rennet tablet or 1 teaspoon liquid rennet to 1/4 cup tap water.

Cut the curd into 1/4-inch cubes. Stir occasionally and gently for 15 minutes.

Drain the curds into a colander. Allow to drain for 20 minutes.

Pour the mass of curds from the colander onto a draining board. Cut into 2-inch slices to drain.

Do this to keep the curd slices warm. Turn them every 20 minutes for 1 hour.

This cheese is ready to eat in 12 weeks.

Leicester - England

This is a mild, hard cheese similar to Cheddar. It originated in Leicester County, England. The cheese ripens somewhat more quickly than Cheddar.

Heat 2 gallons of whole milk to 85° F.Add 4 ounces of mesophilic cheese starter culture. Stir in thoroughly. Cover and allow to set for 45 minutes at 85° F.

Traditionally, cheese color is added at this point. One-eighth of a cheese color tablet dissolved in 1/4 cup of water and stirred in the milk will produce bright yellow cheese.

Gently stir in the dissolved rennet for several minutes. Allow the milk to set at 85° F for 45 minutes.

Raise the temperature of the curd slowly to 95° F., allowing the temperature to rise 2 degrees every 5 minutes. Be sure to stir gently to avoid matting. Allow the curd to remain at 95° F. for 30 minutes, stirring to keep the curds from matting together.

Cover with a clean cloth which has been in 96° water and which has been wrung by hand so that it is not dripping wet.

Break the curd slices into pieces about the size of a nickel. Stir for several minutes. Add 2 tablespoons of coarse cheese salt and gently stir for several minutes.

Place the curds into a cheesecloth-lined mold and press at 15 pounds for 30 minutes. Flip the mold over and press at 30 pounds for 2 hours. Flip the mold over and press at 50 pounds for 24 hours.

Take the cheese from the mold and gently remove the cheesecloth. Dust the cheese with coarse cheese salt and shake off any excess salt. Place the cheese on a cheese board and age where the temperature will remain at 55° F.

Ingredients:3.5 gallons of whole milk1/2 gallon skimmed milk1/2 teaspoon thermophilic culture3/4 teaspoon calcium chloriderennet

Procedure:Heat milk to 88°F stirring gently.Add cultures.Ripen for 30 minutes maintaining temperature.Add calcium chlorideAdd rennet set for about 40 minutes.After clean break ct curds into pea sized pieces. Stir for 20 minutes.Drain 1/4 of the whey and replace with equal amount of water at 88°F.Slowly warm curds to 102°F over a 30 minutes period.Cook curds for 30 minutes.Remove 3 cups of whey. Add enough cold water to bring the temperature down to 97°F.Rest curds for 10 minutes.Drain curds into a cheese cloth line colander.Fill cheese cloth lined molds and press to medium pressure for 15 minutes.Flip cheeses and repress for 4 hours.

Flip cheese and continue brining for 10 more hours.Remove from brine and dry cheeses at room temperature for 2 days turning twice.Ripen at 40°F for 2 weeks turning daily.After 2 weeks ripen cheeses at 65°F for 4 more weeks turning daily.

Leerdammer - Netherlands

Dutch semi-hard cheese with a sweet and somewhat nutty flavour that becomes more pronounced with age. It also has distinct holes in it. Similar in appearance and flavor to Emmental, but it is rounder in taste. Boulder-shaped, creamery, semi-hard cheese made from cow's milk. The smooth, natural rind is polished and may be waxed. This cheese is one of the best-known brand names for Maasdam.

Remove from molds and place cheeses in a 54°F brine solution of 1 part salt to 5 parts whey for 10 hours.

Lappi - Finland

Lappi is so named because its recipe was developed in the Lapland region of Finland. It is similar to swiss cheese, but with smaller holes and a slightly firmer texture. It is also less nutty and more sweet than your average swiss cheese. Lappi is a favorite among children because of its mild nature and sweet taste. It is a classic melting cheese and can be substituted into your favorite Fondue recipe

Ingredients1 quart yogurt1 tsp salt

Procedure:1. Assemble ingredients: yogurt, salt, sterile handkerchief, two bowls, whisk, strainer.2. Stir up a quart of yogurt to a smooth consistency, pour into bowl3. Add one teaspoon of salt4. Whisk to mix thoroughly

Labneh - David and Jill Fankhauser

5. Place a sterile handkerchief in a strainer suspended over a medium sized bowl (larger than a quart). Pour in salted yogurt.

6. Lift the four corners of the cloth to make a "sling" and suspend over the bowl to catch the whey which drips through. (I used a strong rubber band looped around the four corners and over a faucet to suspend the cloth. Some people let the whey go down the drain.)

7. Suspend over the bowl to catch the whey which drains off. It can be suspended in a refrigerator to ensure freshness.

8. After about 24 hours, the whey has been drained off, remove and open up the cloth.

9. Here is the finished labneh on the draining cloth.10. Finished labneh, molded into a ball. Store in the refrigerator.

USES :

Serve Labneh as they do in the Middle East:

1. form into desired shape on a plate ( a slight depression in the middle holds the oil) 2. drown in olive oil 3. sprinkle with pulverized spearmint 4. surround with Greek black olives.

You can also use it like a slightly tart cream cheese.

Eat it with toasted pita bread slices, as the Arabs have done for millennia. Coffee compliments it well.

Ingredients: 1 gallon of whole milk ½ pint of active buttermilk 4 oz. plain active yogurt ( I used Danon) 1 oz. kosher salt Rennet

Procedure:Bring milk up to 88°F or 31°C Shake up the buttermilk and add it to the milk and stir vigorously.Mix rennet per instructions add to the milk and stir well.Cover and leave for 90 minutes at 88°F or 31°C until a clean break is achieved.Once a clean break is achieved cut the curds into 1/4 inch cubes.Gently slide lift the curds upwards so that they turn over, cutting any big ones that you find.Leave the curds covered at 88°F or 31°C for 30 minutess.

Put some cheese cloth into the colander and gently scoop the curds into the colander to drain.Tie the corners and hang curds to drain for 30 minutes.Press this for two hours at about 10 pounds pressure.Unwrap your curds and break up into cherry sized pieces then add the salt.

Lancashire cheese - England

After 30 minutes the curds should have sunk below the whey. Drain of the whey until it is just covering the curds and leave it sit for another 30 minutes stirring gently so they don’ t matt together.

Place the curd in your mould and press with 10 pounds of pressure for several days turning at least 4 times the first day.

After three days the cheese can be removed from the mould and aged or eaten fresh. I recommend a minimum of 3 months - 6 months is better!

Middle eastern yogurt cheese

INGREDIENTS:

1 quart yogurt1 tsp salt1. Assemble ingredients: yogurt, salt, sterile handkerchief, two bowls, whisk, strainer.2. Stir up a quart of yogurt to a smooth consistency, pour into bowl3. Add one teaspoon of salt4. Whisk to mix thoroughly

8. After about 24 hours, the whey has been drained off, remove and open up the cloth.9. Here is the finished labneh on the draining cloth.10. Finished labneh, molded into a ball. Store in the refrigerator.

USES :

Serve Labneh as they do in the Middle East:

1. form into desired shape on a plate ( a slight depression in the middle holds the oil) 2. drown in olive oil 3. sprinkle with pulverized spearmint 4. surround with Greek black olives.

Eat it with toasted pita bread slices, as the Arabs have done for millennia. Coffee compliments it well. You can also use it like a slightly tart cream cheese.

Laban - David and Jill Fankhauser

5. Place a sterile handkerchief in a strainer suspended over a medium sized bowl (larger than a quart). Pour in salted yogurt.

6. Lift the four corners of the cloth to make a "sling" and suspend over the bowl to catch the whey which drips through. (I used a strong rubber band looped around the four corners and over a faucet to suspend the cloth. Some people let the whey go down the drain.)

7. Suspend over the bowl to catch the whey which drains off. It can be suspended in a refrigerator to ensure freshness.

Prepare Quark

Important

Tip

Kochkäse (cooked cheese)

As with many cheeses Kochkäse was developed as a way to extend the use of existing cheese products made by rural home cheesemakers.

How It's MadeIn the original process, fresh milk from cow had the cream skimmed off the top. The remaining milk was clabbered then hung in sacks. This eventually produced a type of cottage cheese. The cottage cheese was used and if there was any remaining, and before it began to turn it was made into Kochkäse. The cheese was then cooked with baking soda (which breaks down the curd) along with butter and a bit of cream. The mixture was then flavored with caraway seed and additional fresh pepper.

2 1/4 cups Quark3 1/2 tablespoons of butter1 teaspoon salt1 teaspoon soda2 teaspoon caraway seed2 cups buttermilkFresh pepper

Combine the quark with the salt and the soda and spread it in a flat dish. Cover the dish. Keep in a warm place in the kitchen. Give the quark a turn each day. The Quark will become yellowish and "glassy". Once the the quark gets a slightly "cheesy" smell, and no longer tastes sour it is ready to be used.

This cheese succeeds only, if the quark is perfectly dry. Make certain that salt and soda are very well blended with the dry quark (you can use an electric hand mixer), so that the soda and salt comes into contact with the Quark

Place the quark in a pot on low heat, stirring it while it warms, approximately 10 minutes. Stir in the butter and remove the pot from the heat and place in a bowl over a pot of hot water. Continue to stir and gradually add the milk. Once the mixture is smooth, add the pepper and the caraway seed and continue to stir slowly until the ingredients are well incorporated. At this point you can season the cheese with additional salt and pepper as needed. Make sure to stir it thoroughly. Pour the mixture into small stoneware containers with lids. The cheese can be stored in the refrigerator for 2 weeks. Important.

The consistency of the cook cheese depends on the quantity of the milk used. If one would like the cook cheese thinner, increase the milk. You may also stir in some some cream to thin the mixture.

Klosterkäse - German

Smooth soft cheese made of cow milk. Klosterkaese, a surface-ripened German cheese, has a velvet-like texture and mild taste. Fat Content: 18-20%. Water Content: 50%.

Ingredients:Mixed milk 3.5% fatAmmattoRennetSalt

Procedure:Heat milk to 145°F then cool to 84°F.Mixed culture starter - no ripening time. Add ammattoadd 10 ml rennet at 84°F.Cut into pea sized pieces and stir for 10 minutes to float curds.Raise temperature slowly to 91°F.Drain whey, dry stir and allow curd to mat.Cut matted curd repeatedly into sizer curds for 2 hours until ready to mill. See Leicester cheese.Mill through fine mill.

Kingston - England - Highly colored farmhouse cheese. Slightly open on holes.

Ingredients:1 gallon Milk from goat, Sheep or both9 ml RennetSalt

Procedure:Warm milk to 90°F and add rennet sufficient to firm curd in 50 to 40 minutes.Curd is stirred with wooden knife/rake rather than cut.Scald to 107 to 133°F in 30 to 4 minutes. Stir then pitch curd for 10 to 15 minutes.Push curds to end of the vat and removed whey.Fill hoops and press out some loose whey.Press curds with low pressure 220 pounds for 5 to 6 hours.Place cheese in cheese cloth and repress to produce hard smooth coat.Rub dry salt into cheese coat for 6 to 8 weeks. If cheese is dry use wet salt.Cheeses are piled 4 to 6 high as they harden.

Kefalotyri - Greek - strong flavored hard cheese, flat 30 cm diamter

Ingredients:Water buffalo milkvinegarsalt

Procedure:Heat milk to 185 to 194°F and add vnegar.Fill curd into vloth and wooden hoop.When cheese is solid immerse in 86° 15% salt brine for 2 to 3 hours.The cheese is packed into bannana leaves and sold fresh

Kesong Puti - Whitish, smooth, rubber-like

Kasseri - Greek

Kasseri is a little known treasure of Greece. The real thing is made of unpasteurized sheep’s milk with very little, if any, goats’ milk mixed in. It is a relatively soft textured hard-rind cheese similar in texture to aged cheddar. It belongs to the pasta filata family of cheeses, meaning that it incorporates long filaments of cheese. Provolone is a well-known member of this group.

The use of very fresh unpasteurized milk is necessary to obtain the correct flavor and texture. Traditional Kasseri is made with natural rennet which is an important contributor to the characteristic full flavor.

The curd is formed at 34-36 degrees Celsius and the amount of rennet used is adjusted to obtain a firm curd in about 35 minutes.

How fine the curd is cut depends on the butterfat content of the milk, with finer grains being used when the butterfat is high. The cut curd is allowed to rest for five to ten minutes and then is heated to 37-40C while being continuously stirred. Once this higher temperature is reached, the curd is allowed to rest for another 10 minutes.

The drained curd is then transferred by wet cheesecloth to a working surface where it is rolled by hand to eliminate any lumps. The cheesecloth is then tied up and then the mass is weighted down to drain additional whey. The weight is gradually increased until it is equal to that of the cheese being pressed. During this phase, the lactose in the curd is transformed to lactic acid, increasing the acidity of the curd while the casein is also undergoing important changes. When this "ripening" is complete, the mass of cheese is homogeneous and malleable.

The time required depends on the quality of the milk and the temperature of the environment. If the milk is acidic and the environment warm, the ripening is completed in 7-8 hours, but if the milk is fresh and the environment cool, the process may take 24 hours. Determining that "ripening" is optimum is a crucial decision the cheese maker must make.

He usually takes small pieces from several points on the cheese mass and kneads them after dipping them in warm water (70-80C). If these test pieces can form a filament at least a meter long, the process is complete. If the mass hasn’t fully ripened, it will be hard to knead, it will form many creases within the cheese head, scars will form at various contact points within the mold and it will not absorb salt properly. This is a recipe for an inferior quality cheese. If ripening proceeds beyond the optimum, then the mass is not cohesive, breaks occur during kneading and the cheese acquires a deep yellow color and a hard texture with many cracks and holes. These are obviously serious defects.

The optimally ripened mass is cut into uniformly thin slices which are placed in warm water at 70-80C in a special basket. With adroit handling of the basket and tossing of the cheese mass, the cheese maker manages to knead it. Again, a great deal of skill and good judgment must guide the kneading process. The kneading is complete when the mass has the proper texture and elastic behavior.

The mass of the cheese at this point. The cheese is taken out of the molds after two It is then subdivided into pieces suitable for the size head being produced which, in turn, are placed in metal molds. The molds are flipped top to bottom five or six times, every 15 minutes to begin with and less frequently as the cheese cools. The flipping process must be performed with care to avoid disturbing or three days, once it’s determined that it will hold its shape.

Salting is external and begins the day after the cheeses are made using medium size salt grains. There will be 12-14 saltings during the first 4 days with every flipping of the cheese heads. The cheese heads are stacked on top of each other after salting; in the beginning two at a time, then three and so on until a stack of 6 is made. With every salting, the position of the cheese heads in the stack is changed. When salting is completed, the cheeses are washed with warm water (40-50C), brushed with a soft brush and rinsed with cold water and placed on racks to dry. The wheels are then placed in a cooler environment, 18C, where they complete their aging. Aging of at least four months is required for the proper development of flavor, but Kasseri is best after ten to twelve months.

Aged heads of Kasseri have a hard rind which develops a coating of mold in the aging rooms. This growth is part of the natural aging process and it is brushed off with brine prior to presentation. Kasseri is one of the best examples of the wonderful aromas inherent in sheep’s milk and, when made the traditional way, it develops very complex and rich flavors. Eaten by itself, as the equivalent of the school lunch koulouri, it can be a delight, but it’s also a wonderful cheese to use in fillings as well as a true saganaki.

The cheese making technique described above is an art form still used in Thessaly, where the best Kasseri is produced.

Kanterkaas is a hard cheese flavoured or not with cloves and/or caraway.

Specific characteristics are as follows:- flavour:

to greenish yellow. The cloves and caraway are evenly distributed in the cheese.- rind: the rind of the cheese is impervious and smooth and free of mould growth.- consistency: firm to hard, easy to cut and after some time highly suitable for grating.Geographical area: Friesland and Westerkwartier.

Manufacturing methods have been refined over time as hygiene and technology have progressed.

The manufacturing methods employed can be summarised as follows:- the milk is delivered at a temperature of about 4 °C and is heat-treated within a few hours;

- after standardisation, the milk is pasteurised at a temperature of about 72 °C for about 15 seconds;

- coagulation takes place at a temperature of about 30 °C with the help of call or cattle rennet;

- a mixed culture of starter bacteria suitable for Kanterkaas provides the desired acidification;

Kanterkaas - Netherlands

It has a flat cylindrical shape, the side forming a sharp edge with the flat base and a rounded edge with the flat top. Each cheese weighs between 3 and 8,5 kg.Kanterkaas is made in two fat content categories: 20+ and 40+. 20+ Kanterkaas contains a minimum of 20% and a maximum of 25% of fat in the dry matter. Twelve days after production, it must have a humidity content of not more than 48,5%.

40+ Kanterkaas has a fat content ranging between 40 and 44% in the dry matter. Twelve days after production, it must have a humidity content of not more than 41.5%.

The rind of Kanterkaas and Kanternagelkaas may be ‘natural’ or treated with a colourless or yellow coating material.

The rind of Kanterkomijnekaas may be ‘natural’ or treated with a colourless, yellow or red coating material.

Kanterkaas: pleasant and sharp to strong, depending on age; Kanternagelkaas (Kanterkaas with cloves): fragrant, flavoured, pleasant and sharp to strong, depending on age; Kanterkomijnekaas (Kanterkaas with caraway): fragrant, flavoured, pleasant and mild to strong, depending on age. It may be eaten within a period of four weeks to more than a year of manufacture.

- cross-section: close texture with limited eye formation. The coloration of Kanterkaas is a uniform ivory or yellow to greenish yellow; Kanternagelkaas is a uniform yellow-green, sometimes darker around the cloves; the coloration of Kanterkomijnekaas is a uniform ivory or yellow

According to documentary sources dating back to the Romans, stock rearing in the Netherlands was concentrated in the North, namely in Friesland and in the adjoining eastern pasturelands, the

Westerkwartier.

The advances in the techniques employed have meant that capacity has increased and that production has moved from farm to factory.

- the curd is then ripened until the desired pH is obtained;

- prolonged pressing to the desired shape and rind formation:- the desired salt content is then obtained by immersing the cheese in brine;- ripening takes at least four weeks at temperatures of not less than 12 °C.

- the curd is washed to obtain the desired pH. After washing, caraway is added to Kanterkomijnekaas, and a very small quantity is sometimes also added to Kanternagelkaas:

- in the case of Kanterkaas and Kanterkomijnekaas, the curd is subsequently milled, salted and filled into presses;

- in the case of Kanternagelkaas, the curd is cut into strips to which cloves and salt are added before it is milled and filled into presses;

Method of attainment: The “Kanterkaas” is produced since has centuries according to appointed process “to kanter”, only method that allows to get a clearly different cheese of the others.

milk is taken to a temperature of about 4 °C, being later citizen during some hours the thermal �treatment, after its normalization, milk is pasteurizado to a temperature of about 72 °C, during, �approximately, 15 seconds,

milk is materialized to a temperature of about 30 °C, by means of bovine or heifer curdle incorporation, a culture consisting of one mixture of acidificantes bacteria adjusted allows to get the �desired acidity, the curd is submitted to a laudering, in order to allow that the cheese reaches pH �desired; after the laudering, adds cominho to get “Kanterkomijnekaas”; for the “Kanternagelkaas” also a small amount of cominho can be added, after the had preparation, the curd is subjects to a �maturation time until a attainment of pH desired, in the case of the “Kanterkaas” and the �“Kanterkomijnekaas”, the curd, after that, worn out, salty and is transferred to cubas of prensagem, �in the case of the “Kanternagelkaas”, the curd is cut in straps the one that if add cravo- - da-indian and the salt; after that, the curd worn out and is transferred to containers special to be pressed

a drawn out prensagem allows to the attainment of the appropriate form and the formation of a rind, �the text desired in salt is gotten diving the cheese in a pickling brine bath, the minimum time of �refining is of four weeks, to a minimum temperature of 12 °C.

Ingredients:Water1/4 rennet tablet7 1/2 cups whole milk1/2 cup whipping creamAbout 1/2 teaspoon salt (optional)

Procedure:In a 1- to 1 1/2-quart pan, bring about 1/2 cup water to a boil over high heat. Remove from heat.Discard all but 2 tablespoons.Let cool to 90 deg. or slightly lower; add rennet and crush completely with the back of a spoon.It takes at least 5 minutes for the rennet to dissolve, but it can stand until milk mixture is heated.Place milk and cream in a nonmetal 2 1/2 to 3-quart bowl;

Stir until milk mixture is 90 deg; add hot water to sink as required.)

add hot water to sink as needed to maintain mixture at 90 deg.)

Next, tilt the knife blade at a 45 deg angle and make diagonal cuts at 1/2-inch intervals to cut through the columns.

Add hot water to slowly raise temperature of curds to 100 deg, stirring gently to avoid breaking up curds. Temperature should not rise more than 2 deg every 5 minutes; to slow, lift bowl out of water.) Hold temperature at 100 deg for 5 minutes. The mixture separates to form white curds and clear whey. Line a colander with 2 layers of damp cheesecloth (each about 20 in. square); let ends hang over rim. Set colander in sink with drain open. Pour curds and whey into colander. Let drain for 10 minutes, then gather edges of cloth and tie with string just above curds.

Kainuun leipdjuusto - Finnish Squeaky Cheese

Mild and creamy-and slightly squeaky. But unlike most cheeses, it's not ready to eat until it's been toasted beneath the broiler; this gives the cheese its distinctive look and taste. Once it's toasted, you can eat it warm or cold, plain or with savory or sweet accompaniments.

In a microwave oven, using the temperature probe, heat on full power (100 percent) to 90 deg. (Or place liquids in metal or nonmetal bowl, and set in a sink full of hot water; water level should equal level of liquid in bowl.

Thoroughly stir rennet mixture into milk mixture. Insert probe, and program microwave oven to hold liquid at 90 deg until a soft-firm curd is set, about 3 hours. The mixture will feel like soft yogurt when you push a finger into it (step 1). (Or cover bowl and let stand undisturbed in water until curd is set, 3 to 3 1/2 hours;

With a long knife, cut through curd to bottom of bowl to form columns with 1/2 inch-square tops on surface (step 2).

Repeat from opposite side of bowl. Gently stir with a slotted spoon to check curd size; cut up chunks bigger than 1/2 inch. Using probe, return curds to 90 deg in microwave oven.

Then raise temperature of curds by 2 deg and hold it there for 5 minutes, Repeat until curds reach 100 deg. (Or return bowl to sink of hot water and heat curds to 90 deg, stirring gently.

Tie cloth ends together, hook bag onto long faucet over sink, and let drain for I hour (step 3).

Meanwhile, prepare the mold: separate rim from an 8- to 9-inch-diameter cake pan with a removable bottom.

Snap and discard heads from 4 wooden matches.Evenly space matchsticks horizontally around the inside of rim's bottom lip; tape in place. Set pan bottom on matches in rim (the matches elevate the bottom so that liquid from cheese can drain). Set pan in a larger rimmed pan.

Smooth cloth neatly against pan side and bottom, draping edges over rim. Pat curds in an even layer to pan edge.

Chill until whey stops dripping. Cheek occasionally and pour off whey; let drain at least 4 hours or up to overnight. Remove cans and top pan. Lift cheese mold from larger pan. Drain and rinse larger pan.

Supporting cheese with cloth, flip cheese over onto pan bottom; pull cloth free. Set cheese, on pan bottom, back in pan rim, then set in the larger rimmed pan. Broil cheese 2 to 3 inches below heat until speckled brown, 5 to 10 minutes (step 5). Remove pan rim.

Makes about 12 ounces.

Sugar-glazed Finnish Squeaky Cheese Prepare Finnish squeaky cheese (recipe precedes). Place warm or chilled cheese in an 8- to 9-inch-diameter baking dish.

Bake in a 400' oven until sugar melts, 10 to 12 minutes. Serve wedges of cheese with 1/2 cup each raspberries and blueberries (or use all of I kind of berry). Serves 6.

Set cloth-wrapped curds in prepared cake pan mold. Open up cloth, scrape curds to center, and thoroughly mix in salt to taste.

Neatly fold cloth over cheese to cover. Set a matching-size cake pan on top of cheese; fill top pan with 1-pound cans (step 4).

Holding edges of cloth, gently lift cheese from mold and lay flat; fold cloth back to expose cheese. Lay removable bottom of cake pan on top of cheese.

Slide a long, thin spatula under cheese to loosen, then ease cheese onto a plate. Serve wedges warm or cool. Or let whole cheese cool completely, cover, and chill up to I week.

Drizzle I tablespoon whipping cream over cheese and sprinkle evenly with 3 tablespoons firmly packed brown sugar.

Kalathaki Lymnnou - Greek

A soft cheese produced traditionally from sheep/s milk or from a mixture of sheep's milk and goat's milk and ripened and stored in brine.

Method of production: The milk is coagulated at 33-34C and the curd broken up after 45-60 minutes.

This is followed by draining and biological souring in special moulds (wicker) which give the cheese its characteristic sculptured shape.

After removal from the moulds the cheeses are given a surface salting before being placed in tins containing a 6-8% sodium chloride brine solution.

The cheeses are ripened at a temperature of 14-180C for 3 weeks and then at a temperature of 60C until 2 months of ripening is completed,

Juustoleipa - Finland

This cheese is considered as the specialty of Finland and Lapland. It is a round cheese of various sizes made from cow's or reindeer's milk. The production of this cheese is following: The curds are drained and pressed into a flat, wooden platter with a rim. Then it is placed in front of the fire until the outer layer is "toasted". Then the cheese looks like bread and that's why it got its name which means "cheese bread". It is creamy and smooth under a crusty surface. The period of ripening is only a few days. Juustoleipa is served for breakfast and tastes nicely with jam.

Ingredients:2 gallons milk, 1 cheese rennett tablet, salt.

Procedure:Heat milk to a little warmer than lukewarm. Crush tablet and mix with 1/4 cup of warmed milk. Add this to the 2 gal. and stir well. Leave for 45 minutes. Stir slightly and water will separate from cheese.Take out by the handfuls and press together, squeezing to remove excess water. Should hold together and form into patties or small balls (golf ball size). Rub salt all over them. Store in refrigerator in covered container.

Juban (Lebanese soft cheese)

Ingredients:7 gallons pasteurized milk3/4 teaspoon Probat 2223/4 teaspoon Proprionibacteria 501/4 teaspoon sodium nitrate2 teaspoons calcium chloride1 teaspoon vegetable Rennet

Procedure:Warm milk to 98°F.Add cultures and mix well. Let sit for 45 minutes. Target pH: 6.50 + 0.05Add calcium cloride to 1/4 cup of pure water. Mix well and add to milk.

Cut curds to peas size stirring for 30 to 40 minutes.pH before washing: 6.40 - 6.45. Drain about 30% of the whey. (2.25 gallons)Add same amount of water as whey removed (30%) at about 140 °F. (2.25 gallons)Scalding temperature should be about 98 to 108 °F. Scald for 15 - 30 minutes stirring gently.Add curds to cheesecloth lined molds and press under whey for 10 minutes with 4 pounds of weight.Increase weight to 8 pounds and press for 15 minutes.Remove from whey and continue pressing over night.pH target before brine bath should be 5.40 +/- 0.2Brine in 1 gallon water and 1 pound of salt for 24 hours at 50°F. (20% brine?)pH after brine bath: 5.30+/- 0.1Age at 66°F for 4 weeks.Package in special foil for large eye formation cheese, or coating

Ripening:

Winter warm storage: 64 °F for 4 weeks

Possibilities to enhance eye formation:higher inoculation amount of propionic acid bacteria type 2higher scalding temperature up to 104 - 105 °F

Jarlsberg - Norwegian - Deejay's Method

Add rennet to 1/4 cup of pure water. Mix well - setting time about 15 - 18 minutes. coagulation time: 30 - 40 minutes.

Winter Cool Storage: 47 - 50 °F for 10 - 12 days

Summer Cool Storage: 50 - 57 °F for 7 - 10 daysSummer warm Storage: 68 - 72 °F for 4 - 5 weeks

Mild cheese has been aged 4 to 6 weeks. A Medium cheese has been aged 8 to 12 weeks. Eys will begi to form after about 2 weeks.

shorter salting time with a weaker salt concentrationhigher pH after salting: not under pH 5.30 - 5.40shorter ripening time in cool storage, with a higher temperature, e.g. 7 days at 52 - 57°Flonger ripening time in warm storage, e.g. 5 - 6 weeks at 72 - 75 °F

Raising the cooking temperature results in less whey in the cheese curd and this gives a harder cheese.

The addition of water to the cheese whey allows for regulation of the cheese acidity without simultaneously changing the level of moisture in the cheese.

After pressing and drying for 16 hours, the cheese is transferred to brine that is almost saturated with salt, usually 20%, at about 10˚C.

As a result, cheese to which nitrate was added obtained a better score for general quality and eye formation than cheese made without nitrate addition. The aroma and taste of the cheese were superior, with intermediate levels of nitrate addition and whey dilution.

The addition of salt at an early stage in cheesemaking, for example to the whey, can therefore help control the growth and activity of butyric acid bacteria in the cheese.

The study also showed that it was possible to achieve maximal propionic acid fermentation by combining a particular level of whey dilution with a particular brining time.

The effect of whey dilution on the score for taste and aroma in the cheese followed similar trends on the whole, and the tendency to form cracks was clearly reduced by increasing dilution levels.

5:30

5:45

6:30

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Imokilly Regato - Irish

The cheese is manufactured between March and October from milk produced only by pasture-fed cows. Because of the long grazing period in the catchment area, the milk contains high levels of betacarotene, the precurser of vitamin A, which imparts a special colour to it. This grazing profile also affects the fat content of the milk. It contains a higher percentage of low melting fatty acids which impact on the flavour.

Milk is standardised to ensure consistency in cheese flavour and texture. It is cooled to 32-34 °C. A specially identified strain of culture, supplemented by other selected strains, is used as the core bacteria in the cheese starter. Following ripening, an individualised rennet, blended daily on the premises, is added. Regato curd is cut very finely to take heat very quickly and aid the growth of beneficial bacteria. The starter culture, the rennet and the curd handling develop the flavour, body and texture of this specific cheese.

The cheese curds are shaped in moulds. The pressed cheese is salted twice, the second salting being by hand. The cheese is typically held in controlled conditions for 9-12 months for maturation.

Apart from the method of production which is peculiar to Imokilly Regato, the distinctive colour (in the straw-yellow to golden-cream range) of the cheese is directly linked to the qualities of the local milk supply. The cheese is manufactured only from milk produced by cows grazing on pasture in the period March to October. The influence of the Gulf Stream on the climate of south-east Cork is such that cows in the catchment area spend an exceptionally large amount of their lactation period on grass. Because of the particularly long grazing season in this area, the milk has a distinctive colour and natural flora which is reflected in the taste and colour of Imokilly Regato. The unique taste, aroma and texture of Imokilly Regato result as a consequence of the combination of this milk supply and the production process incorporating cheese-making skills traditional to the region.

Mull Mustard. Caraway Seeds. Smoked. Cracked Black Peppers. Mixed Herbs. Smoked with Garlic. With Cranberries

Isle of Mull - Scotland

The milk from this part of Scotland produces a pale cheese, but its taste is not suffer from the lack of colour. Jeff Reade uses traditional methods but with a local twist: his herds, mainly Friesians with the odd Ayrshire and Jersey, Harford with hops in the winter months. The cheeses, having been bound in cloth, or matured for up to 12 months in the Tobermory distillery. The cheese is very dense and packs a powerful punch - the classic Cheddar tang been laced with savoury overtones of garlic and onions, and a barely perceptible flavour of parsley and coriander.

Region: Isle of Mull - Type: traditional, farmhouse, unpasturised , hard cheese - Source: cow's milk Description: 25 kg/55 lb cylinder. The pale yellow rind bears the marks of cloth in which it is bound Culinary uses: table cheese, grating, grilling

Ingredients:3 liters of milk (Usually unpasteurized sheep milk)Thermphilic CultureKosher salt

Procedure:Pasterize milk at 161°FCool milk to 100°F.Add Thermphilic Culture and stir well.

to 6.Dejar the casserole and the containers of pleased in rest during 30-45 minutes.

7.Las pleased can be begun to consume or to happen to the refrigerator (to consume before 3-4 days).

to 11.Mantener slipping to room temperature during 8 hours (all night).

13.Se can initiate the consumption and stay in the refrigerator during 2-3 days.

The cheese that I have done has been as it follows:

Idiazabal - Spain - Ewes Milk Cheeese

a somewhat smokey flavor, but is usually un-smoked. Full-fat, matured cheese, cured to half-cured; cylindrical with noticeably flat faces; hard rind and compact paste; weight 1-3 kg.

to 5.Verter of the casserole to the 10 containers of pleased or to use a dipper (this process must as rapidly as possible be).

8.El content of the casserole divides with the knife in buckets or great rectangles, more or less uniform to initiate the desuerado process of.

9.Se places the escurridor and the flanera bored in the sink of the sink and spills the content of the casserole to the flanera.

10. At intervals periodic and during 15-30 minutes the serum takes off that forms in the flanera and its content moves so that is desuerando by the orifices of the flanera and it is compacted and forming the form in the shape of a truncated cone of the fresh cheese.

12.Se adds heavy salt (if he is goloso is possible to be added sugar) with the fingers (voluntarily) by all the surfaces of the cheese, retires of the flanera and it is placed in a plate, at heart of which previously an invested plate has been placed, so that what desuere in the refrigerator does not fall and the fresh cheese does not have contact with the serum.

Since you read with this prescription we can make two products simultaneously, the curd and the cheese.

Mold that I have for the desuerado one, as can intuit and before having a specific container, is possible to be proven with any container with small holes or strainer.

To mix milk and curdle and to leave in rest, to the 30 minutes you will have dumbfounded list perfectly.

To divide it in square favoring the desuerado one

To try and already you will comment results, that there are to continue learning and improving

“I pasteurised it to milk” in the same bags in which venia packaged. Normally I do not use this milk, usually I provide myself directly of a shepherd, but nontapeworm time for the displacement, so I used this, that leaves more face 2.5 Eur. against 1.25 Eur. that the shepherd receives to me. Once the water reached 85º C., I extinguished the fire I maintained and them in immersion until the temperature lowered 40º C.

The curdle that ground to use is natural curdle, but the industrialist that sells in the pharmacies gives good results, so the amount of curdle to add will indicate you the package, but usually is of 4 to 5 drops by 150 cc. of milk, this is approximated.

To pass the cuts of dumbfounded to the mold and leaving it in place that can be desuerando, I at the outset had in the uneven steel surface inox. that he has my sink. Passed the first 1/2 hour, in which it gave slight blows to the container of the mixture, to facilitate the establishment and to clear the serum of the surface, if something had formed.

Spent 10 hours I stripped, it. Salé all the surface, I put and it on an inverted plate and this as well within a casserole, so that it gathered the serum that was loosen.

To the 48 hours the tasting became and was good, the salinity of the same very fit. The yield has been of 980 gr. although this yield will be greater or smaller following the desuerado one.

The desuerado one does not have to be complete or to the maximum, since it is made to do cured cheese, because if the desueramos in excess the resulting fresh cheese will be dry and it will not have the juiciness characterizes that it.

This that I perhaps present/display to you was a little desuerado in excess, just I believe that it was in the limit.

Idiazábal is an aged cheese, from semi-cured to cured, made exclusively from whole unpasteurized sheeps' milk. It is produced by strong enzymatic coagulation. The pressed paste can be either uncooked or semi-cooked. It can eventually be externally smoked.

The milk used to produce Idiazábal must be whole unpasteurized, with a minimum of 6% fat. The milk coagulates at a temperature of 77 to 95 °F (25 to 35 °C), with the addition of natural lamb curd, resulting in a compact curdle after 30 to 45 minutes.

The curdle is cut in order to obtain rice-size grains, and then reheated to 34 to 38 °C (93 to 100 °F). In the case of coagulation at higher temperatures, the reheating temperature can reach 40 to 45 °C (101 to 113 °F). The reheated and shrunken paste dehydrates and is placed in molds where it may or may not be seasoned before pressing. Salting of the cheese is performed by rubbing the rind with dry salt, or by immersing the cheese in highly salted water for 24 hours. Finally, the cheeses are aged under cold and humid conditions avoiding mold, for at least two months.

Cut Idiazabal cheese

IdiazabalThis is another extra-hard variety made from wholeewes’ milk in mountain caves of the Basque country.Raw milk from the ‘latxa’ breed of sheep is coagulated at25–35 °C in 30–45 min by addition of lamb rennet. Thecoagulum is cut to rice-sized grains, heated to andmaintained at 40–45 °C for several minutes, beforebeing placed in moulds where the curds may be seasonedbefore pressing. Salting is performed by rubbingthe rind with dry salt or by immersion of the cheese inbrine for 24 h. The cheese is ripened for several monthsuntil a moisture content of c. 33% is reached. Thecheeses have a cylindrical shape and weigh 1–2 kg. Therind of artisanal cheeses is engraved with drawings orsymbols characteristic of the Basque culture. Anoptional smoking may be performed at the end of ripeningby using smoke of wood from beech, birch, cherryor white pine trees. The taste is strong and pronounced,slightly acidic and piquant with a characteristic sheepmilk flavour (Marcos and Esteban, 1993; Arizcun et al.,1997a,b).

The optional smoking takes place at the end of the aging process, using woods from the beech-tree, birch-tree, cherry tree or white pine. The intensity of the smoked qualities depends upon the type of wood and length of smoking. The cheeses are usually cylindrical in shape, although they are occasionally cone- or octagonal-shaped. The rinds of artisan cheeses may be engraved with drawings or symbols characteristic of the Basque culture. The rind is closed, smoked, waxy, without mold. The unsmoked cheeses have a yellow-beige color, while smoked cheeses are brownish.

The interior is compact, without air pockets or with only pin-head size holes, and is beige or pale yellow in color. The interior of the smoked cheeses has a brownish border. The taste is strong and pronounced, slightly acidic and piquant, buttery and consistent, with a characteristic sheep milk flavor. The smoked version is somewhat drier and stronger, with a pleasant aroma. The size of every cheese ranges from small to medium, with weights between 2 and 4 lb (0.91 and 1.8 kg).

Finally the cheeses are aged under cold and humid conditions avoiding mold, for at least two months.

Idiazábal is an aged cheese, from semi-cured to cured, made exclusively from whole unpasteurized sheeps' milk. It is produced by strong enzimatic coagulation. The pressed paste can be either uncooked or semi-cooked. It can eventually be externally smoked.

The milk used to produce Idiazábal must be whole unpasteurized, from latxa breed of sheep, with a minimum of 6% fat. The milk coagulates at a temperature of 77 to 95 ºF (25 to 35 ºC), with the adition of natural lamb curd, resulting in a compact curdle after 30 to 45 minutes.

The curdle is cut in order to obtain rice-size grains, and then reheated to 34-38ºC (93-100ºF). In the case of coagulation at higher temperatures, the reheating temperature can reach 40 to 45ºC (101 to 113ºF). The reheated and shranken paste dehydrates and is placed in molds where it may or may not be seasoned before pressing.The salting of che cheese is performed by rubbing the rind with dry salt, or by inmersing the cheese in highly salted water for 24 hours.

The optional smoking takes place at the end of the aging process, using woods from the beech-tree, birch-tree, cherry tree or white pine. The intensity of the smoked qualities depends upon the type of wood and length of smoking.

The cheeses are usually cylindrical in shape, although they are ocasionally cone- or octogonal-shaped. The rinds of highly artisanal cheeses may be engraved with drawings or simbols characteristic of the Basque culture.

The rind is closed, smoked, waxy, without mold. The unsmoked cheeses have a yellow-beige color, while smoked cheeses are brownish. The interior is compact, without air pockets or with only pin-head size holes, and is beige or pale yellow in color. The interior of the smoked cheeses has a brownish border. The taste is strong and pronounced, sligthly acidic and piquant, buttery and consistent, with a caracteristic sheep milk flavor. The smoked version is somewhat dryer and stronger, with a pleasant aroma. The size of every cheese ranges from small to medium, with weights between 2 and 4 lb. (1 to 2 Kg.)

The measurement and weight of a whole, uncut cheese is as follows:1. Cylinder: diameter 13,5 cm. Height: 10-15 cm. Weight: 1,8-2,5 kg.2. Cylinder: diameter 10 cm. Height: 10 cm. Weight: 1-1,2 kg.

Hushållsost - Sweden

Hushållsost is classified as a semi-hard, full-fat cylindrical cheese, with small, grainy holes, a smooth consistency, mild, slightly sour. The cheese is pre-packaged in plastic film. Cow's milk is used. The cheese is cylindrical in shape, with slightly convex sides.

The shape of the holes is irregular and they vary in diameter between 2 and 6 mm. The consistency is uniformly meltable, soft, easy to slice, and slightly elastic. The taste and aroma are mild and slightly sour.

High-quality cow's milk is important to production. The milk used for coagulation is pasteurised at 72 °C for 15 seconds. Hushållsost is characterised by a short period between starter addition and pressing lasting around 105-115 minutes. The vat milk is heated to 30-35 °C and at the same time 0,5-1 % starter culture is added. Fermentation takes place while stirring for around 15-45 minutes. Around 30 ml natural bovine rennet is added per 100 kg of coagulated milk. The stirring is completed. The curd is broken apart. Pre-stirring, drawing off the whey, addition of water, mid-stirring, draining off the whey and post-stirring are then carried out. The whey is then drained. Finally, cheese presses are filled with the curd. The cheeses are ‘self-pressed’ (i.e. the cheese is compacted under the weight of its own mass) and turned under raised temperatures of 25-50 °C and high humidity (75-100 % relative humidity). The cheeses are then laid in a water bath. They are subsequently placed in salting trays. The cheeses are pre-packed in plastic film and stored at between + 4-15 °C for an average 60 days.

Hushållsost was originally produced on farms in subsistence farming. Hushållsost is named in documents dating from 1898. The name is therefore traditional. Hushållsost is characterised by a short period between starter addition and pressing and the fact that cheese is ‘self-pressed’ under high humidity and at high temperatures during production. The bacterial activities of the cheese are largely dependent on the coagulation process and the subsequent temperature at which and period of time for which the curd is processed. This gives Hushållsost its own special character. The cheese is relatively small, cylindrical, and weighs between 1 and 2 kg. It has a smooth surface and is scattered with small, grainy holes. Its consistency is juicy, uniform and smooth, but it is still easy to slice. Its taste is very mild and slightly sour, particularly pure and fresh.

Ingredients:2.5 gallons Raw MilkLactic Culture1 ml Ammatto2.5 ml Rennet

Procedure:Milk should be pasteuarized at 161°F for 15 seconds then cooled to 84°FAdd lactic culture at 86°F and ripened for 30 to 45 minutes.Add amattoAdd rennet and wait for a clean break about 40 to 60 minutes.Cut curds into pea sized pieces and heal for 5 minutes.Stir until curds are floating freely and not Stir gently for 15 minutes then slowly scald curds raising the temperature to 98°F over a 45 minutes.Continue to stir until curds are firm.Drain whey and stir until all whey is removed from the curds.

Mill curds coursly once the curds are are moist but with little whey seapage.Salt curds and allow salt to disolve before pressing.Press gradually increasing weight to 510 pounds for 16 hours.Flip cheese and press again with 1100 pounds for 24 hours.Put cheese into a lard bandage Age 4 to 5 months.

Ingredients:2 gallons homo milk1 pint whipping cream1 tsp calcium chloride1/4 cup mesophilic starter culture1/8 tsp P. roqueforte1 tsp rennet2 tbs salt

Huntsman - England

Huntsman is the marriage of two delicious British classics; Double Gloucester and Blue Stilton, brought together through a complex layering process. Creamy, forceful Stilton is sandwiched between an exterior of mellow, satiny Double Gloucester. The result is an excellent flavor combination that is as delicious as it is beautiful. While some purists may turn their noses up at modern creations like Huntsman, one taste led us to appreciate this English application of technology and innovation.

Double Gloucester - England

Drain the whey and Cheddar the cheese by cutting into blocks, piling one on top of the other and turning every 10 minutes.

Stilton - Adapted from recipe by Jack Schmidling

Procedure:Heat milk and cream to 88F then add cultures and rennet and hold at 88F for 90 minutes.Cut curd with French whisk very gently and let rest for 30 minutes.Pour off whey till just over curd and let rest for 30 minutes.

Press bag of curds between boards with 10 lb weight for 2 hrs.

Return the curds to the kettle and break up into walnut sized pieces. Add 2 tbs salt and mix thoroughly.

After surface blueing is obvious, pierce the cheese from both ends about 20 times with a long needle.It is delicious at 60 days but just keeps getting better with time.

Dip or pour curds into cheese cloth lined collander or tub. Form cheese cloth into a bag and hang to drain for 15 minutes.

Put curds into 4" mold and set aside to drain and compress by its own weight. Invert the mold several times a day for several days until the cheese slides out and retains it shape.

To ripen the cheese, it should be in a cool and humid environment. A plastic shoe box with the lid on will maintian about 95% humidity with the cheese inside. For the first month or so, it wants to be around 60F.

Ingredients:

Procedure:

Ingredients:Milkbutterbaking sodaSour cream

Procedure:

Homestead Cheese - Ann Shearer

Two gallons of separated milk. Let sour until thick, then let simmer until curd separates. Cut lengthwise and crosswise with a knife, strain through muslin, and let drip overnight. Put curd into a pan. To each quart add a half-cup butter and 1-1/2 teaspoons soda. Mix with the hands. Let stand until transparent. Place in double boiler over slow heat. When it begins to heat add 2/3 cup rich sour cream, 2 teaspoons salt, 1 teaspoon butter coloring. Keep stirring! It will be stringy at first but will become smooth. Time for cooking is about three-quarters of an hour. Pour into molds such as a bowl and let stand overnight. Then remove from molds. This makes a cheese similar to the modern cheese slices or boxed cheese which is known as "processed" cheese. A prize-winning recipe.

The product does not keep as long, but then it was seldom expected to do so. It was a milder, softer product than the first recipe, which if watched for mould and painted with vinegar if mould did appear, would keep all winter. It was a favorite way of treating milk to supply the nutrition of dairy products during the winter or when the cow "went dry".

The above recipes were supplied by the late Ann Shearer of Shearerdale who got them from Women’s Institute directions.

Ingredients:MilkRennetSalt

Procedure:

Add rennet to get firm curd in 1 to 2 hours at 86°F.Cut curds into 3/8 inches and stir to float curds.Ladle curds into 4x4 inch troughs on raining table.After 1 hour cut curds into 3 inch pieces.Turn the cheeses between divisions for 6 to 8 hours.

Hervé - farmhouse cheese similar to Remoudouis

Pasteurize the cool to 86°F.

After 1 to 3 days when curds are firm enough to keep shape remove to shelves for salting.

Ingredients:Milk PasteirizedMesophilic Starter culture0.75 grams/gallon Sodium Nitrate

Procedure:Warm milk to 86°F and add culture. Add sodium Nitrate amd mix well.Add rennet and allow to firm about 30 to 35 minutes. Cut curds to 3/8 inch pieces and stir to float.Scald curds raising temperature to 107 to 113°F over 60 minutes.Stir curd until the whey is expelled.Press curd lightly under whey with plates then drain off whey.Cut curds to fit into molds and fill molds.Press lightly allowing the curds to cool.Imerse in 50°F salt bath for 2 to3 days .Drain and dry for 14 days at 50 to 53°F.Store for 3 wheels at 60 to 65°F then store for 3 months at 53°F or until ripe.

Herregaardsost - Sweden

Ingredients:

Ingredients:8 pints fresh milk, either goats or ewe or cow

a little salt if desired

Procedure:To fresh milk add rennet and leave till set (about 30 minutes.)

Yield2-3 rounds of cheese.

mixture of both. It can also be made from cow milk.Starter is not used.About one kilogram of cheese will be obtained from nine liters of milk (cow)About one kilogram of cheese will be obtained from four liters of milk (sheep)Method:1. If necessary pasteurise the milk by heating to 72°C and cooling immediately to 32°C.2. Add rennet extract to firm curd in 40–45 minutes.3. Cut the curd into inch cubes.4. Stir the curds and whey mixture gently and heat to 38–42°C. Stir for 30 minutes after this temperature

Cypriot Halloumi - Cyprus

white, with a distinctive layered texture, similar to mozzarella, and has a salty flavour. It can be fried until brown without melting due to its higher-than-normal melting point

1 Teaspoon Rennet or special cheese rennet

Break up and place resulting mass into muslin in about two lots (this depends on the amount of milk used.

Drain any whey from curds back into pan, leave to stand in muslin for about half an hour after which they will be firmer and in oval shape.

Meanwhile bring whey to the boil (any curds which form on the top may be gathered and used fresh (add sugar and cinnamon or placed in muslin and hung to dry to form a hard cheese suitable for grating onto pasta etc.

Once milk has come to the boil, remove soft curds from muslin and place into boiling pan. Simmer gently until the cheese floats to the top, but certainly for approximately 20 minutes. Remove cheese, if liked, sprinkle with salt and fold in half and place a weight on top. Leave in fridge for at leave 2 hours before use. It may be stored in a jar with a small amount of the whey (keep cool).

The remaining whey may be used to boil spaghetti in, when cooked, cooked chicken may be added to form a soup, serve with bread (this is a typical Cypriot lunch, nothing is wasted)

The soft curds which form on the top to which sugar and cinnamon are added can be made in to 'cakes' phylo type pastry is filled with the mixture and then deep fried for a few moments, delicious!

Halloumi is a firm squeezes its origins in Cyprus where it is made from sheep or goat milk or a

is reached.5. Allow the curd to settle.6. Ladle the whey off the curd and scoop the curd into a mold lined with cheese cloth. Press lightly for aboutone hour.7. Heat the collected whey to 80–90°C.8. Remove the cheese from the press and cut it into 10 cm x 10 cm x 2 cm pieces.

to the surface (not less than 20 mins). Transfer the pieces to a draining table to cool down a bit.10. After about 10 minutes the curd pieces are little bit cool. Sprinkle the curd with 3–5% salt and foldeach piece over. to make closed U shape.And enjoy a wonderful nice squeezy cheese, warm and cold

9. Place the curd pieces (flaps) in the boiling water. At first the curd pieces sink but when properly textured (well done) they float

4. Stir the curds and whey mixture gently and heat to 38–42°C. Stir for 30 minutes after this temperature

is a firm squeezes its origins in Cyprus where it is made from sheep or goat milk or a

6. Ladle the whey off the curd and scoop the curd into a mold lined with cheese cloth. Press lightly for about

10. After about 10 minutes the curd pieces are little bit cool. Sprinkle the curd with 3–5% salt and fold

9. Place the curd pieces (flaps) in the boiling water. At first the curd pieces sink but when properly textured (well done) they float

Ingredients:4.5 Gallons Raw milk at 86-88 °F,1/4 teaspoon Mesophile Aromatic Type B (starter )

1/4 teaspoon Add double strenth rennet mixed in 1/4 cup pure water1.2 grams flaked salt1 tablespoon Dill weed (optional)1 tablespoon Dried minced onion (optional)

Approximet Time:

Setup

30 min.

70 min.

75 min.

1 1/2 h

1 h 45 m

2 h

2 h 30 m

HAVARTI - Deejay adapted from recipes by Peter Dixson

buttery, and from somewhat sweet to very sweet, and it is slightly acidic. Often made with cranberry, garlic, caraway, dill, basil, coconut, and jalapeño added.

1/4 teaspoon MD-89 (This culture is used to enhance flavor (buttery) and produce some small eyes in cheese )

2 h 30 m

2 h 45 m

6 h 30 m

Aging

Drying:

Curing:

Notes:

Composition:

HAVARTI - Peter Dixon

Ingredients:Pasteurized whole milk at 86-88 °F, 0.25-0.5% Rosell Aroma B bulk starter ordirect-vat-set EZAL MM100, MM101 or BT002: 1 unit per 50-100 lb. milkAdd 9 ml single-strength rennet (goat and cow milk) or7 ml single-strength rennet (sheep milk)

Approximet Time:

Setup

30 min.

70 min.75 min.

1 1/2 h

1 h 45 m2 h

2 h 30 m

2 h 45 m

6 h 30 m

AgingDrying:

Curing:

Notes:

Composition:

Process guidelines for Havarti 45 +(blocks/loafs of approx 2.5 kgRaw material raw milkStandardization to 2.9- 3.5% fat depending on the protein contentHeating 72-75 C(161-167F) for 16-30 sec.or 145 for 30 minutesCooling to renneting temperature 30-32 C(86-90 F)Inoculation 0.7-1% Probat 505 bulk starter or Probat 222(5u/500Lt. 130 gal.- direct set)Addition ofCaC12 approx 20 gr./100 Lt.Preripening to pH 6.50Renneting 2-3 gr. pure calf rennet powder (Renco) or RenNet 1gr/100 Ltr

Coagulation setting time 15-18 minutescoagulation time 30-40 minutesCutting curd grain diameter green pea to hazelnutsize (approx 0.5- 1 cm3)Setting 5-10 minutesStirring 20-30 minutesSeparating draw of whey,30- 40%Stirring 10-15 minutesScalding (Cooking) addition of water 15%+_3% of hot water(temp.depending on amount of vat milk) Scalding to38C(100F), within 15-25 minutesFinal stirring 40-45 minutes(addition of 100-200 gr. of NaCl./100 Ltcheese milk if dry salting is desired).Filling into forms (hoops)Pressing depending on equipment, eg. 15 min 0.3- 0.6 bar(1 baratmospheric pressure)Room temp. 25C,frequently is not pressed but justturned,thus pH of the cheese must be 5.3+0.15 before brine bath and 5.505+-0.1 after the brine bath.Brining pH before brine bath 5.2+0.121+21 *Beume,15+3 C(59F),pH 5.05+0.1(can be moreacid than the cheese) concentrated salt solutionsalting time : 24-54 h depending on weightpH after brine bath : 5.10-5.15Smearing Dipping or spraying red smear solution(liquid culture in 5volumes of 3% NaCl solution),during initial ripening smearingmust be repeated twice.Ripening The first 2 weeks at 15+-3 C,95-100% RH(relative humidity)Cheese must be treated with red smear twice a week until anice closed but not too thick layer of redsmear has developed(8B linens)The next 2-6 weeks at 12-14 C,85-90% RHpackaging After washing and dryingStorage at 6 CMild type >5 weeksMedium >3 monthsSharp >6 monthsProduction of bulk starter:Medium skimmilk or VIS-START MB 70 (media)Heating at 90-95 C(194-203 F) for approx 30 minutesCooling to 22 C (72 F)Inoculation 1X Probat 505 Visbyvac B 1000 per 1,000 Lt (264 gal.)Incubation At 22 C (72 F) in 18 h to pH 4.65+-0.10Cooling to 4-8 C (39-46 F

Ingredients:4.5 Gallons Raw milk at 86-88 °F,1/4 teaspoon Mesophile Aromatic Type B (starter )

1/4 teaspoon Add double strenth rennet mixed in 1/4 cup pure water1.2 grams flaked salt1 tablespoon Dill weed (optional)1 tablespoon Dried minced onion (optional)

ProcedurePasteurized whole milk at 86-88 °F,Add culturesRipen milk for 30 minutes.Add rennet

Gently stir curds in whey for 15 minutes while keeping 86-88 °F.

Add saltStir and cook for 30 minutes at 97-98 °F.

- Deejay adapted from recipes by Peter Dixson

buttery, and from somewhat sweet to very sweet, and it is slightly acidic. Often made with cranberry, garlic, caraway, dill, basil, coconut, and jalapeño added.

1/4 teaspoon MD-89 (This culture is used to enhance flavor (buttery) and produce some small eyes in

Check for clean break before beginning to cut . Let curds stand for 5 minutes after cutting before beginning to stir.

Let curds settle to the bottom and push to one side and drain off whey equal to one half of original milk volume. Save whey.

Add 130°F water (in two stages below) in an equal volume to replace the drained whey while continuously stirring curds.

First raise the temp to 93 °F and stir for 5 min.

Second add the remaining water for a final temperature of 97-98 °F.

Let curds settle to the bottom of vat for 5 minutes and then push the curds towards the back of the vat to form a curd pack. Drain off liquid until the curd pack is covered by 2 “ and stir the curds vigorously.

Drain off the liquid and continue stirring and breaking up curds while putting into cheese hoops. Add herbs now.

Press with 1 1/2 lb. weight per 1 lb. cheese.Remove cheeses from press, turn over, and put back in hoops.Return to press. Repeat 2 more times every 15 minutes.Repeat 3 more times every hour.

Cheeses in wax will last 6 months.

43-45% Moisture48-50% Fat-on-dry-basis

HAVARTI - Peter Dixon

Pasteurized whole milk at 86-88 °F, 0.25-0.5% Rosell Aroma B bulk starter ordirect-vat-set EZAL MM100, MM101 or BT002: 1 unit per 50-100 lb. milkAdd 9 ml single-strength rennet (goat and cow milk) or7 ml single-strength rennet (sheep milk)

ProcedurePasteurized whole milk at 86-88 °F,add 0.25-0.5% Rosell Aroma B bulk starter ordirect-vat-set EZAL MM100, MM101 or BT002:1 unit per 50-100 lb. milkRipen milk for 30 minutes.

Remove from press and place in saturated brine of 4 tablespoons salt/gallon of whey for 2 1/2 hours per lb. of cheese depending on desired salt content. Brine pH should be around 6.0-5.8. Final pH after brining should be about 5.2.

Alternatively, rub cheese wheels with coarse flake dry salt once per day for each 4 lb. of cheese.

After brining or salting, wheels are air dried until the surfaces are dry but not cracked; rinds that are cracked will allow molds to penetrate the cheese. A room with 80-85% RH and 50-60 °F is required. The cheeses can be waxed or vacuum-sealed as soon as the surfaces are dry enough.

Wheels are stored at 50-55 °F and 85-90% RH for at least 30 days for a young cheese and 120 for a mature cheese.

The higher the temperature during drying and aging, the greater chance the eye development. A slice of Havarti typically has many mechanical openings and a soft, creamy texture.

Add 9 ml single-strength rennet (goat and cow milk) or7 ml single-strength rennet (sheep milk)

Gently stir curds in whey for 15 minutes while keeping 86-88 °F.

first raise the temp to 93 °F and stir for 5 min.second add the remaining water to raise the temp further so that

Add 90 gram salt per 100 lb. original milk weight.Stir and cook for 30 minutes at 97-98 °F.

Place on followers and begin pressing with 1 1/2 lb. weight per1 lb. cheese.Remove cheeses from press, turn over, and put back in hoops.Return to press. Repeat 2 more times every 15 min.Repeat 3 more times every hour.

Wheels are stored at 50-55 °F and 85-90% RH for at least 30 days.Cheeses in wax will last 6 months.

43-45% Moisture48-50% Fat-on-dry-basis

Process guidelines for Havarti 45 +(blocks/loafs of approx 2.5 kgRaw material raw milkStandardization to 2.9- 3.5% fat depending on the protein contentHeating 72-75 C(161-167F) for 16-30 sec.or 145 for 30 minutesCooling to renneting temperature 30-32 C(86-90 F)Inoculation 0.7-1% Probat 505 bulk starter or Probat 222(5u/500Lt. 130 gal.- direct set)Addition ofCaC12 approx 20 gr./100 Lt.Preripening to pH 6.50Renneting 2-3 gr. pure calf rennet powder (Renco) or RenNet 1gr/100 Ltr

Check curdling time and cut the curds into 3/8” cubes (small peas) after 3 x the curdling time. Check for clean break before beginning to cut. Heal curds for 5 min. before beginning to stir.Let curds settle to the bottom and push away from the front to clear the valve. Drain off whey equal to one third to one half of original milk volume by dipping or using a curd gate and draining out of the valve.Add 130 °F water in an equal volume to replace the whey while continuously stirring curds. Add water in two stages:

the final temp. should be 97-98 °F depending on the cheese moisture content desired.

Let curds settle to the bottom of vat for 5 min. and then push and draw the curds towards the back of the vat to form the desired depth of the curd pack. Drain off whey/water until the curd pack is covered by 2 “ and stir the curds vigorously in the whey.Drain off the water/whey and continue stirring and breaking up curds while putting directly into cheese hoops.

Remove from press and place in saturated brine for 2 1/2 hours per lb. of cheese depending on desired salt content.Alternatively, rub cheese wheels with coarse flake dry salt once per day for each 4 lb. of cheese.After brining or salting, wheels are air dried until the surfaces are dry but not cracked; rinds that are cracked will allow molds to penetrate the cheese. A room with 80-85% RH and 50-60 °F is required. The cheeses can be waxed or vacuum-sealed as soon as the surfaces are dry enough.The higher the temp. during drying and aging, the greater chance the eye development. A slice of Havarti typically has many mechanical openings and a soft, creamy texture.

Coagulation setting time 15-18 minutescoagulation time 30-40 minutesCutting curd grain diameter green pea to hazelnutsize (approx 0.5- 1 cm3)Setting 5-10 minutesStirring 20-30 minutesSeparating draw of whey,30- 40%Stirring 10-15 minutesScalding (Cooking) addition of water 15%+_3% of hot water(temp.depending on amount of vat milk) Scalding to38C(100F), within 15-25 minutesFinal stirring 40-45 minutes(addition of 100-200 gr. of NaCl./100 Ltcheese milk if dry salting is desired).Filling into forms (hoops)Pressing depending on equipment, eg. 15 min 0.3- 0.6 bar(1 baratmospheric pressure)Room temp. 25C,frequently is not pressed but justturned,thus pH of the cheese must be 5.3+0.15 before brine bath and 5.505+-0.1 after the brine bath.Brining pH before brine bath 5.2+0.121+21 *Beume,15+3 C(59F),pH 5.05+0.1(can be moreacid than the cheese) concentrated salt solutionsalting time : 24-54 h depending on weightpH after brine bath : 5.10-5.15Smearing Dipping or spraying red smear solution(liquid culture in 5volumes of 3% NaCl solution),during initial ripening smearingmust be repeated twice.Ripening The first 2 weeks at 15+-3 C,95-100% RH(relative humidity)Cheese must be treated with red smear twice a week until anice closed but not too thick layer of redsmear has developed(8B linens)The next 2-6 weeks at 12-14 C,85-90% RHpackaging After washing and dryingStorage at 6 CMild type >5 weeksMedium >3 monthsSharp >6 monthsProduction of bulk starter:Medium skimmilk or VIS-START MB 70 (media)Heating at 90-95 C(194-203 F) for approx 30 minutesCooling to 22 C (72 F)Inoculation 1X Probat 505 Visbyvac B 1000 per 1,000 Lt (264 gal.)Incubation At 22 C (72 F) in 18 h to pH 4.65+-0.10Cooling to 4-8 C (39-46 F

Havarti Lite - Colored orange - Version lower-fat of the classical Danish Havarti.

Ingredients:7 Gallons Pasturized milk at 86-88 °F,1/2 teaspoon Mesophile Aromatic Type B (starter )

1/4 teaspoon Add double strenth rennet mixed in 1/4 cup pure water2.4 grams flaked salt

ProcedurePasteurized whole milk at 86-88 °F,Add culturesRipen milk for 30 minutes.Add rennet

Gently stir curds in whey for 15 minutes while keeping 86-88 °F.

Add saltStir and cook for 30 minutes at 97-98 °F.

HAVARTI - Danish - Deejay adapted from recipes by Peter Dixson

1/2 teaspoon MD-89 (This culture is used to enhance flavor (buttery) and produce some small eyes in cheese )

2 tablespoon Dill weed (optional) Called Havarti con Aneto when dill is used

Check for clean break before beginning to cut . Let curds stand for 5 minutes after cutting before beginning to stir.

Let curds settle to the bottom and push to one side and drain off whey equal to one half of original milk volume. Save whey.

Add 130°F water (in two stages below) in an equal volume to replace the drained whey while continuously stirring curds.

First raise the temp to 93 °F and stir for 5 min.

Second add the remaining water for a final temperature of 97-98 °F.

Let curds settle to the bottom of vat for 5 minutes and then push the curds towards the back of the vat to form a curd pack. Drain off liquid until the curd pack is covered by 2 “ and stir the curds vigorously.

Drain off the liquid and continue stirring and breaking up curds while putting into cheese hoops. Add herbs now.

Press with 1 1/2 lb. weight per 1 lb. cheese.Remove cheeses from press, turn over, and put back in hoops.Return to press. Repeat 2 more times every 15 minutes.Repeat 3 more times every hour.

Alternatively, rub cheese wheels with coarse flake dry salt once per day for each 4 lb. of cheese.

Cheeses in wax will last 6 months.

43-45% Moisture48-50% Fat-on-dry-basis

Ingredients:12 to 15 liters (3 to 4 gallons) MilkMeso IIIor Meso II & Aroma BCalcium chlorideRennet

Procedure:

Allow milk to ripen for 30 minutes.if reqied add 3.75 ml (3/4 teaspoon) calcium chlride diluted in 1/4 cup of cool water.

Remove from press and place in saturated brine of 4 tablespoons salt/gallon of whey for 2 1/2 hours per lb. of cheese depending on desired salt content. Brine pH should be around 6.0-5.8. Final pH after brining should be about 5.2.

After brining or salting, wheels are air dried until the surfaces are dry but not cracked; rinds that are cracked will allow molds to penetrate the cheese. A room with 80-85% RH and 50-60 °F is required. The cheeses can be waxed or vacuum-sealed as soon as the surfaces are dry enough.

Wheels are stored at 50-55 °F and 85-90% RH for at least 30 days for a young cheese and 120 for a mature cheese.

The higher the temperature during drying and aging, the greater chance the eye development. A slice of Havarti typically has many mechanical openings and a soft, creamy texture.

Havarti - Margaret Morris

Warm milk slowly in warm water bath to 32°C. (90°F) stirring occasionally.Add culture(s) let cultures disolveon the milks surface for 2 to 4 minutes before stirring. Work well into the milk using 20 top/bottom strokes.

Add 3.75 ml (3/4 teaspoon) rennet dilued in 1/4 cup of cool water. Mix well into the milk usig 20 top/bottom stir method. Allow to set for 30-45 minutes until a curd forms.

Brine the cheese for 3-4 hours in heavy brine.

Test the curd for the "clean break" then proceed to cut the curd into 1/2 inch cubes. Stir the curds gently for 5 to10 minutes until they are uniform size. Stir also to prevent matting. Allow curds to settle to the bottom of the pot for 5 minutes.Remove about 4 liters (1 gallon) of whey. Replace it immediately with 2 liters (1/2 gallon) of very hot water (75-80°C/167-176°F) to increase the temperature of the curds tand whey to 38°C (100°F). Sir gently until temperature stabilizes. If the temperature is above or below the target temperature simply add a little hot or cold water to adjust the final cooking temperature.

Once you have achieved the proper cooking temperature add 1/4 cup of coarse salt and allow the curds and whey to remain at this temperature for 30 minutes, stirring occasionally to prevent curds from matting. Perform the "texture test" described in section 1.8 Chapter VI to determine id curds are ready to be drained.Drain the curds into a colander pre-warmed with very hot water. Press the cheese as recommened in the section "pressing hard and semi hard cheeses" of chapter VI. Once the cheese has been redressed leave it in the press for 4-6 hours unde firm pressure for the entire press time.Allow cheese to air dry at room temperature, on a clean cheese mat until rind is dry. Cream and hard wax the cheese following the instructions given in the "waxing the cheese" section of Chapter VI.Agfe pasteurized milk cheese in your cold room from 6-8 weeks. Raw milk cheese age 4-8 weeks, although 60 days is reccommended for health reasons.

Havati made 5-17-2009

About one kilogram of cheese will be obtained from seven litres of milk.Method:1. Heat fresh raw milk to 35C.2. dissolve rennet with small punch of cheese salt and add them to the warm milk.3. wait “even you got a clean break before”, two and half hours.

You should try it, it is yummy

Gybna Khadra - Sudan - (litteral translation “Cheese Green” which is Raw Fresh white cheese)

I learnt this receipt from a local farmer (old lady), she showed me how to do it, i tried it, and it very nice.

It’s s a soft white cheese, Starter is not used. The storage life of the cheese could be 10 days until more 4 months, i will explain how.

4. with clean hand, slowly stir the coagulum, slowly, until you break it to something like hard yogurt (about 2 min stirring) do not smash the curds, just gentle stirring with hand.

5. let the curds set for 15 mins, pour off the whey (save it for nice ricotta (“Karisheh” as the old lady call it)).

6. While pouring off the whey, the mass will start to mate, take into your both hand a ball (size of big orange) and gently squeeze the whey off, until it became firm and hold itself, place all cheese balls in pan in the fridge (here u can eat it fresh in same day) keep rolling and flipping them to get a final cube alike.

Or roll lightly with cheese salt for the 10 days plan (you will have pan with balls and whey (leave the whey if it is less than 2cm deep). If you want your cheese to last longer, leave the salted balls two days in the fridge, then cut it in slice (3-4cm), bring water to boil, dip the slices for 2 mins, remove, salt it , and place in big jar, filling with brine, store in your fridge.

Ingredients:1 gallon whole milk1/4 teaspoon TA 611/4 teaspoon LH 1001/8 teaspoon ProprionibacteriaRenne per manufactures instruction

Heat milk to 90°F and and culturesRipened for 1 hourAdd rennet and wait for clean breakThe curd is quite soft and first cut to 1"followed by 5 min. restIt is then cut to 1/4'followed by a long stirFollowing this the curd is scalded to 114F over the next 30 min.

Up until this point, very little acidity has been produced by the cultures due to the high temps so far.

From this point on the Thermophilic culture will become active

as the cheese cools down and the pH will begin to drop as lactose is converted to lactic acid

It will then receive dry salt and rubbing for 2-3 days

For the remainder of it's aging it will be washed with a light brine 2-3 times a week for 8-14 months

Gruyère - Swiss - adapted from recipes by Ricci Carrol

Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex.

Once the curd reaches it's scald temp the stirring continues until proper dryness ... More moisture for a younger, earlier ripening cheese and drier for a longer cave ageing.

At this point the whey is drained down to the curd level and a weighted plate is then applied to begin the pre-press

Following this, the consolidated curd mass can now be gathered in a cloth and transferred to the waiting form

Pressing begins with 25lbs and continues overnight with increasing press weight to 200lbs... less weight will yield a higher final moisture and hence young to medium aging cheese

The mold is then removed and the cheese is brined for 24 hrs. Following this it goes to the cave at 54F and 85% RH

Method of production: The milk is coagulated at 36-37C with rennet for 30 to 40 mintes.

It is then pressed for 2 to 3 hours.Then placed in brine at 14-15C at 20 be for 2-5 days.Ripening is at 15C for 70 to 80 days

Graviera Naxou - Greek

A hard table cheese produced traditionally and exclusively from sheeps milk or from a mixture of cow's milk and sheep or goats milk or sheep's milk and goat's milk with neither sheep or Goats milk not to exceed 20% of the net weight.

The curd is then broken up and reheated to 50C for 60 minutes, It is then pressed for several hours, left to dry on wooden shelves for up to 2 days and placed in brine at 18-20B for 2-4 days.

Method of production: The milk is coagulated at 34-36C.After 30 minutes the curd is broken up and reheated to 50-52C under constant stirring.Following this the curd is placed in moulds and pressed for several hours.

After removal from the brine the cheeses are ripened for not less than 3 months in rooms kept at 14-18C.

During ripening the cheeses are surface salted all over up to 10 times.

Graviera Kritis - Greek

A hard table cheese with a firm elastic texture and perforations. The cheese is produced traditionally from sheep's milk or from a mixture of sheep's milk and goafs milk.

The cheeses are then left to stand for 1 day at a temperature of 14-160C and are afterwards placed in brine at 18-20B for 2-5 days depending on their size.

Method of production: The milk is coagulated at 34-360C with rennet.

Graviera Āgrafon - Greek

A hard table cheese produced traditionally and exclusively from sheep7s milk or from a mixture of sheep's milk and goat's milk.

The curd is broken up after 25-35 minutes and reheated to 48-520C, It is then pressed for several hours, left to dry on wooden shelves for up to 2 days and placed in brine at 18-20B for 2-4 days.

Ripening is begun initially at 12-150C# continued at Ιοί 80C and completed at 12-150C, The minimum ripening time is 3 months,

(Po Grain)

Grana Padano - Italy - (Po Grain )

Half-fat cooked cows' milk cheese, maturing slowly, cylindrical in shape with slightly convex or almost straight base with straight sides with a slight edge, used as a table cheese or for grating.

Produced in the entire territory of the provinces of Alessandria, Asti, Cuneo, Novara, Turin, Vercelli, Bergamo, Brescia, Como, Cremona, Milan, Pavia, Sondrio, Varese, Trento, Padua, Rovigo,

Treviso, Venice, Verona, Vicenza, Ferrara, Forli, Piacenza, Ravenna and neighbouring communes in the province of Mantua and Bologna, forming a continous area.

The cheese which originated long ago in Val Padana has always been well known for its quality and the volume of cheese produced. Etymologically, the name "Grana" refers to the peculiar morphological characteristics of the curds, which are granular in texture. Historically, the name Grana came to be used with adjectives referring to the Padana plain from where the product came, which, in time, gave rise to a single geographical name ("Padano").

The milk, left to stand and then partially skimmed, is coagulated by adding calf's rennet, the curds are then broken up into fine granules and scalded until the granules become elastic, then they are put into moulds for at least 48 hours and then into brine; the natural maturing phase in a suitable environment lasts for one to two years.

The natural factors are connected with the climatic conditions of the production area, which lead to abundant production and high quality fodder for dairy cows. As for the human factors, the intrinsic characteristics of the cheese have remained largely unchanged over time, due to the use of established techniques and the historical presence of highly specialized labour.

Grana Padano

The Po Grain is a cheese to hard paste, fine granular and cooked, ready after a slow maturation (from a minimum of 9 months to a maximum of 24 months of stagionatura).

E' bovine product with latte coming from two every day milking. After to have rested and to be partially decremato for natural outcrop, it is ready for the caseificazione.

The origins of the Po Grain go back to the beginnings of according to millenium, in the heart of the Lombardy lowland, nell' area comprised between the Po to south and Milan to north, and delimited from the rivers Adda and Mincio.

L' reclamation work completed from monaci the Cistercensi dell' abbey of Chiaravalle favored diffusing itself dell' breeding of the cattle, that it very soon generated a rich latte availability of, widely advanced to the requirements of the population. It was thus that monaci poor to point the " ricetta" of the Po Grain, brilliant espediente for the conservation dell' surplus of latte, fruit of a mysterious alchemy in which the nature she is protagonist with its then still disowned phenomena biochemists.

It was born thus a cheese to hard paste that, aging, conserved the nourishing principles of the latte ones and acquired an unmistakable sapore. Sources of XII the century document the birth of the first cheese factories for the production of a cheese to hard and granular paste, which it came spontaneously attributed the name of ' grana' , much various one from that of other cheeses until then known.

The met happened one near the Lombardic population from this cheese from the sweet and saporito taste and the rich nourishing properties, carried to the express development of its production, while l' optimal ability to conserve itself of it favored the commerce on the markets of the zones limitrofe. In XIV the century the reputation of the cheese grain wide is consolidated very beyond the borders of its zone of original production.

The history of the ' Grana' it continues through the fabulous banquets of the rinascimentali courts (duchi, principles and marquises of intessevano the praises in their correspondences) but also in the years of the scarcities, during which he contributes to the maintenance of people of the campaigns. Documents of the XV and XVIII century speak about commerce, merchants and prices of the valuable cheese, that it more and more often appears in prescriptions of the elaborated nobiliare kitchen and the most essential popular gastronomica tradition. With passing of the time the practical one of the transformation of the latte ones in ' Grana' it is diffused, much to become one of the pillars dell' agricultural economy.

The productive tradition of the Po Grain has handed on in the centuries second unchanged methodologies that still today assure to the product the characteristics organolettiche and l' aspect has rendered that it celebre all over the world. In order to guarantee and protect this precious fruit of the Po earth, in 1954 it comes constituted the Consortium for its protection and almost at the same time the Po Grain receives the acknowledgment of the denomination d' origin (D.p.r n. 1269 of 30 October 1955).

The latte ones raw of vacca, partially foamed for outcrop, come place in traditional boilers to of campania form turned upside down of the ability to 11 hectoliters, necessary in order to obtain two forms. Heated Al latte to the temperature of 31-33° C joins to serum graft and rennet of year-old calf (the Curd). After approximately 10 minuteren the latte ones it coagulates and one proceeds therefore to the breach of the curd in grains little ones like chicchi of rice (the Spinatura). It follows the baking of the curd to the temperature of 53-55° C.

To completed baking follows a phase of rest in which the grains of the curd become a member of between they and fall on the bottom of the boiler. When the obtained paste sufficiently is clear, it comes extracted (the Levatura) and uniform in two parts that come inserted in stamps, sayings to fascere, that it gives to the paste the typical definitive form of the Cheese Po Grain. After 2 days from the production the cheese, that it has assumed in fascere the characteristic cylindrical form, comes dipped in a water solution and knows them for the salt out of the paste.

GRANA PADANO

The latte ones raw, conserved to the stable and transported, must have a temperature not inferior to the 8°C.

For the Trentingrana the fat relationship/casein of the latte ones in the maximum boiler is of 1,15.

L' operation has a variable duration, normally comprised between 16 and 25 days, according to the type of salt, the dimension of the forms, the level of demanded salt out. At the end of the salt out the forms come envoys in an apt atmosphere to the drying, before coming envoys in warehouse for the stagionatura the time are protagonist dell' last phase. In the stagionatura warehouses, with a temperature and a humidity controlled, the mature cheese slowly, under l' careful control dell' man. that he worries himself rivoltare, to clean up, to select the forms. The brand to fire comes lies in wait for on the forms that have ragginto eight months of stagionatura and have exceeded the tests of quality to the queli come subordinates from the expert beaters.

Such tests regard or l' eseteriore aspect that the degree of maturation and the consistency of the paste. To such aim, important are the " Battitura" , carried out with an appropriate one martelletto in order to find the state of compactness of pasata and the test dell' needle d' steel, than probe the consistency of the same one consentando to the technician l' olfattivo examination and l' assay of the cheese particles that remain adherent all' same needle.

The working of the munte latte ones of a single one munta or two is admitted miscelate after to have left it to rest and to emerge naturally. physical treatment, thermal mechanic or, than of it he modifies the raw latte status of natural. The latte ones come, therefore, put in the turned upside down of campania boilers, copper or with inner covering in copper. The use of lisozima is admitted, with exclusion of the Trentingrana, till a maximum of 2,5 g for 100 latte kilograms of. The coagulation is obtained with year-old calf rennet, previa serum addition natural graft. In the cases in which a value of acidity of fermentation of the serum had to be found inferior graft to 24 hours to 26° Soxhlet Henkel/50ml is admitted, till a maximum of twelve times per year, the addition of lactic bacteria native us, which Lactobacillus helveticus and/or lactis and/or casei, at the beginning of the preparation of the serum graft for the successive day. The curd is broken off in grains fine and cooked till when grains they become elastic, to the maximum temperature of 56°C and left totally dipped in the serum, in the same one boiler, till a maximum of 70 minuteren to pass from fine baking. It comes then introduced in the appropriate ones to fascere, in order at least 48 hours, than imprimono i marks of origin and therefore in pickling brine for a period of time between the 14 and 30 days to pass from the putting in pickling brine. The natural maturation comes carried out conserving the product in atmosphere with temperature from 15° to 22°C. Subordinate to espertizzazione comes, not before the fulfillment of the eighth month from mold preparation, solo the cheese that introduces a value of the alkaline fosfata one, in the part of paste situated to a centimeter under crust captured to half height of the barefoot one, of at least 300,000 milliunità of than of it he modifies the raw latte status of natural. The latte ones come, therefore, put in the turned upside down of campania boilers, copper or with inner covering in copper. The use of lisozima is admitted, with exclusion of the Trentingrana, till a maximum of 2,5 g for 100 latte kilograms of. The coagulation is obtained with year-old calf rennet, previa serum addition natural graft. In the cases in which a value of acidity of fermentation of the serum had to be found inferior graft to 24 hours to 26° Soxhlet Henkel/50ml is admitted, till a maximum of twelve times per year, the addition of lactic bacteria native us, which Lactobacillus helveticus and/or lactis and/or casei, at the beginning of the preparation of the serum graft for the successive day. The curd is broken off in grains fine and cooked till when grains they become elastic, to the maximum temperature of 56°C and left totally dipped in the serum, in the same one boiler, till a maximum of 70 minuteren to pass from fine baking. It comes then introduced in the appropriate ones to fascere, in order at least 48 hours, than imprimono i marks of origin and therefore in pickling brine for a period of time between the 14 and 30 days to pass from the putting in pickling brine. The natural maturation comes carried out conserving the product in atmosphere with temperature from 15° to 22°C. Subordinate to espertizzazione comes, not before the fulfillment of the eighth month from mold preparation, solo the cheese that introduces a value of the alkaline fosfata one, in the part of paste situated to a centimeter under crust captured to half height of the barefoot one, of at least 300,000 milliunità of fluorescence for kilogram of cheese, measured with method fluorimetrico, and however compatible with the employment of latte raw and that also the disciplinary present to article 2 respects all

The use of lisozima is admitted, with exclusion of the Trentingrana, till a maximum of 2,5 g for 100 latte kilograms of.

Saying relationship is also concurred for every other case in which the latte ones coming from the two mixture munte it previews that one of the two or left to rest.

The latte ones, from the stable to its working, cannot endure some physical treatment, thermal mechanic or, than of it he modifies the raw latte status of natural.

The latte ones come, therefore, put in the turned upside down of campania boilers, copper or with inner covering in copper.

The coagulation is obtained with year-old calf rennet, previa serum addition natural graft. In the cases in which a value of acidity of fermentation of the serum had to be found inferior graft to 24 hours to 26° Soxhlet Henkel/50ml is admitted, till a maximum of twelve times per year, the addition of lactic bacteria native us, which Lactobacillus helveticus and/or lactis and/or casei, at the beginning of the preparation of the serum graft for the successive day.

The curd is broken off in grains fine and cooked till when grains they become elastic, to the maximum temperature of 56°C and left totally dipped in the serum, in the same one boiler, till a maximum of 70 minuteren to pass from fine baking. It comes then introduced in the appropriate ones to fascere, in order at least 48 hours, than imprimono i marks of origin and therefore in pickling brine for a period of time between the 14 and 30 days to pass from the putting in pickling brine.

The natural maturation comes carried out conserving the product in atmosphere with temperature from 15° to 22°C. Subordinate to espertizzazione comes, not before the fulfillment of the eighth month from mold preparation, solo the cheese that introduces a value of the alkaline fosfata one, in the part of paste situated to a centimeter under crust captured to half height of the barefoot one, of at least 300,000 milliunità of fluorescence for kilogram of cheese, measured with method fluorimetrico, and however compatible with the employment of latte raw and that also the disciplinary present to article 2 respects all the previewed parameters.

The espertizzazione will give therefore place to the marchiatura to fire, or will give place to cancellation of the origin marks impressi fascere, by means of checking or sbiancatura, in case the product does not have the characteristics demanded from article 2. The product cannot be commercialized like PO GRAIN D.O.P before effective fulfillment of the ninth month of age. Before saying term the cheese cannot to exit from the production zone.

Ingredients:

Mesophile Aromatic Type Bor EZAL MM1009 ml single-strength rennet

Raw Milk at 86-88 °F,add Mesophile Aromatic Type B starter orEZAL MM1001 unit per 50-100 lb. milkRipen milk for 30 minutes.Add 9 ml single-strength rennet (goat and cow milk) or5 ml single-strength rennet (sheep milk)Check curdling time and cut the curds into 3/8” cubes after

Gently stir curds in whey for 15 minutes while keeping 86-88 °F

first raise the temp to 95 °F and stir for 5 min.

Stir and cook for 30 minutes at 98-102 °F.

Press curds under the whey for 15 minutes.

GOUDA - adapted from recipes by Peter Dixson

A yellow Mild Semi hard cheese. As it ages it develops a caramel sweetness and sometimes has a slight crunchiness from salt-like calcium lactate or tyrosine crystals[3] that form in older cheeses.

3 x the curdling time. Check for clean break before beginning to cut. Heal curds for 5 min. before beginning to stir.

Let curds settle to the bottom and push away from the front to clear the valve. Drain off whey equal to one third of original milk volume by dipping or using a curd gate and draining out of the valve. Add 130 °F water while stirring curds in an equal volume to replace the whey. Add water in two stages:

second add the remaining water to raise the temp further so that the final temp. should be 98-102 °F depending on the cheese moisture content desired.

Let curds settle to the bottom of vat for 5 min. and then push and draw the curds towards the back of the vat to form the desired depth of the curd pack. Drain off whey/water until the curd pack is covered by 2 “ and place a perforated press plate on top. Add 1 lb. weight per 1 lb. curd, equally distributed to press the curd pack.

2 1/2 h Drain off the water/whey and remove weights and press plate.

Cut blocks from the pack to fit directly into cheese hoops.

Remove cheeses from press, turn over, and put back in hoops.Return to press.When acidity is 35-40 degrees or pH 5.4-5.5,

Wheels are stored at 50-55 °F and 85-90% RH for at least 60 days.Cheeses in wax will last 6 months.

41-42% Moisture48-50% Fat-on-dry-basis

Caraway Gouda

Place on followers and begin pressing with 1 1/2 lb. weight per 1 lb. cheese. Use up to 3 lb. weight per 1 lb. cheese.

Remove cheeses from press and place in a cool (50 F) room overnight and then in a saturated brine the next morning or place immediately in a saturated brine for 3-4 hours per lb. of cheese depending on desired salt content.

Alternatively, rub cheese wheels with coarse flake dry salt once per day for each 3 lb. of cheese.

After brining or salting, wheels are air dried until the surfaces are dry but not cracked; rinds that are cracked will allow molds to penetrate the cheese. A room with 80-85% RH and 50-60 °F is required. The cheeses can be waxed as soon as the surfaces are dry enough.

If a natural rind is desired, the cheeses must be cleaned periodically to remove unwanted molds. This can be done with a cloth or disposable sponge dipped in 2-3% warm brine solution. After approx. 30 days it is possible to use a brush for cleaning.

If the cheese has a natural rind, it can be aged indefinitely as additional moisture will be lost, which slows down microbial activity during curing. Aged Dutch Gouda is available which is 4 years old.

The higher the temp. during drying and aging, the greater chance the eye development. A slice of Gouda typically has a few pea-sized eyes.

Boil one tablespoon of caraway seeds in 1/2 cup water for 15 minutes, adding water as needed. Cool.

Gouda

Cut the curds into 1/2 inch cubes and allow it to set for 5-10 minutes.

Allow the curds to set undisturbed for 30 minutes.Pour off the remaining whey as much as possible.

Wax the cheese.

Add the water to the milk before beginning the Gouda recipe. Add the seeds to the curds immediately after draining the curds. Gently mix in and then allow the curds to mat.

Heat 2 gallons of whole cow’s milk to 90°F. Sprinkle 1 packet of direct-set mesophilic starter on top. Allow starter to stand for a couple of minutes, then stir gently into the warm milk using 20 up-and-down strokes with a stainless-steel spoon. Cover, and allow to ripen for 10 minutes.

Add 1/8 tsp. CaCl dissolved in 1/4 cup distilled water. (I use well water since it has no chlorine or fluorine in it.) Stir into milk with up-and-down strokes. Add 1 tsp rennet dissoved in 1/4 cup of distilled water and stir in gently with 20 up-and-down strokes. Cover and let the milk set undisturbed at 90°F for one hour or until you get a clean break.

Drain off one third of the whey, reserving for making a whey cheese. While stirring continuously, add enough 175°F water to raise the temperature of the curd to 92°F—about 2 to 3 cups. This is called “washing the curds”. Gouda is a washed curd cheese.

Allow to set at 92°F for 10 minutes, stirring occasionally to prevent the curds from matting into clumps. Drain the whey off to the level of the curds, again reserving the whey.

Add enough hot water, again stirring continuously, to bring the temperature of the curds to 100°F. Keep the curds at this temperature for 15-20 minutes, stirring occasionally to prevent matting.

Gently place the warm curds into a cheese press lined with cheesecloth and press at about 20 pounds for about 20 minutes. Remove and redress and press at 20 pounds for 10-12 hours. Redress again and press at 20 pounds for an additional 10-12 hours. Be sure to check the press pressure, as it will need to be adjusted occasionally.

Remove the cheese from the press and place in a saturated brine solution in a noncorrosive container. Soak for 3-4 hours.

Remove the cheese from the brine and pat dry. Air-dry the cheese in a cellar at 50°F for 3 weeks, rubbing the cheese with a cheesecloth that has been dipped in salt water daily. (2 tsp of salt in one cup of water, can be kept in the refrigerator and reused.)

Age at 50°F for 3-4 months, turning occasionally. The cheese is ready to eat after 3-4 months, but is better after 6-9 months.

http://www.dairyfoodsconsulting.com/recipes_gouda.shtml

Gorgonzola

Ingredients:3 gallons Cows milk1/2 teaspoon Thermo B Culture 1/8 teaspoon Penicillin roquefortiRennetSalt

Procedure:Heat to the temperature of approximately 86°FAdd cultures and mix well. Ripen for about 45 minutes.

Add rennet and wait approximately half hour.

Drain the curd in cheese cloth for about 20 minutes.

Crumble curds then add salt to the curds and put in molds with 2 pounds of weight for 24 hours.

Remove the molds. Air dry at about 70°F for 3-4 days.

Gorgonzola is made in three styles:

a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining

Cut the curds in one direction only about 1 inch wide. Wait 10 minutes then cut in the other direction and wait another 10 minutes before cutting inside the curds to a size of about a walnut.

After at least 15 days mix Penicillin roqueforti per manufacturers instruction. Inject the top of the cheeses using large metallic needles. After another 10 days inject the cheeses again from the opposite side of the cheese.

The air that penetrates in the holes allows to the Penicillum in the curd to develop itself, giving to allowing the characteristic venature blue-greens that render this unmistakable cheese or for the aspect or for the sapore.

The development of the mold begins after 20-30 days and aids in the maturation process. After 50-60 days the gorgonzola is ready for the consumption.

The cheese is wrapped in foil to preserve moisture and the affinage continues for a total of 3-6 months. Typically, gorgonzola cheese is formed into 22 lb. wheels that develop a reddish rind as they age.

"dolce" (sweet) - with a smooth and creamy consistency, because of cream which is added to the milk, has a slightly piquant taste and is aged for only a short time;

"forte or piccante" - having a thicker consistency, slightly crumbly, with a stronger and sharper taste;

"stravecchio" - aged for many months, with a medium hard curd, brown color with green mold stripes, having a stronger taste than the other two styles.

Gloucester Cheese

Ingredients:MilkRennet

Heat milk to 80°F.Add rennetCut curds to 1/2 inch. Heal for 5 minutes.Cutt curds with whisk.Place curd I cheesecloth lines molds Press under whey for 12 hours.Salt curds, flip cheese and press again.

ingredients:1 gallon fresh cows milk whey (not more than 2 hours old)1 cup heavy cream

Procedure:Pour whey into a large pot.Add cream.Slowly bring to a boil then turn down to a simmer.Skim off the foam and set in refrigerator.Boil down the whey stirring occasionally.When whey has reduced to about 80% add the foam and stir.Continue to reduce whisking to keep smooth.When the mixer is the consistency of fudge pout into a metal pan and cool in cold water.Keep stirring to prevent lumps.When it has started to firm up place in air tight container and refrigerate to set.Cool in refrigerator at 40°F and 90% humidity.

Gjetost and Myseost will stay fresh in the refrigerator for 3 weeks and should be firm enough to slice.

Gjetost - Norwegian

Norwegian a slightly sour but sweet caramel with a smooth texture similar to fudge. the milk is often mixed with cow's to give a more varied taste. The result is a semi-hard cheese with a fat content lower than most (about 30%).

similar to Neufchatel but is richer and creamier.

Ingredients:2 2/3 cups milk11/3 cups cream2 ounces mesophilic starter culture1 drop liquid rennet

Procedure:Add 11/3 cups cream to 2 2/3 cups whole milk and mix thoroughly.Warm to 65° F and add 2 ounces mesophilic cheese starter culture.Mix thoroughly.Add 1 drop of liquid rennet to 2 tablespoons water.Mix into the milk and cream and stir gently for 5 minutes.If the milk starts to coagulate, stop stirring.Leave the milk to set for 24 hours by which time coagulation should be completed.

Ladle the curds into a cheesecloth-lined colander. The cheesecloth must be of a fine weave.

Remove the cheese from the press and place in a bowl; add a small amount of salt to taste.

Place in the refrigerator until ready for use. These cheeses will keep for up to 2 weeks.

Gervais - Normandy

Tie the four corners of the cheesecloth together and hang the curds to drain for 4 to 6 hours or until the curds stop dripping.

The bag of curds may have to be taken down every now and then to have the sides of the cloth scraped with a spoon to open the pores of the cloth for drainage.

Put the curds into fresh cheesecloth, place in a cheese mold, and press at 15 pounds pressure for 6 to 8 hours.

The cheese should be creamy and smooth. If it is not, press the cheese through a strainer. Herbs may be added now if desired.

Place the cheese in small molds lined with wax paper.Traditionally these molds are 2 1/4 inches wide by 1 3/4 inches deep. One quart will make 4 cheeses.

Hard cheese made from raw milk from alpine pastures.

The fat content of the dry mass is at least 45%, the water content at least 40% and dry mass at least 60%.

Gailtaler Almkäse - Austria

Gailtal mountain cheese is a hard cheese made from raw milk from cows and possible goats (maximum content 10%). The milk used to make the cheese is obtained solely from those alpine pastures in the Gailtal which comply with the following specification.

The use of milk from the valley is strictly prohibited. The only additives allowed in making the cheese are rennet and lactic acid cultures.

The cheese is in the shape of a cart wheel and weighs between 0.5 and 35g. It has a dry, golden yellow, closed natural rind. The body of the cheese is yellow in colour and smooth in consistency, with a small number of round, uniformly distributed eyes, and free of off-tastes.

The minimum ripening period for Gailtal mountain cheese for commercial sale is seven weeks. A shorter ripening period of not less than five weeks is allowed for cheese for use in catering establishments on Gailtal mountain farms. If the cheese is vacuum-packed, the minimum ripening period may not be less than 75 days.

The production area consists of the mountain sides of the north and south of the Upper Gailtal. The area is delineated by the boundaries of the communes of Kotschach-Mauthen, Dellach, Kirchbach, Hermagor, Gitschtal, Weibensee, St. Stefan im Gailtal, Feistritz an der Gail and Hohenthurn and the mountain ranges of the Estern, Central and part of the Western Karnic Alps, the Reibkofel range and the central Gailtal Alps.

Records of the production of mountain cheese in the Gailtal region go as far back as the 14th Century. A detailed description of alpine grazing in the Gailtal around the middle of the last century is contained in a report dated 1876, with a precise geographical classification of the alpine pastures and including geological meteorological and botanical factors which provide valuable clues as to why the production of mountain cheese has developed so well in the Gailtal.

There is roof that the collective terms "Gailtaler Almkase" (Gailtal mountain cheese) and "Gailtaler Alpkase" (Gailtal alpine cheese) have been in continuous use since the 1950’s. "Gailtaler Almkase" has become the accepted term, especially during the last three decades.

The method of production is based on the "Gailtaler Almprotokoll" (Gailtal lpine Protocol) in order to ensure lasting quality. This lays down guidelines on alpine farming, husbandry, milkability, the ripening of milk and cheese production.

The milk obtained in the evening is put into round, wooden ripening vessels, known as "Stotzen" and placed in a ripening room at a temperature of 12-17 °C to allow it to ripen. This triggers microbiological processes in the milk which are essential for successful chesemaking. A proper ripening temperature is essential.

The next morning, the ripened, skimmed milk is mixed with that mornings fresh milk. The degree of acidity of the milk is measured using a pH meter and, and if necessary, increased by adding pure yoghurt or whey culture.

Immediately afterwards, the milk is heated in the cheese kettle to the renneting temperature of about 32°C. Pure, natural powdered rennet is added, according to the quantity of milk, and stirred in, causing the milk to coagulate slowly. After coagulation time of about 30 to 45 minutes, a uniform coagulum is obtained and this is cut into small cubes by means of a cheese harp. The cheese curd is then broken into lentil-sized pieces using a stirrer. Cutting and fragmentation of the curd allows the whey to drain form the cut surfaces and be separated from the curd. The cheese curd floating in the whey is then heated to about 50-52°C and stirred at a constant heat for about 45 minutes. This process causes the small pieces of cheese curd to solidify.

The cheese curd is then lifted out of the kettle, and thus the whey, using a cheese cloth, hooped and pressed. The cheese is turned several times a day and the pressure increased after each turn. Two days later, the cheese loaf is put into a tank of brine for two to three days to allow it to develop the natural rind of a hard cheese.

The cheese is then left for about four weeks in a ripening room at a temperature of between 15 and 20°C (where it is turned and the rind checked daily) and then transferred to a store room, where it is kept at a temperature of between 5 and 15°C for full ripening.

Ingredients:raw cow's milk, sheep's milk or goat's milk or a mixture of two or threeMM100RennetSalt

Procedure:

When the milk has curdled, it is gradually and carefully cut into pieces 5 to 15 mm in size. This is followed by draining, which takes about one-and-a-half hours.

— Cattle: the Friesian, Asturiana de los Valles and Pardo Alpina breeds and crossbreeds thereof.— Sheep: the Lacha, Carranzana and Milschalfe breeds and crossbreeds thereof.

Physical characteristics of the cheese:

Gamoneu - Spain

The milk is taken to the cheese dairy where it undergoes a process of lactic acid coagulation. The amount of rennet and enzymes used is gauged such that coagulation takes at least an hour.

At the point of coagulation and throughout the entire process, the temperature of the milk is between 75 and 86 °F.

The curd is placed in cylindrical moulds suitable for food use. Slight pressure may be applied to ensure draining is complete.

Salting is done by covering the top and the base of the cheese with sodium chloride after 24 and 48 hours respectively.

After removal from the moulds, the cheeses undergo a smoking process whose duration and intensity vary depending on the ambient conditions prevailing at the time. This process is designed to ensure proper drying and the formation of a dark-coloured rind with a texture allowing Penicillium to penetrate the cheese during ripening.

This operation produces a slightly smoked taste, which is characteristic of the product but which is not predominant. The material used for smoking is ash wood (Fraxinus excelssior), heather (Erica sp.), beech (Fagus sylvatica) or other native non-resinous wood.

Ripening takes place in limestone caves or cellars suitable for providing the cheese with its particular properties: an average temperature of 50°F and an average humidity of 90 %. This process takes at least two months from the date on which the curd is made. During this period the cheese is turned and cleaned to endow it with its specific features.

This process ensures the development of the characteristic mould and yeast, which must come from the ripening installations and under no circumstances may be added to the milk. The Penicillium must penetrate the inside of the cheese and develop around its edges, producing the greenish-bluish streaks beneath the rind characteristic of the cheese.

‘Gamoneu’ or ‘Gamonedo’ cheese is a full-fat, ripened cheese with a natural rind, made from raw cow's milk, sheep's milk or goat's milk or a mixture of two or three of these types of milk. It

is lightly smoked and has greenish-bluish streaks of Penicillium around the edges. The milk used to make these protected-designation cheeses comes from the following species and breeds:

— Goats: the Alpino-Pirenaica, Picos de Europa, Murciano-Granadina and Saanen breeds and crossbreeds thereof.

— Shape: cylindrical with smooth sides.— Height: 6 to 15 cm.— Diameter: 10 to 30 cm.— Weight: 0,5 to 7 kg.

Chemical characteristics of the cheese:— Fat content: a minimum of 45 % in dry matter.— Protein content: a minimum of 25 % in dry matter.— Dry matter: a minimum of 55 %.— pH: 4,5 to 6,5.Organoleptic characteristics:

— aroma fresh and pungent, slightly smoked, which intensifies with ripening. The taste has slight

smoky overtones; slightly piquant in the mouth, it develops a buttery flavour with a lingeringhazelnut after-taste,— the texture is hard to semi-hard, and firm and crumbly; it crumbles easily when cut. Small,unevenly distributed holes,

— Inside, the cheese has holes of mechanical origin.The following traditional names are allowed:

The rind is natural and thin and forms during smoking, and is dark sienna in colour, with hints of red, green and blue. It has a Penicillium mould directly beneath it.

— the body of the cheese is white to yellowy-white, with light greenish-bluish streaks of penicillium near the edges. The outer colour is a particular feature: on smoking, the cheese takes on a dark sienna colour and later on, when stored in the cave or cellar, the formation of mould gives it a reddish, greenish or bluish hue,

— ‘Gamoneu del Puerto’ or ‘Gamonedo del Puerto’, made in the high mountain passes of the municipalities of Cangas de Onís and Onís (Picos de Europa) in small cheese-making installations on the plains or summer pastures referred to in the specification in the months of June to September. The cheese is made from milk from the dairy herds and flocks grazing on these plains, using a mixture of the milk of at least two of the three species referred to, i.e. cattle, sheep and goats. In any event, at least 10 % of sheep's milk or goat's milk is used.

— ‘Gamoneu del Valle’ or ‘Gamonedo del Valle’, made in the lower-lying areas of the region covered by the designation of origin belonging to the municipalities of Cangas de Onís and Onís. Production is not seasonal because the farming is semi-extensive, based on the pasture-farming system.

The geographical area is on the territory of the municipalities of Cangas de Onís and Onís in the Autonomous Community of Asturias. Production of the milk and the cheese and the ripening of the cheese take place in this specific geographical area.

‘Gamoneu’ or ‘Gamonedo’ cheese is made exclusively from raw cow's milk, sheep's milk or goat's milk or a mixture of two or three of these types of milk. The milk is produced by animals feeding on the natural resources of the region, i.e. the grasslands, and fresh grass or hay from the grasslands. Exceptionally, cereal and legume concentrate may be used in periods in which farm-produced feed is scarce, usually as a result of the weather.

Ingredients:Skimed MilkPenicillium roqueforti

of skim milk.

Gammelost - Norway

Norwegian goat's milk cheese that has a very strong flavor and a texture that ranges from soft to very hard depending on its age.

In the Hardanger method, about 0.5 % of lactic starter is added to skim milk and, after souring for a day or two at 19°C 66°F., it is put into a vat and warmed slowly to 63°C 145°F. After about 30 minutes at that temperature, the curd is dipped into cloth bags and pressed heavily. After pressing, the curd is removed from the bags, broken up, and packed in clothlined forms which then are covered and placed in boiling whey for 3 ½ hours. This practically sterilizes the cheese and changes its texture. The next day the cheese is removed from the forms and put in a warm place for a day or two to dry, after which it is pierced with metal needles that have been inoculated with a mold - Penicillium roqueforti, or a related

species - that develops a greenish-blue mold throughout the cheese. It is then placed on shelves in a curing room which is maintained at a temperature of 10-13°C 50-55°F. and a relative humidity of 90%. A Mucor racemosus, which is propagated by hand rubbing the surface with mycelium from older cheeses, develops on the surface of the cheese. The cheese is inverted daily or at least every other day, and rubbed or cleaned if necessary. The curing period is about 4 week or somewhat longer.

In the Sogn method, 1,5 to 2 % of starter is added to the skim milk, and it is soured at a temperature of 22-24°C 72-75°F.; on the second day, the milk may be transferred to the cheese vat where souring is completed at a temperature of 25°C 77°F. When the milk has reached the desired stage of souring (a later stage than in the Hardanger method), it is heated slowly to the boiling point. The whey is removed, and the curd is heated to about 90°C 195°F, then placed in forms to drain. The forms are covered with cloths and kept in a warm place. After the whey has drained off, the curd is removed from the forms, crumbled fine, inoculated with mold M.racemosus, and repressed. The next day the cheeses are removed from the forms, dried in a warm place for 4 or 5 days, and then taken to the curing room. The curing process is the same as in the Hardanger method.

In both methods, after the cheese is partly cured, it may be put in chests lined with straw that has been treated with heated juniper extract.

The yield of cure cheese is between 4-5,5 kg 4 -5 1/2 pounds per 100 kg 100 pounds

Fromage Blanc is a wonderfully creamy cheese that may be used in place of cream cheese

Ingredients1 gallon Whole Cow Milk1/4 tsp. M4001 culture1/2 tsp. Calcium Chloride, diluted in 1/4 cup water1/8 tsp. liquid Rennet, also in 1/4 cup waterFlaked or Kosher SaltDried herbs

Procedure:Pour milk into smaller pot, place it in water bath in outer pot. Warm milk to 78°F.Add M4001 culture. Stir gently into milk with perforated ladle. Wait 3 minutes.Add calcium chloride water. Stir, wait three minutes.Add rennet water.Stir, cover, and let stand at room temperature at least 12 hours.Ladle the creamy curd (which looks like yogurt) into molds on a draining rack.Drain 12 hours at room temperature.Remove whey and continue draining 12 hours.Unmold and place on draining rack and sprinkle with salt on all sides.Dry cheeses on a cheese mat or wire rack on a cookie sheet for 24 hours.Wrap in cheese papers (waxed paper side in, shiny side out).Refrigerate and enjoy any time. Roll in herbs for a different taste.

Fromage Blanc With Herbs - adapted from a recipe from the Beverage People

French Cream Cheese

Ingredients:2 cups whole milk2 cups cream1 ounce mesophilic starter

Procedure:Mix 2 cups whole milk and 2 cups heavy cream.Add 1 ounce mesophilic starter and 1 drop liquid rennet. Stir.Allow to set at 70° F. for 24 hours.

Ladle the curds into a cheesecloth-lined colander.

Place the curds in a bowl and mix by hand to a paste-like consistency.Chopped fresh herbs and salt to taste may be added.Additional heavy cream may be added if a moister cheese is desired.

This is a soft, spreadable cream cheese that is quite sweet and requires little starter culture for ripening.

Tie the four corners of the cheesecloth into a knot and hang to drain for 6 to 12 hours or until the curds stop dripping.

The cheese can be pressed into individual serving containers and stored in the refrigerator until ready for use.French cream cheese will keep for several days under refrigeration.

St. Maure

log-shape,5-6 cm diameter x 10-20 cm long4.5 lb. milk per 8-10 oz. logexternal molds: penicillium white and blue, geotrichum candidumoften impaled on a straw to make it easier to handle

ValençayThe young cheese has a fresh, citric taste, with age giving it a nutty taste characteristic of goats cheeses.

pyramid shape,3 inches square on the bottom x 3 inches high4.5 lb. milk per 9-11 oz. cheeseforms filled 2-3 times with curds to make correct weightrolled in ashes (cendres) after saltingashed crust with mixed naturally-occurring mold overgrowth

Chabichoua traditional soft, unpasteurized, natural-rind French goat cheese (or Chèvre) with a firm and creamy texture

small truncated cone2.5 inch bottom diameter x 2 inch top diameter x 2.5 inch high2.3 lb. milk per 3.5 oz cheesedry, naturally-occurring growth crust

Crottin de Chavignol

small puck shape

Lactic Type Goat and Cow Cheeses of France - adapted from recipes by Peter Dixson

Aged soft-ripened lactic goat cheeses comprise a very large and diverse group of cheeses that originate in France. They can be served after only ten days of ripening or aged to the extent where they turn into hard grating cheeses. They vary widely in appearance and shape but are all relatively small, weighing from 2 to 12 ounces. There are a few lactic type cow cheeses as well.

cylinder of goat’s cheese coated with a layer of ash and bloomy-white mold. It is mild at the center, but with a distinctive tang that intensifies with age.

subtle and slightly nutty. In its youth, its dough is solid and compact, and its rind is white. As it ripens, the dough becomes crumbly and the mould on the rind matures into a bluish colour

made from pre-drained curds4-5 cm diameter x 3-4 cm high1.7 lb. milk per 2-2.5 oz. cheesedry, naturally-occurring growth crust

All cheeses are made from the same curd and aged under approximately the same conditions.

CURD PREPARATION FOR LACTIC COW and GOAT CHEESES

Ingredients:Pasteurized milk at 68-72° F.EZAL MA series or MM series culturesAdd 2 ml single-strength rennet to 50 lb. milk.

Pasteurized milk at 68-72° F.

15-20 hours: 1U (1/4 tsp.)20-28 hours: 1/2 U28-36 hours: 1/4 U36-48 hours: 1/8 U

Mix the culture in for 5 minutes. Wait 25 more minutes.Add 2 ml single-strength rennet to 50 lb. milk.

The curd is characterized by having both rennet and lactic qualities because small amounts of rennet are used and a high level of acidity is developed before the curd can be ladled into the forms to begin the draining of whey. The curd is formed in the vat during a period of 15 to 48 hours depending on the cheesemaker’s schedule. Because of their short aging period, these cheeses are made from pasteurized milk. The curd is made in the following manner:

Add starter culture: EZAL MA series or MM series cultures are used. The EZAL MA series makes a tangy lactic curd and the MM series provides additional flavor from the L. diacetylactis and Leuconostoc bacteria added to the mix.The cultures are added to 50 lb. of milk in the following amounts based on the time to wait before ladling curds. The temperature is also adjusted.

Ripen the milk for 15-48 hours until titratable acidity is at least 47 ˚ Dornic (pH 4.5) and not more than 65 ˚ Dornic. Signs that the curd is ready to ladle are that it has separated from the sides of the vat and there is a half inch layer of whey on top and there are cracks in the curd body.

Follow the steps for making Brie and Camembert from this point on.

There are two books that are very helpful in learning to make these cheeses.French Cheeses by Masui and Yamada is great for visual images and some make procedures.

Two others excellent for references and cheese lore.French Cheese by Patrick RanceFrench Cheese by Pierre Androuet

Lactic Cow Milk Cheeses

The curd can be ladled and predrained in cheesecloth for 10-15 hours and then packed into forms (as for making Crottin) or ladled directly into the forms. The extent of draining determines how much whey is removed from the curd. The draining period regulates the body characteristics and determines the final quality of the cheese. This period can be from 15-36 hours at a temperature of 68-72 F. Higher temperatures promote gas formation and excessive moisture loss; lower temperatures inhibit whey drainage. The forms can be turned several times to promote even drainage.

After draining is finished, the cheeses are removed from the forms and dry salted with a fine layer rolled or sifted onto the cheeses with flake salt, such as Kosher Salt. Penicillium mold and other mixtures may be sprayed onto the cheese at this point.

The Fabrication of Farmstead Goat Cheese by La Jaouen is the essential text.

Chaource is a lactic type cheese made from cow milk. Since the curd takes 15-24 hours to form during the overnight period more rennet is used to prevent the cream from rising. In the goat cheeses this is not a concern because the cream is naturally homogenized in the milk and the curd will form before any significant amount of cream can rise to the top. For making Chaource 15-20 ml of single strength rennet is used per 100 liters milk or 7-9 ml of single strength rennet per 100 lb. milk. Since the cheese is higher in fat (50% minimum fat-in-dry-matter) milk with 5% fat is used to make Chaource. It is made in 8.8 oz. and 1 lb. versions.

Saint-Marcellin is a lactic cow milk cheese that is made in the same way as the goat cheeses. Originally it was a goat cheese and is a thin disc shape weighing approx. 3 oz. Because a smaller amount of rennet (4 ml per 100 lb. milk) is used than in Chaource, some of the cream rises to the top during the acidification period. After acidification to pH 4.5 the cream is ladled off the top of the curd and is used as sour cream or churned into cultured butter. Le Pitchou is a young St. Marcellin cheese marinated in grapeseed oil with ample amounts of herbes de Provence.

Neufchâtel is made in six different versions: Bonde, a 3.5 oz. cylinder; Double bonde, a 7.1 oz. cylinder; Carré, a 3.5 oz. square; Briquette, a 3.5 oz. brick; Coeur, a 3.5 oz. heart; and Grande Coeur, a 1.3 lb. heart. The cheese is made in similar fashion to the lactic goat cheeses and St, Marcellin.

NOTE:

This combination of these two molds will give a nice mushroomy aroma and prevent the slip skin and the ammonia odor.

In nature G. candidum comes in three forms:1) 100% yeast (aka "lactum oidium"),

Put dried cultures directly in the cheese milk no typtone or glucose

or nothing.

Egon

The condition is often called "slip skin" and the ammonia or fishy smell can go along with it. Undesirable organisms which have proteolytic enzymes (and make ammonia and other amines by attacking the cheese proteins, softening them) and populate the new cheese surface first, since these are happy - and need - a low pH. You need to raise the pH of the cheese surface quickly so

that the P. candidum can get an early start (it needs a higher pH to grow.)

You to can use Geotricum candidum, along with the P.candidum a ratio of about 1 to 5. The G. candidum will populate the surface quickly and deplete nutrients needed by proteolytic organisms and raise the pH quickly to stop their growth and encourage the P. candidum.

2) intermediate yeast/mold and can be used to produce a fragile white coating you may have seen on some French cheeses, but is not the P. candidum (or aka P. Camemberti) of Brie and Camembert and

3) the 100% mold form used in combination with the other desirable surface microorganisms in combination (never alone) like P. candidum or B.linens, which need a higher surface pH. Maintain about 80% humidity in the curing chamber for the Brie. I believe Danlac's G. candidum can also be used with B. linens and is the mould only form.

I do not recommend you dip or spray a solution of the mold as is often recommended, as you will be inviting contamination of the wet surface. It is important that the cheese surface be dried in a low humidity ? between 50 and 70% - for a day before placing it in the curing chamber. This dry surface helps prevent overgrowth by undesirable organisms.

St. Maure

log-shape,5-6 cm diameter x 10-20 cm long4.5 lb. milk per 8-10 oz. logexternal molds: penicillium white and blue, geotrichum candidumoften impaled on a straw to make it easier to handle

ValençayThe young cheese has a fresh, citric taste, with age giving it a nutty taste characteristic of goats cheeses.

pyramid shape,3 inches square on the bottom x 3 inches high4.5 lb. milk per 9-11 oz. cheeseforms filled 2-3 times with curds to make correct weightrolled in ashes (cendres) after saltingashed crust with mixed naturally-occurring mold overgrowth

Chabichoua traditional soft, unpasteurized, natural-rind French goat cheese (or Chèvre) with a firm and creamy texture

small truncated cone2.5 inch bottom diameter x 2 inch top diameter x 2.5 inch high2.3 lb. milk per 3.5 oz cheesedry, naturally-occurring growth crust

Crottin de Chavignol

small puck shape

- adapted from recipes by Peter Dixson

Aged soft-ripened lactic goat cheeses comprise a very large and diverse group of cheeses that originate in France. They can be served after only ten days of ripening or aged to the extent where they turn into hard grating cheeses. They vary widely in appearance and shape but are all relatively small, weighing from 2 to 12 ounces. There are a few lactic type

cylinder of goat’s cheese coated with a layer of ash and bloomy-white mold. It is mild at the center, but with a

subtle and slightly nutty. In its youth, its dough is solid and compact, and its rind is white. As it ripens, the dough becomes crumbly and the mould on the rind matures into a bluish colour

made from pre-drained curds4-5 cm diameter x 3-4 cm high1.7 lb. milk per 2-2.5 oz. cheesedry, naturally-occurring growth crust

All cheeses are made from the same curd and aged under approximately the same conditions.

CURD PREPARATION FOR LACTIC COW and GOAT CHEESES

Ingredients:Pasteurized milk at 68-72° F.EZAL MA series or MM series culturesAdd 2 ml single-strength rennet to 50 lb. milk.

Pasteurized milk at 68-72° F.

75° F72° F70° F68° F

Mix the culture in for 5 minutes. Wait 25 more minutes.Add 2 ml single-strength rennet to 50 lb. milk.

The curd is characterized by having both rennet and lactic qualities because small amounts of rennet are used and a high level of acidity is developed before the curd can be ladled into the forms to begin the draining of whey. The curd is formed in the vat during a period of 15 to 48 hours depending on the cheesemaker’s schedule. Because of their short aging period, these cheeses are made from pasteurized milk. The curd is made in the following manner:

Add starter culture: EZAL MA series or MM series cultures are used. The EZAL MA series makes a tangy lactic curd and the MM series provides additional flavor from the L. diacetylactis and Leuconostoc bacteria added to the mix.The cultures are added to 50 lb. of milk in the following amounts based on the time to wait before ladling curds. The

Ripen the milk for 15-48 hours until titratable acidity is at least 47 ˚ Dornic (pH 4.5) and not more than 65 ˚ Dornic. Signs that the curd is ready to ladle are that it has separated from the sides of the vat and there is a half inch layer of

Follow the steps for making Brie and Camembert from this point on.

There are two books that are very helpful in learning to make these cheeses.French Cheeses by Masui and Yamada is great for visual images and some make procedures.

Two others excellent for references and cheese lore.French Cheese by Patrick RanceFrench Cheese by Pierre Androuet

Lactic Cow Milk Cheeses

The curd can be ladled and predrained in cheesecloth for 10-15 hours and then packed into forms (as for making Crottin) or ladled directly into the forms. The extent of draining determines how much whey is removed from the curd. The draining period regulates the body characteristics and determines the final quality of the cheese. This period can be from 15-36 hours at a temperature of 68-72 F. Higher temperatures promote gas formation and excessive moisture loss; lower temperatures inhibit whey drainage. The forms can be turned several times to promote even drainage.

After draining is finished, the cheeses are removed from the forms and dry salted with a fine layer rolled or sifted onto the cheeses with flake salt, such as Kosher Salt. Penicillium mold and other mixtures may be sprayed onto the cheese at

The Fabrication of Farmstead Goat Cheese by La Jaouen is the essential text.

Chaource is a lactic type cheese made from cow milk. Since the curd takes 15-24 hours to form during the overnight period more rennet is used to prevent the cream from rising. In the goat cheeses this is not a concern because the cream is naturally homogenized in the milk and the curd will form before any significant amount of cream can rise to the top. For making Chaource 15-20 ml of single strength rennet is used per 100 liters milk or 7-9 ml of single strength rennet per 100 lb. milk. Since the cheese is higher in fat (50% minimum fat-in-dry-matter) milk with 5% fat is used to

Saint-Marcellin is a lactic cow milk cheese that is made in the same way as the goat cheeses. Originally it was a goat cheese and is a thin disc shape weighing approx. 3 oz. Because a smaller amount of rennet (4 ml per 100 lb. milk) is used than in Chaource, some of the cream rises to the top during the acidification period. After acidification to pH 4.5 the cream is ladled off the top of the curd and is used as sour cream or churned into cultured butter. Le Pitchou is a young St. Marcellin cheese marinated in grapeseed oil with ample amounts of herbes de Provence.

Neufchâtel is made in six different versions: Bonde, a 3.5 oz. cylinder; Double bonde, a 7.1 oz. cylinder; Carré, a 3.5 oz. square; Briquette, a 3.5 oz. brick; Coeur, a 3.5 oz. heart; and Grande Coeur, a 1.3 lb. heart. The cheese is made in

NOTE:

This combination of these two molds will give a nice mushroomy aroma and prevent the slip skin and the ammonia odor.

1) 100% yeast (aka "lactum oidium"),

Put dried cultures directly in the cheese milk no typtone or glucose

The condition is often called "slip skin" and the ammonia or fishy smell can go along with it. Undesirable organisms which have proteolytic enzymes (and make ammonia and other amines by attacking the cheese proteins, softening them) and populate the new cheese surface first, since these are happy - and need - a low pH. You need to raise the pH of the cheese surface quickly so

that the P. candidum can get an early start (it needs a higher pH to grow.)

You to can use Geotricum candidum, along with the P.candidum a ratio of about 1 to 5. The G. candidum will populate the surface quickly and deplete nutrients needed by proteolytic organisms and raise the pH quickly to stop their growth and encourage the P.

2) intermediate yeast/mold and can be used to produce a fragile white coating you may have seen on some French cheeses, but

3) the 100% mold form used in combination with the other desirable surface microorganisms in combination (never alone) like P. candidum or B.linens, which need a higher surface pH. Maintain about 80% humidity in the curing chamber for the Brie. I believe Danlac's G. candidum can also be used with B. linens and is the mould only form.

I do not recommend you dip or spray a solution of the mold as is often recommended, as you will be inviting contamination of the wet surface. It is important that the cheese surface be dried in a low humidity ? between 50 and 70% - for a day before placing it in the curing chamber. This dry surface helps prevent overgrowth by undesirable organisms.

Foudjou

N G R E D I E N T S1 pound (1/2 kg.) fresh goat cheese, mashed to a paste

3 tablespoons (50 ml.) brandy3 tablespoons (50 ml.) olive oil (cold pressed, extra virgin)pepper2 or 3 garlic cloves, peeled, crushed to a paste and sievedsalt2 tablespoons (30 ml.) mixed dried herbs, pulverized (thyme, marjoram, oregano, savory)

I N S T R U C T I O N S

pungent goat-cheese spread, a blend of fresh and aged grated cheese mixed with salt, pepper, brandy, and garlic and cured in a crock;

This is a French recipe for potted cheese with mixed herbs and is found in the lower Ardeche region of France. Traditionally the cheese pot is never emptied but simply added to. The locals serve the cheese with potatoes boiled in their skins peeled as they eat them. The spread is equally delicious served with a crusty French bread.

1 pound (1/2 kg.) dried goat cheese with the rind removed, grated, and forced through a sieve or the fine disk of a food mill.

Put the fresh and dried cheese in a bowl and sprinkle the brandy and olive oil over them. Season the mixture well with pepper and add the garlic. Ad the salt and herbs, and knead the mixture until it is well blended. Put it in a pot with a lid (crockery is best), cover it and allow it to mature for two to three months in a cool place before opening it.

(Cheese of Grave of Uses to the Rubicone and Talamello)

The working of the latte ones must happen within 48 hours from before munta.

Fossa di Sogliano al Rubicone e Talamello - Italy

The peel is absentee or as soon as pointed out. The inner paste is of hard, easy friabile consistency seeds, of color amber white man or slightly paglierino. The smell is characteristic and persistent, intense, sometimes rich of aromas that remember the underbrush with sentori of mildew and tartufo.

It comes used latte raw, but it is I use concurred it of latte pasteurized to 71,7° C for 15 second ones, or to any other equivalent combination. The working of the latte ones must happen within 48 hours from before munta.

The latte ones must be riposto in cooled containers. The latte ones go coagulated with natural rennet.

The additive use is prohibited. The latte ones go therefore put in the polyvalent ones for fermentation and I coagulate, that it happens to a temperature comprised between 30°/38° C, with times of taken that they can vary from 7 to 20 minuteren.

Therefore the breach of the curd happens, after which paste comes put in suitable forms for the clearing of the serum and subordinate to manual pressatura and/or to stufatura.

The salt out comes carried out to dry or in pickling brine. The form of the caciotta fresh must to have a variable height from the 6 to the 10 centimeters and a variable diameter from the 12 to the 20 centimeters. weight will be comprised between 600 and 2000 grams to the infossatura. It comes used latte raw, but it is I use concurred it of latte pasteurized to 71,7° C for 15 second ones, or to any other equivalent combination.

The latte ones must be riposto in cooled containers. The latte ones go coagulated with natural rennet.

The additive use is prohibited. The latte ones go therefore put in the polyvalent ones for fermentation and I coagulate, that it happens to a temperature comprised between 30°/38° C, with times of taken that they can vary from 7 to 20 minuteren.

Therefore the breach of the curd happens, after which paste comes put in suitable forms for the clearing of the serum and subordinate to manual pressatura and/or to stufatura. The salt out comes carried out to dry or in pickling brine. The form of the caciotta fresh must to have a variable height from the 6 to the 10 centimeters and a variable diameter from the 12 to the 20 centimeters. weight will be comprised between 600 and 2000 grams to the infossatura.

g) From this moment the stagionatura begins. h) The opening of the graves during the entire period of stagionatura is prohibited.

The maturation of the cheese will have to happen for the minimal period of 60 days and a maximum of 240, in atmospheres supplies of sanitary authorization. It is concurred the maturation in cell to a temperature comprised between i 6° C and i 14° C, to a relative humidity of 75- 92%.

At the end of the maturation the cheese must introduce a dry, fat bucciatura, but it deprives of serum.

The mature cheeses for the stagionatura in grave must be clean and lacking in mildew, enclosed in not colorful, suitable burlap bags for alimony, tied with spago natural and contraddistinti with of identification brand of the company manufacturer and with the number of identification of the lottery, profits in order to recognize the several games of product and their origin, lies in wait for with coloring to alimentary use.

In case the foretold bags contain a single form can to they time be inserted in bags of advanced ability. Before the infossatura of the cheese the graves go adequately prepared the following methodology second:

a) during the period of rest the grave comes held sluice through wood cover, and sand addition or is known;

b) I use for it comes opened and aerata, then sanificata with fire and smoke, setting afire to its inside small grain straw amount. Extinguished the fire is proceeded to the ash cleansing, eliminating every residual one;

c) an elevated pavement is come true on the bottom over, uses through it of tables of wood not dealt, this will concur the outflow of the produced fat liquids from the fermentation of cheese, during the stagionatura;

d) the covering of the walls with the minimal layer of 10 cm. comes fact of grain straw supported from vertical steccato of canes;

e) the grave comes filled up stacking the cheese bags, answering to requirement of the disciplinary present, till the mouth; after a period of arrangement, not advanced to the 10 days, the grave can be tucked with addition of analogous product, in the space that has been created;

f) filled up the grave, the mouth comes covered with not colorful and suitable burlaps to the alimentary use, and/or straw, actions to avoid the perspiration. The grave comes therefore sluice through the affixing of a cover of sealed wood with chalk or calcidrata sandstone mortar. The ulterior cover is admitted with is known, sandstone powder, sand and/or tables.

i) The varied infossatura from a minimum of 80 days to a maximum of 100 days. The sfossatura must happen the following modalities second: with the chisel and the mazzetta, the mouth of the grave comes freed from the cover and comes opened the wood cover. Before giving beginning to the operations of emptying of the grave, it is necessary aerare the same one from a minimum of 30 minuteren to one maximum of 6 hours to the aim to favor the reduction of the sfossatore. To such scope appropriate fans are used also in order to allow to the gas inside tinning of the grave to leak and to render the surer atmosphere for the operator. Only an attache' enters inside of the grave, garment with shirts or coveralls of color white man, shoes hygienically predisposed, latex gloves and hat white man. The cheese bags come passed to an other operator, always opportunely 4 dressed and posizionato to the edges of the grave, and they come predisposed on appropriate burlaps, benches, or containers, in order to avoid the contact with any type of paving. Within 12 hours from the end of the sfossatura, the forms will come delivered to the owners of the cheese, or deposited in the local supplies of sanitary authorization, for the successive operations previewed from the law to the aim of the breaking in to the consumption of the product.

The production process of the “Cheese of Grave of Uses to the Rubicone and Talamello”, completely introduces only characteristics because indissolubilmente correlated to the specific geologic and climatic atmosphere, let alone to the properly local, loyal and constant tradition in the course of the centuries, of which the infossatori of the place that they have handed on acquaintance and “sensibility” from generation in generation are skillful holders only.

The sites where the graves work are dug in a formation that are composed from a micaceofeldespatiche sandstone series, in general terms little cemented, of yellow-tawny color or yellowish, in layers of the thickness variable from the 30/40 cm. to 1 mt. approximately, with alternations of thin levels of grey marly clay and gray-blueta. This formation, to punctiform places, sods, or plates of limited dimensions, leaves to observe of laminations which crossed on arenaceous cliffs, talora also of the convolute and/or the local phenomena of submarine franamento.

Formaella Arachovas Parnasso

À traditionally-produced semi-hard cheese made exclusively from sheep's milk or goat/s milk or from a mixture of the two.

Method of productions The milk is coagulated at about 32C. Coagulation lasts for about 2 hours. The cheese curd is heated to 40oC for 10 minutes and then divided into large pieces of a size that will fit special moulds (hoops or wicker containers). The moulds holding the cheese are then immersed in whey which is kept at 60CC for one hour. After this they are removed, turned over and immersed in whey again at the warmer temperature of 75-80oC for one hour. When they are taken out of the whey the cheeses are salted and left to dry for 24 hours. They are then taken out of the moulds and placed on shelves for 4 days to bring drying to completion.

Formaggi Fusi - Italy - (The fused cheeses)

The fused cheeses are by-product from the fusion to natural cheese warmth, miscelati with other ingredients of lattiero-casearia origin, with the additive addition eventual and with the aid of it knows them of fusion. The physical structure of fused cheeses depends in maximum part from the content in water, but fortemente it is influenced also from the characteristics of the departure cheese and from the mechanical treatment of cremificazione to which the cheese paste comes subordinate after the treatments of stabilization to warmth.

In the preparation of the fused ones semihard cheeses (Cheddar are employed in maximum part, Gouda, Fontal) produced purposely for the fusion but it is possible to use also cheeses of various origin, generally from the inside of the same cheese factory, curing to maintain the greater possible costanza in the composition of the formulas because the organolettico profile of the finished product is closely employee from the used raw materials. In the formulation of a fused cheese other ingredients of casearia origin enter like cream of serum latte, butter, powder, proteins of latte (caseins) and the serum (albumins), the lean ingredients serve to giving consistency, those fat people contribute for the sapore and the spalmabilità.

Polifosfati and citrati of sodium is the so-called knows them of fusion. In the reticulum generated from the enzymatic coagulation of the latte ones they replace soccer with the sodium. The inner ties of the casein are broken off and the structure becomes fluid. They come employed in doses around the 2-3% of the total of the formula. In order to improve the attitude of the casein to withhold water it is possible to use some types of origin binders vegetable as carragenine, xantano rubber and carob bean flour. The fused cheeses are produced to long conservation and in their formulation it is concurred the addition of conserving (nisina, sorbato of potassium). In order to correct of the acidity acids organic (citric, lactic, acetic) or idrossido of sodium can be used.

The production process of fused cheeses, always using elevated temperatures rather, concurs with the product long-life trades them. Or the pasteurized products that those sterilized can last on the respective various shelves months without to lose their original characteristics of hygienic emergency and organolettico profile. The fused cheese but, for how much is a stabilized product, endures however a process of evolution of the structure in the course of its life. Also in the products commercialized to outside of the chain of the cold he is always recommendable to guarantee environmental conditions them ideal that for cheeses fused mean 23°-25°C in dry premises and protected from the thermal jolts. The exposure extended to advanced temperatures to the 30°C provokes in fact the premature aging of the cheese, defect that manifest with the progressive hardening and imbrunimento of the paste.

Formai de Mut

Ingredients:MilkTA 61Proprionibacteria 50rennetsalt

Procedure:The milk is heated to 95 to 96°F in 30 minutes.. Cool milk to 86°F and add cultures and ripen for 30 minutes.Add rennet in such amount to obtain the coagulation in approximately half hour. The curd is cut into rice sized pieces and stirred for a ten of minutes. Then the curds are slowly heated 113 to 116°F. and left to rest approximately 20 minute. When the curds are firm the curds are removed and placed in cheesecloth lined colander to drain. Curd slightly salted placed in cheese cloth lined molds, drained and lightly pressed.The chesses are flipped afer 15 minutes and pressed again with 5 pounds of weight.Rounds are next dry salted or immerced in a brine bath on alternate days for one to two weeks.

Formai de Mut is a fat cheese to semicooked paste. The paste, of color yellow paglierino, is compact, elastic and with average and small occhiature scattered dimensions; the sapore is delicate, with characteristic aroma, the summery cheese of alpeggio becomes rich of scents and difficultly found aromas in the products obtained in the other periods of the year. The crust is smooth, thin, of color paglierino tending to the tawny-gray with the increase of the stagionatura.

color yellow paglierino, it is compact, elastic and with average and small occhiature scattered dimensions, if the stagionatura of protrae till 12 months, the paste is hardened and the cheese becomes from grattugia

Ingredients:Raw MilkChoozit TM 81Probat 222 rennetBrevibacteerium linensSalt

Procedure:Heat milk to 162 - 167°FCool to 86 - 90°FAdd probat 222 mix welladd Chooseit TM81 mix wellPreripen for 30 to 40 minutes untl the pH 6.5Add rennetWhen a clean break is achieved cut curds into pea piecesStir for 25 minutesDraw off between 1/3 and 1/4 of the whey

Stir for 30 minutes.Press curds under whey for 10 minutes.Press curds with 4 pounds pressure for 15 minutesPress curds with 8 pounds pressure for 15 minutespH before brine bath should be 5.2 to 5.4Brine in 15% brine at 61 to 64°F for hourspH after brine should be 5.15 to 5.25Let cheese dry and begin to smear twice on the 1st and 3rd dayTreat with salt bath after the 5th day - every 3rd day.At the end of the first month the cheese should have a dry smear and can be packed.Ripen for two months.

Fontina 45 - Adapted from recipe by Danlac

A classic Italian raw milk cheese. Depending on how long it has been aged, fontina can be semisoft to firm in texture, with a range of flavors from mild and creamy to more intense and pungent.

ph should be 6.35 - 6.40 before adding 140°F water to achieve a final temperature of 99 to 102°F.

hours from every milking. Latte the vaccine does not come neither foamed neither pasteurized. For the coagulation the latte ones come heated in boiler to a temperature of 36°-37°C and come added of rennet under agitation. The coagulation verification in 40-45 minuteren. The curd comes fine broken off a lot, till to obtain of grains of the largeness of a chicco of rice. The curd newly is heated till the temperature of 47°-48°C and, therefore, with the aid of a burlap to large weft collection in lotteries of the weight of approximately 9-10 kg comes generally, and extracted from the boiler. After a first one, abundant sgocciolamento of the serum, is placed in the appropriate stamps. The forms come collected into a pile ones over the others and placed under the pressa. After approximately 5 minuteren of pressure, the burlap comes changed and to the order of the forms invert. This operation comes repeated 4 or 5 times in the course of 12 hours and has the scope to favor the clearing of the serum. On the credit side last change of the cloth becomes part the bringing nameplate the number assigned to the producer from the Consortium fontina producers. The forms removed from the pressa still come left in the stamps for 12 hours and, once freed, are transferred in the premises of stagionatura to the temperature of 8°-11°C and placed on appropriate aces of red fir. After 2-3 days it begins the phase of salt out to dry, that it continues for approximately 2 months, that is to maturation nearly completed. The application of knows them on the forms alternate giornalmente with a strofinatura and a washing with water and knows them. Al term of the 60 days the same operations continue, but with cadence weekly magazine, and they do not stop that to the

Ingredients:Milk

Type CCalves Rennet

Procedure:

2) Dissolve the yogurt starter in 1/4 cup of the warmed milk and add.

Matures in no less than 80 days.

Fontina - Deejay adapted from description

A classic Italian raw milk cheese. Depending on how long it has been aged, fontina can be semisoft to firm in texture, with a range of flavors from mild and creamy to more intense and pungent.

1) Place milk in stockpot or double boiler on stove and gently warm to 35°C /96°F if using cow's milk or 31°C/88°F if using goat's milk.

3)Coagulation is obtained using calf’s rennet for 45 to 60 minutes4) Stir the soft curd and break it up roughly for the first time. Then let curd stand for a short time then cut again to rice sized graduals.

5) Then the mass is cooked at 47°C/117°F at a rate of ~1 C/2 F every five minutes. this will take ~25 minutes, stir occasionally & gently with ladle while heating to keep curds from matting. Let the curds sit on the bottom of the pot for about 5 minutes.

6) Then cheese is then cut into pieces pressed for 12 hours and turned frequently before being transferred to a cool 10°C / 50°F room at 90-95% humidity.

7) The cheeses are turned daily and salted and washed with brine soaked bushes ever other day until the rind acquires a brown coloring.

The transformation of the latte ones in fontina must happen within the maximum term of 2 hours from every milking. Latte the vaccine does not come neither foamed neither pasteurized. For the coagulation the latte ones come heated in boiler to a temperature of 36°-37°C and come added of rennet under agitation.

The coagulation verification in 40-45 minuteren. The curd comes fine broken off a lot, till to obtain of grains of the largeness of a chicco of rice. The curd newly is heated till the temperature of 47°-48°C and, therefore, with the aid of a burlap to large weft collection in lotteries of the weight of approximately 9-10 kg comes generally, and extracted from the boiler.

After a first one, abundant sgocciolamento of the serum, is placed in the appropriate stamps. The forms come collected into a pile ones over the others and placed under the pressa. After approximately 5 minuteren of pressure, the burlap comes changed and to the order of the forms invert. This operation comes repeated 4 or 5 times in the course of 12 hours and has the scope to favor the clearing of the serum.

On the credit side last change of the cloth becomes part the bringing nameplate the number assigned to the producer from the Consortium fontina producers. The forms removed from the pressa still come left in the stamps for 12 hours and, once freed, are transferred in the premises of stagionatura to the temperature of 8°-11°C and placed on appropriate aces of red fir.

Ingredients:MilkType CRennent - 2.5mL for each 10L of milk

Procedure:

After 2-3 days it begins the phase of salt out to dry, that it continues for approximately 2 months, that is to maturation nearly completed. The application of knows them on the forms alternate giornalmente with a strofinatura and a washing with water and knows them. Al term of the 60 days the same operations continue, but with cadence weekly magazine, and they do not stop that to the escape of the forms from the stagionatura premises.

Fontina - Italy - From Bella

1. Bring milk to setting temperature of 35°C. Add Type C starter and leave to ripen for 30 minutes.

2. Add rennet at 2.5mL for each 10L of milk and dilute with at least 10 times its volume of cooled boiled water. Mix in well for no less than one minute and no more than 3 minutes. Maintain setting temperature until Step 7.

3. Allow milk to set – this should take 45-60 minutes4. Cut the curd into 12mm cubes. Allow the curds and whey to stand for 5 minutes, then stir gently for 5 minutes. Then cut into rice-size granules.

5. Gently stir the curds to prevent matting while heating to 47°C, taking 30-35 minutes to reach this temperature.6. Let the curd sit on the bottom of the pot for 5 minutes.7. Collect the curd mass into a cheesecloth and let hang until no more whey drips out8. Place an open ended hoop onto a cheesecloth-lined draining tray and place the curds into the hoop and leave overnight.9. Next day, transfer 8-11°C room (>80% RH) for ripening.10. Turn the cheeses daily.11. Every second day, wash the cheese with brine until the rind develops a brown colouring, and on the other day, brush the cheese (to remove mould formation).12. The cheese will be ready approximately 90 days.

Ingredients:Pasteurized cows milkTA 61Proprionibacteria 50calcium chloride

Procedure:Heat milk to 86°F.Add starters and ripen for 25 to 30 minutes.Add rennet wait for clean break.Cut curds into 1/2 inch pieces and let rest for 10 minutes.

Matures in no less than 80 days.

Fontal - Italy

a semi firm cheese, pale straw color, dense with small holes, with a mild nutty flavor that is almost sweet with a touch of tartness and melts well.

Then the mass is cooked at 100 to 104°F at a rate of 2°F every five minutes. this will take 25 minutes, stir occasionally & gently with ladle while heating to keep curds from matting. Let the curds sit on the bottom of the pot for about 5 minutes.

Then cheese is then cut into pieces pressed for 12 hours and turned frequently before being transferred to a cool 50°F room at 90-95% humidity.

The cheeses are turned daily and salted and washed with brine soaked bushes ever other day until the rind acquires a brown coloring.

Factor Cheese Type Curd Size

2 to 2.5 Swiss, Alpine, and Granda Rice Grains

3 to 3.5Cheddar, (Hard British) and Provolone Small Peas

Scandinavian, Dutch, Tomme, MozzarellaLarge Peas to Hazel Nuts

4 Feta, Blue

5 to 6 Soft ripened, Smear ripened, (soft to semi soft) Walnuts

Flocculation Factors and Curd Size (from American Farmstead Cheese by Paul Kindstedt)

Here's one more trick to tell flocculation point. Take an empty bowl that floats, sanitize it, and float it on top of your milk after renneting. Then spin the bowl. At first, it will spin easily. At the flocculation point, it should barely spin or not spin at all because there will be a lattice matrix formed, and in its early stage.

Ingredients:Milk Ezal MA011. single strength rennet

Procedure:Heat milk to 90-93° F.Add starter:For aged Feta from raw milk use ½ as much starterWait one hour and add rennet.

Check for the curdling time and multiply this by 4 to get the time from adding rennet to cutting curds.

Cut curds into 1/2-inch cubes and let settle for 5 minutes.Stir curds in whey for 15 to 30 minutes at 90-93° F and let curds settle for 10 minutes.Drain whey to level of curds and ladle curds into forms.After 30 min. draining, turn cheeses over and return to forms.Repeat procedure in one hour.Repeat again in one hour.Leave sit overnight at 68-72° F.

The cheese can be aged at 45 to 55° F for more than one year if cared for properly.The finished cheese should have pH 4.50.

Greek Style Firm Feta - adapted from recipes by Peter Dixson

The following morning, the cheese should have pH 4.7 - 4.8. Cut into blocks and place these into saturated brine (20-24% salt) for 8 hours per pound of cheese.

After brining remove the cheese blocks, put in containers, fill to top with 8-10% salt brine, and put on tightly sealed lids. It is important to eliminate as much air as possible from the headspace to prevent the growth of yeast and molds.

When the container swells from gas production, puncture the top or remove the bung to release gas and reseal. This may happen often during aging.

Farmhouse Cheddar

Ingredients:3 gallons whole milk 1 pint heavy cream (optional) ¼ teaspoon Mesophilic-A starter culture1½ teaspoons of 30% calcium chloride in 2 tablespoons distilled water ½ rennet tablet dissolved in ¼ cup distilled water1 teaspoon + 3 Tablespoons flaked salt

Procedure:

a hard cheese made with a few shortcuts to produce a cheese that is a little rustic in appearance but is similar in flavor to cheddar

Combine milk, cream and diluted calcium chloride in a 16 quart stock pot or double boiler. Slowly heat the mixture to 86 F, stirring to prevent the milk from scorching. Turn off the heat and stir in ¼ teaspoon Mesophilic-A culture. Mix thoroughly, cover the pot and allow it to rest at 86 F for 1½ hours.

Slowly increase the temperature of the milk to 90°F. Stir 1 teaspoon flaked salt into the dissolved rennet solution. Stir this solution gently into the 90°F milk. Turn off the heat and let milk set covered for 1½ hours or until the curd shows a clean break.

Using a long bladed stainless steel knife cut the curd into ½ inch cubes. Indirectly heat the curds to 100°F by increasing the temperature no faster than 2°F every five minutes. It should take 30 minutes to reach 100°F. This is best done in a double boiler or sink full of 100-110 F water. Stir frequently to prevent matting. Adjust the temperature of your sink water as needed.

Line a colander with cheesecloth and place it in a sink. Pour the curds and whey into the colander and allow them to drain. Sprinkle 3 tablespoons of cheese salt over the curd and gently mix it in using your hands.

Place the curds into the plastic cheese mold which is lined with cheesecloth. Pull up on the sides of the cloth to avoid any bunching. After pouring all the curds into the mold, lay the excess length of cheesecloth evenly over the top of the curds. Place the follower (smooth side down) on top of the curd and set a four pound weight (half gallon of water) on top of the follower. Press the cheese for 15 minutes.

Remove the cheese from the press and take it out of the cheesecloth. Place the cheesecloth back in the mold and return the cheese to the mold upside down. Fold the excess cheesecloth over the cheese and again put the follower on top of the cheese. Now press the cheese with 8 pounds pressure for 12 hours (1 gallon of water).

Remove the cheese from the press as before and unwrap the cloth. Mix 1 tablespoon of salt with ½ cup of water. Using a corner of the cheese cloth, lightly apply a saltwater wash to the cheese. Place the cheese on a bamboo mat to air dry for 1-3 days turning over twice each day. When it starts to form a yellowish rind and is dry to the touch it is ready to eat or wax for storage.

Ingredients: Two gallons goats milk1/4 cup cultured buttermilk½ tablet Rennet (or two drops of liquid rennet)

Procedure:1. Warm milk to room temperature (68-70°F)2. Dissolve 1/2 of a rennet tablet in 1/4 cup luke warm water.

3. Stir in buttermilk, mix thoroughly.4. Stir in rennet, mix thoroughly, cover, let sit for 24 hours.

6. ladel the curds into a sterile cloth in a strainer (or colander), and suspend in a refrigerator or cool place.

Julia Farmer further says that you can

press into small cheese molds for little cheesesroll them in ashes, place in a jar with garlic and herbs, cover with extra virgin olive oilUse it in cheese cake

or...

Farmers Cheese - David B. Fankhauser, Ph.D

a simple cheese often used for fillings. Cottage cheese drained is called pot cheese. When the remaining moisture is pressed out so it becomes dry and crumbly, it is called farmer's cheese.

5. Check for clean break. The curd should be firm enough to cut into 1/2 inch cubes (see page on Making 5 gallons of milk into cheese for pictures). Some recipes call for stirring the curds into a slurry, and pouring into a fairly tight weave bag to drain. However, if the weave is too loose, such as with a single layer or two of cheese cloth, the fine curd will run through at first. I far prefer to cut the curd as it makes for more easily separated curds and whey.

whip the cheese up with some powdered sugar, vanilla extract and a bit of lemon juice until its well blended and then serve as dessert with sliced strawberries over the top.

"You can add a pinch of penicillium mold with the starter and cure them at 50°F for a Brie/Camembert clone." I have not tried that one yet, but have made Blue Cheese with these curds with great success.

Ingredients:1 gallon pasteurized Whole milkTM81 + MM100Amatto Calcium Cloride.45 ml rennet

Procedure:Warm milk to 86°FAdd Mesophile culture and mix well. Rest for 30 minutes.Add Calcium Cloride.Add enough Amatto to add color. Add rennet to firm curds in 45 to 50 minutesCut curds into 1/4 inch piecesScald curds at 93 to 113°F by adding 176°F water to the curds.Take off whey when curds are firm.Press curds in the vat - then cut into blocks that fit into hoops.Press at 130 to 150 pounds for 30 minutes.Turn cheese and wash in brine then repress at 200 to 220 pounds for 3 hours.Emerce in 15% brine for 2 days.Mature at 50 to 55°F with a relative humidity of 80 to 82% to dry off.Then finish maturing at 55 to 60°F with a relative humidity of 85 to 90% for 2 to 3 months.

Estepe - Brazil - similar to Prato a rectangualr gouda with 3 to 6mm eye holes.

Four types of Prato cheese can be differenciated according to their form: Lanche(rectangular), Bola (spherical), Estepe (square) and Cobocó (Cured Ricota, Provolone)

Ingredients:1 gallon Whole milk1/4 teaspoon Mesophile Aromatic Type B CultureCalcium Cloride if usings Paturized milkRennet per manufacturers instructions

Procedure:Pastrurize milk at 160 to 165°F for 15 - 30 seconds, then cool to 86°F. Cool to 86°F Add Mesophile culture and mix well. Rest for 30 minutes.Add Calcium Cloride at this time if needed.Preripening to pH 6.45Add rennet per manufacturers instructionsAfter achieving a clean break cut curds to pea size and rest for 10 minutes.Gently stir curds and drain off about 1/3 of the whey (save for brine).Add hot water to raise temperature to 95°F, then leave for 30 minutes.

The pH before the next step the brine bath should be 5.3 +/- 0.1.Mix a mdium brine water from whey and soak cheeses for about 24 hours.The brine water temperature should be about 61 to 65°F.pH after brine bath : 5.15 – 5.25Ripen at 57 to 61°F for 6 weeks.

Drained cheese, semi-hard to hard, mature, manufactured from Danish cows' milk.Composition:— Esrom 20+: minimum fat in dry matter 20 %, minimum dry matter 47 %.— Esrom 30+: minimum fat in dry matter 30 %, minimum dry matter 48 %.— Esrom 45+: minimum fat in dry matter 45 %, minimum dry matter 50 %.— Esrom 60+: minimum fat in dry matter 60 %, minimum dry matter 57 %.Shape and weight (whole cheese):

b) rectangular. Height 4,0-7,0 cm, min. weight 2 kg.

Colour: uniformly yellowish to white colour.Build: evenly distributed irregular holes approximately the size of rice.

Esrom - Danish - adapted from recipe from Danlac

Danish Port Salut cheese is a Trappist-style pale yellow semi-soft cow's milk cheese with a pungent aroma and a full, sweet flavor. It is a porous cheese, with many small holes throughout, and is slightly elastic and buttery in texture

Place curds in cheesecloth lined molds and press at about 7 pounds per square inch for 15 minutes. Flip and press again for 1 hour.

a) rectangular, length approx twice the width. 1: height 3,5-4.5 cm, weight 0,2-0,5 kg. 2: height 4,0-7,0 cm, weight 1,3-2,0 kg.

Exterior: thin, supple, yellow to yellowy-orange edible rind with a clean, almost dry, thin and uniform yellowish brown to reddish brown outer skin. Older cheeses have a slightly greasy surface due to the regeneration of the outer skin.

Consistency: uniform throughout the whole cheese. Soft but easily cut.

Maturation time: minimum 2 weeks.

Smell and flavour: mild, acidic, aromatic with hints of surface ripening. The smell and flavour from the surface ripening become dominant as the cheese ages.

Raw Danish cows' milk is standardised as regards fat content and pasteurised at low temperature. Starters and curdling agents are added. The curd is cut with a knife once an appropriate level of firmness has been reached; it is then stirred, the whey is drawn off and it is heated. The curds are poured into moulds and the cheese is then lightly pressed. The cheeses are allowed to cool, salt is added, the surface is treated with a culture and the cheeses are then stored at a high air humidity. After the maturation process the cheeses are washed, dried and packaged.

Ingredients:

3 l whole milk1 l buttermilk5 eggs1 tsp salt

Procedure:

Curd and whey are slowly separating

Baked Egg Cheese - Traditional Finnish cheese

Making fresh cheese by curdling milk with buttermilk is an old tradition on Finnish dairy farms. The cheese can be seasoned with various spices or herbs and eaten fresh or it can be baked in oven until golden.

The best cheese is made from freshly milked, unprocessed cows' milk, but also regular store-bought milk will do. Use regular, store-bought buttermilk. Note that some special buttermilks, eg the ones containing acidophilus and bifidus bacteria, may result in a stretchy cheese, and should not be used.

Let two of the eggs and the buttermilk — unopened, in its carton — stand at room temperature for a few hours or overnight.

Later, or on the next day, bring the milk slowly to the boil in a very large, thick-bottomed saucepan, stirring continually. If the milk is brought to a thorough but brief boil, the resulting cheese will have a better, lighter consistency. Break the two eggs in a bowl and whisk together with the buttermilk.

Pour the buttermilk mixture in the hot milk in thin stream, whisking continually. Bring the mixture to the boil again, but remove from heat straight away. The mixture must not be allowed to cook any more. Cover the pan and let stand in a warm place for half an hour for the curds and whey to separate. If the mixture is left to stand for too long, it will become too tough.

When the whey has turned clear, transfer the resulted curd with a slotted spoon to a strainer lined with clean cheesecloth dampened with boiling water. Drain the curd thoroughly and transfer to a bowl. The left over whey can be used as liquid for bread doughs, pancake batters etc.

Stir in two and a half lightly beaten eggs and the salt. Reserve the remaining half an egg for glazing. Beat the mixture for a few minutes with an electric mixer, until it is smooth. Spoon the mixture into a wooden or plastic cheese mould lined with a clean cheesecloth dampened with boiling water. If you do not have a special mould, use a bowl-shaped, cheesecloth-lined strainer instead.

Cover the cheese by lifting the overhanging edges of cheesecloth over it and place a light weight on top. Place the mould in refrigerator for overnight and let any extra liquid run out into a bowl or a deep plate placed underneath the mould. There wont be much liquid coming out from the cheese, but it has to be pressed to make it firm.

On the next day, unmould the cheese, brush the surface with the reserved half an egg and bake at 225 °C for 15 - 30 minutes or until the cheese is golden brown on surface and golden inside.

Serve the cheese warm, either as a dessert with homemade raspberry or cloudberry jam and vanilla-flavoured whipped cream, or as a savoury snack with bread, pastries, etc.

Egg cheese can be stored for several days in refrigerator, wrapped in parchment paper. Do not use tightly sealed plastic wraps or bags for wrapping or the cheese will turn sour.

Ingredients:Milk cow milk sheeps milk or bothLactic culture + penicillium roqueforteRennent

Procedure:Milk should be pasteuarized at 161°F for 15 seconds then cooled to 86°FAdd starter at and ripened for1 to 1.5 hours.Add rennet and wait for a clean break about 60 to 60 minutes.Cut curds into 1/2 inch pieces and heal for 5 minutes.Time from renet to hooping about 90 to 100 minites.Stir gently for 20 minutes to prevent matting then let curds settle for 20 to 30 minutes.Ladle curd into metal hoops and turn every house for the first day.Store at 54°F for 5 days. Pierce cheese top to bottom to encourge mould.Matures in 6 to 8 weeks.Reduce temperature to 43 to 48°F.

Edelpiizkäse - a Blue cheese - yellowish with green to dark blue mould

Epoisse in Patrick Rance’s French cheese book

“The milk arrives at 6;30 a.m. and is allowed about six hours to reach naturally the appropriate degree of acidity, at which point a few drops of rennet are added. The milk is then left to coagulate slowly for twenty to twenty-four hours before the curd is hand-moulded, further drained, and salted by hand. Each cheese needs 2 litres of milk.

The cheeses are weighed for excess humidity and left until the third day before spending twenty-four hours in the sechoir (place where young cheeses are put to dry). From here they are taken to the caves, where they are wiped and washed twice a week with very lightly salted water. After three weeks they begin to turn yellow. Brevibacterium linens is attracted to the surface of the cheese and encourage by the washing, reddening the crust. In the final stages the cheeses are washed two or three times a week in marc. They are too fragile for any machine treatment.” Patrick Rance, The French Cheese Book pa. 349-350

Ingredients:4.5 gallons Whole Milk1/8 teaspoon LH100 1/8 teaspoon MM100 1/8 teaspoon TA611/4 teaspoon Add double strenth rennet mixed in 1/4 cup pure waterSalt for brine

ProcedurePasterize milk at 162°F for 15 seconds then cool to 86 to 90°F

Ripen with culture for 45 minutes

Add rennet per manufactures instructionAfter a clean break is achived cut curds into pea sized cubes and let stand for 5 minutes.Slow stir the curds for 15 to 25 minutes.Drain of between 1/3 and 1/2 of the whey and stir gently for 15 minutes.

Stir the curds for 15 to 30 minutes.

Place curds in the mold and press curds for 20 minutes with 10 pounds of weight.Flip curds and press again for 2 hours with 15 pounds of weight.Remove curds from mold and soak in cold brine at pH of 5.75 to 5.85 over night.Final ph should be 5.15 to 5.25 after 24 hours.

Cheese is ripened at 50 to 60°F with relative humidity of 90% for 2 to 4 months.

Whole milk Edam

Edam - adapted from recipe by CDR Hanson

Dutch Edammer - a soft, very mild taste, slightly salty or nutty and almost no smell. High in protein low in fat. Travels well and goes great with fruit.

Add 140°F hot water equal to the amount of whey removed. The final temperature of the curd should be 95 to 100°F.

Drain off most of the whey and press curds under the whey with about 2 pounds of weight for 15 to 30 minutes.

Today I started a whole milk Edam cheese, trying to emulate the Edam I had eaten while living in Holland. This is a semi soft, smooth, buttery, yellow cheese, quite mild and delicious.

2 gallons of homogenised/pasteurised whole milk 1 cup of skimmed milk powder. 4 drops of Anatto colour in 1/2 cup of tepid water 1 tsp Calcium Chloride in 1/2 cup of tepid water. 1/2 tps Flora Danica starter.

Add milk to double boiler and raise the temperature to 90F

Add colouring, Annatto, Starter and stir thoroughly for at least 2 mins. Allow to stand for 15 minutes.

Ensure temperature in double boiler is at 90F then add the rennet and stir thoroughly for 2 mins.

Cover and ensure no vibration of the pot, wait till a clean break in approximately 30 minutes.

Add the cloth covered curds to the press and press for 45 mins at 30lbs.

Edam is a cheese which can be eaten young, or long time storage will improve the flavour.

1 tsp Animal Rennet in 1/2 cup of tepid water. Salt.

In a bowl add milk powder, take a cupful of milk and make a smooth paste. When smooth add more milk to liquefy, then slowly with stirring add to bulk, ensure any solids in the bottom are broken up.

Cut the curds into 1/2 inch squares and extremely gently stir for 15 minutes, then healing time of 10 minutes.

Slowly raise the temperature to 98F at which point start lowering the amount of whey down to the top by skimming. An alternative is a sieve pressed on top of the whey and bail it out. Make a note of the amount as the equivalent amount of water is added. Retain the whey removed as it will be used later.

In a bowl add water of 98F slowly add this to the pot, keeping the main pot temperature temp at 98F. This will firm the curd, allow curds to settle for 10 minutes.

Pour the curds into a cheese cloth lined colander and allow 5 minutes for draining. Squeezing the bag to eliminate as much whey as possible.

In a pot add the removed whey and heat to 125F, remove from the press and soak in the warm whey for 5 minutes then re-press at 30 lbs for 45 minutes.

Remove from the press, soak for 5 minutes in 125F whey and return to the press for 45 minutes. This is not a typing error, it needs a total of 3 dunkings and 3 pressings at 30 lbs.

Remove from the press, push the temp to 145F and dunk for a further 5 minutes, and remove the cloth covering and press naked at 30lbs for 6 hours.

Remove from the press and allow to air dry in a warm room for two days, occasionally rubbing a dry salt over all surfaces. When fully dry, wax and store at 55F for up to 12 weeks.

Ingredients:Whole MilkThermophilic StarterRennetSalt

Procedure:Milk should be pasteuarized at 161°F for 15 seconds then cooled to 86°FAddstarter at and ripened for1 to 1.5 hours.Add rennet and wait for a clean break about 40 to 50 minutes.Cut curds into 1/4 inch pieces and heal for 5 minutes.

Stir gently for 20 minutes to prevent matting then let curds settle for 20 to 30 minutes.

Curds are ready when 3 to 13 mm threads are formed during the hot iron test.

Salt curds and allow salt to disolve before pressing.Press lightly for 15 minutes then with 550 pounds for 3 hours.Flip cheese and press again with 1100 pounds for 24 hours.Put cheese into a tubular bandage and press at 2,000 pounds for 24 hours.Age cheese at 50 to 60°F with a relative humidity of 85% for 4 to 12 months.

Dunlop - milder quick ripening cheddar

Stir gently for raising the temperature by no more than 0.2 degrees per minute to 96 to 98°F over a 1 hour period.

Drain the whey and Cheddar the cheese by cutting into blocks, piling one on top of the other and turning every 10 minutes.

When curds develop a "chicken breat" texture, mill curds coursey once the curds are are moist but with little whey seapage.

Ingredients:

Procedure:

Ingredients:2.5 gallons Raw MilkLactic Culture1 ml Ammatto2.5 ml Rennet

Procedure:Milk should be pasteuarized at 161°F for 15 seconds then cooled to 84°FAdd lactic culture at 86°F and ripened for 30 to 45 minutes.Add amattoAdd rennet and wait for a clean break about 40 to 60 minutes.Cut curds into pea sized pieces and heal for 5 minutes.Stir until curds are floating freely and not

Continue to stir until curds are firm.Drain whey and stir until all whey is removed from the curds.

Mill curds coursly once the curds are are moist but with little whey seapage.Salt curds and allow salt to disolve before pressing.Press gradually increasing weight to 510 pounds for 16 hours.Flip cheese and press again with 1100 pounds for 24 hours.Put cheese into a lard bandage Age 4 to 5 months.

Double Gloucester - England

Stir gently for 15 minutes then slowly scald curds raising the temperature to 98°F over a 45 minutes.

Drain the whey and Cheddar the cheese by cutting into blocks, piling one on top of the other and turning every 10 minutes.

Ingredients:

Procedure:

Region: Waterford Type: modern, co-operative, vegetarian, hard cheese Source: cow's milk

Culinary uses: table cheese, grating, grilling, sauces

Doolin - Irish Gouda

Description: 11 kg/24 lb wheel with smooth, hard, golden - yellow, wax rind.

The vintage version of this Gouda - style cheese made a spectacular debut onto the market when it won both the cheese lovers Trophy and the best Irish cheese at the 1995 British cheese Awards. Although Doolin is made in a creamery, it is turned by hand and matured slowly to bring out the best from the wonderful, a local milk. There are three versions of the cheese. Young Doolin, which is sold after only two months, is pleasant enough, but dull; mature Doolin has a more distinctive, fruity character; and vintage Doolin in has a deep golden paste, fine grainy texture and layers of flavour: rich, wonderfully to buttery and fruity. The tangy finish is long and lingering. Doolin has a fat content 45 per cent.

Ingredients:Pasteurized milkLactic CultureRennet per manufacturers instructions, dissolved in 1/4 cup cool water2 tablespoons salt or to taste

Procedure:Milk should be pasteuarized at 161°F for 15 seconds then cooled to 84°FAdd lactic culture at 70 to 84°F and ripened for 45 to 60 minutes.Add rennet and wait for a clean break about 40 to 50 minutes.Cut curds into 1/2 inch pieces and heal for 5 minutes.

Stir gently for 15 minutes then slow scald curds raising the temperature to 96°F over a 1 hour period.

Stir gently to prevent matting.

Mill curds coursly once the curds are are moist but with little whey seapage.Salt curds and allow salt to disolve before pressing.Press with 550 pounds for 2 hours.Flip cheese and press again with 1100 pounds for 24 hours.Put cheese into a tubular bandage and press at 2,000 pounds for 24 hours.

Mature cheese is covered in gray/green mold Ages in 4 months.

Derbyshire Cheese - like a quick ripening cheddar

Drain the whey and Cheddar the cheese by cutting into blocks, piling one on top of the other and turning every 10 minutes.

Ingredients:

Rennet per manufacturers instructions, dissolved in 1/4 cup cool water2 tablespoons salt or to taste

Procedure:

Ingredients:1 gallon of whole milkMesophilic starter of you choiceRennet per manufacturers instructions, dissolved in 1/4 cup cool water2 tablespoons salt or to taste

Procedure:Heat milk to 84°F . Add starter culture, mix well, cover and let ripen 30 minutes.If you want to add amatto for color do it now. Mix well.Add rennet, mix well, cover and let sit 45 minutes.Cut the curd into 1/2" cubes.Let curds rest for 5 minutes.Slowly raise temperature to 94 degrees, gently stirring the curds. This should take 30 minutes.Let the curds settle for 30 minutes.Drain the curds in a cheese cloth lined colander for 30 minutes.

Tear slabs into pea sized pieces. Sprinkle salt over the curds. Mix well.Place curds into a cheesecloth lined mold.Press with 10 pounds pressure for one hour. Flip cheese and press with 10 pounds pressure for one hour. Flip cheese again and press with 50 pounds pressure for 24 hours.Air dry cheese on a mat for several days until dry to the touch. Turn twice a day.Wax cheese and age it for 1-2 months at 50-55°F turning it twice a week.

Derby - adapted from recipe from the Family Cow

Creamy ivory to a rich yellow, mild flavored cheese is sometimes compared to mild cheddar, and has a similar texture but lacks the unique cheddar flavor. It does tend to have a buttery, creamy flavor, and it melts

Cheedar curds by cutting into four slabs. Stack one slab on top of the other, reversing the order every 20 minutes for one hour.

When herbs are added to Derby cheese, they are cut in with the cheese curds. Therefore, they are pressed with the cheese and they age with it.

Ingredients:1 gallon of whole milkMesophilic starter of you choiceRennet per manufacturers instructions, dissolved in 1/4 cup cool water2 tablespoons salt or to taste

Procedure:Heat milk to 84°F . Add starter culture, mix well, cover and let ripen 30 minutes.If you want to add amatto for color do it now. Mix well.Add rennet, mix well, cover and let sit 45 minutes.Cut the curd into 1/2" cubes.Let curds rest for 5 minutes.Slowly raise temperature to 94 degrees, gently stirring the curds. This should take 30 minutes.Let the curds settle for 30 minutes.Drain the curds in a cheese cloth lined colander for 30 minutes.

Tear slabs into pea sized pieces. Sprinkle salt over the curds. Mix well.Place curds into a cheesecloth lined mold.Press with 10 pounds pressure for one hour. Flip cheese and press with 10 pounds pressure for one hour. Flip cheese again and press with 50 pounds pressure for 24 hours.Air dry cheese on a mat for several days until dry to the touch. Turn twice a day.Wax cheese and age it for 1-2 months at 50-55°F turning it twice a week.

Derby - adapted from recipe from the Family Cow

Creamy ivory to a rich yellow, mild flavored cheese is sometimes compared to mild cheddar, and has a similar texture but lacks the unique cheddar flavor. It does tend to have a buttery, creamy flavor, and it melts

Cheedar curds by cutting into four slabs. Stack one slab on top of the other, reversing the order every 20 minutes for one hour.

When herbs are added to Derby cheese, they are cut in with the cheese curds. Therefore, they are pressed with the cheese and they age with it.

Ingredients:1 gallon Whole Milk1/8 teaspoon Flora DanicaRennetSalt for brine

ProcedurePasterize milk at 162°F for 15 seconds then cool to 86 to 90°FRipen with culture for 45 minutesAdd rennet per manufactures instructionAfter a clean break is achived cut curds into pea sized cubes and let stand for 5 minutes.Slow stir the curds for 15 to 25 minutes.Drain of between 1/3 and 1/2 of the whey and stir gently for 15 minutes.

Stir the curds for 15 to 30 minutes.

Place curds in the mold and press curds for 20 minutes with 10 pounds of weight.Flip curds and press again for 2 hours with 15 pounds of weight.Remove curds from mold and soak in cold brine at pH of 5.75 to 5.85 over night.Final ph should be 5.15 to 5.25 after 24 hours.

Danbo - Danish - adapted from recipes by CDR Hansen

A Dutch table cheese light yellow in color with a semi-soft and slightly rubbery texture and a mild flavor. It has a yellow rind and is produced in rectangular shapes that are often coated with wax. Sometimes the cheese is flavored with caraway.

A light and elastic cheese with pasta of yellow color and some buco. The whole is round and the rind is of butter colour. Usually it seasons for about five monthes, aromatized with seeds of the caraway.

Add 140°F hot water equal to the amount of whey removed. The final temperature of the curd should be 95 to 100°F.

Drain off most of the whey and press curds under the whey with about 2 pounds of weight for 15 to 30 minutes.

Cheese is ripened at 61 to 68°F with relative humidity of 90 to 95% and treated with red smear 2 to 3 times over a period of 3 to 5 weeks.

Then the cheeses are stored cold and aged for: - 5 to 12 weeks for a young cheese - 12 to 30 weeks for a medium cheese - 30 to 50 weeks for a mature cheese

Ingredients:1 gallon Whole Milk1/8 teaspoon Flora DanicaRennetSalt for brine

ProcedurePasterize milk at 162°F for 15 seconds then cool to 86 to 90°FRipen with culture for 45 minutesAdd rennet per manufactures instructionAfter a clean break is achived cut curds into pea sized cubes and let stand for 5 minutes.Slow stir the curds for 15 to 25 minutes.Drain of between 1/3 and 1/2 of the whey and stir gently for 15 minutes.

Stir the curds for 15 to 30 minutes.

Place curds in the mold and press curds for 20 minutes with 10 pounds of weight.Flip curds and press again for 2 hours with 15 pounds of weight.Remove curds from mold and soak in cold brine at pH of 5.75 to 5.85 over night.Final ph should be 5.15 to 5.25 after 24 hours.

Danbo - Danish - adapted from recipes by CDR Hansen

A Dutch table cheese light yellow in color with a semi-soft and slightly rubbery texture and a mild flavor. It has a yellow rind and is produced in rectangular shapes that are often coated with wax. Sometimes the cheese is flavored with caraway.

A light and elastic cheese with pasta of yellow color and some buco. The whole is round and the rind is of butter colour. Usually it seasons for about five monthes, aromatized with seeds of the caraway.

Add 140°F hot water equal to the amount of whey removed. The final temperature of the curd should be 95 to 100°F.

Drain off most of the whey and press curds under the whey with about 2 pounds of weight for 15 to 30 minutes.

Cheese is ripened at 61 to 68°F with relative humidity of 90 to 95% and treated with red smear 2 to 3 times over a period of 3 to 5 weeks.

Then the cheeses are stored cold and aged for: - 5 to 12 weeks for a young cheese - 12 to 30 weeks for a medium cheese - 30 to 50 weeks for a mature cheese

Ingredients:7 gallons

Ingredients:1 gallon goats milk1/8 teaspoon Flora Dancia1 pinch Geotrichium candidum1/8 teaspoon Penicillium candudum2 to 3 drops liquid rennet dilutes in 5 tablespoons water1/8 teaspoon calcium chloride

4 crottin moldsstraw mats

Procedure:Warm milk to 72°FAdd starter and mix well, Set for 20 minutes maintaining temperatureStir in calcium chloride rest for 5 minutesStir in Geotrichum candidum and Penicillum candidumAdd diluted rennet and stir for 2 minutes.

Continue to fill molds as the whey drains off and curds settle to the bottom.Let the curds drain for 24 hours or until they pull away from the sides of the molds.

Place cheeses into the ripening box and store in the cave at 58°F and 85% humidity.Remove cheeses from box every other day to remove excess moisture and turn rounds.They should bloom within two weeks.Continue to ripen to desired flavor

Yield 1 pound

Francous's Crottin Recipe

- 12 liters milk (0.9 to 1.0 PF ratio)

Crottin de Chavignol - from Artisan Cheeses by Tim Smith

Creamy goats milk cheese that have a fruity flavor with an edible rind shaped into petite rounds. Pronounced crow-tan.

Cover and keep milk at temperature, curds will form in 18 to 24 hours although it mat take up to 24 hours for curds to set.

Check the curds for a clean break and ladle curds into molds making sure they are steady when you fill them.

After draining is finished, the cheeses are removed from the forms and dry salted with a fine layer rolled or sifted onto the cheeses with flake salt, such as Kosher Salt. Penicillium mold and other mixtures may be sprayed onto the cheese at this point.

Warm to 32-34C - 89.6 to 93.2°F

- Add ripening cultures of your choice, for a traditional Crotin I'd use PC22 and PLA- Ripen for 1 hour, looking for a 0.15 pH drop so can vary

- Cut at 6x floculation to 15mm curds- Rest 5 minutes- Gently stir 2-3 times by hand over 10 minutes- Rest 10 minutes

- Add 1/8 tsp MA4001 (or units if you have a scale that accurate). If using bulk culture add 1.5% by volume

- Add 1-1.2 ml fromase (rennet). This is based on 780 DCM (activity)

- Hoop and drain overnight, flip after 20 minutes then after an hour, then 1 or two more times before bed. Make sure the worst looking side is down on the mat for overnight draining.

- Brine at 3 hours per kilo in heavy brine for 1.5% salt in final product. This is extrapolated from 100 gram pieces we brine at 20-30 minutes.

They would like something like the attached, which do NOT use PC22 but are an example of the size and texture this recipe would produce.

Ingredients:Whole cows milkMesophilic Aromatic Type B starter cultureA few drops of diluted Annatto (optional)finely chopped pistachios (optional)RennetKosher Salt

Procedure:Heat milk to 86°F.Add a few drops of diluted annatto (you are looking for off white)Add a mesophilic culture ripen for 45 minutes.Add rennetCut curd into 1/2 inch pieces and rest 5-10 minutes.Now cut curd with a whisk into rice sized pieces.Raise the temperature slowly to 95-96°F stirring gently.Continue stirring for about 30-45 minutes to firm up curds.Maintain 90°F and drain the whey down to the curd level but retain the whey.Warmed you cheese cloth in the whey and line your molds.If you choose to add pistachios mix them with the curds a this point.As you fill your molds with cheese, return them to the pot of whey.Once all of the molds have been filled, flip them over, rewrap and stack them.This will help them drain and get a smooth rind.After 20-30 minutes flip the cheeses rewrap and press with a light weight.I will flip and repress the cheese every hour until bedtime.Leave cheeses in the mold and let sit over night.Next morning remove from the molds and pat dry with paper towels.Sprinkle kosher salt all over a plate big enough to hold the cheese.Roll the cheese on the salt to get it on the sides and rub it on gently.Flip the cheese to salt both sides and let it rest for 24 hours.This will extract more whey and add salt to the cheese.Repeat this step again twice more for 24 hours each

NOTE: you could just do a heavy brine solution and wet brine the cheeses.

Wash the cheeses with a mixture of salt and water to remove the loose salt.Pour a sweet red wine into a container large enough to hold the cheeses.Soak cheeses in the wine for 24 hours. Turn the cheeses every few hours.This is where the name comes from.Next dry the cheeses and wash them with cheese cloth and salt water brine.

Crosta Rossa Pistacchi - Deejays Cheese to red crust with pistashios

Age at 52-58°F and 95-97% humidity in covered boxes for 45 to 60 days.Turn the cheeses daily. If mold develops wash with cheesecloth and brine.Salute’!

Ingredients:1 gallon milkmesophilic cultureRennetSalt

Procedure:

Add a mesophilic culture ripen for 45 minutes.Add rennetCut curd into 1/2 inch pieces and rest 5-10 minutes.Now cut curd with t whisk into grain like pieces.

Continue stirring taking about 30-45 minutes to firm up curds.

Prepare molds with warmed cheese cloth dip in the whey.Fill your molds with cheese and return them to the pot of whey.

Next morning they are dry salted with 1.5-2% of their weight.

Ingredients:7 gallons milk1/2 teasppon Mesophilic Aromatic Type B1 cup chopped pistachios3/4 teaspoon Rennet

Salt

Crosta Rossa Cheese - Cheese to red crust

From Tuscany a soft and buttery paste in the winter, but crumbly in the spring. It has a strong taste of milk and aromas

heat milk to 86°F

While stirring, the temp may be increased to 95-96°F slowly.

Drain the whey down to the curd level keeping the whey at 90° for later pressing.

Once all of the molds have been filled, turned them over in the molds rewrap and stack 2 high to help draining and develop a nice smooth surface.

After 20-30 minutes flip the formed cheeses nicely and returned to molds.

While keeping temperature about 90°F place the followers on the molds and place a small weight about2-3 pounds on the molds for about 3-4 hours.Remove from the molds and let sit overnight to will allow the pH to fall to 5.2-5.4.

Age at 52-58°F and 95-97% humidity in coverd boxes for about 60 days.

Crosta Rossa Pistacchi Cheese - Cheese to red crust

From Tuscany a soft and buttery paste in the winter, but crumbly in the spring. It has a strong taste of milk and aromas

Procedure:

Add a mesophilic culture ripen for 45 minutes.Add rennetCut curd into 1/2 inch pieces and rest 5-10 minutes.Now cut curd with a whisk into grain like pieces.

Continue stirring taking about 30-45 minutes to firm up curds.

Prepare molds with warmed cheese cloth dip in the whey.Fill your molds with cheese and return them to the pot of whey.

Next morning they are dry salted with 1.5-2% of their weight.

heat milk to 86°F

While stirring, the temp may be increased to 95-96°F slowly.

Drain the whey down to the curd level keeping the whey at 90° for later pressing.

Once all of the molds have been filled, turned them over in the molds rewrap and stack 2 high to help draining and develop a nice smooth surface.

After 20-30 minutes flip the formed cheeses nicely and returned to molds.

While keeping temperature about 90°F place the followers on the molds and place a small weight about2-3 pounds on the molds for about 3-4 hours.Remove from the molds and let sit overnight to will allow the pH to fall to 5.2-5.4.

Age at 52-58°F and 95-97% humidity in covered boxes for about 60 days.

The salt out to dry is put into effect cospargendo of knows them until the two faces and the barefoot one of cheeses; a second salt out comes made after 24 hours and to this of it 3 - 4 follow others, that they have place in the successive days. In the event in which the salt out in pickling brine is executed this rather is concentrated and in it the cheeses come made to pause for some hours. The forms are placed to mature on shelves of wood in a premises with a temperature approximately of 12 - 18 °C, in which they remain for 5 - 8 days, passed which come capacities in an other premises for the sharpening, where they are kept for approximately 10 days to a temperature of 8 - 10 °C. During this period the forms frequently are rivoltate and cleaned up with a burlap imbevuta of a water concentrated solution and know them. The cheese is ready for the consumption to 20 - 30 - 40 days from the fabrication. Product in the province of Turin above all in the Val Susa and the local Canavese beginning from latte.

It is a fat cheese, to paste motivatings force with cylindrical form to flat faces, having a diameter of 10 - 12, till 16 cm and one barefoot one of 2.5 - 6 cm.

The medium weight is gone around on the 400 - 500 g, the paste of the cheese is introduced united, soft, fusing, with eventual light occhiatura, of color white man paglierino or yellow saffron

The crust is thin, smooths down, untuosa to the tact, of yellow rossastro or tawny-rossastro and sovente color covered of mildew white woman. One employs the latte ones entire of vacca produced to the mattino, to which precedence joins to that one of the evening, or the factory with the latte ones coming from a single milking.

The latte ones after taken care of filtration, come introduced in little ones containers of copper or other suitable metal and therefore the door to a temperature of 30 - 35 °C and it is coagulated with liquid rennet, in the measure of approximately latte 30 cc for hl of in 20 - 30 minuteren.

When the coagulated mass has caught up a sure consistency, it is proceeded to its breach from before with the spannarola and then with the Lira, until catching up caseosi lumps of the dimensions of a fava or a walnut: sometimes some casari, use to add, during the breach, a little of know them. Passed approximately 7 - 10 minuteren of rest, during which the curd is deposited on the bottom of the boiler, the overhanging serum is removed and the coagulated mass is collected, that it comes then introduced in appropriate burlaps to rather fine meshes, that they hang to special supports to the aim to favor the clearing of the serum.

After approximately an hour, when the curd sufficiently is clear, it is introduced in enameled iron stamps, of aluminum or wood, cylindrical, fine bucherellati also on the bottom and having a diameter of 12 - 16 cm and a height of 6 - 10 cm, that they come carefully lined inside with burlaps from cheese. Filled up the stamp, the borders of the burlap are refolded on the curd. In order to accelerate the clearing of practical the residual serum a sure pressure, before with the hands and then overlapping a wood disc, on which they are placed knows or weights of approximately 1 Kg or a wood axis. In the first hours after the fabrication 3 - 4 or more rivoltamenti and after 6 - 12 hours are carried out remove cheeses from the stamps in order to carry them in a dry and ventilated premises in which it is proceeded to their salt out, than it is carried out to dry, more very rarely for immersion in pickling brine.

It is a fat cheese, to paste motivatings force with cylindrical form to flat faces, having a diameter of 10 - 12, till 16 cm and one barefoot one of 2.5 - 6 cm.

The medium weight is gone around on the 400 - 500 g, the paste of the cheese is introduced united, soft, fusing, with eventual light occhiatura, of color white man paglierino or yellow saffron. The crust is thin, smooths down, untuosa to the tact, of yellow rossastro or tawny-rossastro and sovente color covered of mildew white woman. One employs the latte ones entire of vacca produced to the mattino, to which precedence joins to that one of the evening, or the factory with the latte ones coming from a single milking.

The latte ones after taken care of filtration, come introduced in little ones containers of copper or other suitable metal and therefore the door to a temperature of 30 - 35 °C and it is coagulated with liquid rennet, in the measure of approximately latte 30 cc for hl of in 20 - 30 minuteren. When the coagulated mass has caught up a sure consistency, it is proceeded to its breach from before with the spannarola and then with the Lira, until catching up caseosi lumps of the dimensions of a fava or a walnut: sometimes some casari, use to add, during the breach, a little of know them. Passed approximately 7 - 10 minuteren of rest, during which the curd is deposited on the bottom of the boiler, the overhanging serum is removed and the coagulated mass is collected, that it comes then introduced in appropriate burlaps to rather fine meshes, that they hang to special supports to the aim to favor the clearing of the serum.

After approximately an hour, when the curd sufficiently is clear, it is introduced in enameled iron stamps, of aluminum or wood, cylindrical, fine bucherellati also on the bottom and having a diameter of 12 - 16 cm and a height of 6 - 10 cm, that they come carefully lined inside with burlaps from cheese. Filled up the stamp, the borders of the burlap are refolded on the curd. In order to accelerate the clearing of practical the residual serum a sure pressure, before with the hands and then overlapping a wood disc, on which they are placed knows or weights of approximately 1 Kg or a wood axis. In the first hours after the fabrication 3 - 4 or more rivoltamenti and after 6 - 12 hours are carried out remove cheeses from the stamps in order to carry them in a dry and ventilated premises in which it is proceeded to their salt out, than it is carried out to dry, more very rarely for immersion in pickling brine.

Cheese to red crust

Zone of production

Premises of production

Materials and equipmentsBoiler of working: “washable” wood or materialsTools of cut and working curdled in boiler: “washable” wood or materialsForms or stamps: “washable” wood or materialsBurlaps of sgrondo curdled: woven naturalAces of stagionatura: woodBench of loading for the pressatura: wood

Methods of working

The salt out to dry is put into effect cospargendo of knows them until the two faces and the barefoot one of cheeses; a second salt out comes made after 24 hours and to this of it 3 - 4 follow others, that they have place in the successive days. In the event in which the salt out in pickling brine is executed this rather is concentrated and in it the cheeses come made to pause for some hours. The forms are placed to mature on shelves of wood in a premises with a temperature approximately of 12 - 18 °C, in which they remain for 5 - 8 days, passed which come capacities in an other premises for the sharpening, where they are kept for approximately 10 days to a temperature of 8 - 10 °C. During this period the forms frequently are rivoltate and cleaned up with a burlap imbevuta of a water concentrated solution and know them. The cheese is ready for the consumption to 20 - 30 - 40 days from the fabrication. Product in the province of Turin above all in the Val Susa and the local Canavese beginning from latte.

It is a fat cheese, to paste motivatings force with cylindrical form to flat faces, having a diameter of 10-12, till 16 cm and one barefoot one of the 2,5-6 cm. weight medium is gone around on the 400-500 gr.

Manufactured in the province of Turin above all in val the Susa and the local Canavese beginning from latte.

The working laboratory does not introduce characteristics details. Premises of stagionatura: wine cellar or cove with geologically natural walls.

One employs the latte ones entire of vacca produced to the mattino, to which precedence joins to that one of the evening, or the factory with the latte ones coming from a single milking. The latte ones after taken care of filtration, come introduced in little ones containers of copper or other suitable metal and therefore the door to a temperature of 30 - 35°C and it is coagulated with liquid rennet, in the measure of approximately latte 30 cc for hl of in 20 - 30 minuteren.

When the coagulated mass has caught up a sure consistency, it is proceeded to its breach from before with the spannarola and then with the Lira, they are to catch up caseosi lumps of the dimensions of a fava or a walnut: sometimes some casari, use to add, during the breach a little of know them.

Rest minuteren passed approximately 7-10, during which the curd is deposited on the bottom of the boiler, remove the overhanging serum and the coagulated mass is collected, that it comes then introduced in appropriate burlaps to rather fine meshes, that they hang to special supports to the aim to favor the clearing of the serum.

After approximately an hour, when the curd sufficiently is clear, it is introduced in enameled iron stamps, of aluminum or wood, cylindrical, fine bucherellati also on the bottom and having a diameter of 12-16 cm and a height of 6-10 cm, that they come carefully lined inside with burlaps from cheese.

Filled up the stamp, the borders of the burlap are refolded on the curd. In order to accelerate the clearing of practical the residual serum a sure pressure, before with the hands and then overlapping a wood disc, on which they are placed knows or weights of approximately 1kg or a wood axis. In the first hours after the fabrication they are carried out 3-4 or more rivoltamenti and after 6-12 hours remove cheeses from the stamps in order to carry them in a dry premises and ventialto in which it is proceeded to their salt out, than it is carried out to dry, more very rarely for immersion in pickling brine.

The salt out to dry is put into effect cospargendo of knows them until the two faces and the barefoot one of cheeses, a second salt out wines made after 24 hours and this of it follow others 3-4, that they have place in the successive days. In the event in which the salt out in pickling brine is executed this rather is concentrated and in it the cheeses come made to pause for some hours.

The forms are placed to mature approximately on shelves of wood in a premises with a temperature of 12-18 °C, in which days remain for 5-8, passed which come capacities in an other premises for the sharpening, where they are kept for approximately 10 days to a temperature of 8-10 °C. During this period the forms frequently are rivoltate and cleaned up with a burlap imbevuta of a water concentrated solution and know them. The cheese is ready for the consumption to 20-30-40 days from the fabrication.

7 gallons

8:408:40pH 6.4

pH 6.0

The working can happen in polyvalent boilers or continuous coagulatori to the temperature of 37-40 °C.

Crescenza - Italy

The Crescenza is a cheese to paste motivatings force, lacking in crust, original of the Lombardy lowland and product in it goes it beginning from to all them Po latte entire or from latte enriched with latte variable doses of cream of. The form is square with side of 19-20 cm, height of approximately 5 cm and weight around i 2 kg.

The paste has a homogenous structure, it deprives of occhiature, and luminosity from the white man to the paglierino is introduced of color. The sapore is delicate and typical and goes from the cake to the acidulous one with some light note of retrogusto amarognolo. The consistency is tender, soft and spalmabile, fusing in mouth.

For the production of the Crescenza, the latte ones come standardized in fat person to values comprised between 3.6% and pasteurized 5.5% and therefore to 72-75 °C for approximately 15 second ones.

For the acidification cultivations are used latexes of the species S above all. thermophilus and for the coagulation year-old calf rennet is employed.

After the coagulation of the latte ones, I coagulate comes cut in pieces of dimension similar to a walnut and then maintained under light agitation for a half insufficient hour before being unloaded in the mold preparation stamps. In the stamps it remains to mature for approximately six hours with 3-4 rivoltamenti. When it has caught up the optimal acidity, the curd that is becoming cheese enters with the stamps in a concentrated pickling brine to 15 °C where it remains for approximately two hours, cooling off themselves and absorbing the necessary dose of it knows them.

Finished the salt out the short stagionatura in atmospheres begins to climate controlled with temperature of 5-6 °C and humidity > 90%. The hard process approximately a week during which the cheese comes rivoltato 3-4 times and at last started on the confezionamento.

Technology of working: door latte previa the pastorizzazione to 37 degrees, aggiungendovi latte-graft more liquid rennet. It coagulates in 30 minuteren. Breach of the curd carried out in two is made with 30 minuteren of intermediate rest. After these operations, the mass comes still rimescolata for 5 minuteren approximately and therefore travasata in pierced metallic containers. It is proceeded therefore to the stufatura in room to 22-24 degrees and 90% of humidity for 5 hours with 3 rivoltamenti. The salt out is carried out for bathes in pickling brine. Mature in 5-6 days, frigorifere cells to 6-7 degrees, humidity 90-95%. Additives: eventually potassium sorbato in surface. Yield 16%.

This invention relates to a process for the production of a spreadable cheese of the "crescenza" type.

Crescenza is a fresh cheese typical of Northern Italy which is the only place where it is made. It has a high water content of the order of 55 to 60% and contains 50% of fat, based on dry matter. Its body is homogeneous, creamy, glossy, smooth and spreadable. It is not unlike process cheese which contains more than 60% of fats, based on dry matter. No serum is separated from it in storage. It is rich in calcium. Crescenza has a characteristic taste, mildly and clean. Any other pronounced taste, originating above all from contamination by micro-organisms, is a defect. It is made without rind in moulds approximately 2 kg in weight. Its body is friable during production and becomes spreadable after about 8 days. Italian doctors consider it to be the ideal cheese for the unwell and for children because it does not contain any emulsifying salts.

Traditional crescenza is obtained by coagulation with rennet, i.e. by enzymatic coagulation, which gives a relatively hard curd. The coagulation process is sufficiently rapid (1 to 1.5 hours) for the natural lactic ferments not to be able to intervene to any significant extent; they only act in a real sense and acidify the curd during the draining phase. This draining phase is slow (7 to 8 hours). After salting comes the ripening phase which takes about eight days. The crescenza obtained at the end of this long traditional process will keep for a maximum of eight days in a refrigerator.

The object of the present invention is to provide a process for preparing crescenza on an industrial scale whilst at the same time considerably increasing its shelf life.

The process is characterised in that, starting with milk, a curd is formed by lactic-type coagulation at a pH-value of from 5 to 5.3, the curd obtained is drained to a dry matter content of from 30 to 50%, salt is then added in a quantity of from 0.5 to 1% of the total weight and, finally, ripening is allowed to continue until it is complete.

It is in this way that, by a different cheesemaking technique it is possible to produce on an industrial scale a cheese which has all the characteristics of traditional crescenza but which will keep in a refrigerator for five to six months as opposed to eight days. In addition, the cheese thus obtained is even more spreadable than traditional crescenza. Finally, its water content may exceed 60% whereas this percentage represents a critical limit for crescenza obtained by the traditional method.

To carry out the process according to the invention, the lactic-type coagulation may be brought about by acidification either by the action of lactic ferments such as the Streptococcus thermophilus present in the natural state or added for the occasion or by the addition of a food-grade acid, such as for example citric acid, malic acid, lactic acid or hydrochloric acid. The coagulation phase is relatively slow (about 3 to 4 hours) and gives a relatively soft curd. The curd is preferably stirred during its formation.

The following operation (draining) may be carried out by centrifuging or by ultrafiltration for example and is continued until a product having a dry matter content of from 30 to 50% is obtained. Salt is then added in a quantity of from 0.5 to 1% of the total weight, after which the product is left to ripen, preferably in pots, until it is mature, i.e. until its development is complete. This terminal ripening phase may be carried out both at ambient temperature and at the temperature of the refrigerator.

It can clearly be seen that, for the cheesemaking point of view, the process according to the invention is unlike the traditional process for making crescenza. It has more in common with the production of petit-suisse and does in fact give a product of the "petit-suisse" type unless the parameters mentioned above are strictly observed.

Thus, if the lactic-type coagulation process takes place at an incorrect pH-value, for example at pH 4.5 to 4.8, a type of "petit-suisse" is obtained, being more or less salty according to the amount of salt added before ripening.

The same unpleasant granular texture appears if the water content is insufficient irrespective of the amount of salt added.

EXAMPLE 1

EXAMPLE 2

COMPARISON EXAMPLES

(b) The procedure is as described in Example 1 except that no salt is added to the drained curd.

If the lactic-type coagulation process is carried out in the correct pH range between 5 and 5.3 but if no salt is added before ripening, the product obtained has an unpleasant granular texture.

In one preferred embodiment of the process according to the invention, pasteurised whole or partially skimmed milk is coagulated by the addition of Streptococcus thermophilus ferments in a quantity of 1% or by the addition of lactic acid. Essentially for reasons of cheesemaking legislation, small quantities of rennet may also be added although they do not have any significant bearing on the coagulation process. The curd is formed at a pH of the order of 5.2 and is stirred during its formation. The product is then drained by centrifuging until it has a dry matter content of from 30 to 50%, after which salt is added in a quantity of from 0.5 to 1% of the total weight. The product obtained is then put into pots and placed in refrigerators at a few degrees Centigrade for 24 hours during which time the ripening process takes place and is completed.

As mentioned at the beginning of the description, the crescenza obtained by the process according to the invention is easier to spread than traditional crescenza and, above all, may be kept in a refrigerator for five to six months. This latter feature is attributable to the fact that the new technology used in accordance with the present invention makes it possible to control fermentation and to eliminate the secondary infection or contamination which so seriously affects the keeping properties of the traditional product. In addition, there is no longer any danger of contamination by pathogenic micro-organisms. Finally and again as mentioned above, the dry matter content of the crescenza obtained by the process according to the invention may be reduced without difficulty to 30% whereas the dry matter content of traditional crescenza must not fall below 40%.

The process according to the invention is illustrated by the following Examples in which the percentages quoted represent percentages by weight.

To whole milk kept at a temperature of 40° C. is added 1% of lactic ferments, namely 1% of a 3 h culture of Streptococcus thermophilus, based on the milk. Rennet (strength 10,000) is also added. The milk is then left to coagulate with gentle stirring at a pH value of 5.1. Coagulation takes four hours. The curd obtained is then drained in a centrifuge until it has a dry matter content of 40%, after which cooking salt is added in a quantity of 0.7% based on the drained curd. The curd is then put into pots and placed in a refrigerator at approximately 4° C. After 24 hours the ripening process is complete. After it has returned to ambient temperature, the cheese obtained resembles crescenza in its appearance and properties, only it spreads more easily.

The procedure is as described in Example 1, except that the draining phase is only continued to a dry matter content of 30%. The cheese obtained still has the characteristics of crescenza; it is easier to spread and lighter.

(a) The procedure is as in Example 1 except that a larger quantity of lactic ferments is added to allow coagulation to take place at a pH-value of 4.7. The cheese obtained no longer has the appearance of a crescenza but is more like "petit-suisse." In addition, it is found on tasting to have an unpleasant granular texture.

Although the coagulation pH is correct, the cheese obtained is like the cheese obtained in the preceding Comparison Example and again has an unpleasant granular texture.

(c) The procedure is as described in Example 1, except that the curd is drained to a dry matter content of 60%.

The cheese obtained again has an unpleasant granular texture.

EXAMPLE 3

EXAMPLE 4

EXAMPLE 5

EXAMPLE 6

The procedure is as described in Example 1, except that acidification of the milk is carried out continuously. The milk is acidified in a tank to pH 5.1 after which the same quantity of milk is added and removed to keep the pH-value constant at 5.1 in the tank. Acidification is stopped by cooling in a refrigerator.

The procedure is as described in Example 1, except that acidification is produced by the addition of lactic acid and that 1% of salt is added as opposed to 0.7%. The product obtained has the same texture and physical qualities but not the same bouquet as the product of Example 1, but is just a little more salty.

The procedure is as described in Example 1, except that acidification with the lactic culture is only continued to a pH-value of from 5.8 to 6.0, acidification is terminated by the addition of lactic acid and 0.5% of salt is added as opposed to 0.7%. The product obtained has the same appearance, the same texture and the same physical properties as the products of Examples 1 to 4 although its bouquet is distinctly more pleasant than that of the product of Example 4. Its taste is just a little less salty than that of the product of Example 1.

The procedure is as described in Example 1 except that, instead of draining the curd in a centrifuge, the whey is separated from the curd by ultrafiltration. The product obtained is comparable in all respects with the product of Example 1.

a delicious, thinner form of sour cream first developed by the French with a slight hold and tanginess

Ingredients:1 unit EZAL DPL series cultures to 6 gallons.orRosell Aroma II or Meso III bulk cultures are used at 1.5 oz (3 tbsp.) per gallon of cream.

Procedure:50% fat Cream is pasteurized at 155 °F for 30 minutes or

milk is pasteurized at 145 °F for 30 minutes and separated into 50% fat cream and skim.

100 lb. of 5% fat milk will yield 10 lb. of 50% fat cream.Pasteurized cream at 68-72 °F.Add starter:

EZAL DPL series cultures are used at the rate of 1U (1/4 teaspoon) to 6 gallons.

orRosell Aroma II or Meso III bulk cultures are used at 1.5 oz (3 tbsp.) per gallon of cream.

Creme Fraiche Recipe - adapted from recipes by Peter Dixson

Mix in the culture for 5 minutes. The cream can then be poured into the commercial containers or left in the pot. Cover the pot and allow the cream to ferment until there is pH 4.5 and there is a curd. Keep the temperature at 68-72 °F during this 15-24 hour period.

Use immediately or mix the cream and pour into containers, cover tightly, and chill in the refrigerator. Creme fraiche will keep for at least 60 days.

Ingredients:6 quarts of ewe’s milkMesophilic type II powderLacto-Labo Penecillium Candidum powderliquid calf rennet

Procedure:Warm 6 quarts of ewe’s milk to 86°F.Add 1/8 tsp Meso II1/4 teaspoon P. Candidum dissolved in 1/8 cup distilled water3/8 tsp of rennet diluted in ¼ cup distilled waterWork ingredients well into the milk.

Allow the milk to ripen until curds form (about 1-1/2 hours) while maintaining start temperature of milk.

Allow curds to settle for 10 minutes.

Note: If you want to make “Camembert”, warm your milk to 84°F in Step One.

Crème de Ciel - France

Brie-esque cheese is deceptively simple to make. It doesn’t require pressing. All cultures and moulds are added during the make. And after salting, you just store the little white fellows until the surface mold develops, then wrap and presto…ready to eat as soon as the cheese is ripe. The P. candidum is what causes the soft white fuzzy exterior mould to develop on the cheese. Surface ripened cheese, such as our Crème de Ciel ripens from the outside in!

Test curd for a clean break. Cut curd into 1/2 inch cubes and stir gently with a ladle for about 3 minutes while cutting any largish curds with your ladle.

Ladle into molds placed on ripening mats, sitting on a cake cooling rack over a pan to catch the whey drippings. The curds will settle to about half the height you ladle into the mold.

Allow cheeses to drain at room temperature overnight covered loosely with plastic wrap or cheesecloth. Flip the cheeses a couple of times when they are firm enough to be handled.

The next morning, when the cheeses have completed their draining time, remove them from the molds. Sprinkle ½ tsp coarse salt on each of the top and bottom of cheese. Place the cheese onto clean ripening mats in a plastic storage box with a lid. Close the lid but not tightly (to allow some air circulation). Air out the cheese daily and wipe any excess moisture from the plastic box.

Transfer cheese to ripening area (temperature range of 52 – 56° F. Check your cheeses daily and wipe out any excessive condensation/moisture in the storage box. The characteristic white mold should begin to appear day 5 – 7. This is dependent on the humidity in your box. A relative humidity of about 70 – 75% is desirable. Once the white molds appear, the cheeses must be turned daily to ensure the white crust grows evenly on the surface.

Once the cheeses are completely crusted with Penecillium mold, wrap them loosely in cellophane paper (cellophane works best; you can use saran wrap though or you can get fancy and purchase imported cheese wraps). Store in the fridge or the ripening room/cupboard. The cheese will be ready to eat when the center of it feels soft under the thumb (about 6 weeks depending on ripening temperatures).

Use two round molds approximately 9 inches in diameter and about 6 inches high.

NOTES:

The ripening is the tricky part of this cheese. In France and other places different strains of P. candidum are used that produce grey to brownish exteriors. So, although the make is fairly straightforward in this cheese, the ripening is a bit tricky and challenging.

Ammonia buildup is the biggest challenge. The cheese releases ammonia as it ripens. After these cheeses are wrapped, unless there is adequate air movement, the cheese can develop an ammonia smell and taste. Good air circulation is important to dissipate some of the ammonia your cheeses are expelling during ripening.

Surface ripened cheese has a limited shelf life: when the Brie is ripe, it’s amazing; if it is too ripe or too young, you may wish to rethink your cheesemaking career. If you haven’t salted your cheese sufficiently, a fluorescent yellow mould can develop.

Ingredients:4 cups pasteurized half and half1 cup whipping cream2 tablespoons (28 ml) buttermilkSaltHerbs (optional)

Procedure:Make sure cream is not ultra-pasteurized!Heat the creams to 90°F.

Remove the curd from the cheese cloth, and salt to taste.

Yield: 1 pound

Turn solidifying mass in the cloth to hasten drainage. Store in a refrigerator. Use within a week or so.

Cream Cheese - adapted from Tim Smith "Making Artisan Cheese"

Stir in the buttermilk and pour the mixture into a sanitized glass mixing bowl. Cover tightly with plastic wrap.Wrap a few kitchen towels around the bowl. Place the bowl in a warm area, and let it sit for twenty-four hours.

After twenty-four hours, the cream mixture should have the consistency of yogurt and should not move when the bowl is leaned on its side. If it still has some movement, the cultures need more time to develop, so let it sit for another six to twelve hours.

Once you have a firm mixture, pour it into your cheese cloth-lined colander with a catch bowl underneath. Allow it to drain for fifteen minutes, then fold the cheese cloth over the cheese. Place the colander in a deep bowl for continued draining. Cover it with plastic, and place in the refrigerator for as long as twelve to fourteen hours.

Add herbs if desired. Reshape the curds into balls and wrap them in fresh cheese cloth; put the balls back into the refrigerator in the colander. Make sure that you have a drip bowl under the colander to catch any additional whey. Cover the colander with plastic wrap, and let it sit for thirty-six to forty-eight hours, depending on the firmness of cheese you desire.

Place finished cheese in a sealed plastic container in the refrigerator. Stored this way, the cream cheese should last for up to two weeks.

Cottage CheeseA soft white cheese made of strained and seasoned curds of skim milk. Also called pot cheese

Ingredients:

2-3 gallons goat milk (or cow milk) (I use raw, unpasteurized milk)

1/2 tsp. Liquid rennet (I use double strength vegetable rennet), dissolved in 1/4 C. water 1-2 T. kosher salt

This is a "dry" cottage cheese, if you like it "wet", you may add some cream to it.

1/4 tsp. mesophilic DVI Culture "MM"* or 4 oz. Mesophilic culture or 1 Cup. Buttermilk

*The DVI cultures I use are EZAL cultures from France purchased from The Dairy Connection.

Bring the milk to 86° (90° for cow milk) and add the mesophilic culture. Stir well and let set, to ripen, for 1 hour. Add the rennet and stir briskly for 15 seconds. Cover the pot and let the milk set for 45 minutes, or until you get a clean break. Hold the milk at a temperature of 86° (90° for cow milk) for the entire time.

Cut the curds into 1/2" pieces with a stainless steel knife. This always seem to be the trickiest part of cheese making, but take your time, and don't worry if all the curds are cut to exactly 1/2". After you have cut the curds, do not stir them yet. Let them rest, undisturbed for 10 minutes (5 minutes for cow milk).

Now you can stir the curds gently and cut any that you had missed. What you are doing here is making the size cottage cheese curd/lump you like. Raise the temperature of the curds to 95° (99° for cow milk) over the next 20 minutes, stirring occasionally so the curds do not stick together. Let the curds settle for 5 minutes, undisturbed.

Drain the whey until it in level with the curds (about 1/2-3/4 of the whey). Add enough cold water to lower the temp to 85°. Stir as you add the water. Now, leave the curds in this cheese 85° water/whey for for 10 minutes, stirring with your hand occasionally so that the curds don't stick together.

Pour the curds into a colander and let drain. Carefully stir occasionally so it dose not stick together (too badly). After about 1/2 hour, you can carefully separate/break up the curds into a bowl and salt to taste. Cover and let sit in the fridge at least 2 days. The curds may be "squeaky" at first, but with the aging, they loose their squeak".

Ingredients:4.5 gallons raw milk1/4 teaspoon MA11 culture6 drops ammatto coloring1/2 teaspoon double strength vegetable rennet1 tablespoon dried chives1 tablespoon dried onions3 tablespoons cheese salt

Procedure:Heat milk to 90°FAdd culture and ripen for 45 minutes.Add ammatto coloring to 1/4 cup pure water and mix well.Add ammatto to milk and mix well.Add rennet mixed in 1/4 cup of pure water.Cover and set for about 45 minutes or until a clean break is achieved.

Scald curds by raising the temperature to 104°F in about 35 minutes stirring to prevent matting.Maintain temperature for 30 minutes stirring to prevent matting.Rest curds for 5 minutes.Drain curds in cheesecloth lined colander add salt, onion and chives and mix well.Place curds in molds and press mold for 15 minutes using 10 pounds of weight.Flip cheese then press with 20 pounds of weight for 15 minutes.Flip cheese then press with 40 pounds of weight for 24 hours.

Age for 1 to 3 months at 55°F and 80 to 85% humidity turning weekly.

Cotswold Cheese - Deejays Double Gloucester with chives and Onion

Cotswold is a type of Double Glouster to which chopped chives and onions have been added, a hard English cheese similar to cheddar, but milder and less sharp.

Cut curds into 1/4 inch pieces, rest for 5 minutes then stir with whisk for about 20 minutes breaking up any larger curds.

Remove from mold and air dry for at room temperature flipping twice until dry to the touch. This can be 2 to 5 days.

You could wax once dry or I prefer to allow cheeses to develop a natural rind by aging and then brushing with a salt brine consisting of about 1-1/2 cups of salt to 1 quart of water to remove unwanted mold every few days

Cotswold cheese - Tim Smiths’s book on Artisan Cheesemaking

Cotswold, also known as "Pub Cheese," is the name given to this hearty cheese that combines Double Gloucester with flavorful bits of chive and onion. A harmonious blend of mellow, crumbly cheese and powerful vegetables, Cotswold is a terrific complement to the softer, more mild flavors on your cheese board. In England, it is a notoriously popular pub cheese that is commonly served with hard-crusted bread and a strong dark beer.

Ingredients:2 gallons milkmesophilic culture (4 tablespoons of mother culture or 1/4 teaspoon of direct starter culture)4 drops annatto coloring diluted in ¼ cup cool water¼ teaspoon calcium chloride diluted in ¼ cup cool water¼ tablet vegetable rennet dissolved in ¼ cup cool water1 tablespoon fresh chives1 tablespoon dried onionDirections:1. Heat milk to 90F and add culture. Cover and ripen for 45 minutes at 90F.2. Add annatto. Stir in thoroughly.3. Add calcium chloride. Stir in thoroughly.4. Add rennet, stir for 1 minute.5. Keep at 90F and let set for 45 to 90 min. until clean break.6. Cut curds to ¼ inch cubes.7. Keep at 90F for 20 min and occasionally gently stir curds to prevent matting.8. Raise to 104F over 35 min. Stir often enough to prevent matting..9. Keep at 104F for 30 min. Stir continuously while cooking to prevent matting.10. Let cooked curds rest for 5 minutes.11. Drain curds into cheesecloth lined colander.12. Place colander in pot and cover to keep curds about 100F until whey is done draining.13. Drain pot completely and move curds into pot. Stir gently to unmat curds.14. Add chives and onions in multiple steps, stirring gently to mix evenly at each step.15. Place curds in cheesecloth-lined mold and press at 10 pounds for 15 min.16. Flip and rewrap and press at 30 pounds for 10 min.17. Flip and rewrap and press at 40 pounds for 2 hours.18. Flip and rewrap and press at 50 pounds for 24 hours.19. Remove from press, wipe down with brine and let dry at room temp until dry and ready to wax.20. Wax and age at 55F for 1 to 3 months. Turn daily for a couple weeks, then turn weekly.

Cotswold made 5-24-2009

10:30

Ingredients:1 gallon pasteurized whole milk1/4 teaspoon Mesophilic-A culture1/4 teaspoons 30% calcium chloride in 2 tablespoons distilled water6 drops Annatto Cheese Colorant (optional)Rennet per manufactures instructions1/4 teaspoon + 2 Tablespoons flaked cheese salt

Combine milk and calcium chloride and heat to 86°F stirring gently.Add Mesophilic culture and mix completely.Maintain milk at 86°F, cover and allow the milk to ripen for 1 hour. Add annatto coloring now, if you wish and mix completely.Dissolve rennet in ¼ cup of distilled water.Stir 1/4 teaspoon flaked salt into the rennet solution then add to milk.Cover milk and let sit until clean break is achieved.Cut the curd into 3/8 inch cubes and rest for 5 mintes.

Hold the temperature at 80°F for 15 minutes while gently stirring to keep the curd from matting.

Line a colander with cheesecloth and drain the curds.

Sprinkle 1 tablespoon of flaked salt over the curd and gently mix it with your hands your hands.

Place the curds a cheesecloth lined mold.Press with 20 pounds weight for 20 minutes.

Colby Cheese - Deejays - adapted from cheese description

Colby is similar to cheddar, but does not undergo the cheddaring process. Colby is a softer, moister, and milder cheese than cheddar because it is produced through a washed-curd process. Colby is considered semi-hard. The washed-curd process means that during the cooking time, the whey is replaced by water; this reduces the curd's acidity, resulting in Colby's characteristically mild, gentle flavor. Longhorn is a Coby Cheese. Monterey Jack cheese is produced in an almost identical fashion as Colby, but is uncolored and softer.

Slowly raise the temperature of the curd 2°F every 5 minutes until the temperature reaches 102°F. This should take about 30 minutes.

Hold the temperature at 102°F for 30 minutes. Gently stir so the curds do not mat together. Then rest curds for 5 minutes.

Drain off the whey until it is level with the curd mass. Stir in cold tap water until the temperature in the cheese is 80°F.

NOTE: The temperature at this juncture will determine the moistness of the final product. - A higher temperature will produce a drier cheese. - A Lower temperature will produce a moister cheese.

Flip the cheese and press again with 30 pounds weight for 20 minutes.Flip the cheese and press again with 50 pounds weight for 12 hours.Remove the cheese from the mold and remove cheesecloth.

Wax the cheese and age at 55°F at a relative humidity of at least 85% for 2-3 months. Turn the cheese over daily for the first month and several times a week thereafter

Ingredients:2 gallons milkmesophilic culture (6 tablespoons mother culture or ¼ teaspoon direct-set culture)6 drops annatto coloring diluted in ¼ cup cool water1/8 teaspoon calcium chloride diluted in ¼ cup cool water¼ tablet rennet dissolved in ¼ cup cool water2 tablespoons cheese saltDirections:Heat milk to 86F.Add culture and ripen at 86F for 1 hour.Add calcium chloride while stirring gently.Add annatto while stirring gently.Add rennet and stir gently for 1 minute.Cover and keep at 86F for 40 to 90 minutes until clean break.Cut curds to 3/8 inch cubes.Stir once and let rest for 5 minutes at 86FSlowly increase heat to 102F over forty minutes, stir gently as needed to prevent matting.Cook curds at 102F for 30 minutes, prevent matting. Prepare 2 quarts of 60F water.Draw off whey to the level of the curds.Slowly add 60F water while stirring until curd temperature drops to 80F.Keep at 80F for 15 minutes, stir as needed to prevent matting.Drain curds through muslin lined colander for 20 minutes.Return curds to pot and mill to ¼ pieces.Add salt while stirring to thoroughly mix.Press in a muslin-lined 2 pound mold at 20 pounds for 30 minutes.Flip and rewrap and press at 20 pounds for 30 minutesFlip and rewrap and press at 40 pounds for 1 hour.Flip and rewrap and press at 50 pounds for 12 hours.Remove from press and Air-dry on a bamboo mat or wood board, turn every four hours.When completely dry to the touch, wax and age at 50F for 2 to 3 months.

Mix 1 tablespoon salt with 1/2 cup of water and lightly apply salted water to cheese using the cheese cloth. Do not submerge cheese.

Place cheese on a drying mat for 1 to 3 days, turning twice a day until a yellowish rind begins to form and it feels dry to the touch.

Colby, based on Tim Smith’s Artisan book. Steps are directly from my log as I made this one.

Ingredients:

A Mexican dry grating cheese similar to Parmesan. The aged version is referred to as "anejo".

Ingredients:1000 lt. cheese milk 2.8 % butter fat.100 ml. Calcium clhoride.150 g. of thermofile bacteria culture. ( pasta filata ) Streptococcus thermophilus 30 kg. of salt.100 ml. microbial enzine ( rennet ).

Procedure:

- After pass the 20' minute, stirring for 30' a medium speed, keep the temperature a 36 C.- When the 30' pass, add the salt direct to the milk and stirring for 5'.- When pass the 30' minute, add the microbial enzine 1-10 ( rennet ).

- After the milk is cut, leave the curds rest for 20' minute.- After the 20' minute stirring for 40' minute ( the curds no need to be cook )- After the 40' minute stop the agitator and let the curds rest for 30' minute.

- When the time in the press is done packing the cheese.Age for 3 to 12 months

Cotija Cheese - 2 weeks old - From Egon - Danlac

- Put the cheese milk in the cheese vat at 36 C, and add the calcium 1-10, and add the culture bacteria, let the milk rest for 20'.

- After put the microbial enzine check the jelling time must be between 10 to 15 minute, the milk must be cut between 30 to 40 minute, make sure the temperature of the milk is between 35 to 37 C. all the time.

- When the 30' minute pass push the curds to the back 1/3 of the cheese vat to have enough room to draining the whey.

- When all the whey is draining, let the curds rest for 20' minute and after start put the cheese in the forms make sure the forms is with liner.

- If the forms is between 10 to 20 kg. need 25 lb. pressure for 15 to 20 hr., if the forms is 5 to 9 kg. need 15 lb. pressure for 15 to 20 hr., if the forms is 400 g to 1 kg. need 15 lb. pressure for 4 hr.

Conzato Case

Ingredients:

Procedure:

Materials, equipments and premises used for the production

- tools in wood for the caseificazione process, caccavo in tinned copper;- Fuscelle of ginestra or alimentary polyethylene for the cheese- Produced kidskin Rennet handicraft- amphoras in terracotta or glass for the conservation- Local of, repaired aerati, little luminous drying and stagionatura from the bugs

Procedure:Latte of the milking of the evening and the mattino successiveHeating of the latte ones to 30-35° CAddition of kidskin rennetAfter 30 minuteren breach of the curdClearing of the serumMold preparation of the cheese in fuscelleManual Pressatura, and salt outDrying in freschi and aereati premisesTreatment with water of baking of the pasteTreatment with oil, vinegar, grass and spezie

Cheese obtained from latte vaccine, of sheep or goat, heated to approximately 30 - 35 °C, coagulated with produced kidskin rennet handicraft. After approximately 30 minuteren from the addition of the rennet the curd to dimension of a nocciola is broken off, lets to deposit and the serum for the production of the annealed one is removed, at the same time the curd comes collection and last in the wicker baskets (fuscelle) and pressata by hand.

The forms successively come pressate with the hands and salate to dry by means of rubbing of the entire surface of the cheese; therefore vengonop put to dry; the aereati phase of hard drying 2-3 mesiin local.

Therefore the forms come dealt with the water of baking of the paste, and therefore greased with an emulsion of oil, vinegar, milled chili pepper lies wild.

The formelle, of the weight of 200 - 300 gr, they come conserved in orci of terracotta or glass, and come approximately rivoltate every month.

During this phase, that it can last more also than a year, mildews in surface are developed that come washed with the emulsion of which previously to the voltatura; such development confers to the paste, before compact, the characteristic cremosa consistency and the intense, piccante, aromatic sapore, thanks to the rifermentazione in fortemente anaerobic atmosphere.

Stagionatura and maturation in containers (orci) in terracotta or glassTreatment and Rivoltatura formelle with emulsion precedence

Coolea - Irish

This cow's milk cheese is made by the Willems family in the Irish hills of County Cork. Dick and Helene Willems, a married couple of Dutch descent, began their adventure in cheesemaking when they quit the restaurant business and toured Europe in search of a more peaceful place to live. After brief stints in France and Spain, the family settled down on a farm near the inland town of Coolea in Cork. Not wanting to return to the restaurant business, the couple needed to find a new line of work. Given the excellent grazing conditions on their farm, they inevitably turned to cheesemaking. Owing to their Dutch heritage, they decided to make an Irish version of Gouda. The presence of wild Irish herbs in the grazing fields gives Coolea a richer, fruitier flavor than Dutch Gouda. Mature Coolea, which is aged for over 6 months, is piquant with a delicious, fresh aftertaste.

Cilento Goat Cheese

Ingredients:MilkTA61LH100Kid Rennet

Procedure:Heat milk to approximately 96-97°F.Add Cultures and let ripen for 35 minutes.Add rennet and wait about 20-25 minutes. Cut curds into rice sized pieces.Cook curds for about 30 minutes.Put curds into molds in whey.Press lightly for 5 to 8 hours.Dry salt and rest for 2 days.Place in medium brine for several hours.Cheese should be aged for 1 month.

The sapore is sweet or little made sapido if with year-old calf rennet or when the product is fresh. intense piu' and tending al piccante if kidskin rennet is used or when it is seasoned

Chihuahua Cheese

Ingredients:MilkStarter CulturesRennet

Procedure:

Brought to Mexico from the Mennonites, Queso Chihuahua is similar to mild cheddar but becomes tangy when it is aged. Substitute with a Muenster or medium Cheddar, melts well.

Cheese milk was warmed to 85 to 98°F and CaCl2 was added. Starter cultures were added only to milk that had been pasteurized. Commercial rennet was added to coagulate the milk and the curd was cut into 6-mm cubes 30 to 40 min later. Curds were cooked at 98 to 103°F for 45 to 90 minutes. Whey was drained completely and the curd was cheddared for 20 to 40 minutes to promote whey removal. Curds were milled to 1/2 inch, salted 1 teaspoon of salt/ 2 pounds of curd, and pressed (120 to 280 Pa). Blocks (1-kg) of cheese were packaged in plastic shrink-wrap and refrigerated.

Multiple blocks of semihard Chihuahua cheeses made with either RM or PM were obtained within 3 d of manufacture from different commercial cheese plants throughout the state of Chihuahua, México. Each cheese block obtained from the cheese plant was then placed inside a resealable plastic pouch, packed among cold packs in large coolers, and shipped overnight to the Dairy Processing and Products Research Unit, Wyndmoor, Pennsylvania. A sufficient number of cold packs were used to ensure that the cheese remained adequately cold throughout transportation. Once received, the cheese blocks were stored at 4°C. Three blocks from each manufacture were opened aseptically and portions were sent immediately for microbiological testing. A certified laboratory conducted microbiological screenings (Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus enterotoxin, and Campylobacter spp.) for all samples prior to use in the sensory study to ensure the safety of the cheeses. Another portion was removed from each block of cheese, repackaged, and stored at 4°C for compositional analysis to begin 10 d after manufacture.

Moisture was measured in triplicate using the forced-draft oven method (method 948.12; AOAC, 1997). Fat content was determined in duplicate using the modified Babcock method (Kosikowski and Mistry, 1997b).

Nitrogen content of the cheeses was measured in duplicate using an FP-2000 nitrogen analyzer (Leco Corp., St. Joseph, MI) and total protein content was calculated by multiplying the percentage of nitrogen by 6.38. Levels of NaCl were determined in duplicate using high-range chloride titrators (Hach Co., Loveland, CO). Cheeses were tested using the Charm Pas Lite test (Charm Sciences, Inc., Lawrence, MA) for inactivation of alkaline phosphatase.

Cheeses in the PM category showed no phosphatase activity, including brand Q, which was made from milk heated to 73°C for 3 s.

Flavor Attributes

Ingredients:264 gallons 1000 lt. cheese milk 2.8 % butter fat.

The research project was conducted in 2 phases. Phase 1 entailed the initial evaluation of 14 different brands of semihard Chihuahua cheeses that were obtained from 12 different commercial cheese manufacturers throughout the state of Chihuahua, México. During 2001, multiple shipments (4 different brands per shipment) of fresh cheeses were evaluated to identify descriptors for the cheeses and to train the descriptive analysis panel. In June 2004, all 14 brands were obtained at one time for a final flavor analysis. Nine brands of cheese were made from RM (no starter culture added; designated brands A to H, and J) and 5 brands of cheese were made from PM (commercial starter culture added; designated brands L to N, P, and Q). A minimum of 3 blocks of each brand of cheese remained in storage at 4°C until sensory evaluations were conducted at 14 to 18 d after manufacture.

In phase 2, conducted in 2002 and 2003, multiple blocks of 4 selected brands (2 RM and 2 PM cheeses) were obtained during the 3 distinct northern México seasons (winter, collected in December to January; spring, collected in May; and fall, collected in September) and shipped as described above to Wyndmoor, Pennsylvania. Upon receipt, at least 2 blocks of each brand were then repacked in fresh cold packs and shipped overnight to North Carolina State University for texture evaluation. Samples for sensory evaluation were stored at 4°C until tested at 14 to 18 d after manufacture. The 4 brands were selected from among the 14 brands characterized in phase 1 based on similar composition and rheological properties. Because of clustering of a number of the RM cheeses, an informal ranking of coded RM cheeses was conducted by approximately 30 Mexican Chihuahua cheese manufacturers to identify the cheeses with the flavor closest to the ideal flavor for this style of cheese; the top 2 were used in the phase 2 study.

Two researchers well trained in cheese sensory evaluation (over 500 h each) sampled a variety of American-and Mexican-manufactured Hispanic-style cheeses (including multiple 2001 shipments of Chihuahua cheeses) and selected aroma and flavor descriptors to be used to evaluate Hispanic-style cheeses (Table 1

The majority of the descriptors were selected from the Cheddar cheese lexicon (Drake et al., 2001). Descriptors such as astringent, fishy, and plastic were added because they were occasionally detected in samples. Flavor panelists were selected based on their ability to detect differences in regular and low-salt cheeses and were trained to use the descriptors on a wide variety of European, American, and Hispanic-style cheeses.

Chihuahua . ( 3 weeks old ) - from Egon - Danlac

Calcium clhorideTM 81 starter culturesalt.Rennet

PROCESS.

After about 30 minutes, add the rennet dissolved in 1/4 cup of pure water.

Rest the curds for 20 minutes.

Rest the curds for 30 minutes and allow the pH to lower to 5.8 to 6.0.After 30 minutes or you target pH is achieved move the curds to one side and allow the whey to drain.

Press 400 to 1 kg molds at 15 pounds pressure for 4 hours.After pressing package cheese

Put the cheese milk in the cheese vat at 93°F, and add the calcium cloride, and add the starter, let the milk rest for 20 minutes.After 20 minutes, stir for 30 minutes keeping the temperature a 93°F.

Curds should form in between 10 to 15 minutes. Cut the curds about 1/2 inch after about 30 to 40 minutes, maintaining the temperature between 89 and 93°F.

Stir the curds for 40 minutes slowly raising the temperature to 102°F over the 40 minute period.

Add salt to the curds and let the curds rest for 20 minutes. Put the curds in a cheese cloth lined mold.

Ingedients:1 quart Goats Milk1 Tablespoon Active Plain Yogurt Or Mesophillic Culture1 drop rennet

Procedure:Heat One quart(US) of goat milk to 165F. Cool down to about 100F as soon as possible.

Put into refrigerator to cool overnight

Next day turn the yogurt into a cheesecloth lined colander, tie up corners and hang to drain.

Chèvre Feuille - yogurt Cheese

Add One tablespoon of "Live Culture" Yogurt (Un-flavored.) Or Mesophillic Culture for a milder tasting cheese. Stir in well!

Add One drop of Liquid Rennet to 1/4 cup cool water,. Then take 2 to 3 tablespoons of this rennet mixture and stir it into the milk/yogurt mix.

Let set undisturbed in a warm (90 to 100F) area for eight to twelve hours. (We set the glass jar on top of our gas stove near the pilot light between the burners)

How long it is allowed to drain will determine how thick the cheese will be. You will end up with about one cup of soft, spreadable cheese ready to eat now or use in recipes calling for cream cheese or Fromage Blanc.

Ingredients2 qts of Trader Joe’s Summerhill Goats Milk8 tsp. M4001 culture8 tsp. liquid Calcium Chloride8 tsp. liquid Rennet, in 1 TablespoonFlaked or Kosher SaltDried herbs

Procedure:Add the milk to the pot and bring to 86°F.Remove from the heat to stir in the culture, using 20 gentle strokes. Wait 3 minutes.Add calcium chloride water. Stir.Add rennet water, stir and cover. Let stand at 72°F. at least 12 hours. Ladle the creamy curd (which looks like yogurt) into molds on a draining rack.Drain 12 hours at room temperature.Remove whey and continue draining 12 hours.Unmold and place on draining rack and sprinkle with salt on all sides.Dry cheeses on a cheese mat or wire rack on a cookie sheet for 24 hours.Wrap in cheese papers (waxed paper side in, shiny side out).Refrigerate and enjoy any time. Roll in herbs for a different taste.

Francois's ChevreChevre:Heat milk to 82FAdd MM100 per Danisco activity directionsAllow to cool to 78F and wait for 0.2 pH drop

Chèvre - adapted from recipe from the Beverage People

Chèvre cheese, in soft forms, has a sharper taste than does cream cheese. It may be paired with herbs, covered in black pepper, and comes in a variety of sizes and shapes. The cheese is easily molded into small rounds, log shapes, or large rounds that are sliced. You can use this form of chèvre cheese in a variety of ways. It melts wonderfully, making it delicious on pizzas or in calzones. It can merely be eaten on crackers or bread, or spread onto bagels for a delicious alternative to cream cheese. Chunks of soft chèvre are excellent in salads or make a great addition on a cheese and fruit plate.

Harder forms of chèvre cheese are meant to be eaten very much in the same way you would eat their cow milk equivalents. Aged chèvre can be sprinkled onto popcorn, top pasta, or eaten in small slices. Hard goat cheese that has a similar taste to Gouda or cheddar can make great cheese sandwiches.

Add rennet per manufacturer specs for soft cheeseCover and let ripen to 5.4-5.5 pH, maintain 78F temp.Scoop curd and allow to drain to desired consistency (usually overnight)Salt curd to taste, if still too wet allow to drian further.

Cheshire Cheese

Ingredients:4 gallons whole milk1/2 teaspoon mesophilic culture3/4 teaspoon calcium chloriderennet3-1/2 tablespoons pickling salt

Procedure:Heat milk to 86°F stirring gently.Add culture mix well.Ripen for 40 minutesAdd calcium chlorideAdd rennet wait 40 minutesAfter clean break cut curds to1/4 inch pieces.Rest for 5 minutes.Drain off 1/3 of the whey.Slowly raise temperature to 88°F in 1 hour and hold for 40 minutes stirring continuously to prevent matting.Drain whey and cheddar curds for 30 minutes pressing with your hands.Cut curd mass into 5 big chunks.Drain remaining whey and flip curds in the pot maintaining 88°F for 2 hours.Cut curds into 1/2 inch pieces sir in salt then pack into molds.Press cheese for 30 minutes with 30 pounds of weight for 30 minutes.Flip cheeses and press again over night.If cheese has not pressed smoothly dip in scalding hot water and press again.Dry on mat for at room temperature for 2 to 3 days turning twice a day.

Turn daily then weekly after 1 month.

Cheshire cheese is dense and semi-hard, and is defined by its moist, crumbly texture and mild, salty taste. Industrial versions tend to be drier and less crumbly, more like a mild Cheddar cheese

Place on cheese mat wrapped in cheese cloth in container and ripen at 60°F and 80% humidity for 2 months to a year.

For 37.50 lb. (4.5 gallons) pasteurized or raw milk.

Ingredients:1/2 teaspoon of MA011 starter culture1/2 teaspoon double strength vegetable rennet25 drops Annatto

3 tablespoons flaked salt

ProcedureHeat milk to 88° F25 drops Annatto Add 1/2 teaspoon Choozit MA11 starter culture

Ripen with culture for 1 1/2 hours

Add 1/2 teaspoon double strength vegetable rennet

Cut into 3/8” cubes (pea-sized particles)

Settle curds after cutting for 5 minutes

Stir and heat curds to 95 °F in 30 minutes ( 1° F every 4 minutes)

Continue stirring and heating to 102° F in 15 minutes (1° F every 2 minutes)

Settle curds under the whey for 15 minutes.

Cheddar - adapted from recipes by Peter Dixson

Cheddar cheese is a relatively hard pale-yellow to off-white, and sometimes sharp-tasting cheese originating in the English village of Cheddar, in Somerset

Check for the curdling time and multiply this times 3 to get the time from adding rennet to cutting the curd, e.g. 12 min. x 3 = 36 min.

Cook at 102° F for 45-60 minutes until the curds bounce off your hand and feel like pellets and are springy when squeezed. Whey pH 6.1-6.2

Move curds slowly to the back of the vat to form a pack that is 8 inches deep.

Whey pH 5.9-6.0 by the time the pack is formed and most of the whey is drained.

Cheddaring Process:Wait ten minutes and cut the pack into slabs that are 6 inches wide.Turn the slabs over after 15 minutes. Turn again after 15 minutes.Cut the slabs to half their length and pile them 2 high.Turn the slabs over and pile 3 high after 15 minutes,

When the whey is pH 5.3-5.4 (acidity of 55-75 degrees), mill the slabs of curd into pieces 1 inch x 2 inches.

Time from adding culture to milling is around 6-6 1/2 hours.

Drain off the whey and form a trench in the middle of the pack to let the whey escape from the curds. When you are finished draining, there should be two packs of curds on either side of the back of the vat with an 8-10 inch wide trench down the middle. The pack should be about 4 inches deep.

Continue to turn and pile the slabs every 15 minutes up to 7 high if you need to keep moisture in the curds or 4-5 high if you need less moisture.

Maintain the temperature at 95-100° F during the cheddaring process. This can be checked by sticking a thermometer into the slabs of curd.

Wait ten minutes and add salt. Use coarse flake salt (like Kosher salt) Salt amount will vary with cheese yield.

Add the salt in 3 portions and wait 5-10 minutes between each addition. The idea is to let enough salt dissolve into the curds before hooping the curds and pressing them into blocks or wheels. However for smaller batches, two applications will be enough.

Gather the curds into the forms (blocks or hoops) lined with cheese cloth and move to the press. Keep curds around 90°F between salting on pressing. The keeps fat from solidifying on the outside of the curds causing poorly knit cheeses.

Press with enough pressure to create a smooth rind by the next morning. This is 25 p.s.i. to start. After 30 minutes take of the pressure and tighten the cheese cloths around the cheese. Increase the pressure to 40 p.s.i. for the rest of the time.

Medium Cheddar is at least 6 months agedSharp Cheddar is one yearExtra Sharp is 18 months

Vermont, Canadian, and English Cheddars have higher acidity (55-100 degrees).Midwest Cheddar has moderate acidity (45-55 degrees).

Note:

Remove from the press and take the cheese out of the forms. The cheeses can be vacuum sealed or waxed. If muslin cheese cloth is used, it can be left on the rind and waxed over.

The cheese can also be bandaged in 2 layers of cheese cloth dipped in melted lard. After pasting the cheese cloth onto the cheese, the wheel should be returned to the press for another half day or overnight pressing. The bandaged cheeses are drier after aging than the waxed or vac-sealed counterparts. The molds must be scrubbed off of the bandage, especially during the first month and after that only occasionally. An SOS scrubber sponge works well if dipped in a 5% salt brine.

pH Temp Time

7.1 88° F 7:306.6 87.9 8:30

9:00

6.4 92 10:05

9:30 to 10

Cheddar made 4-11-2009

5.1

Chaource - France

Made from cow's milk, a salty soft-paste cheese with a downy crust; produced in two flat cylindrical sizes - large (11 cm diameter, 6 cm thick, approximately 450 grammes in weight) and small (8 cm diameter, 6 cm thick, approximately 200 grammes in weight); at least 50% fat.

Predominantly lactic cheese, made by slow, spontaneous draining; made exclusively of cow's milk which is matured then has rennet added; the coagulation process takes a minimum of twelve hours; the cheese is then ripened for a minimum of two weeks.

Slightly renneted whole goat's milk congealed by lactic coagulation.

Chabichou de Poitou - France

Unpressed soft white goat's milk cheese with a fine rind; in the shape of a small truncated cone known as a 'bonde' (bung or plug) about 6 cm high and weighing an average of 120 grams; 45% milk fat.

The fresh curd, whether or not allowed to drip first, is placed in a perforated truncated cone-shaped mould, allowed to drip for between 18 and 24 hours, salted on the surface, then allowed to dry a further 24 to 48 hours. Ripening for at least 10 days at 10-12xC at between 80 and 90% relative humidity.

Catalan Pyrenees - Spain

Afte the homogeneization and pasteurization, the milk must be curdled at a temperature of 30ºC to 33ºC during about 30 minutes. Then the paste is cut and the serum drained. The resulting paste or dough is then pressed and shaped.

Next, it is submerged in brine (salt water) to aquire the light salty taste, at a controlled temperature of 10 to 15ºC, this followed but final dainage and airing.

Finally the cheese must be ripened or cured, in caves, at temperatures of 11 to 14ºC and a relative humidity of 90 to 96%, with a minimum curing time of 45 días. It is during the first days of this phase that some specific aromatic fermentation is added to the rind.

The cheese is produces from whole pasteurized milk of frisona race cows. They have a cylinder shape, with a diameter of 195 to 200 mm. (7.5 to 8 inches) and a wheight of around 2,5 kg (~5£). The rind is natural, slightly humid, of a brownish color. The meat has a creamy or ivory color, with lots of small, irregular holes though the whole cheese. Has a soft creamy texture, soft and deep aroma, smooth, nice and characteristic flavor.

Casiello Le Macine - Italy - (Casiello the Grinders)#

The latte ones of the serale munta one, preventively and opportunely leaked in order to remove the eventually present impurities, or come cooled or come bubbled (poured in a tinned copper boiler “caccavo”); in this last case the latte ones go heated till to catch up the complete boiling; successively the same one, comes left to cool and then conserved to 4°C.

Al latte of the munta early riser (preventively filtered and bubbled), goes added that one of the serale munta one therefore lets to rest all, until to the attainment of a temperature comprised between 37°C and the 38°C.

Of continuation it is provided to the addition of the rennet. The latte ones come left to coagulate for approximately 35 - 40 minuteren; of continuation, after to have supplied to the breach of the curd (with the ruotolo or scuopolo in wood), until to the attainment of the dimension of thin grains much similar to chicchi of rice, the curd thus obtained, comes by hand extracted and worked for approximately 10 minuteren (favoring the clearing of the serum), in spherical form (than in jargon calls “Paddon” come), of the largeness of a fist.

At the end of the process, it is provided to the salt out of the Casiello, operation this carried out to dry within the 24 successive hours. The cheese comes therefore left to rest for 24/48 hours, before being stored in the stagionatura premises.

To discipline of the “Casiello” - Version 01/03/2005 The only difference consists in collecting the curd in fuscelle of plastic of cylindrical form, where it comes pressata with the fingers in order to concur the clearing of the serum. The fuscelle they come left to dissierare on a wood table (tompagno); successively it comes executed the rivoltamento of the form in the fuscella.

The successive day the product from the stamp is extracted and it is provided to the salt out of the same one within the 24 successive hours. The cheese comes therefore left to rest for 24/48 hours, before being stored in the stagionatura premises. Such technique comes employed in the companies that produce important amounts, since the times of working are reduced remarkablly.

Fresh Casiello It comes defined fresh Casiello, the product consumed within 20° the day beginning from the production date and goes conserved in wine cellars or coves, on axles in wood. Seasoned Casiello It comes defined seasoned Casiello, the product consumed successively to 20° the day of production and conserved (in order not beyond the 6 months) in wine cellars or coves, on axles in wood.

Crust: • absent for the fresh Casiello; • as soon as pointed out, of color and variable hardness according to the time of stagionatura for the seasoned Casiello. The hardness increases, with increasing of the period of conservation, thus like the intensity of the color, passing from a yellow paglierino to an ocher yellow). Paste: • soft and compact, of color ivory, for the fresh Casiello; • tenacious, compact and with eventual light occhiatura, of color white man - yellow paglierino, for the seasoned Casiello. Naturally the consistency of the paste and the intensity of color increase with prolongedding of the stagionatura.

Casciotta d'Urbino

Geographical area: the entire territory of the province of Pesaro and Urbino.

The curds, obtained from whole sheep's and cows'milk with the addition of rennet brought to a

The cheese is marketed with a label specifically mentioning' the name of origin.

Sheep's (70%) and cows' (30%) whole milk cheese, with semi-cooked curds, cylindrical in shape with a low base and with rounded sides.

The cheese is historically made in the area defined, as confirmed by the many mentions dating back to the Renaissance. In particular, the name "Casciotta" traditionally refers to the product obtained by specific techniques maintained according to local established practices.

temperature of 35°C, are pressed manually in special moulds traditionally made by local craftsmen, then salting and ripening takes place briefly in suitable conditions.

As for the natural factors, the particular climatic and soil conditions characteristic of the areas intended for sheep-rearing, which is carried out mainly on natural pastureland should be borne in mind. As for the human factors, apart from the cheese historically being made and distributed in the area, special moulds linked with local traditional crafts are used.

sheep's (70%) and cows' (30%) whole milk cheese, with semi-cooked curds, cylindrical in shape with a low base and with rounded sides.

the curds, obtained from whole sheep's and cows'milk with the addition of rennet brought to a temperature of 35°C, are pressed manually in special moulds traditionally made by local craftsmen, then salting and ripening takes place briefly in suitable conditions.

Ingredients:Milk

Rennet

Pradleves and Monterosso Grana.

Castelmagno - Italy

Lactococcus lactis subsp. Lactis, Lactobacillus plantarum and Lactobacillus paracasei, Lactobacillus delbrueckii subsp. lactis, Lactobacillus coryniformis subsp. torquens and Lactobacillus casei

The cheese can be blue-veined because of a natural ageing process, which is appreciated by cheese connoisseurs. Aged it is similar to gorgonzola. half-fat cheese made from cow3s and/or sheep's and goats' milk added in small quantities, pressed and semi-hard, containing herbs, ripened, cylindrical in shapewith straight sides.

The dynamics of dominant microflora throughout the manufacture and ripening processes were evaluated in three batches of traditional Castelmagno PDO cheese. Milk, curd and cheese samples, at different stages during cheesemaking, were collected and subjected to culture-dependent and -independent analysis. Traditional plating and genetic identification of lactic acid bacteria (LAB) isolates, and PCR-DGGE analysis of V I region of 16S rRNA gene were carried out. The collected samples were also monitored by HPLC for the presence of organic acids, sugars and ketones. LAB resulted to be the prevailing microflora in all production stages although enterococci, coagulase-negative cocci and yeasts also showed considerable viable counts probably related to the presence, in the dairy samples analysed, of free short-chain fatty acids detected by HPLC. Lactococcus lactis subsp. lactis was the species most frequently isolated during Castelmagno PDO manufacture, while Lactobacillus plantarum and Lactobacillus paracasei were isolated with the highest frequencies from ripened Castelmagno PDO cheese samples. Occasionally strains of Lactobacillus delbrueckii subsp. lactis, Lactobacillus coryniformis subsp. torquens and Lactobacillus casei were isolated. The results obtained on Castelmagno, PDO microflora. underlines a partial correspondence between culture-dependent method and DGGE analysis. Thus, in this study, it is highlighted once more the importance to combine molecular culture-independent approaches with classical microbiological methods for the study of complex environmental communities occurring in food matrices. (C) 2007 Elsevier B.V. All rights reserved

Characteristics (Denomination of Protected Origin 1 July 1996) - Castelmagno is a cylindrical cheese with flat surfaces. The cylindrical shape has a diameter of 15-25 cm, an edge of 15-25 cm and a weight of 2-7 kg. The cheese is ripened for atleast 60 days but frequently for longer e.g. 180 days. The crust is wrinkled, hard, reddish-grey with yellow and white highlights. The dough is white or ivory-white or dark-yellow without holes. In ripened cheese, greenish-blue veins due to mould growth may be present. The texture is hard, compact and very friable. In fresher cheeses, the odour is fine and delicate, becoming very strong and persistent in aged cheeses. The taste is very savoury and mainly salty in ripened products.

Production area - The cheese is produced in three villages in the province of Cuneo: Castelmagno,

Cheesemaking - Castelmagno is produced with partly skimmed raw cows' milk. The milk is coagulated by the addition of bovine liquid rennet at a temperature of 27-30° C. Starters are not used. The curd is cut to produce granules with the size of a hazelnut and left to rest for some minutes. Then the whey is removed, the curd is cut roughly, put into containers and covered with acidified whey obtained from previous cheesemaking. After a period of 3 to 6 days, the curd is carefully crumbled, salted and put into special cylindrical moulds and pressed strongly. The cheese is then dry-salted (three days per side).

height: cm 10-20diameter: cm 15-20weight: Kg 2-7form: cylindricalcrust: thin, yellow-rossastra, aging becomes darker and rugosa

D.P.R. 16.12.82Acknowledgment of the denomination of origin of the cheese “Castelmagno”

Art. 2 - The denomination of origin “Castelmagno” is classified to the having cheese the following characteristics:

The Castelmagno has ancient origins. The first news of a cheese with this name, used like mode of payment of the excise taxes from the inhabitants of the zone, goes back at the end of the thirteenth century; probably its production began but very before, perhaps around year thousands. Today the Castelmagno, classified Doc in 1982, comes produced in great amounts in the municipalities of Castelmagno, Pradleves and Monterosso Grain in province of Wedge. The esteem on its consumption must hold moreover account of the good number of similar products that come produced in the vicinities (Castelgiosina (Boves, Lurisia, Roccavione etc.), the Roccaforte di Mondovì). The castelmagno it comes beginning from produced latte entire vaccine (with rare, eventual added of small ovine and goat percentages of latte) from cattle of Piedmontese race fed to fresh forage or coming hay from prati mixed or pastures. Own to Castelmagno.Durante comes considered of detail pregio the cheese obtained from the breedings situated the working of the Castelmagno door the latte ones raw to approximately 37-38 degrees, aggiungendovi liquid rennet. After the coagulation and the breach of the curd, one lets to rest all for 35 minuteren, therefore it comes collected in a cloth (said “risola”), pressato slightly with the hands and hung for approximately 12 hours to sgocciolare. After these operations, the mass comes deposited in a wood container and it lets to rest from 2 to 5 days. Therefore it comes rimescolata, pressata tiny others l0 and at last riposta in fascere, where it comes pressata with press for 1-3 days. The salt out is carried out to dry on the forms, once freed fascere during approximately 48 hours. The Castelmagno has a period of stagionatura that goes from two till five months approximately, and that it comes passed in real natural, fresh and humid coves, or in some wine cellars of Caraglio. A form of Castelmagno has the following characteristics generally:

paste: friabile, of color pearly white man or giallognolo, if seasoned over a long time span assumes yellow color gold, with blue venature

Art.1 - the denomination of origin of the cheese “Castelmagno” is recognized whose use is classified to the having product fixed requirement with present the decree with regard to the methods of working and to the organolettiche and merceologiche characteristics deriving from the zone of production delimited in successive art. the 3.

pressato to erborinata semihard paste, produced semifat cheese with latte vaccine eventually added with added small of latte ovine and/or goat often partially decremato for outcrop.

In the production it comes employed latte coming from two every day milking.It is produced for the entire arc of the year.

The salt out must be carried out to dry.

It is used like cheese from table and it introduces the following characteristics:form: cylindrical to flat faces;

weight: from 2 to 7 kg;

structure of the paste: friabile if little seasoned or compact if somewhat seasoned;

sapore: little seasoned moderately salato delicate end and if; saporito, hard and seasoned piccante if;fat person on the substance sand bank: minimum 34%.

The feeding base of ovine and eventually goat the cattle vaccine and must be constituted from forages affienati greens or that they derive from Prato, pasture and hay of polifita Prato.

The latte ones must be coagulated in an oscillating time between the 30 and 90 minuteren to a temperature comprised between 35° and the 38°C approximately with liquid rennet.

The cheese must be produced with a characteristic technique and in the working of the duration of approximately six days they must be carried out adequate pressature and used suitable stamps.

Period of maturation from two to five months in fresh and humid natural coves or however in premises that repeat said environmental conditions them.

dimensions: diameter from 15 to 25 cm, height of the barefoot one from 12 to 20 centimeters with variations in more or less for both the characteristics in connection with technical means of production;

color of the paste: of color pearly white man or little seasoned ivory if; of ocrato yellow color with blue venature verdastro if seasoned;

external confection: if little seasoned it has thin crust of yellow color rossastra, smooths down, elastic and regular; if seasoned it assumes instead a darker color, it is thickened and it become rugosa;

Art. 3 - The zone of production comprised the stagionatura there comprises the entire administrative territories of the municipalities of Castelmagno, Pradleves and Monterosso Grain falling back in the province of Wedge.

This cheese comes in a cylindrical form with flat faces measuring 15- 25 cm in diameter, 12- 20 cm circumference and weight ranging from 2 to 7 kg . As for the fresher forms, the rind is thin and a reddish yellow colour, whilst the more matured forms have a wrinkly aspect and are a brownish-ochre. It is a very crumbly cheese without holes and is ivory white, tending towards ochre-yellow with streaks of greenish-blue in the more matured forms. The presence of streaks is due to the development of special moulds, belonging to the pennicillium species, which characterise the "erborinati" (green cheeses) or blue cheeses. "Erborinatura", a word that comes from the word "erborin" in the Lombardy dialect and means parsley, develops naturally in Castelmagno cheese as it matures, without any need of specific inoculate moulds. Its delicate taste gets stronger and sharper as the maturing season goes on. Authenticity of the product is guaranteed by the mark embossed on each form and stamped at the centre of the characteristic label recalling an Occitan cross.

Castelmagno PDO is produced with cow's milk and sometimes with sheep and/or goat's milk with a minimum percentage of 5% to a maximum of 20%.

Formaggio Castelmagno

The milk utilised is obtained by mixing the milk of two milkings, the first of which is kept at a low temperature and skimmed if necessary for surfacing or centrifugation. Coagulation is carried out on raw heated milk in steel boilers up to 35-38° C using liquid rennet. The curd is then broken down to the size of a hazelnut (but in some cases can reach the size of a grain of rice), left to rest under serum for a period ranging from 5 to 30 minutes and, lastly, extracted and wrapped in cloths where they are left to strain for about 24 hours. At the end of this period, the curd is cut into slices and immersed in steel or plastic tanks containing the serum of the processing of that day or of previous processing. The curd is usually left in this serum for 2 or 3 days after having been pulled out and chopped. This chopped curd is then salted with coarse salt, put into plastic or steel moulds and pressed for 24-48 hours in order to facilitate discharge. Maturing, which takes place on natural premises or in cool and humid refrigerators, lasts at least two months.

The denomination of origin " Castelmagno" it is classified to the having cheese the following characteristics: semifat cheese, pressato to erborinata semihard paste, produced with latte vaccine eventually added with latte added small of ovine and/or goat, often partially decremato for outcrop. The feeding base of ovine and eventually goat the cattle vaccine and must be constituted from forages affienati greens or that they derive from Prato from pasture and hay of polifita Prato. In the production it comes employed latte coming from two every day milking

It is produced for the entire arc of the year. The latte ones must be coagulated in an oscillating time between the 30 and 90 minuteren to a temperature between 35° and the 38 °C approximately with liquid rennet.

The cheese must be produced with a characteristic technique and in the working of the duration of approximately six days they must be carried out adequate pressature and used suitable stamps. The salt out must be carried out to dry. Period of maturation from two to five months in fresh and humid natural coves or however in premises that repeat said environmental conditions them. It is used like cheese from table and it introduces the following characteristics:

form: cylindrical to flat faces; dimensions: diameter from 15 to 25 centimeters, height of the barefoot one from 12 to 20 centimeters with variations in more or less for both the characteristics in connection with technical means of production; weight: from 2 to 7 kilograms; color of the paste: of color pearly white man or little seasoned ivory if, of ocrato yellow color with blue venature verdastro if seasoned; structure of the paste: friabile if little seasoned or compact if somewhat seasoned;

external confection: if little seasoned it has thin crust of yellow color rossastra, smooths down, elastic and regular; if seasoned it assumes instead a darker color, it is thickened and it become rugosa; sapore: little seasoned moderately salato delicate end and if; saporito, hard and seasoned piccante if; fat person on the substance sand bank: minimum 34 for hundreds.

production method: the curds, obtained from semiskimmed milk with rennet added at a temperature of between35 and 38°C, are pressed in suitable moulds. The product is dry salted and sent to mature for a few months in cool and humid natural caves. characterized by alpine essences

Casatella Trevigiana - Italy

The zone of production of the Casatella Trevigiana DOP comprises the entire province of Treviso. The geographic zone can be uniform in three parts: a rich pianeggiante zone, a composed zone from sweet hills and a part covered from pedemontani forests, the PreAlps Trevigiane. The production area is lend well to being cultivated to pasture with a rigogliosa and variegata vegetation, base for the feeding of the cows used for the production of the latte ones.

• Characteristics of disciplining of production the Denomination of Protected Origin Casatella Trevigiana is classified to the cheese motivatings force obtained from the caseificazione of latte entire exclusively of origin vaccinate. The latte ones used in order to produce the Casatella Trevigiana DOP do not have to contain conserving and it is not admitted the colostrale or coming use of latte from bovine with clear pathologies. Mediated the refrigeration comes carried out the conservation of the latte ones in stable.

The caseificazione must have beginning within and not beyond the 48 hours from the milking. The fat person of the latte ones must be advanced to 3,2%. The pastorizzazione carried out in a time comprised between 15 and 25 second ones to a temperature comprised between 70 and 75 °C is admitted. The latte ones come before heated to a temperature of coagulation of 34-40 °C, in order then to be subordinate to acidification by means of the addition of coming lattoinnesto from the production zone. The coagulation is obtained by means of the addition of liquid bovine rennet or in powder, and protrae for a time comprised between 15 and 40 minuteren.

It comes therefore carried out a first breach of the curd that comes cut to cross, and successively left to rest for a variable period from 45 to 55 minuteren to guarantee of a greater one expulsion of the serum. The second breach of the curd is uniform and complete, so as to obtain grains of the walnut largeness.

The mass comes therefore subordinate to agitation in order to allow the clearing for 7 - 13 minuteren, in order then to be extracted and under way to the stufatura. The mold preparation happens in cylindrical wall stamps pierced, that places in premises of stufatura for a variable time in relation to the prechosen format and temperature comprised between the 25 and 40 °C come.

Successively the phase of salt out is come true, in salt solution of knows them marine to 16-20 ° Baumé, with temperature comprised between 4 and 12 °C, to dry for superficial distribution of it knows them marine, or in boiler with addition of it knows them marine in equal amount to 0,8- 1,2%. At last, the cheese comes made to mature in cell to 2 - 8 °C for four - eight days, in stamps, being rivoltando the forms at least every two days. Al fine therefore to guarantee the conservation of the typical qualitative characteristics of the product is necessary to limit the times between production and packing. The Casatella Trevigiana DOP must be introduced to the manifactured consumption. Given to the highly perishable nature and its delicacy, if not still packed it is not lend to long transports.

The milk may be pasteurised for between 15 and 25 seconds at a temperature of between 70 and 75 °C.

The moulds are placed in a steaming room for a variable period, depending upon the shape chosen.

The temperature in this room must be between 25 and 40 °C);

When the milk is sent for processing, it must contain at least 3,2 % fat. The milk must not contain conservatives and the use of beestings or milk from evidently diseased cows is prohibited.

The milk must be conserved on the farm by refrigeration. In any event, curdling must begin within 48 hours of milking.

It then undergoes the following processes: heating (coagulating at between 34 and 40 °C temperature); acidification (by adding a starter culture indigenous to the geographical area set out in point 4.3); coagulation (by adding liquid or powder bovine rennet for between 15 and 40 minutes);

first breaking of the curds (the curds are cut in the shape of a cross); resting (the curds are left to rest for between 45 and 55 minutes to ensure more whey is released); second breaking of the curds (even and thorough breaking to obtain granules the size of walnuts); stirring, extraction of the curds and steaming (the mix is stirred for between 7 and 13 minutes to facilitate straining.

Afterwards the curds are extracted and placed in cylindrical moulds with perforated sides. The moulds are placed in a are extracted and placed in cylindrical moulds with perforated sides.

salting (either in saline solution using sea salt at 16-20° Baume, at a temperature of between 4 and 12 °C, or dry salting by spreading sea salt on the surface, or in a boiler room with the addition of 0,8-1,2 % of sea salt);

and lastly maturing (to be carried out in rooms at 2-8 °C for 4-8 days, in the moulds, which are turned at least once every other day.

Recent studies show that the microbiotic flora selected within the defined area over the years contain strains of bacteria other than thermophilic streptococci, the properties and metabolic activities of which are key not only for the acidification process but also for contributing to the sensory properties of the product such as the distinctive, slightly acidic taste of the mature cheese.

Likewise, the presence — though in a smaller concentration — of thermophilic lactobacilli, which have a higher proteolytic activity, ensures that caseins are broken down, with the production of molecules or their precursors that influence the consistency, maturity and taste of the cheese under conditions that are peculiar to this specific area and irreproducible elsewhere.

This cheese typical of the Province of Treviso is the product of a longstanding tradition of home-made cheese production.

Production techniques were passed down by word of mouth and were based on very simple cheese-making methods. The true origin is in the traditional dairies in the Province of Treviso, which were classed as ‘remote’ in 1962.

Ingredients:goats milklactic culturecalves rennetsalt

Procedure:Add a small amount of rennet to milk.Leave raw milk out to sour at least 68°F for about 18 to 24 hours. Carefully remove the curd without breaking and place in molds.When the curds have become firm turn the molds and drain for at least 5 hours.Add aromatic herbs if desired.

Variations

Caprino di Rimella - Italy

Caprino is an Italian cheese traditionally made from whole or skim goat's milk. The name of the cheese derives from the Italian word for goat, capra. With modern methods of production the cheese is made from cow's milk as well or a combination of both cow's milk and goat's milk. The two major styles of caprino are fresco (fresh) and stagionato (seasoned).

Caprino di Rimella - Usually made entirely of raw goat's milk but sometimes with cow's milk with the curd produced with cow or lamb rennet which is heated to 64-68°F, after the milk has soured. The curd is then shaped by hand and drained on hemp cloth for three days. After three days the cheese is dry-salted and ready for eating. The cheese is usually brownish white in color. Produced in Piedmont in Valsesia and the municipality of Rimella.[3]

Caprino Ossolano - Made entirely of raw goat's milk, this cheese has reemerged in Lombardy after years of non-production. It is produced from March to October. After the milk has soured and has been heated to 18°C, rennet from kid's (young goat) or lamb is added to create a curd. The curd is then placed in a mold and dry-salted while the whey is drained out. The cheese is aged for three days. It has a soft, firm texture and is cream-white in color. The rind often has a straw-yellow color. The cheese is specifically produced in Piedmont in Domodossola, Varzo and Val Vigezzo.[4]

Caprino di Cavalese - Made from goat's milk produced in the Cavalese valley, this cheese was once produced throughout Val di Fiemme. The milk is heated to 87°F after which calf or lamb's rennet is added to begin curd production. The resulting soft curd is cut into small pieces which are again heated to 112°F. The curd is then placed in a mold and dry-salted. They are salted until they can no longer absorb anymore salt. The result is then aged in an earth or stone-floored cellar. During the aging process the cheese is turned once a week and is washed with a brine solution. The resulting cheese has a thin rind which is reddish-yellow in color and the cheese itself is ivory-white in color. It is produced in Trentino Alto Adige in the area of Cavalese and Fiavé Pinzolo.[5]

Caprino della Valbrevenna - This version is produced from September to October from goat's milk. Milk enzymes are added to the goat's milk for souring and then it is heated to 68-77°F after which some producers add a bit of whey from earlier productions. After a few hours calf's rennet is added to form a curd which takes about 12-16 hours. The curd is then cut into large pieces and placed into molds. A large amount of whey is expelled from this version so as whey is released, more curd is often used to top off molds. It is usually produced as a fresh cheese but can be aged sometimes for up to thirty days. In its fresh state it has no rind but develops a yellowish rind when aged. The cheese itself is soft and milk-white. It is produced in Liguria in the municipalities of Triora, Molini di Triora and Cosio di Arroscia in the province of Imperia, and Ormea in the province of Cuneo.[6]

Caprino dell'Aspromonte - Made from goat's milk that has kid's rennet added to it and then heated to 36-37°C. Once the curd forms it is cut with a special knife called a ruotolo into pieces the size of a piece of rice. The resulting curd is strained and then placed into rush baskets and pressed by hand and it is allowed to set for a few hours after which it is dry-salted and then allowed to mature on a rush rack (cannizzo). It is aged for a time to create either a soft table cheese or longer to create a mature hard cheese with a grey-brown rind and an ivory-white to brownish color to the cheese itself. It is produced in Calabria in the Aspromonte area of the province of Reggio Calabria.[7]

Caprino della Limina - Made from goat's milk with kid's rennet added to it and is left to sit for one hour. Once the curd forms, it is stirred with a wooden spoon to break it up. The curd is then placed in rush baskets and pressed to remove excess whey. The cheese is removed from the mold and salted and placed back into the mold for a day and then removed and aged in a cellar. The rind is brushed with olive oil as it ages up to twelve months. The rind is straw-yellow in color and has soft milk-white flesh that hardens as it ages past the third to fourth month. It is produced in Calabria in municipalities found in mountain communities in Limina.[8]

Caprino di Montefalcone del Sannio - Made from raw goat's milk cheese during the months of April to September. Kid's rennet is added to the milk which is then heated to 104°F for thirty minutes. The resulting curd is cut into small pieces which then settles and is reheated to 107°F. Once the curd solidifies it is placed into rush baskets and pressed which is then placed into hot whey from ricotta production. The cheese is then dry-salted for twenty-four hours and then aged for at least two months in a cellar where they are hung from the ceiling in wooden holders called cascere. The resulting cheese has a wrinkled straw-yellow rind with a soft, moist, chalk-white flesh. It is produced throughout Abruzzo and Molise but particularly in the municipality of Montefalcone del Sannio.

Ingredients:4.5 gallons pasteurized milk1/4 teaspoon MA11 culture1/2 teaspoon double strength vegetable rennet1/4 teaspoon calcium chloride dissolved in 1/4 cup of water (if store bought milk)3 tablespoons cheese salt

Procedure:Heat milk to 90°FAdd culture and ripen for 45 minutes.Add calcium chloride if needed.Add rennet mixed in 1/4 cup of pure water.Cover and set for about 40 minutes or until a clean break is achieved.

Drain curds in cheesecloth lined colander for 20 minutes.Put curds back into the pot and add salt mixing well.Break up any large pieces then rest for 10 minutes maintaining 90°F.

Place curds in molds and press for 30 minutes using 20 pounds of weight.Remove from mold but keep it wrapped in cheese cloth and let in sit for 8 hours.the touch. This can be 2 to 5 days.Mill the curds into 1/4 inch pieces. Place curds in a mold and press for two hour with 40 pounds.Place curds in a mold and press for two hour with 50 pounds for 24 hours.

Remove from mold and allow to air dry for several dries on a wooden board turning every four hours.

When the cheese is dry to the touch ripen at 55°F and 80 to 85% humidity.

Turn cheese over and wash daily with a mild salt solution of 2 tablespoon salt in 1-1/2 cups of water.

Age for 3 to 6 months.

If mold begins to develop wash in mild salt solution using a nylon bristle brush.

Cantal Cheese - France

This semi-hard cheese is aged for several months. The form is massive, the cheese has a soft interior. Its flavor, which is somewhat reminiscent of cheddar, is a strong, tangy butter taste and grows with age. A well ripened Cantal has a vigorous taste, while a young cheese has the sweetness of raw milk.

Cut curds into 1/4 inch pieces, rest for 5 minutes then stir with whisk for about 20 minutes breaking up any larger curds.

7 gallons1/2 teaspoon3/4 teaspoonNA5 tablespoons

Ingredients:Mesophilic Starter Culture (MM100-101 series or MA4000-4001 series or MA11-14-16 series)MA11-14-16 series)Penicillum CandidumPenicillium RoquefortiRennet(dissolved in a little amount of cool water)Calcium Chloride/optional/use ¼ tsp.(1.25ml) in ¼ cup of cool water.

Milk:Raw milk or 1 part heavy cream to 7 parts skim milk or non-homogenizedwhole milk.

Procedure:Heat milk/cream to 85f (29.5c). Maintain this temperature throughoutthe process. For a 2 gallon (8 liters) milk batch use approximately 1/8thtsp. of the Mesophilic Starter Culture. Sprinkle the culture onto thewarmed milk, letting it thoroughly dissolve before gently stirring,using top to bottom strokes. Add the rennet and stir gently for about 2-4minutes.

Stir curds in the whey for 2 minutes.

Drain off 100% of the whey from the curds using either a colander or draining bag for 25-30 minutes.

Now ladle the drained curds in your camembert moulds until they are halffull using about 50% of the curds. Sprinkle a very small dusting of P.roqueforti mold powder (about 1/8 tsp.) on the top of the curds.

Ladle the rest of the curds into the half full Camembert moulds. Let thefilled moulds drain for 16-24 hours until you see no additional draining.

Turn the moulds over during this draining period at least 5 times so they drain uniformly.

After the cheese has fully drained you will want to lightly sprinkle about 1 tsp. of course non-iodized salt on all sides of each cheese. After salting, the cheeses can be set aside to age.

Cambozola Cheese - Steve Shapson The Cheesemaker

Cambozola is a cow's milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola.

Let the curd set and test for clean break after about 60 minutes. After getting a clean, gently cut curds into ½ inch (1.5cm) cubes.

The white mold should begin to appear within 3-6 days, maybe abit longer if the temperature is colder. After you see a good coveringof white mold bloom on the cheeses, use a clean knitting needle or cleanthin Phillips Head screwdriver, poke about 10 holes through the top ofeach cheese. These holes will air and help in the development of blueveining. Continue to age at 40-50f. You may have to re-poke holes ifadditional white mold bloom covers the holes.

Once your cheese are drained and firm enough, take them out of their moulds and place them onto a draining mat/platform and place in a plastic container to begin aging. The temperature should be 50-54f (10-12c) in your aging room. Cover your aging container when the cheeses no longer look excessively moist, making sure there is no moisture touching your cheeses. Flip your cheeses daily using clean hands.

About 10-14 days after the first poking, wrap you cheeses in White Mold Paper and continue to age until you like the flavor. When the center of the cheese is a bit soft to the touch it has completed aging. You can cut one cheese in half to see how ripe it is. A longer aging period will result in a stronger blue flavor.

All times are approximate. Note that molds are added to the milk and sprayed on.

The temperature of the make room on day two should be75-80 °F. It should decrease to 68 °F overnight.

DAY ONE

2:00 PM

Camembert and Brie - adapted from recipes by Peter Dixson

Although similarities occur in the way these cheeses are made and ripened, Camembert originated in Normandy and Brie in the Ile-de-France, a region surrounding Paris (Brie is an area, which is east of Paris). Another difference between Brie and Camembert is the size. Brie is made in one-kilo 9” diameter (2.2-2.5 lb.) and Grand 14.5” diameter (5-6 lb.) wheels; Camembert is made in a 4” diameter (250 gram or 8.5 oz.) disc. The thickness of both is approx. 1.25“.

In the traditional methods of making of these cheeses, raw milk is used and the cheeses are aged a minimum of 21 days before sale. The well known raw milk Brie cheeses are Brie de Melun and Brie de Meaux. The Camembert de Normandie should have “au lait cru” and “moule a la louche” displayed on the label to be authentically made from raw milk. When the curd is ladled by hand, it drains for a longer time, up to 48 hours, before the cheeses can be removed from the forms. Hand salting with a coarse flake salt is required. These three cheeses are designated as A.O.C. so the name is protected and the entire processes of making the cheeses follows strict guidelines.

This recipe was developed by the French cheesemakers that I worked with from 1986-1987. They made the A.O.C. Brie de Meaux and Brie de Melun. This recipe is typical of a more modern approach for making these traditional cheeses from pasteurized milk. Some of the techniques were developed to preserve traditional characterisitcs while others were done to shorten the process. The milk was “pre-ripened” preserve the natural balance of bacteria and to lower the pH slightly, which prepares the milk to behave in a more traditional manner after pasteurization. The whey draining process was shortened to less than 24 hours by the use of more active lactic acid producing cultures.

We always made Brie and Camembert from the same milk on the same day but the curd cutting and hooping were done differently. After cutting the vat into vertical slices, the Brie curds were ladled by hand with a “pelle,” (shown above). Camembert curds were cut into hazelnt-sized cubes and dipped from the small vats with 5-liter capacity, solid, stainless steel scoops. I have modified this recipe by ladling the Camembert by hand after slicing it into vertical ribbons. In this case, the molds must be one inch higher and the whey takes one hour longer to drain before the cheeses can be turned for the first time.

This recipe is intended to be used with cow and goat milk. A sheep milk recipe, because the curd drains faster, may need some changes in starter and rennet amounts and a lower temperature to produce a soft cheese. I have added some notes for using sheep milk. The same methods used for salting, spraying the mold, drying, and aging used for the Brie and Camembert cheeses made from cow and goat milk can be used for the goat cheeses made from the semi-lactic curd.

2:00 PM

4:00 PM

DAY TWO

8:00 AM

10:00

11:45

12:00

1:30 PM3:00 PM4:30

6:00

DAY THREE

8:30 AM

10:00

10:3012:00DAY FOUR

8:00 AM

NOTES TO ACCOMPANY THE BRIE AND CAMEMBERT RECIPE

The following method of cheese-making is appropriate for this recipe:

Less than one half-gallon (4.2 lb.) of 3.4% fat milk will make approx. two 250-gram Camembert cheeses.Approx. two gallons (16.5-17 lb.) of 3.4% fat milk will make one 1-kg. Brie cheese.

After 7-10 days, move to the packaging room for at least 2 hours to dry the cheese surfaces. Package in appropriate wrapper, 2 ply (wax-coated paper with perforated plastic sheet) and move the cheese to a colder room with 48-48 °F with 85% RH for at least 14 days before sale. The cheese should keep for 14-20 days more until it becomes over ripe. The cheese can be moved to a refrigerator at 38 °F after packaging or stored ripening to extend its shelf life.

The culture may be added to all of the milk, up to 104 gallons, in the vat pasteurizer at once. If more milk is used, stagger the starter culture addition for the next batch by time it will take to ladle the curds from 104 gallons.

When it is time to add the rennet, the milk is drawn out of the vat into 26 gallon (100 liter) single-wall vats that can be made of plastic or stainless steel. The 18-20 ml of single-strength rennet is added to each vat separately.

Wait 20 minutes before adding rennet to the next vat in line, which is the time it takes for one person to ladle the curds from the vat (if two people are ladling, the time can be 10 min. between vats). When the renneting is staggered in this manner, the curds for each individual cheese are very similar in their draining characteristics. This is very important for obtaining uniform quality cheese.

Once the curds are in the forms, they are turned frequently (4 times all together). This assures even whey drainage and prevents concavity from forming. A system of two-stage cheese block forms resting on a single drain matting and drain tray is the best for this method. To turn the block form for the first time, the curd must be drained to the level of the first (bottom) stage. The second (top) stage of the form is removed, a second matting and drain tray are placed on top of the first stage of the form, and the entire block form can be turned over. This is done in the “Servy system.” The “Mino-Gaillard” and “Alpma” systems have drain matting incorporated into the block forms. There are also full (4”) length individual Camembert forms, which can be used. It will take longer for the curds to drain before the first flip.

For Jersey milk the yield is one Camembert from 3.8 lb. milk and 1 Brie from 15-16 lb. milk. These cheeses are closer to a double-creme due to the 4.5-5% fat milk.

Ingredients:3 quarts raw milk3 teaspoons buttermilk – Mesophilic culture starter1/4 teaspoon Calcium cloride diluted in 1/4 cup waterPenicilum Candidum/Camemberti – per manufacturer’s instruction + ¼ cup waterRennet – per manufacturer’s instruction + ¼ cup water

Procedure:

Heat milk to 72-74 deg C and cool as fast as possible to 42 deg C using a water bath (kitchen tub).

Cut the curd to pea size, about 1 cm cubes, wait 8 minutes.Stir gently, complete cutting if needed and let settle for 5 minutes.Stir gently, and let settle for 3 minutes.

Notes:

4. A 7.5-9 liters batch can make Brie.

Camembert – Basic Batch

Add culture and stir well, add CaCl and stir well, add Penicilum Candidum and stir well, finally add Enzyme and stir thoroughly for 15-20 seconds only. Leave intact for 30-60 minutes until a clean break is achieved.

Drain about 1/3 of the whey and stir in 80 gr of salt. Stir gently until the salt is mixed well and dissolved.

Scoop out the curds and transfer them into 2 Camembert Molds. A metal disk (about 90 gr) can be applied on top of the curds.

Leave for whey drainage at room temperature, not exceeding 20 deg C. Turn the cheeses in their molds when firm enough at 2-3 hours. Turn the cheeses every about 2 hours during the next 36-48 hours until dry enough.

Store the cheeses at 12 deg C, 90-95% RH. When the cheeses reach 75% mold coverage, wrap in wrinkled alum foil and continue maturing at 4 deg C, alternately, let the cheese be fully covered with mold, then wrap in foil and continue aging at 12-14 deg C for up to a total of 6 weeks.

1. The original recipe calls for 1 Tbs vinegar/1 liter milk added with the first ingredients. Lately I omit the vinegar, the success is the same.2. The buttermilk I use, contains Streptococcus Lactis, Lactococcus Cremoris, Lactococcus Diacetylactis and Leuconostoc, very fresh with an exp. date of 3-4 weeks ahead.

3. To get a good mold development, right temperature and humidity, time and saltiness are needed. It is preferable to add a little bit more salt then less. Saltiness may prevent bad molds development.

5. The picture shows a Camembert and a Brie mould I use. The Camembert mould is 10 cm in dia. and 9 cm high. The Brie mould is 20 cm in dia. and 11.5 cm high.

NOTE:

This combination of these two molds will give a nice mushroomy aroma and prevent the slip skin and the ammonia odor.

In nature G. candidum comes in three forms:1) 100% yeast (aka "lactum oidium"),

Put dried cultures directly in the cheese milk no typtone or glucose

or nothing.

Egon

The condition is often called "slip skin" and the ammonia or fishy smell can go along with it. Undesirable organisms which have proteolytic enzymes (and make ammonia and other amines by attacking the cheese proteins, softening them) and populate the new cheese surface first, since these are happy - and need - a low pH. You need to raise the pH of the cheese surface quickly so

that the P. candidum can get an early start (it needs a higher pH to grow.)

You to can use Geotricum candidum, along with the P.candidum a ratio of about 1 to 5. The G. candidum will populate the surface quickly and deplete nutrients needed by proteolytic organisms and raise the pH quickly to stop their growth and encourage the P. candidum.

2) intermediate yeast/mold and can be used to produce a fragile white coating you may have seen on some French cheeses, but is not the P. candidum (or aka P. Camemberti) of Brie and Camembert and

3) the 100% mold form used in combination with the other desirable surface microorganisms in combination (never alone) like P. candidum or B.linens, which need a higher surface pH. Maintain about 80% humidity in the curing chamber for the Brie. I believe Danlac's G. candidum can also be used with B. linens and is the mould only form.

I do not recommend you dip or spray a solution of the mold as is often recommended, as you will be inviting contamination of the wet surface. It is important that the cheese surface be dried in a low humidity ? between 50 and 70% - for a day before placing it in the curing chamber. This dry surface helps prevent overgrowth by undesirable organisms.

All times are approximate. Note that molds are added to the milk and sprayed on.

The temperature of the make room on day two should be75-80 °F. It should decrease to 68 °F overnight.

DAY ONE

Camembert and Brie - adapted from recipes by Peter Dixson

Although similarities occur in the way these cheeses are made and ripened, Camembert originated in Normandy and Brie in the Ile-de-France, a region surrounding Paris (Brie is an area, which is east of Paris). Another difference between Brie and Camembert is the size. Brie is made in one-kilo 9” diameter (2.2-2.5 lb.) and Grand 14.5” diameter (5-6 lb.) wheels; Camembert is made in a 4” diameter (250 gram or 8.5 oz.) disc. The thickness of both is approx. 1.25“.

In the traditional methods of making of these cheeses, raw milk is used and the cheeses are aged a minimum of 21 days before sale. The well known raw milk Brie cheeses are Brie de Melun and Brie de Meaux. The Camembert de Normandie should have “au lait cru” and “moule a la louche” displayed on the label to be authentically made from raw milk. When the curd is ladled by hand, it drains for a longer time, up to 48 hours, before the cheeses can be removed from the forms. Hand salting with a coarse flake salt is required. These three cheeses are designated as A.O.C. so the name is protected and the entire processes of making the cheeses follows strict guidelines.

This recipe was developed by the French cheesemakers that I worked with from 1986-1987. They made the A.O.C. Brie de Meaux and Brie de Melun. This recipe is typical of a more modern approach for making these traditional cheeses from pasteurized milk. Some of the techniques were developed to preserve traditional characterisitcs while others were done to shorten the process. The milk was “pre-ripened” preserve the natural balance of bacteria and to lower the pH slightly, which prepares the milk to behave in a more traditional manner after pasteurization. The whey draining process was shortened to less than 24 hours by the use of more active lactic acid producing cultures.

We always made Brie and Camembert from the same milk on the same day but the curd cutting and hooping were done differently. After cutting the vat into vertical slices, the Brie curds were ladled by hand with a “pelle,” (shown above). Camembert curds were cut into hazelnt-sized cubes and dipped from the small vats with 5-liter capacity, solid, stainless steel scoops. I have modified this recipe by ladling the Camembert by hand after slicing it into vertical ribbons. In this case, the molds must be one inch higher and the whey takes one hour longer to drain before the cheeses can be turned for the first time.

This recipe is intended to be used with cow and goat milk. A sheep milk recipe, because the curd drains faster, may need some changes in starter and rennet amounts and a lower temperature to produce a soft cheese. I have added some notes for using sheep milk. The same methods used for salting, spraying the mold, drying, and aging used for the Brie and Camembert cheeses made from cow and goat milk can be used for the goat cheeses made from the semi-lactic curd.

Standardize milk to 3.3-3.4% Fat or protein to fat ratio of 0.90. This will make cheese that meets the minimum of 45% fat-in-dry matter. Milk can also be used whole or fortified with cream to make higher fat cheeses.

Hold milk at 45-48 °F. Add 0.2% Flora Danica bulk culture orone unit freeze-dried culture per 200 lb. milk.

DAY TWOPasteurized milk at 92-93 °F (90 °F sheep milk).Add 0.5 - 1% of EZAL MM100 or MM101 starter culture,which is 1 unit per 50 - 100lb. milk.Add Lacto Labo Penicillium mold, one dose per 1,000 lb. milk.Add Lacto Labo Geo 15, one fifth dose per 1,000 lb. milkAdd 8-9 ml single strength rennet per 100 lb. cow andgoat milk or 5 ml per 100 lb. sheep milkinto vats containing no more than 26 gallons milk.Wait 10 minutes between each vat to add the rennet.Check for initial flocculation point (usually in 12-14 min).Allow the curd to sit for 6 x the coagulation time from

Cut the curd vertically with a single-bladed saber intovertical ribbons 1” x 1”. Alternatively, for Camembert:

First flip time (end for end)Second flip timeThird flip timeFourth flip time

DAY THREERemove the cheese from forms and salt surfaces withflake salt (Morton or Diamond Crystal Kosher is theproper particle size) and place on wire racks.

Standardize milk to 3.3-3.4% Fat or protein to fat ratio of 0.90. This will make cheese that meets the minimum of 45% fat-in-dry matter. Milk can also be used whole or fortified with cream to make higher fat cheeses.

adding rennet (e.g. 72-84 min.). The vats take 10 minutes to empty when when two people are ladling curds.

Cut the curd vertically and horizontally into hazelnut-sized (0.75 inch) cubes. Rest the curds for 10 minutes

Remove the excess whey from the top of the curds and ladle curds into draining forms sequentially. The forms are 5” tall for cow and goat milk and 3” tall for sheep milk. Alternatively, for Camembert: After removing the whey the curds are turned over slowly until the bottom is on the top and dipped out with a 5-liter capacity scoop. Filler trays are needed to distribute the curds evenly to the molds (4” high forms are used). The forms must be filled quickly (under 10 minutes).

After the last flip, the room temperature is decreased slowly from 75 °F to 68 °F during a ten hour period (overnight) to control the fermentation and to prevent shocking the curds when they are moved to the salting room. The curd pH will decrease slowly to 4.7-4.8 by morning. Room temp should be 68 °F.

Turn cheeses and salt the other side.Spray Pen./Geo. solution on top and sides of all cheeses

DAY FOURTurn cheeses on racks and move to curing room at 52-54 °F and 95-97%

NOTES TO ACCOMPANY THE BRIE AND CAMEMBERT RECIPE

The following method of cheese-making is appropriate for this recipe:

Less than one half-gallon (4.2 lb.) of 3.4% fat milk will make approx. two 250-gram Camembert cheeses.Approx. two gallons (16.5-17 lb.) of 3.4% fat milk will make one 1-kg. Brie cheese.

After the salt has dissolved, spray (mist) the cheeses with one dose Penicillium white mold and one fifth dose Geo 15 per 1,000 lb. of original milk weight. Conditions in the salting room should be 58-62 °F with 80-85% RH and moderate ventilation.

RH. Turn cheeses on racks when first signs of mold growth appear. Turn every 2 days until mold growth is complete.

After 7-10 days, move to the packaging room for at least 2 hours to dry the cheese surfaces. Package in appropriate wrapper, 2 ply (wax-coated paper with perforated plastic sheet) and move the cheese to a colder room with 48-48 °F with 85% RH for at least 14 days before sale. The cheese should keep for 14-20 days more until it becomes over ripe. The cheese can be moved to a refrigerator at 38 °F after packaging or stored ripening to extend its shelf life.

The culture may be added to all of the milk, up to 104 gallons, in the vat pasteurizer at once. If more milk is used, stagger the starter culture addition for the next batch by time it will take to ladle the curds from 104 gallons.

When it is time to add the rennet, the milk is drawn out of the vat into 26 gallon (100 liter) single-wall vats that can be made of plastic or stainless steel. The 18-20 ml of single-strength rennet is added to each vat separately.

Wait 20 minutes before adding rennet to the next vat in line, which is the time it takes for one person to ladle the curds from the vat (if two people are ladling, the time can be 10 min. between vats). When the renneting is staggered in this manner, the curds for each individual cheese are very similar in their draining characteristics. This is very important for obtaining uniform quality cheese.

Once the curds are in the forms, they are turned frequently (4 times all together). This assures even whey drainage and prevents concavity from forming. A system of two-stage cheese block forms resting on a single drain matting and drain tray is the best for this method. To turn the block form for the first time, the curd must be drained to the level of the first (bottom) stage. The second (top) stage of the form is removed, a second matting and drain tray are placed on top of the first stage of the form, and the entire block form can be turned over. This is done in the “Servy system.” The “Mino-Gaillard” and “Alpma” systems have drain matting incorporated into the block forms. There are also full (4”) length individual Camembert forms, which can be used. It will take longer for the curds to drain before the first flip.

For Jersey milk the yield is one Camembert from 3.8 lb. milk and 1 Brie from 15-16 lb. milk. These cheeses are closer to a double-creme due to the 4.5-5% fat milk.

Ingredients:3 quarts raw milk3 teaspoons buttermilk – Mesophilic culture starter1/4 teaspoon Calcium cloride diluted in 1/4 cup waterPenicilum Candidum/Camemberti – per manufacturer’s instruction + ¼ cup waterRennet – per manufacturer’s instruction + ¼ cup water

Procedure:

Heat milk to 72-74 deg C and cool as fast as possible to 42 deg C using a water bath (kitchen tub).

Cut the curd to pea size, about 1 cm cubes, wait 8 minutes.Stir gently, complete cutting if needed and let settle for 5 minutes.Stir gently, and let settle for 3 minutes.

Notes:

4. A 7.5-9 liters batch can make Brie.

Camembert – Basic Batch

Add culture and stir well, add CaCl and stir well, add Penicilum Candidum and stir well, finally add Enzyme and stir thoroughly for 15-20 seconds only. Leave intact for 30-60 minutes until a clean break is achieved.

Drain about 1/3 of the whey and stir in 80 gr of salt. Stir gently until the salt is mixed well and dissolved.

Scoop out the curds and transfer them into 2 Camembert Molds. A metal disk (about 90 gr) can be applied on top of the curds.

Leave for whey drainage at room temperature, not exceeding 20 deg C. Turn the cheeses in their molds when firm enough at 2-3 hours. Turn the cheeses every about 2 hours during the next 36-48 hours until dry enough.

Store the cheeses at 12 deg C, 90-95% RH. When the cheeses reach 75% mold coverage, wrap in wrinkled alum foil and continue maturing at 4 deg C, alternately, let the cheese be fully covered with mold, then wrap in foil and continue aging at 12-14 deg C for up to a total of 6 weeks.

1. The original recipe calls for 1 Tbs vinegar/1 liter milk added with the first ingredients. Lately I omit the vinegar, the success is the same.2. The buttermilk I use, contains Streptococcus Lactis, Lactococcus Cremoris, Lactococcus Diacetylactis and Leuconostoc, very fresh with an exp. date of 3-4 weeks ahead.

3. To get a good mold development, right temperature and humidity, time and saltiness are needed. It is preferable to add a little bit more salt then less. Saltiness may prevent bad molds development.

5. The picture shows a Camembert and a Brie mould I use. The Camembert mould is 10 cm in dia. and 9 cm high. The Brie mould is 20 cm in dia. and 11.5 cm high.

NOTE:

This combination of these two molds will give a nice mushroomy aroma and prevent the slip skin and the ammonia odor.

In nature G. candidum comes in three forms:1) 100% yeast (aka "lactum oidium"),

Put dried cultures directly in the cheese milk no typtone or glucose

The condition is often called "slip skin" and the ammonia or fishy smell can go along with it. Undesirable organisms which have proteolytic enzymes (and make ammonia and other amines by attacking the cheese proteins, softening them) and populate the new cheese surface first, since these are happy - and need - a low pH. You need to raise the pH of the cheese surface quickly so

that the P. candidum can get an early start (it needs a higher pH to grow.)

You to can use Geotricum candidum, along with the P.candidum a ratio of about 1 to 5. The G. candidum will populate the surface quickly and deplete nutrients needed by proteolytic organisms and raise the pH quickly to stop their growth and encourage the P. candidum.

2) intermediate yeast/mold and can be used to produce a fragile white coating you may have seen on some French cheeses, but is not the P. candidum (or aka P. Camemberti) of Brie and Camembert and

3) the 100% mold form used in combination with the other desirable surface microorganisms in combination (never alone) like P. candidum or B.linens, which need a higher surface pH. Maintain about 80% humidity in the curing chamber for the Brie. I believe Danlac's G. candidum can also be used with B. linens and is the mould only form.

I do not recommend you dip or spray a solution of the mold as is often recommended, as you will be inviting contamination of the wet surface. It is important that the cheese surface be dried in a low humidity ? between 50 and 70% - for a day before placing it in the curing chamber. This dry surface helps prevent overgrowth by undesirable organisms.

All times are approximate. Note that molds are added to the milk and sprayed on.

The temperature of the make room on day two should be75-80 °F. It should decrease to 68 °F overnight.

DAY ONE

Although similarities occur in the way these cheeses are made and ripened, Camembert originated in Normandy and Brie in the Ile-de-France, a region surrounding Paris (Brie is an area, which is east of Paris). Another difference between Brie and Camembert is the size. Brie is made in one-kilo 9” diameter (2.2-2.5 lb.) and Grand 14.5” diameter (5-6 lb.) wheels; Camembert is made in a 4” diameter (250 gram or

In the traditional methods of making of these cheeses, raw milk is used and the cheeses are aged a minimum of 21 days before sale. The well known raw milk Brie cheeses are Brie de Melun and Brie de Meaux. The Camembert de Normandie should have “au lait cru” and “moule a la louche” displayed on the label to be authentically made from raw milk. When the curd is ladled by hand, it drains for a longer time, up to 48 hours, before the cheeses can be removed from the forms. Hand salting with a coarse flake salt is required. These three cheeses are designated as A.O.C. so the name is protected and the entire processes of making the cheeses follows strict guidelines.

This recipe was developed by the French cheesemakers that I worked with from 1986-1987. They made the A.O.C. Brie de Meaux and Brie de Melun. This recipe is typical of a more modern approach for making these traditional cheeses from pasteurized milk. Some of the techniques were developed to preserve traditional characterisitcs while others were done to shorten the process. The milk was “pre-ripened” preserve the natural balance of bacteria and to lower the pH slightly, which prepares the milk to behave in a more traditional manner after pasteurization. The whey draining process was shortened to less than 24 hours by the use of more active lactic acid producing

We always made Brie and Camembert from the same milk on the same day but the curd cutting and hooping were done differently. After cutting the vat into vertical slices, the Brie curds were ladled by hand with a “pelle,” (shown above). Camembert curds were cut into hazelnt-sized cubes and dipped from the small vats with 5-liter capacity, solid, stainless steel scoops. I have modified this recipe by ladling the Camembert by hand after slicing it into vertical ribbons. In this case, the molds must be one inch higher and the whey takes one hour

This recipe is intended to be used with cow and goat milk. A sheep milk recipe, because the curd drains faster, may need some changes in starter and rennet amounts and a lower temperature to produce a soft cheese. I have added some notes for using sheep milk. The same methods used for salting, spraying the mold, drying, and aging used for the Brie and Camembert cheeses made from cow and goat milk can

Standardize milk to 3.3-3.4% Fat or protein to fat ratio of 0.90. This will make cheese that meets the minimum of 45% fat-in-dry matter. Milk can also be used whole or fortified with cream to make higher fat cheeses.

Hold milk at 45-48 °F. Add 0.2% Flora Danica bulk culture orone unit freeze-dried culture per 200 lb. milk.

pH %TA

6.60-6.70 . 16-.18

6.50-6.55 17-19

6.40-6.45 .11-.13

6.20-6.30 .14-.165.70-5.90 .25-.305.30-5.50 .50-.60

5.10-5.30 .70-.90

pH %TA

4.7-4.8 1.0-1.1

Standardize milk to 3.3-3.4% Fat or protein to fat ratio of 0.90. This will make cheese that meets the minimum of 45% fat-in-dry matter. Milk can also be used whole or fortified with cream to make higher fat cheeses.

Remove the excess whey from the top of the curds and ladle curds into draining forms sequentially. The forms are 5” tall for cow and goat milk and 3” tall for sheep milk. Alternatively, for Camembert: After removing the whey the curds are turned over slowly until the bottom is on the top and dipped out with a 5-liter capacity scoop. Filler trays are needed to distribute the curds evenly to the molds (4” high forms are used). The forms must be filled quickly (under 10 minutes).

NOTES TO ACCOMPANY THE BRIE AND CAMEMBERT RECIPE

The following method of cheese-making is appropriate for this recipe:

Less than one half-gallon (4.2 lb.) of 3.4% fat milk will make approx. two 250-gram Camembert cheeses.Approx. two gallons (16.5-17 lb.) of 3.4% fat milk will make one 1-kg. Brie cheese.

After 7-10 days, move to the packaging room for at least 2 hours to dry the cheese surfaces. Package in appropriate wrapper, 2 ply (wax-coated paper with perforated plastic sheet) and move the cheese to a colder room with 48-48 °F with 85% RH for at least 14 days before sale. The cheese should keep for 14-20 days more until it becomes over ripe. The cheese can be moved to a refrigerator at 38 °F after

The culture may be added to all of the milk, up to 104 gallons, in the vat pasteurizer at once. If more milk is used, stagger the starter culture addition for the next batch by time it will take to ladle the curds from 104 gallons.

When it is time to add the rennet, the milk is drawn out of the vat into 26 gallon (100 liter) single-wall vats that can be made of plastic or

Wait 20 minutes before adding rennet to the next vat in line, which is the time it takes for one person to ladle the curds from the vat (if two people are ladling, the time can be 10 min. between vats). When the renneting is staggered in this manner, the curds for each individual cheese are very similar in their draining characteristics. This is very important for obtaining uniform quality cheese.

Once the curds are in the forms, they are turned frequently (4 times all together). This assures even whey drainage and prevents concavity from forming. A system of two-stage cheese block forms resting on a single drain matting and drain tray is the best for this method. To turn the block form for the first time, the curd must be drained to the level of the first (bottom) stage. The second (top) stage of the form is removed, a second matting and drain tray are placed on top of the first stage of the form, and the entire block form can be turned over. This is done in the “Servy system.” The “Mino-Gaillard” and “Alpma” systems have drain matting incorporated into the block forms. There are also full (4”) length individual Camembert forms, which can be used. It will take longer for the curds to drain before the first flip.

For Jersey milk the yield is one Camembert from 3.8 lb. milk and 1 Brie from 15-16 lb. milk. These cheeses are closer to a double-creme due

NOTE:

This combination of these two molds will give a nice mushroomy aroma and prevent the slip skin and the ammonia odor.

1) 100% yeast (aka "lactum oidium"),

Put dried cultures directly in the cheese milk no typtone or glucose

The condition is often called "slip skin" and the ammonia or fishy smell can go along with it. Undesirable organisms which have proteolytic enzymes (and make ammonia and other amines by attacking the cheese proteins, softening them) and populate the new cheese surface first, since these are happy - and need - a low pH. You need to raise the pH of the cheese surface quickly so

that the P. candidum can get an early start (it needs a higher pH to grow.)

You to can use Geotricum candidum, along with the P.candidum a ratio of about 1 to 5. The G. candidum will populate the surface quickly and deplete nutrients needed by proteolytic organisms and raise the pH quickly to stop their growth and

2) intermediate yeast/mold and can be used to produce a fragile white coating you may have seen on some French cheeses,

3) the 100% mold form used in combination with the other desirable surface microorganisms in combination (never alone) like P. candidum or B.linens, which need a higher surface pH. Maintain about 80% humidity in the curing chamber for the Brie. I believe

I do not recommend you dip or spray a solution of the mold as is often recommended, as you will be inviting contamination of the wet surface. It is important that the cheese surface be dried in a low humidity ? between 50 and 70% - for a day before placing it in the curing chamber. This dry surface helps prevent overgrowth by undesirable organisms.

Characteristics:

Method for Making:Whole raw milk may be used if the cheese is aged longer than 60 days at a temperature higher than 35° F.

Ingredients:EZAL RA series (blended thermo/meso)Add starter: Use EZAL RA series (blended thermo/meso) at the rate of 1U per 50lb. milk.Add rennet: 9 ml single-strength

ProcedureMilk at 86° (summer) to 89° (winter)Ripen with starter for 45-90 min.

Add rennet: 9 ml single-strength

Cut curd into pea-sized particles; rest curds in whey for 5 min. Whey pH 6.4-6.5 (titratable acidity .13-.14)

Heat while gently stirring curds to 93° F in 20 min. ( a steady rise of 1 degree per minute)

Settle the curds under the whey for 20 min.

Move curds to the back half of the vat and let settle again for 2 min.

Caerphilly Cheese Recipe - Wales - adapted from recipes by Peter Dixson

Caerphilly is a light-coloured (almost white), crumbly cheese made from cow's milk, and generally has a fat content of around 48%. It has a mild taste, with its most noticeable feature being a not unpleasant slightly sour tang.The cheese is typically made in a wheel, which is 10 in. diameter x 3 in. thick and weighs 7-9 lb.. The rind is thin with a brushed mold coat. The interior texture is fairly close with a few mechanical openings (not due to gas) and cake-like due to the acidity. The body is semi-firm. The flavor is slightly acid and fresh when young (2 weeks-2 months); when more mature (3-4 months) the flavor is mild and smooth.

Check for curdling point and multiply by 4 to get time from adding rennet to cutting the curd, e.g., 12 min. x 4 = 48 min.

Continue stirring curds in whey at 93° F with increasing speed as the curds become firmer (so that some curds are always visible on top of whey surface). After 30-50 min., the curds should be firm enough and springy in the hand. Higher solids milk will cause curds to firm faster.

Drain off whey down to the level of the curds and then begin trenching the curds to either side of the vat, leaving a channel down the center for the whey to drain away from the two packs of curds. Whey pH 5.9-6.0 (titratable acidity .18-.20)

When the whey is pH 5.7-5.8 (titratable acidity .25-.28)Mill the curd wedges into 1 in. cubes.

Mix in coarse dry salt at the rate of 1 lb. per 100 lb. of curdMellow the curds for 5 min.Pack the curds into cloth-lined hoops

Affinage:

Cheeses are aged for up to 4 months at 50-55° F, during which time the rind is developed:In the first month, molds are scrubbed off using scrub-sponge pads dipped in 5% brine.

After this, molds can be brushed off with a moderately-stiff, kitchen-type scrub brush.The goal of affinage is to produce a uniformly-colored, thin, dry rind.

This case may indicate insufficient acid development during the make process.

If the rind is cracking, the humidity of the aging room is too low.

The wheels of cheese can also be waxed after brining for a milder-flavored cheese.

After 5 min., the curd packs should be firm enough to cut into wedge-shaped pieces about the size of a dinner plate. Pile these at the back end of the vat; higher for a moister cheese and lower for a drier cheese.

Press with enough pressure so that drops of whey are dripping from the hoops shortly after applying pressure.

After 20 min., take off press, turn the wheels and return them to the hoops. Press again at the same rate. After 20 min. repeat the process. Leave on the press overnight under increased pressure. Press room should be 68-72 F.

Next morning remove the wheels of cheese from the hoops and place in the saturated brine for 2 to 2.5 hours per lb. of cheese. Turn the wheels at least once during the brining period. Brine temp. is 50-55° F.

Cheeses are removed from the brine and allowed to drain in a well ventilated area at 50-55° F before moving to aging shelving.

If the rind is not drying and is sticky, use a stronger brine solution, e.g. 10-15%, which will inhibit the yeasts that proliferate and cause this condition.

The cheese should not develop gas during aging. If this occurs, there was insufficient acid development and contamination from rogue bacteria during the make process. If gassing occurs later on during aging, the flavor may be good but not characteristic of Caerphilly cheese.

Ingredients:

DVS culture use 1/8U (1/32 tsp) EZAL TA062 + 1/8U EZAL LB340(LB340 has ¼ less volume than TA060)or use 4 oz. Rosell Thermo B bulk culture(Use the same amount of starter culture for pasteurized mlk)

Add 8 grams (2 tsp.) lipase powderAfter 30 minutes add 9 ml single strength rennetAfter 1-1 1/2 hours add 9 ml single strength rennet

ProcedureFor 100 lb. milk:Heat the raw milk to 93-94° F.Add starter culture:DVS culture use 1/8U (1/32 tsp) EZAL TA062 + 1/8U EZAL LB340 (LB340 has ¼ less volume than TA060)or use 4 oz. Rosell Thermo B bulk culture

(Use the same amount of starter culture for pasteurized mlk)Add 8 grams (2 tsp.) lipase powder

After 30 minutes add 9 ml single strength rennet

Cut the curds into particles the size of corn kernels. Rest the curds for 5 min..Begin heating, while stirring the curds and whey, steadily to 95-9° F in 10 minutes.Continue heating to 104-108° F in 20 minutes. Total heating time is 30 min..

Settle the curds under the whey for 5-10 minutes.

Traditional Caciocavallo and Kashkaval - adapted from recipes by Peter Dixson

Provolone is a pasta filata type cheese usually made in a salami or log shape. It is made in other forms such as very large tear drops. When it is made in the shape of a pear with a knob on top it is called Caciocavallo, which translates into, “cheese on a horse.” . There are many kinds and sizes of Caciocavallo cheeses made in Italy. The Sicillian version is called Ragusano and is made in the shape of a curbstone, which weighs 22-35 pounds. When these are stuffed with butter they are called Burino or Manteca. All of these cheeses can be made from raw milk and aged for a minimum of 60 days or longer.

Lipase can be added along with the starter culture to produce a sharp Italian or “picante” flavor in a short amount of time. Italian rennet is traditionally a paste, which contains lipase. Standardized rennet does not have lipase and therefore lipase is needed as a supplement to break down the fat at a faster rate. If lipase is not used, the picante flavor will develop but over a much longer period of time. The difference is approx. 6 months.

Measure the curdling point and multiply this times 4 to get the time to wait from adding rennet to cutting the curd, e.g., 15 min. x 4 = 60 min..

Rake curds to the back of the vat and drain off the whey. Keep the curds in a pack, then slice into cakes and place in basket forms. Make Ricotta cheese from the whey. Place the baskets of curd in the vat and pour in the hot whey from Ricotta making so that the curd is covered. Let sit for 2 hours until curd is pH 5.6-5.7. Drain off the whey and let the curd sit in the baskets or wrapped in cheesecloth overnight in a cool room. If it is warm in the cheese room the curd can be moved to the cooler overnight to prevent over acidification.

The next morning the curd should be ready to stretch into shapes.The curd should be pH 5.2-5.3

1. Wheels are salted on both sides and placed on wooden shelves

3. The process is repeated but the wheels are stacked 3 high during the next 4 days4. Repeat the process but stack 4 high

5. Repeat the process but stack 5 high

6. The stacks of wheels are left 5 high for 20 more days without additional salting

7. The wheels are now taken from the stacks and cleaned and stacked again8. This is repeated every week until the aging is complete

The cheese is aged for at least five months with a natural rind in a cool environment: 57-60° F with 80-85% RH.

The curd should be pH 5.2-5.3

Caciocavallo Silano

Do a “stretch test” to determine this. Trim off a few small pieces of curd and immerse them in 170° F water for a few minutes. After kneading them together, you should be able to pull the curd into a shiny string. If the curd is not ready it can be warmed up to renew the bacterial growth and lower the pH.

Follow the procedure for stretching and molding the curds into shapes. Cut the curd cakes into thin strips, place in hot water and, after a few minutes begin pushing the curds together. The water should be 165-170 °F. In the Balkans, Kashkaval is made from sheep milk. Because of the higher fat content of the curd the stretch water may need to be even hotter. When the curds are sticking together, roll them and gently knead them together to form a homogeneous mass. Sprinkle in a small amount of salt as you are doing this. When the surface is smooth and shiny, transfer the curd to a form.

After molding, the hot curd is placed into a form and pinched off so as to leave no openings. For Kashkaval, holes are are made in the top of the curd so that air is released. Kashkaval is typically made in a 12 lb. wheel. Caciocavallo cheeses are usually molded into teardrop, bell, pear and gourd shapes; Ragusano (a form of Caciocavallo from Sicily is made in a 30 lb. rectangular shape the size of a curbstone). Caciocavallo cheeses are chilled in cold water to hold their shape. The Ragusano and Kashkaval curd rests in a form until the following day and is turned 3 or 4 times during the afternoon.

Caciocavallo and Ragusano cheeses are brined in a 23-24 % salt (saturated) brine at the rate of 4 hours per pound.

Kashkaval is dry salted over a period of 20 days in the following manner:

2. After 2 days the wheels are wiped dry and salted again and stacked one on top of another. The process is repeated.

The Caciocavallo cheeses are cleaned periodically and can be rubbed with olive oil. These cheeses are usually hung from cords in the aging room.

During aging, Kaskkaval is periodically placed on boards in the sun when the temperature is 50-70° F to give it a rich yellow color. One Macedonian cheesemaker did this on the roof of the aging building. Other cheesemakers cleaned the cheese and only placed it in the sun to yellow for a day or two prior to sale.

The " Caciocavallo silano" it is latte a semihard cheese to paste spun produced exclusively with of vacca entire, that it is concurred to termizzare till 58°C, not more than four munte consecutive ones of the two days precedence to that one of the transformation, coming from breedings located in the geographic zone of which to art. the 2, obtained in the respect of the technological process as answering to the following productive standard: A) the latte ones to employ for the production of the cheese of which to the precedence codicil it must be coagulated to the temperature of 36-38°C using rennet in kidskin or year-old calf paste.

It is concurred the serum employment prepared natural graft in the same atmosphere of transformation of the latte ones. When the curd has caught up the intentional consistency, after some minuteren, it is proceeded to the breach of the same one till that the lumps have caught up the dimensions of a nocciola. It begins therefore the phase of maturation of the curd, that latex consists in a energetic fermentation whose varied duration in average from the 4 to the 10 hours and can to protrarsi ulteriorly in relation all' acidity of the latte ones worked, to the temperature, the mass or other factors.

The maturation of the paste is completed when the same one is in the conditions for being spun and the control on the times of maturation is carried out by means of withdrawals of money, to breviums spaces out, of small you leave of the same paste that come dipped in nearly hot water in order to try if allonge in elastic, lucid, continuous and resistant fibers: that is " fila". It follows a characteristic operation consisting in the formation of a species of cord that comes put molding on till to catch up the intentional form. The modellazione of the form is obtained with energetic movements of the hands for which the paste it is compressed in such way to have the smooth external surface, without sfilature neither folds and the inner part without empty.

It is proceeded, therefore, at the close of the paste all' apex of every single piece, dipping the part fastly in hot water to the temperature of 80°/85°C and completing l' operation by hand. At last, the opportune form is given to the paste and, whereby previewed, it is proceeded to the formation of the testina. The forms thus put molding on come then dipped before in cooling water and in pickling brine. The salt out happens for immersion for a period of time variable in relation to the weight, but however not inferior to 6 hours. Removed from the pickling brine the forms they come tied to brace with appropriate legacci and suspended with of the perches to the aim obtaining the stagionatura. The minimal duration of the period of stagionatura is of 30 days, but it can protrarsi more over a long time span.

the respect of the local customs, with presence of insenature employee from the position of the legacci; C) weight: comprised between 1 kg and 2,500 kg; D) crust: thin, it smooths down, of marked color paglieri-no, the surface can introduce to read to insenature due to the legacci placed in relation to the fastening modalities. It is I use concurred it of treatments of the forms, superficial, external and transparent, you deprive of coloring com the respect of the color of the crust; E) paste: homogenous, compact with most light occhiatura, of color white man or yellow paglierino more cargo outside and less cargo inside; F) sapore: aromatic, pleasant, fuse in mouth, delicate and normally tendentially sweet when the cheese is young, till to become piccante to advanced maturation; G) fat person of the substance not inferior sand bank to 38%.

Stew in the room to vapor to 100-104°F (38-40°C) comes for approximately 3-4 hours and salato by hand.

To this point the small forms come estates dipped in Abrupt the red wine “of the Barbels” for a week.

This treatment, besides to confer a detail vinato taste, ago to assume to the forms, a beautiful red color porpora.

The slices introduce with a beautiful yellow color gold.

Ingredients: latte ovine pasteurized, rennet, knows them, lactic ferments us and… Abrupt of the Barbels.

Suggestions: Optimal accompanied from carciofi morellini in pinzimonio and optimal the Abrupt one of the Barbels.

Confection: Formine gives approximately 450 g.

Cacino ubriaco

Toscana

Ingredienti: latte ovino pastorizzato, caglio, sale, fermenti lattici e… Brusco dei Barbi.

Suggerimenti: Ottimo accompagnato da carciofi morellini in pinzimonio e dall’ottimo Brusco dei Barbi.

Cacino Ubriaco - Tuscany - Drunk Cacinohttp://www.mrtuscany.com/index.asp?categoria=3

This sweet cheese is produced with latte of entire sheep heated to a temperature of 100-104°F (38-40°C), ad it comes stirred for half hour natural rennet in powder joins (a called time “presura”), one lets to rest for half hour, then with the spino the curd is broken off and it is put in the stamps.

The forms are put to mature in aces of fir wood come washed and rigirate every three days, the hard stagionatura approximately 90 days.

Questo cacio dolce è prodotto con latte di pecora intero, portato ad una temperatura di 38-40°C, viene mescolato per mezz’ora, si aggiunge caglio naturale in polvere (un tempo chiamata “presura” ),si lascia riposare per mezz’ora, poi con lo spino si rompe la cagliata e si mette negli stampi.

Viene stufato nella stanza a vapore a 38-40°C per circa 3-4 ore e salato a mano. Le forme sono messe a maturare in assi di legno di abete vengono lavate e rigirate ogni tre giorni, la stagionatura dura circa 90 giorni. A questo punto le piccole forme vengono tenute immerse nel vino rosso “Brusco dei Barbi” per una settimana. Questo trattamento, oltre a conferire un particolare gusto vinato, fa assumere alle forme, un bel colore rosso porpora. Le fette si presentano con un bel colore giallo oro.

Confezione: Formine da circa 450 g.

1 gallon fresh Goat's Milk.Mesophilic Starter Culture of your choice.Optional: Calcium Chloride if using pasteurized milk.

Red Wine to bath cheese, amount depending on your size press and bath container.1 Tablespoon non-iodized Salt.

2. If required, dilute calcium chlorde in cool water and stir in.

4. Once clean break is achieved, cut the curd, stir and let rest for ~5 minutes.

6. Repeat above until temperature has reached ~100 F/38 C, then let sit for 1 hour.7. Strain off the whey in cheesecloth lined colander, discarding whey.8. Add salt and mill the curds into 1/4 in/ 0.5 cm pieces.9. Place the curds into cheesecloth lined mold and press at 20 lb/9 kg for 20 minutes.

11. Repeat for second 12 hours.12. Remove cheese from press and cloth and place in red wine bath for 24 hours.

Cabre al Vino - from Cheese forum.org

Cabre al Vino is a goat's milk based rind washed cheese that is based on a cheese from Spain and uses red wine as the bath to wash the rind.

Rennet diluted in 1/4 cup/50 ml water, amount depending on package directions and your experience with that brand.

1. Warm the milk to ~ 90 F/32 C, then stir in the starter culture, cover and let ripen for 10 minutes.

3. Whisk in diluted rennet to fully distribute, cover and let sit for 1-2 hours, maintaining ~90 F/32 C.

5. With cup, draw off 1/2 of whey and replace with ~175 F/80 C fresh water, stir carefully to ensure curds at bottom don't matt.

10. Carefully remove cheese from cloth, turn cheese and press with same weight but for 12 hours.

13. Remove cheese from bath and allow to air dry for 6 hours or until dry to touch, bath again for second 24 hours.

14. Ripen cheese at 50 F/10 C and 80-85% humidity for 3 months. Turn cheese daily for first 2 weeks, wipe cheese brine solution as required.

ButterKase

Butterkase is a semi-soft cheese with a 50 percent fat content.

Thermophilic starterRennet

As its name suggests, Butterkäse has a buttery taste and a creamy texture that melts in your mouth. Produced in Germany, this one month aged, semi soft cow’s milk cheese is a great partner to a refreshing pint of lager and can stand up to a pint of ale. Butterkäse has a mild flavor which makes it a perfect table cheese for the pickiest of eaters. Its creamy texture lends itself to melting on burgers and chicken. Try it melted on a baked potato – it’s a great alternative to butter and sour cream.

• Heat milk to 95°F• Add starter – 20 minutes• Heat to 104 to 108°F• Add rennet• Cut curd into small squares• Stir and allow to settle• Pour off excess whey and add back the water to volume• Stir every now and then for ¾ hour• Ladle into a mould

Ingredients:4 gallons whole milk1/2 teaspoon thermophilic culture3/4 teaspoon calcium chloriderennetsalt

Procedure:Heat milk to 102°FAdd culture sit and ripen for 40 minutes.Add calcium chloride if neededAdd rennet, mix well wait for clean break - about 30 minutes.Cut curds into 1/2 pieces, rest for 5 minutes.Remove half the whey and add same amount of 140°F water raising the temperature to 108°F.Stir for 10 minutes then rest for 10 minutes.Drain curd into cheesecloth lined colander.Place curds in molds and press with 8 pound pressure for 30 minutes.Flip cheeses and press again for 6 hours.Remove from press and place in brine of 1 part salt to 5 parts water for 12 hours turning cheese twice.Remove from brine pat dry and air dry for 2 days turning often.Ripen at 54°F and 85% humidity for 4 weeks.

Butter Cheese - German

a derivative of its close ancestor, butterkase. Butterkase is a creamy, buttery cheese made in Germany and Austria. It has a natural rind that is golden to red in color while the cheese itself is a pale yellow. Butterkase is a semi-soft cheese with a 50 percent fat content.

Mozzarella but with a cream filled center.

Ingredientas:CreamRaw Bufalo MilkCulture?Calf rennet

Procedure:

heating of the latte ones;addition of the sieroinnesto;coagulation (formation of the curd) to 38 - 39 °C;breach of the curd with spini of wood;clearing and removal of the serum;cut of the curd by hand with steel knives, in strisce;maturation for twenty-four h of the curd reduced in strisce;spinning by hand with mestoli of wood, to ninety-four °C;mold preparation by hand or to machine;salt out in pickling brine;fastening;eventual blackening with smoke through the burn of single grain straw;conservation in cell to four °C or ventilated traditional premises.

Place is made inside of working of the butter:

centrifugalization or zangolatura of the latte ones (if gained from the latte ones directly), or, if from coming serum from the working of the mozzarella;heating of the residual serum of the working of the curd to 75-85 °C;outcrop of the ribbons that emerge - said before annealed;collection and warehouse in a container for approximately half hour;transfer of the paste in a cloth of cotton to drain till the following day;working of the mass in a container of wood in order to separate the fat person from the rest of the serum;

Burrata Cheese - Italy

Cheese bufalino to paste spun, in spheroidal typical form, with testina, fastening with rope and typical size of approximately 1/2 to 3/4 pounds. is formed from one leaf through of cheese of bufala (using, till the phase of the mold preparation, the same procedure of the scamorza) to whose inside is placed a butter little ball, obtained for centrifugalization from the bufali latte ones.

The burrata one comes by hand worked with a farcitura of cream and spun paste pieces; the farcitura is said Stracciatella, since paste pieces come by hand stracciati, and are contained in a covering (“bag”) anch'esso formed from spun paste.

The serum of latte is the liquid part of the latte ones that it is separated from the curd during the caseificazione. The serum is used in order to produce the annealed one, like additive in other alimentary products and of pastry shop, and like food for animals. Whey?

centrifugalization or zangolatura of the latte ones (if gained from the latte ones directly), or, if from coming serum from the working of the mozzarella;

feta cheese creamy and soft generally made from sheeps milk but can be made with cows milk.

Ingredients:Chr Hansens FRC-60 or Ezal RA series or MA seriesFor fresh Feta from pasteurized milk use 1% starterFor aged Feta from raw milk use 1/2% starter

Rennet

ProcedureHeat milk to 90 °F.Add starter: Chr Hansens FRC-60 or Ezal RA series or MA series.For fresh Feta from pasteurized milk use 1% starterFor aged Feta from raw milk use 1/2% starterAfter 30 minutes add 9-ml single-strength rennet per 100 lb. milk.Check for curdling time and multiply this by 6 to get the time from adding rennet to cutting.Cut the curd vertically into 3 inch squares with a sigle blade vertical knife. Don’t cut horizontally.Let rest 10 minutes.Ladle curds into forms with a pitcher or scoop by taking 1/2 inch slices.

Fold over cloths and put on press boards.Press with 1/2 lb. weight to 1 lb. curds for two hours.Take off weights, open cloths and cut curds vertically into one inch squares.

This is enough for sheep milk but repeat this procedure in one hour for goat and cow milk.

The cheese can be aged at 45 to 55 °F for more than one year if cared for properly.The fininshed cheese should have pH 4.5.

Bulgarian Style (soft) Feta - adapted from recipes by Peter Dixson

Ladle one layer into 1st form, then 2nd, and so on, until all have one layer. Repeat adding more layers until forms are full of curds.

One person takes two corners of the cloth and the other person the other two corners. Lift curds out of the form and gently roll them to and fro to release whey.

Return curds to forms and press again with one lb.weight to one lb. curd. Press for one hour more. After this the curd should have ph 5.4 - 5.5.

Cut curd into 4 inch x 4 inch square blocks and put into saturated (23%) brine for 8 hours per lb. cheese.

Take out blocks and put into pails for aging. Put in one layer of cheese blocks and apply salt liberally over the tops. Put in the next layer and repeat until the pail is full.

Wait 24 hours. Some whey will have come out. Leave this in the pail and add 8% brine to fill up the pail. It is important to eliminate as much air as possible from the headspace to prevent the growth of yeast and molds.

When the container swells from gas production, puncture the top or remove the bung to release gas and reseal. This may happen often during aging.

Brining Solutions

Salometer Pounds of Salt Pounds of SaltDegrees per Gallon of Water per Gallon of Brine

0 00.022 0.0220.044 0.0440.066 0.0660.089 0.0890.111 0.1110.134 0.1330.157 0.1560.18 0.178

0.203 0.20110 0.226 0.22411 0.249 0.24712 0.272 0.2713 0.296 0.29314 0.32 0.31615 0.343 0.33916 0.367 0.36217 0.391 0.38618 0.415 0.40919 0.44 0.43320 0.464 0.45621 0.489 0.4822 0.513 0.50423 0.538 0.52824 0.563 0.55225 0.588 0.57626 0.614 0.627 0.639 0.62428 0.665 0.64929 0.69 0.67330 0.716 0.69831 0.742 0.72232 0.768 0.74733 0.795 0.77234 0.821 0.79735 0.848 0.82236 0.874 0.84737 9.766 0.901 0.87238 10.03 0.928 0.89739 10.294 0.956 0.92240 10.558 0.983 0.94841 10.822 1.011 0.973

Percent of Sodium Chloride

(Salt) by Weight 0 0.000 1 0.264 2 0.526 3 0.792 4 1.056 5 1.320 6 1.584 7 1.848 8 2.112 9 2.376

2.640 2.903 3.167 3.431 3.695 3.959 4.223 4.487 4.751 5.015 5.279 5.543 5.807 6.071 6.335 6.599 6.863 7.127 7.391 7.655 7.919 8.162 8.446 8.710 8.974 9.238 9.502

42 11.086 1.038 0.99943 11.35 1.066 1.02544 11.614 1.094 1.0545 11.878 1.123 1.07646 12.142 1.151 1.10247 12.406 1.179 1.12848 12.67 1.208 1.15449 12.934 1.237 1.18150 13.198 1.266 1.20751 13.461 1.295 1.23352 13.725 1.325 1.2653 13.989 1.355 1.28654 14.253 1.384 1.31355 14.517 1.414 1.3456 14.781 1.444 1.36857 15.045 1.475 1.39358 15.309 1.505 1.4259 15.573 1.536 1.44760 15.837 1.567 1.47561 16.101 1.598 1.50262 16.365 1.63 1.52963 16.629 1.661 1.55764 16.893 1.693 1.58465 17.157 1.725 1.61266 17.421 1.757 1.63967 17.685 1.789 1.66868 17.949 1.822 1.69769 18.213 1.854 1.72570 18.477 1.887 1.75371 18.74 1.921 1.78172 19.004 1.954 1.80973 19.268 1.988 1.83774 19.532 2.021 1.86675 19.796 2.056 1.89576 20.06 2.09 1.92577 20.324 2.124 1.95378 20.588 2.159 1.98279 20.852 2.194 2.01180 21.116 2.229 2.0481 21.38 2.265 2.06982 21.644 2.3 2.09883 21.908 2.336 2.12884 22.172 2.372 2.15985 22.436 2.409 2.18886 22.7 2.446 2.21787 22.964 2.482 2.248

88 23.228 2.52 2.27989 23.492 2.557 2.30990 23.756 2.595 2.33891 24.019 2.633 2.36892 24.283 2.671 2.39893 24.547 2.709 2.4394 24.811 2.748 2.46195 25.075 2.787 2.49196 25.339 2.826 2.52297 25.603 2.866 2.55298 25.867 2.908 2.5799 26.131 2.948 2.616

26.289 2.97 2.634100 26.395 2.986 2.647

Seawater contains approximately 3.695 % of salt which corresponds to 14 degrees salometer.At 100 degrees brine is fully saturated and contains 26.395 % of salt1 US gallon of water weighs 8.33 lbs1 US gallon = 3.8 liters = 3.8 kilograms

Morton Canning/Pickling salt, which comes in a green box - 272g (9.59 oz) / cupMorton Kosher salt - 228g (8.04 oz) / cup

2. Look up the tables and find the corresponding salometer degree

For example let’s find the strength of the brine that is mentioned in many recipes and calls for adding 1 pound of salt to 1 gallon of water (8.33 pounds)

0.1071 x 100 % = 10.71 % of salt

Another popular brine is made by adding 3/4 cup of salt (219 g) to 1 gallon (3.8 liters)of water

219g / 219 + 3800 g = 0.05

0.05 x 100 = 5 % of salt

Looking in the table at Column 2 (percent sodium chloride by weight) we can see that 5 % corresponds to 19 degrees.

99.6

If you come across a recipe and you would like to determine what is the strength of the brine, just follow the two steps:

1. Find percent of salt by weight in the solution: weight of salt/(weight of salt plus weight of water), then multiply the result by 100%

% salt by weight = 1lb of salt/1 lb of salt + 8.33 lbs (1 gallon) of water = 1/9.33 = 0.1071

Looking in the table at Column 2 (percent sodium chloride by weight) we can see that 10.71 % corresponds to 40 ½ degrees.

Product

20 chicken30 poultry, fish40 chicken50 spareribs60 bacon, loins

60 - 80 hams, shoulders80 fish

Brine Strength

0 - 20, brines too weak

80 -100, brines seldom used

Brining Solutions

Pounds of Water perGallon of Brine

8.3288.3238.3178.3078.2988.2928.2868.28

8.2748.2688.2628.2568.25

8.2398.2298.2228.2168.2098.2028.1958.1888.1818.1748.1678.1598.1528.1448.1378.1298.1218.1138.1058.0978.0898.0818.0738.0648.0568.0478.0388.03

8.021

8.0128.0037.9947.9857.9757.9667.9577.9477.9377.9287.9187.9087.8987.8887.8787.8677.8577.8477.8367.8267.8157.8047.7937.7827.7717.7647.7567.7447.7337.7217.71

7.6987.6867.6787.6697.6577.6457.6337.6217.6087.5967.5867.5777.5847.5517.542

7.5327.5197.5057.4927.4797.4687.4587.4447.43

7.4167.4097.3947.3857.38

Seawater contains approximately 3.695 % of salt which corresponds to 14 degrees salometer.

For example let’s find the strength of the brine that is mentioned in many recipes and calls for adding 1 pound of salt to 1 gallon of water (8.33 pounds)

Another popular brine is made by adding 3/4 cup of salt (219 g) to 1 gallon (3.8 liters)of water

Looking in the table at Column 2 (percent sodium chloride by weight) we can see that 5 % corresponds to 19 degrees.

If you come across a recipe and you would like to determine what is the strength of the brine, just follow the two steps:

1. Find percent of salt by weight in the solution: weight of salt/(weight of salt plus weight of water), then multiply the result by 100%

% salt by weight = 1lb of salt/1 lb of salt + 8.33 lbs (1 gallon) of water = 1/9.33 = 0.1071

Looking in the table at Column 2 (percent sodium chloride by weight) we can see that 10.71 % corresponds to 40 ½ degrees.

Brining Recipes

Paul Kindstedt BrineFor every 10 pounds of brine at pH 5.2 mix together:3 pounds salt8 pounds water1 tablespoon calcium chloride1 teaspoon white vinegar 5%

Light Brine (8-10° Baumè)(1.057-1.074 Specific Gravity)400 grams (14 oz) of salt for 4 liters (1 gallon) of water.This strength is used for Feta when it is kept in brine solution until eaten.

Medium Brine (12-15° Baumè)(1.088-1.110 Specific Gravity)600 grams (20 oz) of salt for 4 liters (1 gallon) of water.Use for Feta when saltier cheeses are desired and briefly for Mozzarella

Heavy Brine (20-23° Baumè)(1.148-1.169 Specific Gravity) 900 grams (32 oz) of salt for 4 liters (1 gallon) of water.This solution is almost a saturation of salt to water, therefore the water must be boiled with the salt to dissolve it completely. Mainly used for hard cheeses, semi-hard cheeses and washed rind cheeses. The rule is to leave the cheese in the bath for 12 hours for every 2 lbs. of cheese.

Method1. Mix a quart of water in a saucepan and add the salt. Mix and heat until all the salt is dissolved. Note: for strong brine solutions, you may need to add all the water. Add the salt water to the remaining water in a container large enough to hold the brine and the cheese.2. Allow to cool to room temperature.3. Add enough ripened Whey to lower the pH to below 5, preferably 4.7.4. Refrigerate and use for brining in your recipe. Will keep for months.5. Follow your recipe directions for using the brine. Sometimes you only hold the cheese in the brine overnight, other recipes have you store the cheese in the brine.

You can add to the milk after pasteurizing, but the most convenient method is to dose your brine.  After you remove from the brine and start washing, use a washing solution made with b. linens and a geo/yeast.  This will get your rind going in a matter days.  Wash with a rag, don't spray.

Brick

Ingredients:4 gallons whole milk1/2 teaspoon MA4001pinch Brevibacterium linens3/4 teaspoon calcium chloride (if needed)3/4 teaspoon liquid rennetSalt for brine

Procedure:Warm milk to 90°F stirring gently.Add cultures and Brevibacterium linens mix well and let ripen for 15 minutes.Add calcium chloride if needed.Add rennet and allow to set for 30 to 40 minutes.After clean break is achieved cut curds into 3/8 inch pieces and rest for 5 minutes.Raise temperature to 98°F over 40 minutes and rest for 5 minutes.

Fill cheesecloth lined molds and drain for 15 minutes.Flip cheeses and drain for another 20 minutes. Do this twice.Add 5 pounds of weight and press for 6 hours, flipping cheese every 2 hours.

Remove cheese from brine pat dry and dry for 24 hours at room temperature.Ripen at 60°F and 90% humidity for 2 weeks turning daily.Wash rind every other day in brine.Smear will begin to show in 10 days.

Wrap cheese in foil or wax to store at 45°F. Ready in about 3 weeks.

Brick cheese is a cheese from Wisconsin, USA, made in brick-shaped form, also known as a square, which can be considered a rectangular shape. The color ranges from pale yellow to white, and the cheese has a sweet and mild flavor when young, and matures into a strong ripe cheese with age. It is medium-soft, crumbles easily and is somewhat sticky to the knife. Brick cheese is well-suited to slicing for sandwiches, specifically grilled cheese sandwiches, or appetizers and also melts well. Served with corn polenta in the Midwest, where the brick cheese is thinly sliced and caused to melt underneath the polenta and tomato sauce topping.

Drain whey to within one inc of covering the curds stirring gently for 10 minutes. Then rest the curds for 15 minutes.

Remove cheese and brine is 18% solution of 1 part salt to 5 parts water for 8 hours turning every 4 hours.

After in about 2 weeks the smear becomes solid red, wash the surface with a damp cloth to remove excess smear and dry with a paper towel.

Ingredients:whole or partially skimmed cow's milk. In previous times, goat or sheep milk was also added.TA 61Proprionibacteria 50Calf Rennet

Procedure:Warm milk to 95-98.6 °F.Add cultures and ripen for 30 minutes.

Add rennet wait 34 to 45 minutes for clean break then cut into 1/4 inch pieces - rest for 10 minutes.

Using a whisk cut up into rice like pieces.Slowly raise the temperature to 113 °F over a 25 minutes period stirring to prevent matting.Allow the curds to settle to the bottom for about 5 minutes.Drain and place curds into cheesecloth lined molds. Traditionally made of wood.

Remove from molds and allow to air dry at room temperature for 1 hour.Brine cheese in 1 gallon water to 1 pound of cheese for 24 hours.Allow cheeses to air dry until dry to the touch. Age at 50° and 85 to 90% humidity.

Branzi Cheese - Italy - Brinza Romanian

is part of the family of derived from Emmenthal (Swiss) and having the same characteristics of other Alpine cheeses like “Britto Valtellinese”, “Fontina from Val Of Aosta”, “Montasio” from the northeast region of Friuli, and “Swiss Sbrinz - a cheese between antichi and typical of the Orobie

Lightly press cheeses with 2 pounds of weight for 15 minutes, flip cheese and press again. Increase weight to 10 pounds, press for 1 hour flip and press overnight.

Cheese must be washedand brushed in brine and turned frequently to develop a nice brownish rind.

Age for 1 to 2 months for a soft delicate cheese, 6 to 7 months for a slight picante' cheese or more than a year for a really dry cheese.

Cheese to semicooked paste, of cylindrical form. Diameter: 15-19 inches. Weight: varied from the 20 to 24 pounds. Barefoot: lateral to “V” slightly concave, it is high 3.5 inches. Crust: it smooths down, thin and elastic of vanished yellow color. Paste: soft of color yellow paglierino. Occhiatura: thin, regular and driven in. Sapore: delicate cake and; with the aging he turns out marked, tending to the piccante. Aroma: characterized from the essences present vegetables in forages.

In order to produce this cheese the coagulation of the latte ones to the temperature of 95-98.6 °F is necessary with the addition of liquid rennet of year-old calf, for a duration of 30-35 minutes. I coagulate obtained must then be broken, obtaining caseosi lumps of small dimensions.

Successively the curd must be made to scaldare to a temperature of 113 °F. In order to obtain a good result it is necessary to stir the product with the traditional small wheel or agitators.

Once that I coagulate has been deposited on the bottom, it is passed to the extraction of the curd, to deposit successively in the appropriate containers of wood.

In order to complete the working generally carried out procedure for pickling brine is passed to the pressatura and the salt out of the completed product

Cheese to semicooked paste, of cylindrical form. Diameter: 15-19 inches. Weight: varied from the 20 to 24 pounds. Barefoot: lateral to “V” slightly concave, it is high 3.5 inches. Crust: it smooths down, thin and elastic of vanished yellow color. Paste: soft of color yellow paglierino. Occhiatura: thin, regular and driven in. Sapore: delicate cake and; with the aging he turns out marked, tending to the piccante. Aroma: characterized from the essences present vegetables in forages.

The maturation is fundamental for the quality of the cheese and happens in climatizzati atmospheres, with temperature and humidity controlled. The forms come rivoltate weekly, cleaned up with brushes and rasps and dealt in order protect the crust.

Time of stagionatura: 60 days for the fresh product, from 6 to 7 months for that seasoned one till more than a year for the stravecchio. Maturation: atmosphere with temperature between the 46 and 48°F approximately and humidity 90%.

Bra

Ingredients:2 gallons of low fat milk1/4 teaspoon TA 611/4 teaspoon LH100RennetBrine Solution - 2 pounds of salt to 1 gallon of water

Procedure:Heat milk to 90°F.Add cultures and mix well.Add rennet mix well and let sit covered for 40 minutes or until a clean break is achieved.Cut curds into 1/ inch pieces.Slowly heat milk to 100°F in 30 minutes.Whisk curds to get small pea sized curds. Stir to keep from matting.Pour curds in cheesecloth lined colander and into molds quickly.Press for 10 minutes with 10 pounds of weight.

Remove curds from mold, break up into small pieces and press again with 10 pounds of weight for 15 minutes.

Remove curds from mold, break up into small pieces again and press again with 30 pounds of weight for 15 minutes.

Remove curds from mold, break up into small pieces again and press again with 40 pounds of weight for 20 hours.

Remove curds from mold, break up into small pieces again and press again with 50 pounds of weight for 24 hours.

Immerse in brine solution of 2 pounds of salt in 1 gallon of water for 24 hours turning every 6 hours.Remove cheese from mold and dry.Age at 55°F at 80 to 85% humidity for 6 months.Turn cheese daily for the first 2 weeks then weekly after that.Wash once a week in brine solution.

Formaggio Bra

In the tender type the crust is smooth, thin, elastic and regular, of color clear gray-paglierino. The paste is compact, with a small oadstead occhiatura of a color that goes from the white man to ivory; the sapore is sweet and aromatic. The hard type, that it can be used also from grattuggia, possesses smooth crust and consisting, with dark coloration beige; the paste is yellow ocher, always with small oadsteads occhiature. The sapore is decidedly piccante.

The zone of production of the bra comprises all the area of the province of Wedge; the stagionatura, instead, can be lead beyond that in the production area, also in the zone of the municipality of Villafranca Piemonte, in province of Turin. Its origins are ancient; in 1982 it has been recognized the denomination of origin. Of it they produce to two types tender from table and a hard one from grattuggia.

production method: the curds, obtained from semi-skimmedmilk, coagulated with calf's rennet at a temperature nothigher than 32°C, undergo cutting twice and are thenpressed in suitable moulds, dry salted twice and areleft to ripen for a medium length of time.

Pressata is a semifat cheese to raw paste, produced with latte of vacca and eventually ovine and/or goat addition of latte, often partially foamed. After the scrematura, the latte ones come carried to the temperature of approximately 30°C and come added of year-old calf rennet. The addition of a graft, carried out especially in the winter months is possible also. After the coagulation and the breach, the curd comes arranged in fascere and subordinate to pressatura for approximately 6 hours. It follows a salt out that, for the bra hard, comes lead with the method to dry, while for that tender one for immersion in pickling brine.

The hard dry salt out to approximately 6 days and the application of know them happen with intervals of approximately 24 hours. The salt out in pickling brine demands approximately 48 hours. The cheese comes transferred, therefore, in the maturation premises. The stagionatura of the tender product cannot be inferior to 45 days, that of the bra hard must last 6 months at least and can be protratta also for a year. The bra it has cylindrical form, with flat faces of the diameter of 30-40 cm; the barefoot one, of the height of 7-9 cm, is slightly convex. The medium weight goes from the 6 to the 8 kg.

BocconciniLike small balls of mozzarella

Ingredients:4.5 gallons milk1/2 teaspoon Thermophilic Type C Culture 1/2 teaspoon Double strength rennet

Procedure:

Cut curds into 1 inch cubes and stand for 30 mins before stirring.

Shape the cheese by squeezing between your thumb and forefinger and pinch off ball of cheese formed.

Bring milk to a setting temp of 104°F, add starter and mix in well. Add rennet and also mix in well. Allow to set for around 50-60mins. Ph 6.5 - 6.6

Stir very gently over the next 60 mins. The stirring will determine the softness of the cheese. Over stirring = will produce overly firm cheese.

Drain off the whey. pH 6.1 - 6.2

Keep curd at 104°F to cause it to fuse together. Turn the curd every 15 mins to keep is warm, draining the whey at the same time.

After about 1 hour test the curd to see whether it is ready for stretching by placing a piece in 160°F water. When curd is warm, take out and work with fingures, stretching the cheese. It is is brittle and breaks, it is not ready. pH 5.0-5.4

When curd is ready, cut into thin strips and place into hot water 160°F. Work the curd stretching it until all the curd has been worked. Over working the curd will toughen it, as will over hot water.

Place in ice cold boiled water to set. A little salt can be added, but the salt should not be tasted in the final product.

This cheese can be eaten immediately or stored up to a week in the fridge. It can also be marinated in a herbed oil bath.

SEE FARMERS CHEESE

Procedure:

2. Sprinkle on 2 teaspoons of salt, mix in to form pea-sized crumbles.

4. Pour the inoculum over the salted curds, toss to mix thoroughly.

6. Leave in the press overnight

9. Place on a non corrosive rack to encourage air circulation around the cheese.

Blue Cheese (Saga Blue) - adapted from recipe by David B. Fankhauser, Ph.D

I developed this recipe to try to duplicate an excellent blue cheese available in the United States called "Saga Blue." It starts with a simple "Farmer's Cheese" (Neufchâtel should also do fine as a starting curd). An inoculum of Penicillium from a cheese you are duplicating is added to the curd, and aeration holes are created so that air can enter the cheese. Temperature and humidity need to be controlled so that aging proceeds at the correct rate, and the cheese does not dry out, nor "weep" with moisture.

I have adhered to my principle of trying to keep the equipment and materials as simple and readily available as possible, so I hope you won't mind, for instance, using a phillips screwdriver to create the holes in the curd...

1. Start with cold drained curds from "Farmer's Cheese" made from two gallons of milk. (It was drained in the refrigerator)

3. In a blender, blend 1 teaspoon of uncontaminated blue cheese (I used "Saga Blue") with 1/4 cup of cool clean water to create a smooth suspension of cheese (the inoculum).

5. Line the press with a sterile handkerchief (sterilized by boiling), and load the curd. Press lightly so that the curd are not compressed together, but instead retain air spaces within the cheese.

7. The next morning, remove from the press, and create air hole by inserting a sterilized rod, about 1/4 inch in diameter (6 mm) through the cheese every inch or so. This is to allow air to enter the cheese which is necessary for growth of the mold. [I used a phillips screwdriver which had been dipped in Vodka. One could also boil to sterilize. You do NOT want to introduce bacterial contamination in these air holes.]

8. Rub the surface lightly with salt, and place the aerated cheese on a dry sterile handkerchief. Fold the cloth over to lightly cover.

10. Place the cheese on the rack in a "cool box" which will hold the temperature around 10 C (50 F). Here I am using a refrigerator in our basement which stays around this temperature during the late winter when I made this cheese. If you can turn the thermostat high enough to maintain this temperature, that will work fine.

11. Monitor the temperature and humidity. The temperature should be around 10 C, and the humidity around 70%. You can elevate the humidity with a pan of water in the bottom of the "cool box." Since the cheese will be aged unwaxed, this high humidity is important so that the cheese does not dry out. On the other hand, if it is "dripping wet" so that the cheese "weeps," the cheese will spoil.

12. Turn the cheese daily, replace the handkerchief with a dry sterile one if it appears wet.

13. After a week or ten days, a white "bloom" appears on the surface of the cheese. Note that the holes I made are filled with the bloom. They should have been larger so that air would not be excluded from the interior of the cheese. Indeed, after a month and a half, the outside had developed a white with green bloom, but the interior (I cut it open), lacked any green. I replaced it in the "cool box" and within two weeks, the interior exhibited the characteristic coloring.

14. Here is the finished blue cheese after two months. Note the marbling of the interior with Penicillium. It could doubtless be aged longer, but it is utterly delicious as it is.

15. Here is a closer look at the bloom on the rind, and the appearance of the sliced cheese. Wish you could taste it.

Flat cylindrical shaped, white coated full fat soft cheese made from unpasteurised Jersey cows milk. Yellow in colour, smooth in texture with a mild taste. Contains a minimum of 20% fat and maximum of 60% water.

Bonchester CheeseMilk from the designated area is warmed to 320C . Starters are added and the milkis incubated for 1 V% hours at a temperature of 250C - 320C. An hour after the addition of rennet thecurds are cut and 20 - 30 minutes later decanted into moulds. The cheese go through a series ofturnings followed by brining at 130C (15 to 20 minutes for small cheeses and 30 to 40 minutes forlarger ones). After draining the cheeses are turned daily for 4 days and then left to mature for 6to 12 days, during which they are again turned daily.

Bonchester Cheese - England and Scotland

The milk used is from the designated area and is from Jersey cows.e) acquisition : Milk from the designated area is warmed to 320C . Starters are added and the milkis incubated for 1 V% hours at a temperature of 25C - 32C. An hour after the addition of rennet thecurds are cut and 20 - 30 minutes later decanted into moulds. The cheese go through a series ofturnings followed by brining at 130C (15 to 20 minutes for small cheeses and 30 to 40 minutes forlarger ones). After draining the cheeses are turned daily for 4 days and then left to mature for 6to 12 days, during which they are again turned daily.

Flat cylindrical shaped, white coated full fat soft cheese made from unpasteurised Jersey cows milk. Yellow in colour, smooth in texture with a mild taste. Contains a minimum of 20% fat and maximum of 60% water.

Flat cylindrical shaped, white coated full fat soft cheese made from unpasteurised Jersey cows milk. Yellow in colour, smooth in texture with a mild taste. Contains a minimum of 20% fat and maximum of 60% water.

Ingredients:raw milk (The milk must be processed into cheese within 40 hours of milking.)cream or skimmed or semi-skimmed milkEZAL MM100 starter cultureProprionibacteriaLiapseRennet Calcium chlorideSodium nitrateSeeds, herbs and/or spicesSalt

Procedure:

Let ripen for 45 minutes.Add rennet and wait about 35 to 40 minutes for coagulation.Cut curd into 1/2 inch pieces and allow to rest for 5 minutes.Stir curds gently cooking for another 30 minutes.

Continue stirring the curds for another 20 minutes.Place the curds in a cheese cloth lined mold and press at 10 pounds for 15 minutes.Flip the cheese, redress the cheese cloth and press again for 15 minutes.

Flip the cheese, redress the cheese cloth and press again over night with 20 pounds of weight..

After pressing remove from mold and place in a brine solution of 18 to 22 % salt.

ph after 12 days should be:

Boerenkaas - Netherlands

Semi-hard or hard cheese made from raw milk. Boerenkaas is a cheese made on the farm from raw milk from cattle, goats, sheep or buffalo. At least half of the milk must come from the farm's own herd. Milk may be bought in from no more than two other dairy farms, but the total quantity bought in may not be greater than the farmer's own production.

Heat milk to 86°F and add Calcium chloride and cultures. Mix well.

Draining off 1/3 of the whey, adding an equal amount of water at about 140°F to raise the temperature of the curds to about 98°F.

The minimum ripening period on the farm is 13 days after processing began at a temperature of at least 53 °F.

To obtain its fully characteristic flavour, Boerenkaas is left to ripen further in the ripening room on the farm. The length of the ripening process varies from a few weeks to over a year.

The cheese may contain cumin or other seeds, herbs and/or spices. The older the cheese becomes and the longer it ripens, the firmer and drier it becomes, thus producing hard cheese. Examples of names of products are Goudse Boerenkaas, Goudse Boerenkaas met kruiden, Edammer Boerenkaas, Leidse Boerenkaas, Boerenkaas van geitenmelk and Boerenkaas van schapenmelk.

Cow's Milk - 5.20 to 5.40Goat's Milk - 5.10 to 5.30Sheep's Milk - 5.10 to 5.30

"Boeren-Leidse met sleutels" is a semi-hard farm cheese with a

fat content in the dry matter of at least 30% and at most 40%, robust so hard, sliceable and, with age, suitable for grating,

prepared from semi-skimmed milk which has not undergone any

pasteurizing heat treatment and to which cumin must be added

during preparation.Ingredients:MilkEZAL MM100 starter cultureor Flora DanicaProprionibacteriaCumin seed, at a ratio of about .75g of seed per 1 liter of milkRennetSalt

Procedure:Heat milk to 86°F and add cultures. Let ripen for 45 minutes.The milk is coagulated with rennet for half an hour.Cut the curd into pieces of about 1/2 inch. Rest curds for 5 minutes.

The rest of the curd is mixed with cumin seed, at a ratio of about .75g of seed per 1 liter of milk. Pressing is carried out in two stages.

Place the cheese back in the mold and add the remaining cheese to the top and continue pressing.Next the cheese is placed in saturated brine five or six days.

Boeren-Leidse met sleutels – Netherlands

Drain about 1/3 of the whey saving for later and replace it using hot water at a temperature of about 140°F to bring the temperature of the curds up to about 104°F. Stir gently for 30 to 45 minutes to firm the curds.

Push the curds toward the back of the vat and save a small portion to make the "witte bodems" (literally: white bottoms) which prevent the cumin seeds from collecting in the rind on the smooth sides of the cheese.

Line a mold with cheese cloth and add the curds mixed with the cumin seeds. Press to form the curds to the mold then remove the cheese and fill the bottom of the mold with the curds reserved for this.

The rind of the "Boeren-Lindse met sleutels" is colored red using anatto and/or treated with a red/red-brown colored cheese rind treatment product. Cheeses weigh 3 kg or more and aged for at least 13 days at a temperature of at least 50°.

Bondon

similar in taste and texture to Neufchatel. can use cows or goat's milk.

Ingredients:1 quart whole milk2 ounces mesophilic cheese starter culture1 drop liquid rennet

Procedure:To 1 quart of whole milk at 65° F. add 2 ounces of mesophilic cheese starter culture.Mix thoroughly.Add 1 drop liquid rennet to 2 tablespoons water and mix into the milk for several minutes.Cover and let the milk set at 65° F. for 24 hours.When the curd has coagulated, ladle it into a cheesecloth-lined colander.

The sides of the cheesecloth may need occasional scraping with a spoon to hasten draining.Remove the curds from the cheesecloth and place into a cheesecloth-lined mold.Press the cheese for 4 to 8 hours at 15 pounds pressure.Remove the cheese from the press and place in a bowl.Salt and spice to taste.

Traditionally these molds are 2.75 inches deep and 1.75 inches in diameter.Place in the refrigerator until ready for use. These cheeses will keep for up to two weeks.

Tie the four corners of the cheesecloth into a knot and hang to drain for 6 to 8 hours or until the curds stop draining.

The cheese should be smooth in texture.If it is grainy, force it through a strainer.Place the cheese in small molds lined with wax paper.

Bitto

3 Fresh raw cows milk3 10 to 20% goats milkno more than 10% goats milk1/2 teaspoon EZAL MM100 starter culture1/4 teaspoon TM 811/4 teasppon Proprionibacteriacalves rennet

Milk is heated to 102 to 120°F then left to curdle for 20 to 40 minutes.Add rennet 2.5 time floccutationThe curd is milled to the size of rice and cooked to 113 to 127°F for 20 to 60 minutes.

The firm curd is removed from the heat for 15 minutes stirring constantly before being put in molds.

The cheeses are dry salted with kitchen salt every 2 or 3 days for 3 or 4 weeks.Mature for at least 70 days but may be aged up to 10 years.

a firm and tasty cheese, with a slightly granular texture. It can be served lightly grilled, which softens the texture and adds wonderful toasty flavours to it.

The sapore of this cheese, that it is sweet and delicate in the production year, becomes more intense and decided with the stagionatura. The Bitto is the essential element for the preparation of the pizzoccheri and the polenta taragna, but also alone, even guarnito with a leaf of bay, some sgusciata walnut and a drop of balsamic vinegar, will become a plate gustosissimo, better still if accompanied from the advanced Valtellina Docg.

The Bitto comes produced exclusively on the alpine pastures, with latte vaccine entire and eventual goat addition of latte entire in the maximum measure of 10%, in the period comprised between 1° the june and the 30 september of every year. The coagulation is obtained with rennet of liquid year-old calf or in hard powder and approximately 30 minuteren; to this phase, it follows the breach of the curd, that it comes reduced to the dimension of a chicco of rice. The curd comes therefore cooked, subordinate to a rimescolatura “outside fire” and to it pauses under serum for 15-35 minuteren. The cheese comes at last pressato for approximately 10 hours and salato, to dry or for immersion in pickling brine. The salt out, besides to confer taste, concurs the creation of the crust. The maturation of the Bitto begins in the traditional ones “to casere of alpe” and it is completed in the plants of fondovalle, where the stagionatura must protrarre in order at least 70 days

From: http://www.milkonline.com/fiera/cheese/disciplinari/disciplinari.htm

The cheese “Bitto” is produced exclusively with latte vaccine entire derived from razze traditional in the zone characterized to art. the 2 and obtained in relative the appropriate respect of prescription to the breeding and to the process of obtaining as answering to the following productive standard:

a) the feeding of the bovine from which drift the latte ones must be constituted from spontaneous essences and erbai eventually affienati, of the area delimited to art. the 2;

b) the latte ones of a milking. with the eventual addition of latte goat, in not advanced measure to 10% come immediately coagulated in native place taking advantage of the spontaneous development of the casearia microflora;

c) the coagulation is obtained with the use of year-old calf rennet, the baking of the curd, that it happens to a temperature comprised between the 48 and 52°C, protrae for approximately 30 minuteren. The breach of the curd happens till when the lumps have the largeness of chicchi of rice. Once extracted, the paste comes mail in fascere traditional that confers characteristic barefoot the concave one. The salt out happens to dry. The maturation begins in “casere of Alpe” and it is completed in the plants of fondovalle taking advantage of the natural climatic course of the production zone. The maturation must be protratta in order at least seventy days;

d) form: cylindrical. to regulate. with superficial flat, barefoot a concave one, to alive chines;

e) dimensions: the diameter of the faces and 30-50 centimeters; the height of the barefoot one is of 8-10 centimeters;

f) variable weight from 8 kg to 25 kg in relation to the dimensions of the form. The form, the dimensions and the weight can endure of reading variations in relation to the technical conditions of production and the period of maturation;

g) external aspect: compact crust of yellow color paglierino that it becomes more intense with the stagionatura, of thickness comprised between to 2 and 4 millimeters;

h) paste: compact structure, with occhiatura presence oadstead to pellet eye; to the cut the color is introduced variable from the white man to the yellow paglierino, according to the stagionatura;

i) sapore: cake, delicate, more intense with proceeding of the maturation. The eventual addition of latte goat renders the characteristic aroma more intense;

l) fat on the substance sand bank: not inferior to 45%;

m) medium humidity to 70 days: 38%.

The several ones are made productive are carried out second, the traditional uses, legacies to the characteristics acclimatize them, in the period comprised between 1° the june and the 30 september.

Bitto

After at least a stagionatura year the product can be used grattugiato like condimento.

The stagionatura can protrarsi also for various years, without to alter the organolettiche and structural characteristics of the cheese.

They supply to execute the every day milking, carried out still today manually and all' open, with the simple aid of “scagn” (the seat to a single leg, adaptable to every course of the land). To turn then they watch, hidden within “bait” (cassoni in wood or the sheet), the herd during the night, are taken care of the preparation of the food and, in the role of “casiner”, they help the casaro in the working of the latte ones, than happening two times to the day it turns out long and laborious. The latte ones as soon as munto, added or less than secreto goat (10%), come dipped in the traditional boilers in copper to turned upside down of campania form, where come heated by means of the fire to temperature of 35~37° C. the casaro churn with the small wheel the mass, thus to favor l' uniform distribution of the heat; therefore it adds the rennet, in the 10 amount of gr every q.le of latte if the prepared one is liquid, 1 gr if in powder. Under l' action dell' enzyme, the latte ones, through complex reactions not still completely known to cargo of proteins (caseins), is transformed slowly in curd that, with passing of the time, progressively it hardens. Caught up a sure consistency, estimated from casaro with methods the empiricists and personal subordinate to the so-called “breach” comes. After to have removed “pannetta” or “busc” (the film of casein, fat person and other substances that are separated in surface), with delicate movements directed discs of a valve and of the spannarola from the periphery to the center, the advanced layers of the curd rivoltano in large slices, from which the serum begins to separate itself.

10 minuteren passed cut to the mass by means of which crossed movements of the “Lira” or “guitar” and, after to have of new rivoltato the advanced layers the crushing is completed with “spino”, till to reduce all in lumps of the dimension of chicco of frumento or a rice.

The grains come still held in moderate agitation (phase of spinatura), thus to avoid some l' aggregation and the consequent ones “vescicotti” of the cheese. The rimestamento continues also in the successive phase of “baking”, during which, in a time of 20-30 minuteren the temperature comes raised to 48~52° Removed C. the boiler from the fire l' agitation continues for others 15-20 outside minuteren (phase of spinatura fire).

The grains having lost serum, have become by now dry elastic rough heavy of color giallognolo and amalgamabili (phase of “matuscia”) in degree that is, once suspended the rimestamento, to deposit themselves on the bottom of the boiler and to become a member of in 15-20 minuteren. With l' aid of a cloth and a metallic tape extracts the curd then, that it comes deposited on the “spersore” within “fascere”. For 24 hours the forms come subordinates to pressure (phase of premitura).

The pressatura, besides to favor l' expulsion of the serum, concurs with the paste to catch up a sure degree of acidity, important for a good maturation in casera. It follows therefore the salt out, profit to not only confer a sure sapidità to the paste, but also to complete the clearing of the serum, to concur the formation of the crust and to create in the external layers a partially aseptic, unfavorable atmosphere to the development of mildews. The system more traditional than salt out is that one “to dry”, carried out to alternate days now sull' and now sull' other face, beyond that on the barefoot one, for a total of 5-8 applications for part.

More modernly one adopts the system for immersion in pickling brine, comfortable express and, realized with solutions sature of knows them, to the temperatures of 12~16° C, in bathtubs of concrete or plastic. Here the forms remain for 2-3 days after that they come left to dry and transported in the casera for the stagionatura. Less common one is instead the mixed system, that it previews l' use begins them of the successive pickling brine and of the salt out to dry.

The working cycle finishes with the stagionatura in casere, to temperature of 12~16° C and relative humidity dell' 80-90%. E' a much delicate phase, in which the members of the cheese endure deep modifications operated from the rennet and dagll enzymes freed from the lactic microorganisms us thanks to which the cheese assumes the taste, l' aroma and l' typical occhiatura. The casaro, besides to watch that the climatic conditions are maintained in the optimal values it carries out you attend rivoltamenti of the forms, strofinatura with the cloth oliature, cauterizzazioni of the cracks and the breakdowns and other participations thesis to favor regulating maturation and the good aspect of the form. After forty days the Bitto is already ready for the consumption.

The Bitto cheese is recognized like the king between the valtellinesi casearie productions, a title more than ever deserved it. Cheese to semicooked paste of medium hardness and maturation from young person is introduced soft, perfumed, delicate and butirroso. From the three to the eight months, very it is lend to being tasted alone, like cheese from table, best still if bound together to the bread of saws them and with a good red wine glass, obviously Doc di Valtellina. The crust is compact of yellow color paglierino that it becomes more intense with passing of the years. Left stagionatura, in order at least a year, is introduced with a more compact paste and acquires an aroma detail, nearly of nocciola.

In the gastronomia it is fundamental ingredient for giving the just condimento to the typical plates of the valtellinese kitchen: the polenta taragna and the pizzoccheri, in order to only cite the more famous plates. With l' aging the paste becomes more compact and friabile fusing to the palate and of color yellow-gold and unchanged conserve after the cut and is acquired detail pregio like cheese from grattugia. It has detached longevity dowries, very conserve and its taste becomes rich. Also after ten years of stagionatura it is introduced optimal without no organolettica alteration. The varied chemical composition according to the stagionatura; indicatively we bring back the following reported medium values to a cheese of approximately 3 months: water 45%, proteins 30%, fat people 27%, good percentages of vitamin To, B and; presence of knows them mineral which soccer and phosphorus. L' caloric contribution can be quantified in approximately 370 calories every 100 g. of product, value much similar to other casearie productions ($parmesan 374, Fontina 343, Beautiful Country 373, Emmenthal 403, Provolone 365 calories every lOOg.). But it is above all the sapore and the scent inherited from the botanical essences of the alpeggi valtellinesi that of it have made reputation and fortune. The same Leonardo from You win allegated: " Voltolina, like s' it is said; they goes circundata d' high and teribili mounts, ago powerful wines and aces and ago much cattle, than from countrymen are concluded nascervi more latte that vino" (in Voltolina art. 214 king.).

7:30

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

Bel Paese

Ingredients:Raw MilkChoozit TM 81 Starter cultureDouble strength rennet

Procedure:

Add starter

Add rennet - the curd will be firm enough for cutting in about 25 to 35 minutes.Cut curd into 3/8-inch cubes and is stirred gently to prevent matting. Stir curds for 30 to 40 minutes until firm. Drain and save whey and placecurds in molds.

Press with about 4 pounds of weight for 1/2 hour at 80°F.Turn cheeses and press with 6 pounds of weight for 1/2 hour at 80°F.Turn cheeses and press with 8 pounds of weight for 1 hour at 80°F.

After 3 or 4 days the outer surface of the cheeses may be colored with dilute cheese color.

a semi-soft Italian cheese. It has a mild, buttery flavor for which it has been popularly eaten with fruity wines, such as dry red or white. It is favored by many as a snack or dessert cheese and melts easily for use on pizzas or in casseroles. It is often used as a substitute for mozzarella cheese.

Pasteurize milk to 161 - 167° F for 15-30 seconds, then cool to 104-110°F.

Preripen at 100°F, pH 6.5

Place whey in pot to press molds under whey at 100°F.

Remove molds from whey, dry off with paper towels and press with 8 pounds for 2 to 4 more hours at 80°F. Turn frequently.

The room temperature should be about 80°F. A box cover may be placed over the forms to aid in maintaining the temperature of the cheese.

PLace cheese in a 16 to 18 % salt solution at 55°F for 14 to 18 hours. pH before brine bath 5.20 +- 0.10. Then they are dried and placed on shelves in the curing room in which the temperature is 38-42°F. and the relative humidity is 80 to 90% . Some fine salt may be sprinkled on the surface of the cheeses.

Soon after curing is begun a nearly colorless or slightly gray or brownish slime appears on the surface, and this is desireable for characteristic ripening.

The cheeses are washed with dilute salt brine and are turned 2 or 3 times each week, to keep the slime coating thin and the rind firm and clean.

After 3 weeks in the curing room the cheeses are cleaned thoroughly, dried and wrapped in tinfoil.

They may be waxed before wrapping. Cheeses are cured for 2 or 3 weeks or even 6 weeks longer, at the same temperature, after which they are ready for market.

Bernardo -

Raw cow and goats MilkLiquid calves rennet

Milk is coagulated at 95°F.Curds are rough cut and cooked at 104°F.Curds are removed from whey and saffron is added.It's wraped in clothes and and placed in molds.Cheeses are dry salted on wooden boards.Cheese is ripened fo 15 days.

It’s made from cow’s and goat’s milk mixed together. A mixture that gives the cheese the strong, pungent taste that so many loved, though in my opinion it’s not so well balanced as it should. They also flavour it with saffron which adds a beautiful yellow hue to the cheese itself.

Bebé di Sorrento

Procedure:It comes obtained with the same procedures continuations for the caciocavallo sorrentino:

It is a completely homologous product to the caciocavallo sorrentino: to seed-cooked and spun paste, from which the much short one of the stagionatura differs for the duration: little days; for form, that it exactly remembers that of the babies in bands, for the consistency of the paste, that more clearly turns out less compact and than color, for the sapore that is therefore the much most delicate one. Of usual the diameter is of 5-6cm height 10-12 with a prevailing weight of 500 gr. Simolar to butmilder version of caciocavallo.

The munte latte ones of two, entire one, come conserved in drums or coibentate reserviors cooled to 4° till mattino the precedence. It comes pasteurized and after, in stainless steel boilers, to 36-38° comes added to serum graft represented from the serum of the working of the day precedence. Later on the latte ones come scaldato to presamica coagulation and with addition of sieroi.

It comes then added liquid rennet of year-old calf After the coagulation I coagulate comes by hand broken with spini metallic before to cross then in piccolie you leave: specks of the dimension more or less than a fava. The paste comes then cooked for little minuteren to approximately 50°.

After approximately 10-12 hours of maturation the curd it comes prepared for the spinning: it comes by hand cut or mechanically and then spun in wood vats, for the handbook or of steel, for the mechanics.

The spinning happens adding water to approximately 90-95° for 4-5 minuteren trying making to absorb less possible water.

The salt out happens with double immersion in pickling brine: before in solution to the 12-14% of it knows them and hard 5-6 hours to approximately 20° C and a second one to 16- 18% for 2-3 hours to approximately 15° C. For the baby the hard stagionatura little days.

2. Heat to 90F and add 1/8 tsp EZAL culture or whatever you use as equivalent.

3. A few drops of rennet in 1/4 cup water is added to milk.

5. Pour curds and whey into cheesecloth lined colander and then hang up to drain for 15 minutes.

6. Press bag lightly between boards and drain until "moist but not wet". This take about 2 hrs.

The cheese can then be refrigerated till needed. It is also, one of the few cheeses that freezes well.

MILWAUKEE CHEESECAKE

Baker's Cheese - Jack Schmidling

Baker's cheese is a fresh, soft, somewhat tangy cheese, in the cream-cheese, farmer's-cheese, fromage-frais, queso-fresco family – which is to say, the fresh or unripened cheeses.

Following this recipe for the cheese is my recipe for "Milwaukee Cheesecake" along with some background on how I got into this cheese.

Baker's cheese is made from skimed milk so it is a natural for powdered milk. This is the procedure for about a pound of cheese from a gallon of milk.

1. Mix up a gallon of milk from powder. I used one gallon of water and 388 gr powdered milk. Alternatively, use a gallon of 1% milk.

4. Let sit for 8 hrs if you can keep the temp at about 90F or overnight at room temp. Actual target is pH of 4.5 if you have a way to measure it.

I grew up on what we called "Milwaukee Cheesecake" and developed an intense dislike for the gooy sweet, cream cheese cakes that Americans have come to consider cheesecake.

Until about 10 years ago we could still drive up to Milwaukee and get it but they all stopped making it because no one wants it anymore. As it is no longer available anywhere I know of, I have made a career of trying to duplicate it from memory.

The cheese used is basic "baker's cheese" which can easily be made from powdered milk and my latest iteration of the cheesecake recipe and it is about as close to my recollection as I can get now without tasting the real thing again.

The base is fairly heavy cake dough about midway between piecrust and sponge cake. The filling is similar to the cheese fillings still found in some sweet rolls. Moist but not creamy and a bit of an acid tang balanced against the sugar and texture of a very heavy custard. They were typically made in a large baking sheet and sold as squares of any size.

MILWAUKEE CHEESECAKE

Crust........

Flour.......................... 1 cupButter........................ 3 TBSBaking Powder.......... 1 tspEgg ................... 1Half and Half............ 6 TBS

Blend all till smooth and pour into greased 8 x 8 baking pan. We use a 9" round springform pan.

Cheese Filling............

Baker's Cheese.............. 1/2 lbFlour ................... 1 TBSHalf and Half ............ 1/2 cupVanilla........................... 1/2 tspEgg ..................... oneSugar............................ 1/4 cupSalt............................... pinch

Blend it all together and pour over crust. Bake at 350F for about 45 mins.

Bon appetit ...

As a point of interest, I went through about 20 cookbooks and found only one recipe for cheese cake that was not based on cream cheese. This indeed is the problem. First of all, cream cheese is neither cheese nor made from cream (not even Philly) these days. It is a chemical concoction that has little to do, even with cows.

The key to real cheesecake is "baker's cheese" and this just is not available in supermarkets. If you can find it, then all you need is a recipe for real cheesecake.

1 gallon

Ingredients:1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

Approximet Time:

Setup

45 minutes

5 minutes5 minues

15 minutes

5 to 10 minutes

Baby Swiss Recipe - adapted from recipes by Peter Dixson

Baby Swiss cheese is a young, semi-soft whole milk cheese distinguishable by its myriad of small holes. The cheese is closely related to Swiss cheese, the generic name for a large family of holey cheeses which are quite popular around the world. Many delis and stores carry Baby Swiss cheese, often pre-sliced so that it can be conveniently used in sandwiches. It is also available in blocks for larger cooking projects.

It is best to use milk with 3.0-3.5 % Fat. Cheese made from higher fat milk has a soft body and limited eye formation.

30 to 40 minutes

10 to 15 minutes

1 hour

5 hours

3 to 4 hours

3 to 4 weeks

At least 1 month

1 gallon

Ingredients:1/8 teaspoon EZAL MM100 starter cultureor 1/8 teasppon Flora Danica1/8 teasppon Proprionibacteria

Procedure

Heat milk to 84 °F

Ripen with culture for 45 minutes

Add double strength rennet per manufactures instruction

Cut into 3/8” cubes.Settle curds for 5 minutes

Stir curds at 84 °F for 15 minutes.

Add water at 140 °F and stir the curds to raise the temperature to 102 °F.

Baby Swiss Recipe - adapted from recipes by Peter Dixson

Baby Swiss cheese is a young, semi-soft whole milk cheese distinguishable by its myriad of small holes. The cheese is closely related to Swiss cheese, the generic name for a large family of holey cheeses which are quite popular around the world. Many delis and stores carry Baby Swiss cheese, often pre-sliced so that it can be conveniently used in sandwiches. It is also available in blocks for larger cooking projects.

It is best to use milk with 3.0-3.5 % Fat. Cheese made from higher fat milk has a soft body and limited eye

Wait for curdling time and multiply this times 3.5 to get the time from adding rennet to cutting the curd, e.g. 12 x 3.5 = 42 minutes.

Settle the curds for 5-10 minutes and remove whey equal to 1/3 of the original milk volume.

Move the cheese to a cool room at 50 °F without pressing until the next morning.

Then move to a cooler room at 45-50 °F for at least one more month.

The cheese can be waxed after eye formation is completed.

Stir the curds for 30-40 minutes until the curds are slightly less firm than for Cheddar.

Settle the curds for 10-15 minutes and move the curds to the back of the vat and form a pack like for Cheddar. Drain off the whey until there is 1 inch left over the curds. Place perforated stainless steel screens on the curd pack and place pails of water equally on top of the screens so that the curd is pressed with approx. one half its weight for 15 minutes.

Drain off the remaining whey. Cut the pack into squares that are the size of the forms. Move the curd pieces into the forms and press with twice their weight.

After one hour turn the cheeses and return to the press. Turn again after one hour and return to the press. Repeat. Press two more hours for a total of five hours. Keep the room warm during pressing.

Brine for 3-4 hours per pound of cheese. Turn the cheese every day and salt the top surfaces.

After removing from the brine, place the cheese in a room with 65-70 °F for 3-4 weeks for proper eye development.

Ingredients:1 Raw Whole milk

1/8

Double Strength Rennet

Italian variety - age American standard % MoistureFresco: 2-3 months Fresh, soft: not <60 days not >45Mezzano: 3-9 months Medium: not <6 months not >35Vecchio: >9 months Old: not <12 months not >32

Approximet Time: Procedure

Setup Time

Heat raw milk to 89-93 °F

EZAL TA61 + EZAL LH100(Double the amounts of starter culture for pasteurized milk)

30 to 45 minutes After 30-45 minutes add 9 ml single strength rennet to 100 lb. milk

20 minutes Heat steadily while stirring curds and whey to 104 °F in 20 minutes

15 to 20 minutes Cook at this temp. for 15-20 minutes until curds are no longer sticking

20 minutes

Asiago - adapted from recipes by Peter Dixon

an Italian cheese that according to the different aging can assume different textures, from smooth for the fresh Asiago cheese (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavour is reminiscent of sharp Cheddar and Parmesan.

EZAL TA61 + EZAL LH100 (Double the amounts of starter culture for pasteurized milk)

Add starter culture (Add 1/10th the amount of starter if evening milk has been standing overnight) use:

20 to 25 minutes 5 to 10 minutes

Check for curdling point and multiply time by 2.5 to get time of waiting from adding rennet to cutting; usually is 20-25 minutes Cut curd into rice grain to corn kernel-sized particles; takes about 5-10 minutes

Heat to 116-118 °F in 20 minutes Cook at this temp. until curd is firm enough. Curds should be very springy and easy to rub apart in the palms of your hand.

20 to 30 minutes Allow curds to settle to bottom for 20-30 minutes

5 minutes

5 minutes Divide curd cake into pieces to fit the press forms

1 hour Press about one hour until the wheels are formed

5 minutes

Turn wheels 1-2 more times during pressing if possibleLeave on press overnight; keep the room at 72-76 °F

Next morning remove wheels from press and move to the brine room at 50-55°F.

After 24 hours brine the wheels for 4-5 hours per lb.

Turn the wheels in the brine once per day and sprinkle dry salt on the tops

AffinageAging at 55-59 °F and 85% RH with moderate ventilation:

This cheese can age for 2 years or more and will have a darker brownish colored rind.

Asiago Grasso Monte:

Gather all curds in a cake and drag a coarse cheese cloth underneath to bind them Lift curd cake out of vat in the cloth and let the whey drain off for a few minutes

Take off press, remove cloths, turn wheels, replace with smooth cloths dipped in brine, and press again

After removing from brine scrub rinds with a brush dipped in saturated brine or rub by hand with dry salt every 3-4 days for 2 months. Turn the cheeses over every time you do this. After 2 months, the scrubbing or rubbing can be done just enough to prevent discoloration. The rind will become harder and leathery and change from straw-colored to light brown. The cheese may also be rubbed with “sultz, “ a mixture of wine, yeasts, salt and spices during aging (this is mentioned in Cheesemaking Practice by Scott)

Defects are observed after two months when the cheeses become huffed and gassy inside.

The cheeses may even split apart because of excessive gas formation. The flavor should be more like “Swiss” and the texture very open with lots of gas holes and lateral slits. This is due to a high level of Propionic bacteria in the milk and is common if the salt content is too low and/or aging room temp. is too high.

If the cheese is very gassy and the flavor is unclean then the cheese is contaminated with Clostridia bacteria, which grow well in fermented feeds such as corn silage, green chopped grass silage, and wrapped bales, and carry over into the milk.

(Asiago d’Allevo is a traditional Italian raw milk cheese) Made in wheels 3.5 inches thick x 12-14 inches in diameter; 17-25 lb.

Ingredients:EZAL TA61 + EZAL LH100 - 0.5U per 200 lb. milk + 0.1- 0.3 U per 200lb. Milk(Double the amounts of starter culture for pasteurized milk)

Italian variety - age American standard % MoistureFresco: 2-3 months Fresh, soft: not <60 days not >45Mezzano: 3-9 months Medium: not <6 months not >35Vecchio: >9 months Old: not <12 months not >32

Procedure:

Heat raw milk to 89-93 °FAdd starter culture (Add 1/10th the amount of starter if evening milk has been standing overnight) use:

EZAL TA050 + EZAL LH1000.5U per 200 lb. milk + 0.1- 0.3 U per 200lb. milkor0.5 lb. Rosell Thermo C bulk culture or 0.5 lb. CSL GR14 or GR15 bulk culture per 200 lb. milk

(Double the amounts of starter culture for pasteurized milk)

After 30-45 minutes add 9 ml single strength rennet to 100 lb. milk

Whole milk from one or more milkings can be used to produce this semi-soft, full fat cheese. This Asiago is made during the summer months on the Asiago plateau in the foothills of the Dolomites. Raw milk is used. The cultures in the above recipe should work well. The milk is coagulated at 95-97 °F. The curd is cut into large pea-sized pieces and cooked to 118-123 °F before draining and pressing. The cheese is dry salted and aged 30-50 days. The paste of the cheese has a pale straw color, numerous holes and a delicate taste. If you want to try this you could use raw milk and age the cheese for 60 days.

Asiago - adapted from recipes by Peter Dixon

In the traditional making of Asiago d’Allevo the evening milk stands overnight for 10-12 hours at 60-64 °F and is skimmed in the morning. Evening milk is blended with morning milk to have 3.3-3.6% fat depending on season.The cheese can also be made from one milking, which is skimmed, for a harder lower fat cheese or Blended milk can be standardized by mechanical separation to have same fat content as above

Heat steadily while stirring curds and whey to 104 °F in 20 minutesCook at this temp. for 15-20 minutes until curds are no longer sticking

Allow curds to settle to bottom for 20-30 minutes

Divide curd cake into pieces to fit the press formsPress about one hour until the wheels are formed

Take off press, remove cloths, turn wheels, replace with smooth cloths dipped in brine, and press again

Turn wheels 1-2 more times during pressing if possibleLeave on press overnight; keep the room at 72-76 °F

Next morning remove wheels from press and move to the brine room at 50-55°F.After 24 hours brine the wheels for 4-5 hours per lb.Turn the wheels in the brine once per day and sprinkle dry salt on the tops

AffinageAging at 55-59 °F and 85% RH with moderate ventilation:

This cheese can age for 2 years or more and will have a darker brownish colored rind.

Check for curdling point and multiply time by 2.5 to get time of waiting from adding rennet to cutting; usually is 20-25 minutes Cut curd into rice grain to corn kernel-sized particles; takes about 5-10 minutes

Heat to 116-118 °F in 20 minutes Cook at this temp. until curd is firm enough. Curds should be very springy and easy to rub apart in the palms of your hand.

Gather all curds in a cake and drag a coarse cheese cloth underneath to bind them Lift curd cake out of vat in the cloth and let the whey drain off for a few minutes

After removing from brine scrub rinds with a brush dipped in saturated brine or rub by hand with dry salt every 3-4 days for 2 months. Turn the cheeses over every time you do this. After 2 months, the scrubbing or rubbing can be done just enough to prevent discoloration. The rind will become harder and leathery and change from straw-colored to light brown. The cheese may also be rubbed with “sultz, “ a mixture of wine, yeasts, salt and spices during aging (this is mentioned in Cheesemaking Practice by Scott)

Defects are observed after two months when the cheeses become huffed and gassy inside.

The cheeses may even split apart because of excessive gas formation. The flavor should be more like “Swiss” and the texture very open with lots of gas holes and lateral slits. This is due to a high level of Propionic bacteria in the milk and is common if the salt content is too low and/or aging room temp. is too high.

Asiago Grasso Monte:

If the cheese is very gassy and the flavor is unclean then the cheese is contaminated with Clostridia bacteria, which grow well in fermented feeds such as corn silage, green chopped grass silage, and wrapped bales, and carry over into the milk.

Whole milk from one or more milkings can be used to produce this semi-soft, full fat cheese. This Asiago is made during the summer months on the Asiago plateau in the foothills of the Dolomites. Raw milk is used. The cultures in the above recipe should work well. The milk is coagulated at 95-97 °F. The curd is cut into large pea-sized pieces and cooked to 118-123 °F before draining and pressing. The cheese is dry salted and aged 30-50 days. The paste of the cheese has a pale straw color, numerous holes and a delicate taste. If you want to try this you could use raw milk and age the cheese for 60 days.

Ingredients:Raw Whole milk

%FDM Yield not <50 10:01not <45 12:01not <42 13:01

Procedure

Heat raw milk to 89-93 °F

EZAL TA61 + EZAL LH100(Double the amounts of starter culture for pasteurized milk)

After 30-45 minutes add 9 ml single strength rennet to 100 lb. milk

Heat steadily while stirring curds and whey to 104 °F in 20 minutes

Cook at this temp. for 15-20 minutes until curds are no longer sticking

an Italian cheese that according to the different aging can assume different textures, from smooth for the fresh Asiago cheese (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavour is reminiscent of

(Double the amounts of starter culture for pasteurized milk)

10 day old Asiago made 2-3-2008

Add starter culture (Add 1/10th the amount of starter if evening milk has been standing

Check for curdling point and multiply time by 2.5 to get time of waiting from adding rennet to cutting; usually is 20-25 minutes Cut curd into rice grain to corn kernel-sized particles; takes

Heat to 116-118 °F in 20 minutes Cook at this temp. until curd is firm enough. Curds should be

Allow curds to settle to bottom for 20-30 minutes

Divide curd cake into pieces to fit the press forms

Press about one hour until the wheels are formed

Turn wheels 1-2 more times during pressing if possibleLeave on press overnight; keep the room at 72-76 °F

Next morning remove wheels from press and move to the brine room at 50-55°F.

After 24 hours brine the wheels for 4-5 hours per lb.

Turn the wheels in the brine once per day and sprinkle dry salt on the tops

AffinageAging at 55-59 °F and 85% RH with moderate ventilation:

This cheese can age for 2 years or more and will have a darker brownish colored rind.

Asiago Grasso Monte:

Gather all curds in a cake and drag a coarse cheese cloth underneath to bind them Lift curd cake out of vat in the cloth and let the whey drain off for a few minutes

Take off press, remove cloths, turn wheels, replace with smooth cloths dipped in brine, and

After removing from brine scrub rinds with a brush dipped in saturated brine or rub by hand with dry salt every 3-4 days for 2 months. Turn the cheeses over every time you do this. After 2 months, the scrubbing or rubbing can be done just enough to prevent discoloration. The rind will become harder and leathery and change from straw-colored to light brown. The cheese may also be rubbed with “sultz, “ a mixture of wine, yeasts, salt and spices during aging (this is mentioned in

are observed after two months when the cheeses become huffed and gassy inside.

The cheeses may even split apart because of excessive gas formation. The flavor should be more like “Swiss” and the texture very open with lots of gas holes and lateral slits. This is due to a high level of Propionic bacteria in the milk and is

If the cheese is very gassy and the flavor is unclean then the cheese is contaminated with Clostridia bacteria, which grow well in fermented feeds such as corn silage, green chopped grass silage, and wrapped bales, and carry over into the milk.

(Asiago d’Allevo is a traditional Italian raw milk cheese) Made in wheels 3.5 inches thick x 12-14 inches in diameter; 17-25 lb.

Ingredients:EZAL TA61 + EZAL LH100 - 0.5U per 200 lb. milk + 0.1- 0.3 U per 200lb. Milk(Double the amounts of starter culture for pasteurized milk)

%FDM Yield not <50 10:01not <45 12:01not <42 13:01

Procedure:

Heat raw milk to 89-93 °FAdd starter culture (Add 1/10th the amount of starter if evening milk has been standing overnight) use:

EZAL TA050 + EZAL LH1000.5U per 200 lb. milk + 0.1- 0.3 U per 200lb. milkor0.5 lb. Rosell Thermo C bulk culture or 0.5 lb. CSL GR14 or GR15 bulk culture per 200 lb. milk

(Double the amounts of starter culture for pasteurized milk)

After 30-45 minutes add 9 ml single strength rennet to 100 lb. milk 10:05

Whole milk from one or more milkings can be used to produce this semi-soft, full fat cheese. This Asiago is made during the summer months on the Asiago plateau in the foothills of the Dolomites. Raw milk is used. The cultures in the above recipe should work well. The milk is coagulated at 95-97 °F. The curd is cut into large pea-sized pieces and cooked to 118-123 °F before draining and pressing. The cheese is dry salted and aged 30-50 days. The paste of the cheese has a pale straw color, numerous holes and a delicate taste. If you want to try this you could use raw milk and age the cheese for 60

In the traditional making of Asiago d’Allevo the evening milk stands overnight for 10-12 hours at 60-64 °F and is skimmed in the morning. Evening milk is blended with morning milk to have 3.3-3.6% fat depending on season.The cheese can also be made from one milking, which is skimmed, for a harder lower fat cheese or Blended milk can be

1030

Heat steadily while stirring curds and whey to 104 °F in 20 minutesCook at this temp. for 15-20 minutes until curds are no longer sticking

Allow curds to settle to bottom for 20-30 minutes

Divide curd cake into pieces to fit the press formsPress about one hour until the wheels are formed

Take off press, remove cloths, turn wheels, replace with smooth cloths dipped in brine, and press again

Turn wheels 1-2 more times during pressing if possibleLeave on press overnight; keep the room at 72-76 °F

Next morning remove wheels from press and move to the brine room at 50-55°F.After 24 hours brine the wheels for 4-5 hours per lb.Turn the wheels in the brine once per day and sprinkle dry salt on the tops

AffinageAging at 55-59 °F and 85% RH with moderate ventilation:

This cheese can age for 2 years or more and will have a darker brownish colored rind.

Check for curdling point and multiply time by 2.5 to get time of waiting from adding rennet to cutting; usually is 20-25 minutes Cut curd into rice grain to corn kernel-sized particles; takes about 5-10 minutes

Heat to 116-118 °F in 20 minutes Cook at this temp. until curd is firm enough. Curds should be very springy and

Gather all curds in a cake and drag a coarse cheese cloth underneath to bind them Lift curd cake out of vat in

After removing from brine scrub rinds with a brush dipped in saturated brine or rub by hand with dry salt every 3-4 days for 2 months. Turn the cheeses over every time you do this. After 2 months, the scrubbing or rubbing can be done just enough to prevent discoloration. The rind will become harder and leathery and change from straw-colored to light brown. The cheese may also be rubbed with “sultz, “ a mixture of wine, yeasts, salt and spices during aging (this is mentioned in

are observed after two months when the cheeses become huffed and gassy inside.

The cheeses may even split apart because of excessive gas formation. The flavor should be more like “Swiss” and the texture very open with lots of gas holes and lateral slits. This is due to a high level of Propionic bacteria in the milk and is

Asiago Grasso Monte:

If the cheese is very gassy and the flavor is unclean then the cheese is contaminated with Clostridia bacteria, which grow well in fermented feeds such as corn silage, green chopped grass silage, and wrapped bales, and carry over into the milk.

Whole milk from one or more milkings can be used to produce this semi-soft, full fat cheese. This Asiago is made during the summer months on the Asiago plateau in the foothills of the Dolomites. Raw milk is used. The cultures in the above recipe should work well. The milk is coagulated at 95-97 °F. The curd is cut into large pea-sized pieces and cooked to 118-123 °F before draining and pressing. The cheese is dry salted and aged 30-50 days. The paste of the cheese has a pale straw color, numerous holes and a delicate taste. If you want to try this you could use raw milk and age the cheese for 60

Ingredients:1 gallon Milk1/4 teaspoon per gallon TA 61 or 1/4 teaspoon per gallon Choozit TM 81RennetSalt for brine

Procedure:Pasterizing (Just killing germs here)-Heat milk to 161 – 167°F (72 – 75°C) for 16 – 30 seconds then allow to cool to 98.6°F (37°C ).

Inoculation (Adding Starter)-

Use about 1/4 teaspoon per gallon Choozit TM 81 LYO 50 DCU (From Danlac) Or Use about 1/4 teaspoon per gallon TA 61 (from Dairy Connections)

Cool Down and Bacteria Growth (So you don’t kill the rennet and the culture has time to grow)-Cool to a temperature of 97 – 98°F (36°C – 37°C) maintain this temperature until specified.

The pH at this point should be 6.5 +- 0.1. (a pH meter could help find problems)

Just forming the curds -

Once a clean break is achieved cut the curds walnut size, 1/2 to 3/4 inches (1.5 – 2 cm ) maximum.

Cooking the curds -

Asadero - direct inocolation. Danlac

Asadero Cheese is a white, semi-hard cheese from Mexican origin, similar to un-aged Monterey jack. Due to its excellent melting qualities, asadero is frequently used as the base for queso blanco (literally "white cheese"), a dip popular in Mexican restaurants. It is named after the state of Oaxaca, where it was first made. The production process is complicated and involves stretching the cheese into long ribbons and rolling it up like a ball of yarn. It's also known as quesillo, thread cheese when shaped like a ball, and asadero cheese when shaped like a brick.

Add one of the two starter cultures below by Mixing with 2 tablespoons of pure water and mix until completely dissolved.

Add the amount of rennet as directed by your manufacturer and mix thoroughly. Sit undisturbed for 30 – 50 minutes or a clean break is achieved.

Once curds are cut let them sit undisturbed for 5 – 10 minutes, then stir to prevent matting for another 15 – 30 minutes.

Ladle or pour off the whey to just above the level of the curds. Make a note of the amount of whey removed.

Shocking the curds to harden -

This is how the cheese becomes stretchy and melty like mozzarella -Once the cheese has reached sufficient stretching chill in 64.4°F (15°C - 18°C) brine water.

Brine bath salting time: depends on cheese size. Vacuum seal, into plastic bags processing and refrigerate.

Add 149°F – 158°F (65°C – 70°C) water in an amount equal to about half of the whey removed in the previous step allowing curd to be scalded to 107.6°F (42°C +- 1° C) and stir 20 – 40 minutes.

The pH before pressing should be about 5.20 +- 0.10 under whey level (after reaching pH 5.20, all the cheese has to be blanched in hot water as quickly as possible). Blanch then knead the cheese until stretchy then repeat until a long string of cheese can be pulled without breaking similar to mozzarella.

Ingredients:EZAL TA61 + EZAL LH100.

orThermophilic Type C Culture and a small amount of Propionic bacteria

Procedure

EZAL TA61 + EZAL LH100orThermophilic Type C CultureandPropionic bacteria, in a small amount

After 30-45 minutes add 9 ml single strength rennet per 100 lb. milk

Check for curdling time and wait 3 times this time until cutting; usually 30-36 minutes

Cut curds to the size of peas

Stir and heat curds and whey steadily to 108-114°F in one hourCook at final temp. until curds are firm enough and let settle under the whey

Appenzeller - adapted from recipes by Peter Dixson

A Swiss cheese made in part-skim and full fat versions. Flat round cheese shape. 10-12 inches in diameter by 3 inches thick, weight 13-18 lb.

Mix cooled evening milk with morning milk to have 3.3-3.5% Fat for full fat cheese. Part-skim milk cheese can use 2.5-3.0% fat milk after evening milk has been skimmed.

Heat to 90 °F, Add starter; use: Add starter; use:

Take off the whey and quickly move wheel-sized pieces of curd cake to hoops lined with cheesecloth. Press with 5 lb. weight per 1 lb. curd for 30 minutes

Remove wheels from press, remove cloths, turn, put cloths on again, and return to press

Repeat after one hour

Repeat after one hourLeave on press overnightTake off press and brine at 55 °F for 3 hours per lb.Turn once per day and put salt on tops.

Aging at 50-60 °F and 85-90 %RH and moderate ventilation:

Let a smear coat form in 7-10 days and continue to nurture this by rubbing wheels with hands dipped in 5% salt solution and turning every 3-4 days for up to two months. Scrub off any molds that appear during this time. After this let rind dry while turrning once per week. Age for 4-6 months for full fat cheese and 6-7 months for part skim cheese, respectively.

American Cheese

Ingredients:1 gallon Whole Milk1/2 cup milk powder1 cup cultured buttermilk1/4 rennet tablet

Procedure:Bring 1 cups of cultured buttermilk up to 86°F. Combine milk, milk powder, and buttermilk and let sit for 1 to 2 hours. Dissolve rennet in 1/4 cup of cooled sterilized water and add to milk.

When clean break is achieved, cut into 1/2 inch cubes. Hold temperature at 86°F for 30 minutes.

Slowly raise temperature over the next 30 minutes to 104°F , stirring to prevent scorching. Maintain 104°F temperature for 1 hour then remove from heat.Wash and drain curds then salt to taste.Place curds in a mold while still warm and press to remove moisture.

a common processed cheese. It is orange, yellow, or white in color and mild in flavor, with a medium-firm consistency, and melts easily. American cheese was originally only white, but can sometimes be modified to yellow in color. It has traditionally been made from a blend of cheeses, most often Colby and Cheddar.

Alpine Farmers Cheese

Ingredients:1 gallon Milk1/3 cup yogurt (Starter)Rennet

Procedure:

Cover the milk and let sit at room temperature overnight. I set it in the oven.The next morning, warm milk up to 68°. (take care not to burn it).

Add rennet to the milk and mix completely.

Once a clean break is achieved, cut the curd into pea sized cubes.

Cook the curds at 100°F for another 30 minutes until firm enough to squeeze together without sticking.Scoop the curds into cheese cloth lined molds and press with about 5 pounds of weight for 15 minutes.Flip the cheese and press again using about 10 pounds of weight for another 15 minutes.Flip the cheese and press again using about 15 pounds of weight for another 15 minutes.Flip the cheese and press again using about 30 pounds of weight for another 1 hour.Flip the cheese and press again using about 30 pounds of weight overnight.

Alpine cheese is a traditional style originating from the mountainous regions of France and Switzerland. The animals are grazed primarily on their way up to high altitudes. Consequently, the cheeses tend to be leaner due to the animals' more difficult living circumstances. Often the cheeses are made at mountain-based facilities.

The night before you plan to make cheese, warm 1 gallon of fresh milk to 68°F. Add 1/3 cup yogurt and mix completely.

Dissolve rennet in ¼ cup cold water and mix well.

Cover, let sit undisturbed for about an hour.

Raise the temperature of the curds about 1°F a minute to 100°F over a 30 minute period stirring constantly breaking up larger curds with a whisk as you go.

Next day remove the cheese from the mold and brine in 1- 1/2 cups salt per quart of water. Place the cheese in the brine for about 3 hours. The larger the cheeses the longer it takes to absorb the salt. NOTE: This recipes assumes a 1 pound cheese wheel.

Remove the cheese from the brine, pat dry with paper towels and place on wooden drying racks. Turn the cheese a few times a day until it feels dry to the touch then move to a 40°F aging area with 80% relative humidity. Turn the cheese at least once a day for the first 4 days.

After a week the cheese may be turned every other day and will need to be wiped with a strong salt solution to remove the moulds.

The shelves should also be thoroughly cleaned with brine and scrubbed as needed with hot water and let dry before replacing the cheese. No mold should be allowed to develop on the cheese. The cheese is usually ripe in 6-8 weeks.

Description:

Ingredients:wholeraw or pasteurized MilkLactic Acid CulturePaprika OptionalRennet

Procedure:

The temperature inside the vat varies between 22 and 32 °C. Coagulation takes 15 to 20 hours.

After twelve hours, it is removed from the mould and placed on perforated trays to facilitate final draining.

Afuega'l Pitu - Spain

White in colour, tending to yellow as it matures, or reddish-orange if paprika is added. The taste is mildly acidic, non-salty or slightly salty, creamy and fairly dry, with the red cheeses being stronger and more piquant. It has a mild aroma which becomes more pronounced as it matures; the paste has a more or less soft consistency, losing that quality as the cheese matures. The paste is white or reddish-orange, depending on whether paprika is added.

Translated literally, ‘Afuega'l Pitu’ means ‘choke the chicken’ — a strange name for which numerous interpretations have been found. These range from the name's being a reference to strangling the neck of the bag

Inside the curdling vat, a small amount of liquid rennet is added to the milk, as are lactic ferments if the milk is pasteurised.

After the milk has coagulated, the curd is transferred to perforated moulds of food-quality plastic, where the whey drains off over approximately twelve hours.

After twelve hours, the partly drained curd is transferred to a smaller mould and the opportunity is taken to salt the surface of the cheese.

The cheese is then placed in the maturing room. In the case of cheeses made from kneaded paste, the curd is drained in larger plastic containers, using gauze, and placed in the kneader after around 24 hours. During kneading, salt is added; approximately 1 % of paprika may be added, in which case the variety will be ‘trapu roxu’. The kneaded paste, with or without paprika, is then placed in moulds and/or gauze, where it is left to drain for a further 24 hours.

Depending on the maturity of the cheeses, they are left in the maturing rooms for a period ranging from five days (fresh cheeses) to 60 days (mature cheeses). The packaged cheeses, bearing labels on the authorised packaging, are kept in cold stores at between 4 °C and 10 °C until sale.

Depending on the maturity of the cheeses, they are left in the maturing rooms for a period ranging from five days (fresh cheeses) to 60 days (mature cheeses). The packaged cheeses, bearing labels on the authorised packaging, are kept in cold stores at between 4 °C and 10 °C until sale.

Four traditional names are used, although the final characteristics are similar:

The resulting product is a cheese shaped like a truncated cone or courgette which weighs between 200 and 600 grams, has a height of between approximately 5 and 12 cm, a diameter of between 8 and 14 cm measured at the base, and a natural rind of variable consistency, depending on its maturation period and whether paprika is added.

— Atroncau blancu: unkneaded, truncated-cone shape, white.— Atroncau roxu: kneaded, truncated-cone shape, reddish-orange.— Trapu blancu: kneaded, courgette-shaped, white.— Trapu roxu: kneaded, courgette-shaped, reddish-orange.

As regards chemical characteristics, the cheese has a minimum dry matter content of 30 %, a minimum fat and protein content in the dry matter of 45 % and 35 % respectively, and a pH of between 4.1 and 5.

Caseario

Colostro

Erborinatura

Glossario

AcidificazioneAcidification

AffioramentoOutcrop

AffumicaturaBlackening with smoke

AlpeggioAlpeggio

BurroButter

CagliataCurd

CaglioRennet

CaseinaCasein

CoagulazioneCoagulation

CremaCream

CrostaCrust

EnzimaEnzyme

FacceFaces

Fascere (Stampi)Fascere (Stamps)

Insilato

Latte

Lipolisi

Occhiatura

Pénicillium

Pressatura

Fermenti LatticiLactic ferments

GonfioreSwelling up

GrassoFat person

InnestoGraft

LattosioLactose

MaturazioneMaturation

MuffeMildews

MungituraMilking

PastorizzazionePastorizzazione

Proteolisi

Scrematura

Sieroproteine

Stagionatura

Stufatura

Termizzazione

ProteineProteins

ResaYield

Rottura della CagliataBreach of the Curd

SalamoiaPickling brine

SalaturaSalt out

ScalzoBarefoot

Sgrondo (Sineresi)Sgrondo (Sineresi)

SieroSerum

Sostanza SeccaSubstance Sand bank

Sotto-crostaUnder-crust

SpurgoClearing

Sterilizzazione Sterilization

Relative to the production of the cheese

Glossario

Increase of the acidity of the latte ones that it is obtained naturally leaving the latte ones at rest for some hours, or that is provoked adding to the latte details microorganisms

Physiological process that happens at rest in the latte ones held, where the fat person emulsion emerges in surface for difference of specific weight

Method of conservation of the cheese that consists in the sottoporlo to the action of sure members of the given off smoke from the combustion of vegetables.

Territory mounts, used in the summery months for the pasture of the latte animals from, pregno of essences to foraggere that they confer determined qualitative peculiarities to the latte ones.

Product obtained with mechanical operations from the obtained cream from the latte ones of vacca, the serum of latte of vacca or from the mixture of such products

First product of the coagulation of latte as a result of the addition of rennet or to the coagulation the latex

Extracted of animal origin proteolytic enzymes us coagulants the casein. It is gained from the abomaso or true stanova of the year-old calves, kidskin or Agnelli. In commerce it is found like powder, liquid, pellette or paste. Gels can be also of origin vegetable or fungina.

Protein that is found in abundance in latte (80% of proteins). Constituted from several fractions (alpha, beta and kappa), than, under the action of enzymes and the acidity, they coagulate forming the curd.

Phase in which, thanks to the acidity, the temperature, to knows them mineral presents in the latte ones and to the rennet addition, it has the precipitation of caseins, the separation of the serum and the formation of the curd.

Latte secreto from the mother in the first days after the delivery, various chemically from latte the so-called standard.

Derived of the latte ones that it is separated in phase of outcrop or centrifugal scrematura; used for the preparation of the butter and the cream.

Superficial layer of the created cheese from the salt out, the maturation and the stufatura of cheeses. It can be washed, adminisered extreme unction to or paraffinata in order to avoid mildew development, smooths down, rugosa, it polishes, thin, cracked, tawny, yellow ivory, etc

Complex organic substance that favors determined chemical reactions; the latte ones contain approximately 60 various types of enzymes and many of they have remarkable technological importance.

Characteristic of some cheeses in which the paste it introduces screziature of green or blue coloration for the mildew presence.

The two plans that constitute the surface of support in the cylindrical forms of cheeses. There is a advanced face and an inferior. They can be convex, flat or concave and, often, they introduce the origin brand.

Stamps in which the extracted curd from the boiler is collected, placing it to sgocciolare (soft cheeses) or in pressatura (hard cheeses).

Present sugar in the latte ones

Process of division of the fat people favorite from the enzyme presence specific (lipasi).

Mildew kind that is developed inside in surface or of cheeses.

Microorganisms of enormous caseario interest since favor the acidification and the maturation of the latte ones and the curd. They characterize the organolettiche properties of cheeses as interrvengono in the fermentations to cargo of the lactose and others fundamental members of the latte ones.

Present alteration in cooked cheeses, caused from the development of microorganisms gasogeni.

Fundamental constituent of the latte ones, in which it is found in globule form suspended and wrapped from a rich membrane of phospholipids and vitamins. Its content determines a classification of cheeses: lean 8meno of 20%), semifat people (between 20 and 42%) and fat people (beyond 42%). It contributes in fundamental way to the aroma and the sapore of the cheese.

Addition to the latte ones of microorganisms selected developed naturally in latte (the latte-graft) or the serum (serum-graft) necessary for the acidification of the latte ones

Food for the cattle constituted from cereals, generally maizes, collected before the complete maturation, trinciati and conserved for the winter feeding

Integral product obtained from the uninterrupted milking total and of a healthy lattiera female, very nourished and not tired. It must be collected with accuracy and cleansing and does not have to contain colostro. The simple indication “latte” indicates only the latte ones of vacca. The cleansing of the material and the tools must be made so that the composition of the latte ones cannot for nothing be modified.

Final result as a result of several chemical and physical phenomena that take part on the curd determining aroma and taste of the cheese and also on the outer and inner aspect (paste) of the same one. Fundamental the temperature and the humidity of the premises in which the cheeses come puttinges to mature.

Microorganisms of the reign of the Prostiti Advanced of the sort Aspergillus, Mucor, Pénicillium that live like saprofiti on organic substances, formandovi with their fruitful bodies a sometimes polverosa efflorescence, white woman, grey, verdastra or black.

Operation by means of which it comes provoked the total exited of the latte ones from the mammella of lattiferi animals. It can be by hand or to machine and however in times many breviums.

Presence inside of the paste of the cheese of air bubbles of small dimensions you form yourselves during the maturation

Heat treatment of the latte ones for the elimination of the harmful microorganisms; minimal duration of second saying treatment 15 to a not inferior temperature to the 71,7 degrees.

Phase of typical working above all of not cooked cheeses to hard paste, on which pressures for a variable duration practice from one to 24 hours with the scope to make to leak before of the serum that forms a layer consisting of crust.

Saturated solution of water and knows them

Lateral face of the form, can be straight, convex or concave

Operation by means of which a part of the fat person is separated from the latte ones.

With of the phenomena that provoke the expulsion of the serum from the curd.

Residual liquid of the working of the protein cheese, rich and much poor of fat people

With of the substances that constitute the cheese once eliminated the water

Compounds nitrogenous of heterogenous nature and can be grouped in two great groups: the caseins and the sieroproteine. Constituent fundamental of the latte ones, with their properties it works them of it determine the main technological characteristics.

Process of the maturation of the cheeses that is based on the division of complex molecules of caseins in simpler nitrogenous substances (amino acids)

Yield of the latte ones in cheese during the casearia transformation. Employed Kg is expressed in percentage (Kg of cheese obtained on 100 of latte).

Mechanical operation of breach of I coagulate to the aim to favor the separation and the clearing of the serum. It is carried out with details said instruments spini or Liras.

Last, in time order, of the treatments to which the cheese comes subordinate before the stagionatura; the action of knows them is conserving, antiseptic and osmotica. It can be made to dry or in pickling brine.

Proteins that do not fall under the action of the rennet or the acidity and that latte remain disciolte in the serum of.

Superficial layer of the paste, immediately under the crust, from the more intense color and the more pronounced taste.

Spillage of the serum of the curd; it can be natural or induced through the pressatura or salt out of the forms

Phase finishes them of the fabrication that determines the final conditions of the cheese. It happens in appropriate premises (wine cellars, coves, etc) or in termoregolate cells.

Heat treatment on the latte ones raw of the minimal duration of a second to a not inferior temperature to the 135 degrees; after such treatment the latte ones do not have to introduce some alteration after 15 days to 30 degrees. Sterilization UHT is applied on the latte ones to feed to the aim to increase of the conservabilità at room temp. also.

Phase of working that consists in placing the cheese forms in a humid premises with temperature between the 24 and 28 degrees for a variable time between some hours and 24 hours, to complete the fermentativo process.

Heat treatment on latte raw of the duration at least the 15 second ones to a temperature comprised between the 57 and 68

Unit Conversions 1 Gallon equals 3.785 Liters0.26 Gallon equals 1 Liter1 Ounce equals 28 Milliliters1 Pound equals 454 Grams2.2 Pounds equals 1 Kilogram

Dairy Conversions2.27 Pounds equals 1 Liter Cow Or Goat Milk2.31 Pounds equals 1 Liter Sheep Milk1.03 Kilogram equals 1 Liter Cow Or Goat Milk1.05 Kilogram equals 1 Liter Sheep Milk

8.6 Pounds equals 1 Gallon Cow Or Goat Milk8.74 Pounds equals 1 Gallon Sheep Milk

Cheese Pressureslight equals 5 to 10 psimedium equals 10 to 20 psiheavy equals 20 to 45 psi or greater

I. Warming the milk

If you wish to add coloring i.e Ammatto do it before the cultres are added.

II. Inoculating the Milk (Adding the Bacterial Cultures)

Lactococcus lactic ssp latis

Lactococcus lactis ssp cremoris

Lactococcus lactic ssp diacetylactis

Leuconostoc mesenteroides ssp. Cremoris

Streptococcus thermophilus

Lactobacillus delbrueckii ssp bulgaricus

The milk has to be warmed to a temperature that will encourage the cheese starter cultures (bacteria) to grow and multiply. This will result in a thick mass of happy healthy lactic bacteria. Understanding why you use different temperatures will make it easier for you to understand the process better

There are many strains of cultures today developed for making cheeses. All of these cultures fall into two basic types, Mesophilic or Thermophilic.

Mesophilic means middle - these cultures grow best in temperatures ranging from 68°F - 102°F.

Thermophilic means heat loving - these cultures grow best at temperatures ranging from 104°F - 128°F.

Inoculating the milk is a simple procedure by which the bacterial cultures and molds are measured out according to the recipe are sprinkled over the milk and stirred in or sprinkled over the milk and allowed to rehydrate for about 5 minutes then mixing into the milk. Ether methods works just be sure to allow cultures to warm to room temperature for about 30 minutes before using.

There are seven basic strains of lactic bacteria. A mentioned earlier they all fall into two main types; Mesophilic or Thermophilic. Theses strains may be sold separately combined and sold in packages for use in making different type of cheeses.

The Mesophilic Strains which are normally added at temperatures between 77°F to 86°F are:

The Thermophilic Strains which are normally added at temperatures between 95°F to 105°F are:

Lactobacillus helveticus

III. Allowing the Milk to Ripen

IIIa. Adding Calcium Chloride

If you are using goats milk you should always use calcium chloride because goats milk is naturally homogenized.

NOTE: Calcium Chloride should always be added before the rennet!

IV. Coagulating the Milk (adding Rennet)

Once the milk has been incoculated It must be allowed to ripen. That means that the bacterial culture must be allowed to multiply and acidify or sour the milk. The time it takes to do this will depend on what type of cheese you are making. Generally it will take between 20 minutes and 2 hours.

If you are using pasteurized/homogenized milk purchased from a store you may need to use Calcium Chloride (sometimes listed NaCl in recipes). Calcium Chloride works to add calcium ions in the milk that were lost during the homogenization process. This will allow the curds to become firmer and will increase the amount of cheese obtained from the milk. If you are using Raw milk you can over look this step.

Calcium Chloride used in cheese making is generally sold in liquid form. To use it mix the recommended amount with 1/4 cup of pure un-chlorinated water, then pour into the milk and mix well. Bottled water works well for this if you have a public water supply.

After the milk has ripened it is time to add the rennet. Rennet is an enzyme used to thicken the milk so that it may be cut into curds. Rennet comes in liquid and tablet form and may be animal or vegetable. I highly recommend liquid rennet's but in any case go by the manufactures recommendations for suggested use.

Rennet should be mixed or dissolved 1/4 cup of pure un-chlorinated water then added to the milk and stirred in to mix completely.

After a bit of time usually between 20 minutes and 1.5 hours the curds are checked for a clean break before cutting the curds to the prescribed dimensions. A clean break is when the milk has thickened to a point where it looks like a thick glassy pudding.

To test for a clean break insert a long bladed knife or your clean finger into the curds at a 30 degree angle and lift straight up. If the knife or you finger comes away cleanly and the curd cut leaves a distinctive puddle of whey around the cut you have achieved clean break. If the curds are runny or drippy wait another 10 to 15 minutes and try again.

V. Cutting the Curds

As you cut the curds the whey will begin to separate surrounding the curds with an opaque yellowish liquid.

Once the vertical cuts are made the insert the blade into the side of the curds to cut the curds into cubes.

VI. Cooking the Curds

If you are making a soft ripened cheese like Camembert or Brie skip this step and go right to step VII.

This process has two affects on the curds:

2. The heat also acidifies the curds lowering the pH to a level acceptable to making a good cheese.

During the scalding process the curds must be stirred frequently to prevent them from matting together.

Once the lean break in achieve you mat cut the curds. Different cheeses require different sizes of curds so check your recipe for size then proceed as follows:

Using a long knife or spatula first cut the curds vertically by sliding the blade all the way the bottom and cut long rows all the way across the pot. Then make cross cuts again going all the way to the bottom of the pot.

Once all the curds are cut gently stir the curds to stir up any that need to be cut that are to large or were missed during the initial cutting. For finely cut curds a wire whisk may be used for this step to help cut the curds.

Most cheese except for soft ripened cheeses require cooking or scalding to firm up the curds. This is done by slowly raising the temperature over the course of 20 minutes to an hour. If the temperature is increased to quickly the curds will release to much whey making the final cheese brittle and dry.

1. scalding cause the curds to shrink and release more of the whey still held inside of them, making them firm and spongy. This will allow the curds to knit together better when pressed.

VII. Draining the Curds

VIII. Pressing the Curds

IX. Salting the Cheese

Once the cheese has been pressed the salting of the cheese can be done in one of two ways:

1. Dry Salting - rubbing salt over the entire surface of the cheese.

15% saturated brine solution 1 part salt to 4 parts water

20% saturated brine solution 1 part salt to 5 parts water

If the recipe expresses the brine as percent brine solution mix as follows:

10% brine solution 1 part salt to 10 parts water

15% brine solution 1 part salt to 15 parts water

Before the curds can be pressed into cheese the whey has to be drained. This is generally done by lining a colander or the molds with clean sterilized cheese cloth and pouring or scooping the curds into the colander or molds.

Some molds such as kadova style molds have the nylon liner built in. If you are using this type of mold you do not need to line them with cheese cloth just scoop the curds into the molds.

Scoop the curds into the molds as tightly as possible pressing occasionally with the follower to pack more tightly.

Once the molds are filled pressure based on the type of cheese being made is placed on the mold to expel more whey and knit the curds together. The pressure applied to the molds are generally expressed in PSI (pounds per square inch) of the surface area of the cheese. As the diameter of the mold increases so would the pressure needed for the mold. As most recipes do not mention the size of the mold, so the pressing of the cheeses can a mystery to home cheese makers.

2. A Saturated salt brine solution - A mixture of salt and water are mixed together and the cheeses are left submerged for a given length of time. Common solutions used based on the percentage of salt saturation as shown below:

20% brine solution 1 part salt to 20 parts water

X. Aging the Cheese

The humidity in a refrigerator may be increased by placeing a container of water filled about 1/3 full with salt.

Pasteurizing Milk

Cheeses are age to allow the flavors to develop and can take from weeks to years depending on the cheese. Cheese is a living breathing entity and requires the right balance of moisture and humidity to thrive. Most cheeses require a temperature of around 50 to 60°F and a relative humidity of 70 to 95%.

This can't not achieved in a normally used refrigerator. Refrigerators may be used if setup separately using special controllers and humidifiers.

Johnson Controls makes a controller that may be purchased through serveral Home Brew stores and Cheese Suppliers. It runs around $70 and will keep the temperatures down in the refrigerator to the range you select.

A thermometer to monitor temperature and hygrometer to monitor temperature and humidity must be used to for the safe aging of your cheeses. These can be purchaseinexpensively at Wal-Mart in the Home and Hardware section.

Heat the milk to 145° F., stirring occasionally to insure even heating. Hold the temperature at 145° F. for 30 minutes exactly. The temperature and time are important. Too little heat and too short a holding time may not destroy all the pathogens. Over-pasteurization can result in a curd too soft for cheesemaking due to the destruction of the milk protein.Remove the milk from the hot water and put it in a sink filled with ice water to the same level as the milk. Stir constantly until the temperature drops to 40° F. Rapid cooling is important. Store pasteurized milk in the refrigerator until you're ready to use it.

The serum of latte is the liquid part of the latte ones that it is separated from the curd during the caseificazione. The serum is used in order to produce the annealed one, like additive in other alimentary products and of pastry shop, and like food for animals. Whey?

The barefoot one is the lateral surface of a cheese form that constitutes the thickness of the same one.

For cheeses to cylindrical form, of average stagionature to compact paste, generally a barefoot one of 10 or 12 cm and one diameter of triple measure are used. However the combinations between barefoot diameter and are very many, second the local customs of the several casearie traditions.

Here's one more trick to tell flocculation point. Take an empty bowl that floats, sanitize it, and float it on top of your milk after renneting. Then spin the bowl. At first, it will spin easily. At the flocculation point, it should barely spin or not spin at all because there will be a lattice matrix formed, and in its early stage.

Purchase Date Available Cultures Use

1/22/2008

1/22/2008

4/5/2009

MA 11

4/5/2009

4/5/2009 MM 100 1/8 teaspoon/gallon4/5/2009 MM 100 1/8 teaspoon/gallon

4/5/2009

Mesophile Aromatic Type B Dairy Connection

1/8 tsp. per 1 gallon1/4 tsp. per 2-5 gallons 1/2 tsp. per 5-10 gallons

MA 11 Dairy Connection

1/8 tsp. per 1 gallon1/4 tsp. per 2-5 gallons 1/2 tsp. per 5-10 gallons

MA 11 Dairy Connection

4/5/2009 Dairy Connection

MM 100 Dairy Connection

1/8 tsp. per 1 gallon1/4 tsp. per 2-5 gallons 1/2 tsp. per 5-10 gallons

MD 89 Dairy Connection

1/8 tsp. per 1 gallon1/4 tsp. per 2-5 gallons 1/2 tsp. per 5-10 gallons

1/22/2008

1/22/2008 1/8 teaspoon/gallon

1/22/2008

4/5/2009 TA 61 1/2 tsp per 2-4 gallons

4/5/2009

5/29/2009

5/29/2009

5/4/2009

Thermophilic Type C Dairy Connection

1/2 teaspoon/ 2-4 gallons of milk

LH 100 Dairy Connection

TA 61 Dairy Connection

1/8 tsp. per 1 gallon1/4 tsp. per 2-5 gallons 1/2 tsp. per 5-10 gallons

Proprionibacteria 50 Dairy Connection

1/8 tsp. per 1 gallon1/4 tsp. per 2-5 gallons 1/2 tsp. per 5-10 gallons

CHOOZIT™ Alp D (LH100 + TA61+ MM100) Danlac

1/8 tsp. per 1 gallon1/4 tsp. per 2-5 gallons 1/2 tsp. per 5-10 gallons

Probat 222 (Mesophile Aromatic Type B) Danlac

1/8 tsp. per 1 gallon1/4 tsp. per 2-5 gallons 1/2 tsp. per 5-10 gallons

GEO15 x 2D Dairy Connection

Freeze-dried mold spores for use in surface ripened cheeses such as Brie, Camembert, Colommiers, Saint Maure, etc. Produces a creamy white appearance and velvety texture.

Suggested usage rate approximately 1/8 tsp added directly to the milk for 1-5 gallons. If spraying it on dilute at a rate of 1/8 tsp per 4-8 oz buffered water (8 oz water w/1/8 tsp salt and 1/8 tsp sugar). If spraying on, allow 16 hrs reactivation in water at refrigeration temperatures before use.

5/4/2009

5/4/2009 1/4 tsp. per 2-3 gallons

CHOOZIT™ TM 81 Danlac

1/2 pint NaCl

MesofiloOptimum Growth Thermofiloof cultures Mixed

Calcium chloride

Lactic Starter Strains (optimum temp. range) DescriptionLC: Lactococcus Cremoris (77-86F, 25-30C) Produces lactic acid.

LL: Lactocccus Lactis (77-86F, 25-30C) Produces lactic acid.

ST: Streptococcus Thermophilus (95-105F, 35-41C) Produces lactic acid, CO2, diacetyl.

LD: Lactococcus Lactis subsp. Diacetylactis (77-86F, 25-30C) Produces CO2, diacetyl.

LM: Lactococcus Mesenteroides (77-86F, 25-30C) Produces CO2, diacetyl.

LB: Lactococcus Bulgaricus (95-105F, 35-41C) Produces lactic acid. (Italian origin)

Penicillum candidum Dairy Connection

VS - General use - mild flavor 1/8 tsp added directly to the milk for 1-5 gallons.

Kid Lipase Dairy Connection

1/8 tsp. per 1 gallon1/4 tsp. per 2-5 gallons 1/2 tsp. per 5-10 gallons

CHOOZIT™ Linens W Visbyvac LYO 1 D Danlac

Add after cultures but before rennet.

* used in most Italian cheeses

Secondary Cultures

B. Linens for red rinds - You can add to the milk after pasteurizing, but the most convenient method is to dose your brine. After you remove from the brine and start washing, use a washing solution made with b. linens and a geo/yeast. This will get your rind going in a matter days. Wash with a rag, don't spray.

deep chocolate brown rind - geo13 and b. linens are fine in 3% NaCl, mycodore won't tolerate it though. That culture mix will give you sort of a comte rind. white geo, b. linens thriving underneath with spotty mold. If you age it long enough you should get a deep chocolate brown rind from the mold, b. linen interaction.

Primary Cultures (Starter Cultures)

* Lactococcus lactis lactis* Leuconostoc sp

Streptococcus thermophilus - Emmental and Parmigiano Reggianoand Pizza/MozzarellaLactobacillus delbrueckii subsp. Lactisand Pizza/MozzarellaLb. delbrueckii subsp. Bulgaricusand Pizza/MozzarellaLb. helveticus - Emmental and Parmigiano Reggianoand Pizza/Mozzarella

P. freudenreichii - production of CO2 - Propionic Acid FermentationP. roqueforti - the blue veins in Blue cheese

P. camemberti - the velvet-like coat on Camembert

Description

For use in soft goat cheeses, cottage cheeses, sour cream, cultured butter, fermented buttermilk and fresh cheeses.

Contains:

(LL) Lactococcus lactis subsp. lactis (LLC) Lactococcus lactis subsp. cremoris (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis (LMC) Leuconostoc mesenteroides subsp. cremoris

For semi-soft and fresh cheeses: Cheddar, Colby, Monterey Jack, Feta, Chevre, etc...

Contains:

(LL) Lactococcus lactis subsp. lactis (LLC) Lactococcus lactis subsp. cremoris

For soft ripened, and fresh (unripened) cheeses: Brie, Camembert, Havarti, Gouda, Edam, Feta, Blue, Chevre, etc...

Contains:

(LL) Lactococcus lactis subsp. lactis (LLC) Lactococcus lactis subsp. cremoris (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis

Used in combination with other mesophilic cultures to enhance the flavor in fresh cheeses and soft ripened cheeses:Brie/Camembert, Chevre, Blue

This culture is not normally used just by itself (it will not produce enough acid in the cheese). This culture is used to enhance flavor (buttery) and produce some small eyes in cheese such Edam or Havarti. Suggest use as a flavor enhancer for your cheese.

Contains:

(LLD) Lactococccus lactis subsp. biovar diacetylactis

Thermophilic Type C Culture from Abiasa. For use in Italian and farmstead type cheeses.

Contains:

S. thermophilus and L. helveticus culture Usage = 1/2 tsp per 2-4 gallons of milks

Used in combination with TA culture for hard cheese, Italian types and Swiss.

Contains:

(LH) Lactobacillus helveticus (LBL) Lactobacillus lactis

For hard, Italian & Swiss cheeses: Parmesan, Romano, Provolone, Mozzarella Emmental/Swiss

Contains:

(ST) Streptococcus thermophilus

Used primarily for the eye formation, aroma, and flavor production in Swiss type cheeses.

Contains:

(PS) Proprionibacteria freudenreichii subsp. shermanii Usage rate of 1/8 tsp per 1-3 gallons of milk. (Each pouch contains approx. 8-10 tsp.)

Lactococcus lactis subsp. lactisLactococcus lactis subsp. cremorisLactococcus lactis subsp. lactis biovar. diacetylactisStreptococcus thermophilusLactobacillus helveticusLactobacillus lactis

Lactococcus lactis subsp. lactisLactococcus lactis subsp. cremorisLactococcus lactis subsp. lactis biovar. diacetylactisLeuconostoc mesenteroides subsp. Cremoris

A key agent in the ripening of cheese. Used in combination with other molds. Grows rapidly on cheese surface first and aids in the formation of Penicillium candidum and Brevibacterium linens that need a neutral environment. Produces a thick, velvety surface cover with minimal enzyme activity.

Suggested usage rate approximately 1/8 tsp added directly to the milk for 8-10 gallons. If spraying it on dilute at a rate of 1/8 tsp per 4-8 oz buffered water (8 oz water w/1/8 tsp salt and 1/8 tsp sugar). If spraying on, allow 16 hrs reactivation in water at refrigeration temperatures before use.

Sharp "picante"

10 to 40°F30 to 50°F30 to 40°F

Lactic Starter Strains (optimum temp. range) DescriptionLC: Lactococcus Cremoris (77-86F, 25-30C) Produces lactic acid.

LL: Lactocccus Lactis (77-86F, 25-30C) Produces lactic acid.

ST: Streptococcus Thermophilus (95-105F, 35-41C) Produces lactic acid, CO2, diacetyl.

LD: Lactococcus Lactis subsp. Diacetylactis (77-86F, 25-30C) Produces CO2, diacetyl.

LM: Lactococcus Mesenteroides (77-86F, 25-30C) Produces CO2, diacetyl.

LB: Lactococcus Bulgaricus (95-105F, 35-41C) Produces lactic acid. (Italian origin)

Freeze-dried mold spores for use in surface ripened cheeses such as Brie, Camembert, Colommiers, Saint Maure, etc. Produces a creamy white appearance and velvety texture. Suggested usage rate approximately 1/8 tsp added directly to the milk for 1-5 gallons. If spraying it on dilute at a rate of 1/8 tsp per 4-8 oz buffered water (8 oz water w/1/8 tsp salt and 1/8 tsp sugar). If spraying on, allow 16 hrs reactivation in water at refrigeration temperatures before use.

Streptococcus salivariussubsp. thermophilus and Lactobacillus delbrueckiisubsp. bulgaricus.

Surface ripening culture with strong orange-red coloring. It is tolerant to salt, sensitive to acids (minimum pH: 6.0) and only grows little at low temperatures (<10C). Due to its proteolytic and lipolytic activity, it contributes to the aroma formation of cheese.

Used for surface ripening of red-smear cheeses or as an additional culture for the production of soft cheeses with surface mould and for acid curd cheeses as well.

1/4 teaspoon calcium chloride dissolved in 1/4 cup of pure unchlorinated water

* used in most Italian cheeses

Secondary Cultures

B. Linens for red rinds - You can add to the milk after pasteurizing, but the most convenient method is to dose your brine. After you remove from the brine and start washing, use a washing solution made with b. linens and a geo/yeast. This will get your rind going in a matter days. Wash with a rag,

deep chocolate brown rind - geo13 and b. linens are fine in 3% NaCl, mycodore won't tolerate it though. That culture mix will give you sort of a comte rind. white geo, b. linens thriving underneath with spotty mold. If you age it long enough you should get a deep chocolate brown rind from the

Primary Cultures (Starter Cultures)

* Lactococcus lactis lactis* Leuconostoc sp

Streptococcus thermophilus - Emmental and Parmigiano Reggianoand Pizza/MozzarellaLactobacillus delbrueckii subsp. Lactis - Emmental and Parmigiano Reggianoand Pizza/MozzarellaLb. delbrueckii subsp. Bulgaricus - Emmental and Parmigiano Reggianoand Pizza/MozzarellaLb. helveticus - Emmental and Parmigiano Reggianoand Pizza/Mozzarella

- production of CO2 - Propionic Acid FermentationP. roqueforti - the blue veins in Blue cheese

P. camemberti - the velvet-like coat on Camembert