Spreadsheet: 068302d2-c8ff-4ee5-8aa5-8fcbd1ec3136
Sheet: Sheet1

Unnamed: 0 | Unnamed: 1 | Unnamed: 2 | Unnamed: 3 | Unnamed: 4 | Unnamed: 5 | Unnamed: 6 | Unnamed: 7 | Unnamed: 8 | Unnamed: 9 | Unnamed: 10 | Unnamed: 11 | Unnamed: 12 | Unnamed: 13 | Unnamed: 14 | Unnamed: 15 | Unnamed: 16 | Unnamed: 17 | Unnamed: 18 | Unnamed: 19 | Unnamed: 20
 |  |  |  | DIXON |  |  | 200 EASY |  |  |  |  | MORRIS |  |  | DANLAC |  |  |  |  | DEEJAY DEBI
 |  | MILK PREP |  | Warm milk and hold at 86-88°F (30.0-31.0C). |  |  | Warm 4 gallons/16 liters milk and hold at 90F/32C (not sure if US or Canadian gallons). |  |  |  |  | Warm 12-15 liters/3-4 gallons milk and hold at 32°C (90°F), stirring occasionally. |  |  | Using raw milk, standardize to 2.9-3.5% fat, depending on the protein content. Then pasteurize by heating to 72-75C (161-167F) for 16-30 seconds or 145F for 30 minutes, cool to rennet temperature of 30-32C (86-90F). |  |  |  |  | Warm 7 US gallons Pasteurized cow's milk and hold at 86-88°F (30.0-31.0C).
 |  | INOCULATION |  | 0.25-0.5% [NAME] B bulk starter or Danisco DVS Choozit MM100 or MM101 or BT002 @ 1 unit per 50-100 lb. milk. |  |  | Sprinkle ½ tsp/2.5 ml mesophilic starter (no type recommended) per 4 US gallons milk over milk, let stand 5 min, stir in. Add CaCl2. |  |  |  |  | Abiasa's Meso III or Meso II and [NAME], let dissolve on milk surface for 2-4 minutes then work well into milk with 20 top-bottom strokes. |  |  | Inoculate milk with 0.7-1% Wisby Probat 505 bulk starter or [NAME] 222 direct set at 5u/500 liter. (Note cheese culture manufacturer Wisby acquired by Danisco in 1998). Add 20 gr/100 liter of CaCl2. |  |  |  |  | Sprinkle [NAME] tsp (2.5 ml) mesophilic Aromatic Type B starter & ½ tsp (2.5 ml) MD-89 to enhance buttery flavor and produce some small eye in cheese, let stand 5 min, stir in.
 |  | RIPENING |  | Set aside for 30 minutes. |  |  | No ripen time given (assume go direct to renneting). |  |  |  |  | Set aside for 30 minutes, if required, add CaCl2. |  |  | Pre-ripen to pH of 6.50. |  |  |  |  | Set aside for 30 minutes, then add CaCl2 if want.
 |  | RENNETING |  |  |  |  |  |  |  |  |  |  |  |  | Coagulation setting time 15-18 min, coagulation time 30-40 minutes.
 |  | CUTTING CURD |  | After 40 min check for Clean Break & cut into 0.375 in (3/8”)/9.5 mm cubes after 3 x the curdling time. |  |  | After 45 min check for clean break, if not wait, otherwise cut into 12.5 mm/0.5 in cubes. |  |  |  |  | Check for clean break, if not wait, otherwise cut into 12.5 mm/0.5 in cubes. |  |  | Cut to green pea to hazelnut size (0.5-1 cm3). |  |  |  |  | Check for clean break, if not wait, otherwise cut into 12.5 mm/0.5 in cubes.
 |  | COOKING CURD |  | Heal curds for 5 min then gently stir curds in whey for 15 minutes. |  |  | Stir gently for 10 min, let curds settle. |  |  |  |  | Stir gently for 5-10 min until they are uniform size and to prevent matting, let curds settle to bottom for 5 minutes. |  |  | Set cut curds for 5-10 minutes, then stir 20-30 minutes. |  |  |  |  | Set cut curds for 5 minutes, then gently stir 15 minutes.
 |  | WASING CURD |  | Remove whey equal to 31% of original milk volume until you can see surface of the curds, add same amount of 170F/77C water to bring to target 100F/38C. Add more hot or cold to reach target temp. |  |  | Remove whey equal to 31% of original milk volume until you can see surface of the curds, add same amount of 170F/77C water to bring to target 100F/38C. Add more hot or cold to reach target temp. |  |  |  |  | Remove about 4 liters/1 gallon whey, replace immediately with 2 liters (0.5 gallon) very hot water @ 75-80C/167-176F to bring to target 38C/100F. Stir gently to even out temp, add little hot or cold water to adjust to target temperature. |  |  | Remove about 30-40% total volume of whey, stir 10-15 minutes, scald/cook curds by adding 15 +/- 3% hot water to reach target 38C/100F within 15-25 minutes. |  |  |  |  | Let curds settle and push to one side and drain whey equal to 1/2 original milk volume, (save whey for brine), add same amount of 170F (77C) water while continuously stirring to bring to target 97-98F (36-37C). Add more hot or cold to reach target temp.
 |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Add 100-200 grams salt per 100 liters milk if dry salting, not if brining.
 |  |  |  | Add 1/3 cup/75 ml pickling or canning salt. Stir thoroughly. |  |  | Add 1/3 cup/75 ml pickling or canning salt. Stir thoroughly. |  |  |  |  | Add 1/4 cup coarse salt. stir thoroughly. |  |  | Stir for 40-45 minutes. |  |  |  |  | Add 1/4 cup salt.
 |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Stir and cook for 30 min at target 97-98F 36-37C).
 |  |  |  | Hold for 30 min at 100F/38C, stirring every few min to avoid matting. |  |  | Hold for 30 min at 100F/38C, stirring every few min to avoid matting. |  |  |  |  | Hold for 30 min at target 100F/38C, stirring every few min to avoid matting. Use texture test in other chapter to see if curds are ready to be drained
 |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  | Let curds stand/settle.
 |  |  |  | Let curds stand/settle. |  |  | Let curds stand/settle.
 |  | PRESSING |  | [NAME] and draw the curds towards the back of the vat to form the desired depth of the curd pack. Drain/remove whey/water until the curd pack is covered by 2“ whey. Stir the curds vigorously in the whey. Drain off the remaining water/whey and continue stirring and breaking up Curds while placing into cheese hoop/mold. Press with 1.5 pound (0.7 kg) weight per 1 pound (0.45 kg) of cheese. Remove cheeses from press, turn, replace and press again. Repeat 2 more times every 15 min. Repeat 3 more times every hour (looks like 3:45 hours total, no detail on what weight). |  |  | Pour contents through a cloth lined colander. Break up curds slightly to release as much whey as possible.  Place curd in mold making sure no empty spaces between the curds.  Press lightly for 20 min. Turn and press at medium for 6-8 hours. |  |  |  |  | Drain curds in colander pre-warmed with very hot water. Press as per other chapter for 4-6 hours. |  |  | Place curds in forms (hoops). Press depending on equipment, ie 15 min at 0.3-0.6 bar (4.4-8.8 psi, 30.4-60.8 kPa) and turn until pH at 5.3 +/- 0.15. |  |  |  |  | Push curds to side of vat to form a curd pack.  Place mold in whey, drain of whey, break up curds, add optional 2 tablespoons dill weed and mix well, put curds in hoops. Press at 1.5 pounds per pound of cheese for 15 minutes.  Turn, and press at same weight for 30 minutes, repeat. Turn, and press at same weight for 60 minutes, repeat twice.
 |  | SALTING |  | Place in a saturated brine 2.5 hours per lb. (0.45 kg) of cheese depending on desired salt content. Alternatively, rub cheese wheels with coarse flake dry salt once per day for each 4 lb (1.8 kg) of cheese. |  |  | Aside from 1/3rd cup salt added during washing there is no additional brining. |  |  |  |  | Brine cheese in heavy brine 32 oz salt per 1 Cdn(UK) gallon for 3-4 hours. |  |  | Brine cheese in 5.2 +/- 0.1 pH brine, time depending on cheese weight. Cheese pH after bath should be 5.10-5.15. |  |  |  |  | Prepare saturated brine by mixing 4 tablespoons salt per one US gallon whey, adjust pH to 5.8-6.0. Brine cheese for 2.5 hours per lb of cheese. Brine pH after cheese's bath should be ~5.2.
 |  | AGING |  | Air dry cheese @ 80-85% RH and 50-60F (10.0-15.6C) until the surfaces are dry but not cracked; (rinds that are cracked will allow molds to penetrate the cheese). As soon as surfaces are dry, wax or vacuum seal.Store at 50-55F (10.0-12.8C) and 85-90% RH for at least 30 days. Cheeses in wax will last 6 months.Higher temp during drying and aging, the greater chance the eye development. |  |  | Remove from hoop and cheesecloth, place on mat in ripening container at 54F/12C and 90% humidity for 4 weeks. Turn daily for 1 week, remove any whey in bottom of ripening container. After 1 week turn every 2nd day. After 4 weeks, coat with wax and store in fridge (presumably household cold fridge) or continue ripening to taste. |  |  |  |  | Air dry at room temperature, cream and hard wax cheese. Age 6-8 weeks in cheese cave if using pasteurized milk, longer if raw milk. |  |  | Smear cheese rind by dipping or smearing with red smear solution (liquid B linens culture in 5 volumes of 3% NaCl salt. Repeat twice. Ripen for 2 weeks at 15 +/- 3C & 95-100% humidity. Smear cheese twice per week until a nice closed but not too thick layer or red smear has developed. Next 2-6 weeks age at 12-14C & 85-90% humidity |  |  |  |  | Air dry until surface is dry to touch. Age a 50F and 80-85% humidity Cheese can be waxed or vacuum sealed as soon as surfaces are dry enough. Store wheels at 50-55F and 85-90% humidity for 30-120 days. If not waxed or vacuum sealed, wash rind every other day with mix of 2 cups salt, 2 tablespoons vinegar and 1 teaspoon CaCl2 per 1/2 US gallon.