- Style
- Soft mould-ripened
- A Recipe by
- Phil Bunce
Ingredients
Instructions
1 Heat milk.
Heat milk to 31°C
2 Add starter & ripening cultures
Ripen for 1 hour.
3 Add rennet
Coagulate for 80-90 mins.
Flocculations at 10-15 mins.
pH-6.4 when rennet added.
4 Cut curd
2 cm cubes
5 Stir and rest
Stir and rest for 1 hour.
Stir for 1 min at t=5, 30, 45 mins.
6 Moulding
Ladle into moulds
7 Drainage
Drain overnight.
Turn at t=1 or 2 hours, 4 hours and early following morning.
8 Unmoulding
Target pH-4.8
Acceptable range pH 4.6-4.9.
9 Salting
Dry salt at 2%.
2/3rds for top and sides.
10 Salting
After 6 hours, turn and salt top with remaining 1/3 salt.
11 Drying
Dry for 24 hours, turning once.
12 Affinage phase 1
Hasten GC by transferring to 12 °C for 3-4 days. RH 95%.
Turn every other day.
13 Affinage phase 2
Temp 9-11°C, RH 96-98%
For a further 7-8 days (total affinage (10-11 days).
Turn every other day.
14 Surface drying
Cool to 8-9°C, RH 85% for up to 24 hours.
15 Wrap and store
Wrap & store at 6-8 °C to finish maturation.