I learnt a great deal from Cantal #1. For my second attempt at I basically followed the Cantal #1 recipe but made a few minor changes. Cantal #1's milled curd's were too large so it was hard to get them to knit, even at 50lb of weight on a 1.5kg wheel. This time I milled the curd's smaller and used raw milk rather than pasturised, note how yellow the curds are without any anito colouring.
Curds 30 minutes after cutting and healing
Curds cut after 30 minute light pressing. This was repeated twice
The curds were then wrapped and left overnight to acidify
Then milled finer than Cantal #1
The finely milled curds were then salted
The salted/milled curds were then pressed for 24 hours at 50lb
Curds 30 minutes after cutting and healing
Curds cut after 30 minute light pressing. This was repeated twice
The curds were then wrapped and left overnight to acidify
Then milled finer than Cantal #1
The finely milled curds were then salted
The salted/milled curds were then pressed for 24 hours at 50lb