Derby Cheese -
Milk: 2 Gallons - Puleo's Whole Milk
Expiration: March 3
Made: February 19
Waxed:February 23
Ready: 2-3 Months
Press: Cheesy Press
Fridge: Wine Fridge
Temperature: 48-50
Humidity -??
Optional Ingredients: None
Recipe Source: Home Cheese Making - Ricki Carroll
Notes: Several differences to this cheese from recipe. Non-accidental changes -Renneting step was 1 hour and 15 minutes and cheese was drained for 20 minutes in a colander between heating and slicing. Accidental changes - I may have heated the curds to quickly during the stirring time. Also, directions were unclear about the slicing/draining step. I cut into about 8 strips and laid them flat. Temperature during this step dropped considerably. I tried to maintain 94 degrees, but dropped to around 80.
Next Time: 4 long strips for draining. Stack the strips into a block and rotate every 15 minutes. Use water for the towel which is hotter than 94 degrees.
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