Lancashire cheese: Difference between revisions
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#'''aging and mould management.''' Age at 12℃ and 80-85% humidity. Flip the cheese daily. | #'''aging and mould management.''' Age at 12℃ and 80-85% humidity. Flip the cheese daily. | ||
{| class="wikitable" | {| class="wikitable" | ||
|+ | |+Step and time summary | ||
!Step no. | !Step no. | ||
!Step | !Step | ||
!Time in minutes | !Time in minutes | ||
!Cumulative time, hours | !Cumulative time, hours | ||
|- | |||
| 1 || prep || 30 || ½ | |||
|- | |- | ||
|2 | |2 | ||
|milk to temp | |milk to temp | ||
|30 | |30 | ||
| | |1 | ||
|- | |- | ||
|3 | |3 | ||
|hydrate culture & ripen | |hydrate culture & ripen | ||
|5 + 60 = 65 | |5 + 60 = 65 | ||
| | |2 | ||
|- | |- | ||
|4 | |4 | ||
|rennet | |rennet | ||
|45 | |45 | ||
|2 | |2 ¾ | ||
|- | |- | ||
|5 | |5 | ||
|cut, rest and cook | |cut, rest and cook | ||
|5 + 5 + 15 = 25 | |5 + 5 + 15 = 25 | ||
| | |3 ¼ | ||
|- | |- | ||
|6 | |6 | ||
|drain | |drain | ||
|10 | |10 | ||
|3 | |3 ½ | ||
|- | |- | ||
|7 | |7 | ||
|press and dry | |press and dry | ||
|5 + 20 + 20 + 20 = 65 | |5 + 20 + 20 + 20 = 65 | ||
|4 | |4 ½ | ||
|- | |||
|7-8 | |||
|rest & salt | |||
|180 | |||
|7 ½ | |||
|- | |- | ||
|9.1 | |9.1 | ||
| | |7kg press | ||
|60 | |60 | ||
| | |8 ½ | ||
|- | |- | ||
|9.2 | |9.2 | ||
| | |15kg press | ||
|120 | |120 | ||
| | |11 ½ | ||
|- | |||
|9.3 || 20kg press || 24 hrs || | |||
|- | |||
|10 || wrapping || overnight || | |||
|- | |||
|11 || ageing ||months || | |||
|} | |} | ||