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 || 30 | |||
|- | |- | ||
|2 | |2 | ||
| Line 64: | Line 66: | ||
|- | |- | ||
|9.1 | |9.1 | ||
| | |7kg press | ||
|60 | |60 | ||
|5 | |5 | ||
|- | |- | ||
|9.2 | |9.2 | ||
| | |15kg press | ||
|120 | |120 | ||
|7 | |7 | ||
|- | |||
|9.3 || 20kg press || 24 hrs || | |||
|- | |||
|10 || wrapping || overnight || | |||
|- | |||
|11 || ageing || ?? || | |||
|} | |} | ||