Josef Returns, But Bigger & Possibly Better!

Last summer I made an Appenzeller in honour of my Grandfather who had passed away and named it Josef.  I still have a small wedge of that cheese left that I am saving for the return of my friend Addie from India, but it was time to make another one, this time bigger and possibly better!  I still have use of Addie’s Roaster Vat and I wanted to make a larger one than last time.  Please note that some of the pictures were taken with my camera and some with my iPad.

Armed with two vats and 28 Litres of milk it was time to start making cheese!

Armed with two vats and 28 Litres of milk it was time to start making cheese!

The make went pretty much to plan, but I did have to wait a bit longer than I had planned for a clean break.

After the curd was cut and rested it was time to stir the curd and heat to 40C, this took about 30 minutes, it was made all the more difficult given I had to stir two vats at the same time.  I ended up alternating between vats to make it easier.

After stirring and washing the curd it was time to try out my new draining bag/mould liner.  I loaded up the curd and let it drain in the bag for 5 minutes before transferring to my mould for pressing.

I was shocked at how much curd I got from the make.

I was shocked at how much curd I got from the make.

I pressed with the mould in a pot and started on cleaning up my mess.

I pressed with the mould in a pot and started on cleaning up my mess.

I pressed for 30 minutes at 20 Kg, then for 5 hours at 36 kg, then overnight at 72 kg.  I love my press, and now that I have the hang of it I am getting great results.

I was a bit worried about how the bag would peal away from the cheese.

I was a bit worried about how the bag would peel away from the cheese.

It started to peal back with a little resistance, but once started it came off easily.

It started to peel back with a little resistance, but once started it came off easily.

Now out of the bag, you can see the good knit on the rind.

Now out of the bag, you can see the good knit on the rind.

Like always I weighed the cheese out of the press and I was surprised to see that it was 3139 grams or 6 pounds 14 3/4 ounces, I know it will lose weight in brining and then again during aging, but wow that was a great yield.

After brining and air drying it was time to get Josef ready for aging.

After brining and air drying it was time to get Josef ready for aging.

I am really happy with the results using the new bag.

I am really happy with the results using the new bag.

For the next week it gets dry salted on the tops and sides.

For the next week it gets dry salted on the tops and sides.

The seam of the bag did leave a mark, but it will disappear over time once I start washing the cheese.

The seam of the bag did leave a mark, but it will disappear over time once I start washing the cheese.

Now Josef is in its own ripening box above Clothbound Ray in the cheese "cave"

Now Josef is in its own ripening box above Clothbound Ray in the cheese “cave”

I had to switch out the larger board for a smaller one because the cheese was touching the lid and I did not want that to happen.  This time next week I will be well into the washing cycle for Josef and I will update in a few weeks once the colour shows up.  I will have more pictures up on the Facebook Page later in the week.20140423-094429.jpg

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