Cheese making

February 25, 2017, Andre

As recorded in the Value Added Log Andre made a gruyere cheese this date:

October 2015: Ashley Urban

Cheese-making trial synopsis:

Cheese 1

1. Heat 5 gal whole milk to 88 F, add mesophilic and thermophilic cultures

2. Allow milk to ripen, add rennet (1 tab

3. cut curds, salt, press

4. Allow to dry for 4 days, then wax

Cheese 2

1. Heat 5 gal skim milk to 88 F, add thermophiic culture along with yogurt sample

2. Allow milk to ripen, add rennet (1 tab)

3. Cut curds, salt, press

4. allow to dry for 3 days, then wax