Swiss 3

March 6 08

16L Beatrice 2%

1L Beatrice 18%

1tsp CaCl

1tsp Bio Rennet

Thermophilic starter

Proprionic culture

I started the culture the night before about 22:00, I also added the Proprionic this time to the culture first.

Start temp 90F

9:00 preheat milk in sink.

9:30 :( added culture but the temp dropped and I made the mistake of not taking the temp after dumping the milk into the container, temp was 85F. Heating milk as I type.

10:15 90.8F added rennet. With the strength of the culture I added it should be fast.

10:50 90.9F

11:30 90.7F cut the curds.

12:30 curds separating nicely. Start heating liquid to 120F. 1deg/min Max. (2)

13:07 97.3F

13:14 99.7F Increased temp on stove. (2.5)

13:27 105F

13:38 109.4F

13:52 115.1F

14:02 18.5F

14:09 19.3F turn off heat and let cook for 30 min at that temp. Curds have shrunk.

15:15 Let drain then put into press and add 10lb

16:10 adjust cloth and add another 10lb.

17:05 flip wheel and add another 200oz to it. (12.5lb). Leave over night.

March 07

8:15 Removed wheel and place in Brine.

March 08

I waxed the wheel because it started to fall apart after several hours in the brine, don't know why yet. Let it dry till next day and waxed it leaving a space for excess moisture to evaporate.

March 22

Waxed the rest of the wheel. Looks like contamination from the Stilton I did. I think it was from the wood I had the wheel laying on. Apparently I didn't bleach it enough to sterilize it.

April 21

Cracked a side of it to see if it was hard. Soft yet crumbly, not a good sign that it will be meltable. I actualy have not put it in the fridge yet, been at room temp since it was made. Did not puff up either :(