Cheshire — researched 21 L method
Cheshire — researched 21 L method 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
- 5–6 weeks or longer, 13–15 °C
Ingredients
- Whole milkPasteurised, not UHT
- 10 L
- Calcium chloride, 30%
- 1.67 mL
- MA 011 / C 101 culture
- 0.252 tsp
- Annatto
- 6.67 mL
- Rennet, 200 IMCU/mLSource single-strength assumed 200
- 3.33 mL
- Cheese saltSource fixed dose scales to 36.7 g; weigh actual curd
- 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 | 2–5 min | 31 | ≈6.6predicted, milk | Add diluted calcium chloride; sprinkle culture, rehydrate 2 min and stir gently. | |
| Ripen | 50 min | 31 | 6.53source target, milk | Cover and ripen, maintaining temperature. | |
| Annatto hold | 10–15 min | 31 | ≈6.6predicted, milk | Stir in annatto and hold. | Source includes this extra hold before rennet. |
| Rennet | 60 min or clean break | 31 | ≈6.5predicted, curd | Dilute rennet just before use; stir up/down 30 s, still milk and cover. | |
| Curd | |||||
| Cut and rest | 5 min rest | 31 | 6.5source target, curd | Cut to 15 mm cubes; allow cut faces to heal without stirring. | |
| Scald | 60 min | 31.5 | 6.4source target, whey; act on measurement | Heat gently 31→32 °C while stirring; source endpoint 6.40, do not go below 6.35. | |
| Pitch | 30 min | 32 | 6.3source target, whey | Settle curds. | |
| Stir | Skip for this cheese | ||||
| Shape | |||||
| Drain and form | 10–15 min + 2–3 h | 28.5 | 5.75source target, curd | Pre-press lightly 10–15 min; break into blocks; drain warm 2–3 h as curds cool 32→25 °C, turning frequently. | Source load 4–6 kg for 21 L; preserve light consolidation, not a scaled mandatory load. One-hour checkpoint 6.1–6.2; finish 5.7–5.8. |
| Mill | 5 min | 25 | ≈5.7predicted, curd | Break into 15 mm pieces. | |
| Salt | overnight, about 12 h | 25.5 | 5.7source target, curd | Mix salt evenly; pack into mould without weight and drain 24–27 °C, turning occasionally. | Source says do not salt below 5.60; normal finish 5.7–5.8. |
| Press | 48 h / closure | 22 | 5.2source target, curd | Press 48 h, starting lightly and increasing progressively; turn/redress at every load change. | Source 21 L loads 5–9 kg initially to 68 kg; adjust load for actual mould geometry. |
| Cave | |||||
| Affinage | 5–6 weeks; up to 40 weeks | 14 | ≈5.1make-end baseline; recheck during aging | Dry until matte; oil, wax or bandage, then mature. | 13–15 °C, 85% RH. Dry 24 h first; wax or bandage. |
Source and cheese-specific notes
British Territorials Recipes.txt — Cheshire — researched 21 L method
≈ 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.