following morning the curd acidity had dropped to about PH 5.2. They
are now ready for milling and pressing with my new milling machine. This
will mill them move evenly and take half the time. The first half was
pressed at 20lb for 30 minutes, 30lb for 1 hour, 4olb for 2 hours and
then 40 lb over night. As this is hard pressed the curds are well
knitted with no air holes, this may prevent the Penecilin rochfortii to
develop. The second cheese will be pressed very lightly causing larger
air pockets inside which should promote the blue mould.
The following day the curd was ready to mill and press. As it was lef unsalted overnight the PH had dropped to around PH 5.2
Preparing the curds for milling
Curds being milled
Action shot of curds being milled
The first batch was scooped into a small mould and pressed at 20lb, then 30lb and over night at 40lb
This is what happens when you forget to pressing with cheesecloth. Make sure the cloth has been soaked in a solution with a similar PH as the cheese so it prevents it from sticking
Cheese number to was scooped and pressed at a lighter weight
Cantal blue pressed at 40lb
Cantal blue pressed at 10lb
As part of this experiment I decided to develop the curd in half and see
how a different pressing will affect teh cheese. I'm going to let one
press under its own weight with maybe a little weight to help it knit.
The other I will press at 40 lb. As the Penicillium Roquefortii needs
air to help promote growth so I have a feeling the natural precessed
cheese may have more blue development. Stiltons are usually helped along
by push holes through the cheese to help the Roquefortii develop so
with this in mind the heavy pressed cheese may not get any development
what so ever.
