Just a quick update on the Brick Cheese. It is maturing really well and the orange/red bloom is just starting to show. Another update in about 3 weeks when I do the taste test.

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Ingredients
• 8 litres (8 quarts) whole cows milk
• 1/8 teaspoon (Dash) Thermophilic culture
• 1/32 teaspoon (Smidgen) Brevibacterium Linens
• 1/2 teaspoon (2.5ml) Calcium Chloride diluted in 1/4 cup
cool non-chlorinated water
• 1/2 teaspoon (2.5ml) Liquid Rennet (IMCU 200) diluted in 1/4 cup
cool non-chlorinated water
• 18% Saturated Brine Solution

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and add on a couple of rectangle baskets; [ Ссылка ]

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My cheese making Audio Podcast;
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