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Making Bloomy rind Sheep Cheese

Making Cave Aged Cheese at Monforte Dairy

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2014-04-26 10.13.44I was fortunate enough to be able to make some cheese at Ruth Klahsen’s Monforte dairy in Stratford Ontario. This was a project for the Cave Aged Cheese course at George Brown College’s Fromager certification program.

After sterilizing my hands and donning a hairnet, booties, and an apron we set about making some bloomy rind sheep cheese.

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We took 100L of sheep’s milk that was at a PH of 6.3 and heated it to 95 degrees Celsius.

The first ingredient into the vat was 1.7kg of salt.

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We added 28g of bacterial culture to the milk.

Then we added 20g of Calcium chloride. -

Adding Calcium Chloride to your milk brings the calcium content back into balance and will result in a firmer curd, that you will find much easier to cut and work with.

20140426_103911Lastly we added vegetarian rennet (microbial enzymes)

2014-04-26 11.25.20You check the milk as it begins to form into curd.

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When the right consistency is achieved you use a harp to cut the curd into even cubes.Once the curd forms we scoop the curd into forms ready to allow the cheese to form.

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Once the forms are filled they need to be stacked capped and flipped to allow the whey to drain out and the curd to compress under it’s own weight.
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 After we made the cheese it was coated in vegetal ash and kept in the white ageing room which is kept at 93% humidity and 12 degrees Celsius for 1 week.

Stay tuned for a time elapsed photo journal of the affinage!