New Cheese recipe

Here is the recipe for my new, as yet unnamed cheese.

Start by putting 5 litres of cow's milk and 5 litres of goat's milk into your 10 litre stainless steel pan. Take the temperature up to 86°F (30°C) and let it rest for 45 minutes at that temperature.

Sprinkle over ½ tea spoon of Mesophilic starter and ½ teaspoon of Penicillium Candidum.  Stir that in, and let the milk ripen for an hour.

Add ¼ teaspoon of Calcium Chloride which has been diluted in a ¼ cup of cool, non chlorinated water. Leave for a further 15 minutes.

Add ½ teaspoon of already diluted Rennet (as per the Calcium Chloride), stir in well and leave to rest until set (Figure 1). (Note: The quantities can be reduced pro rata dependant on the pan you have).

Once set, cut into ½inch thick cubes (15mm) then leave to stand for 15 minutes, the curd and whey will, by then, be starting to split. Stir with a slotted spoon and stand for a further 15 minutes. Try not to break up the curd too much (Figure 2).

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I then place the curds into my 8"X4" round mould (figure 3), resting and topping up the mould as it drains, this will take a couple of hours until all of the curds are in the mould. Leave it to drain for about 4 hours on a draining tray.

Put a cheese mat and board on the top of the mould and flip it leaving the mould over the top. Stand for 12 hours, then flip again and leave for a few more hours. What you are attempting to achieve is a point where it will free stand outside of the mould without collapsing (Figure 4). Once this is achieved, rub or dress with salt and leave on a cheese mat which is placed on a draining tray, turning once a day.

If you don't have a similar mould to mine then use your favourite sized mould with a cheese cloth insert, the timings and intent are all the same.

After a week you can rub about a ¼ teaspoon of Penicillium Roqueforti which has been diluted in a ½ cup of cooled boiled water over the cheese, this should correspond with the formation of the skin on the cheese.

Continue to turn the cheese every day, eventually the cheese will form a good skin or white rind (Figure 5), if too much mould forms on the cheese then you can wipe with a slight saline solution.

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Once set into a good form, wrap in cheese wrap and place in the refrigerator at 4 to 6°C; it will be ready to eat in about a further 2 to 3 weeks (Figure 6).

Now the difficult part, naming the cheese, I am thinking its going to be "Ashdown Special".