Double Gloucester

Double Gloucester adapted to a 10 L batch. 10 L milk. Shared calculations and pH notes.

Milk: 10 L milk
Make: about 1–2 days
Salt at: before moulding
Affinage: from 2 months, 12–14 °C

Ingredients

Whole milkPasteurised, not UHT: 10 L
Calcium chloride, 10% solutionSource 10% solution rate recalculated for 10 L milk; unusually high, so verify the formulation before use.: 33.3 mL
Bulk mother cultureActive bulk starter at 0.5% of 10 L milk; DVI alternative is the manufacturer’s 10 L dose.: 50 mL
AnnattoOptional: 3 drops
Rennet, 200 IMCU/mLSource activity rate recalculated from 4–6 mL per 21 L dairy liquid to 10 L milk, assuming 200 IMCU/mL.: 1.90–2.86 mL
Cheese salt: 2% drained curd weight

Stage	Time	°C	pH	Do	Notes
Milk
Pasteurise				Skip for this cheese	Use already-pasteurised milk; this heating stage is skipped.
Culture	mix	31	≈6.5predicted, milk	Warm 10 L whole milk to 30–32 °C and add 50 mL active bulk starter.
Ripen	30–45 min	31	≈6.4predicted, milk	Ripen; stir in diluted CaCl₂ and optional annatto.
Rennet	42.5 min or clean break	31	≈6.1predicted, curd	Dilute rennet just before use; stir up/down 30 s, still milk and cover.	Set 25–60 min or 3×floc.
Curd
Cut and rest	15 min rest	31	≈6.0predicted, curd	Cut to pea-size to 6 mm cubes; allow cut faces to heal without stirring.
Scald	20–30 min	33.5	≈5.9predicted, curd	Stir and warm gradually to 32–35 °C; do not exceed 35.
Pitch	until settled	34	≈5.8predicted, curd	Settle and drain whey; 5 min is assumed for model.
Stir				Skip for this cheese
Shape
Drain and form	about 1 h	33	5.5source target, curd; act on measurement	Transfer to cloth-lined colander; turn without stacking until whey slows.	Light weight optional; source uncertain.
Mill	5 min	30	≈5.5predicted, curd	Break evenly to thumb-size pieces.
Salt	mix	30	≈5.5predicted, curd	Weigh drained curd and mix in salt at 2% of curd weight before moulding.	Selected dry-salt branch; do not also add all alternative surface salt.
Press	about 26.4 h / closure	22	≈5.1predicted, curd	Pack in a cloth-lined mould. Source loads: 4.5 kg for 15 min; 13.5 kg for 10 min; 18 kg for 2 h; 22.5 kg for 24 h. Turn and redress at each change.	Source loads were for about 2 kg cheese. Adjust load to the actual mould area and drainage behaviour.
Cave
Affinage	from 2 months	13	≈5.1make-end baseline; recheck during aging	Dry until matte; oil, wax or bandage, then mature.	12–14 °C/80–85% RH; air-dry 2–5 days first, turn twice daily.

Source and cheese-specific notes

British Territorials Recipes.txt — Double Gloucester

Adapted for 10 L ordinary milk. Starter and additive doses below use this actual milk volume. Retain the measured pH and curd-texture endpoints; make times remain guides.

Optional applewood-smoked branch: for 10 L add 10 mL liquid smoke diluted in 25 mL water at salting, then apply 3–4 smoked-paprika/water rubs during drying. Let the rind dry completely between rubs.

The historical calcium chloride quantity remains unusually high even after volume correction; verify the specified 10% solution and suitability for the milk before use.

≈ marks an illustrative prediction. Source targets and recorded readings are labelled separately; recorded readings are historical context, not targets for a new batch. Use a calibrated meter and the correct sample medium. Read the shared method and assumptions.