Posted by: Rachael | March 29, 2013

cheese data

cottagecrafts.co.nz

Culture02 is the same as Flora Danica and Culture03 is the same as R704.
Culture02 is for the more continental cheese like Camembert, Gouda, Edam etc. Culture03 is more for Stilton, Cheddar and the typical culture for Feta. In saying that I currently do some experimenting and used a Culture03 with a Gouda. The reason is that Culture02 produces slightly more gas and creates small bubbles and pores in the cheese. Of course they also produce slightly different flavour patterns.

We recommend calcium chloride in cases where you have problems with a curd forming. Industrially pasteurized milk locks in the calcium (it is really a big scam if you ask me) and makes it unavailable. But calcium is necessary for forming a good curd. That’s the job of Calcium Chloride. I never use it for this purpose. Calcium chloride is also sometimes recommended to add to the brine when storing feta in brine. I heard that if your Feta goes a bit slimy on the outside when in the brine, Calcium chloride can prevent this. I never had the issue. I think many recipes add calcium chloride by default because it doesn’t do any harm. Mary Karlin for example has it in every one of her recipes. I usually leave it out.

Camembert: Flora Danica/Culture02 * Rennet * Penicillium Candidum
Brie: Flora Danica/Culture02 * Rennet * Penicillium Candidum
Haloumi: mesophilic? Rennet
Cottage: mesophilic
Cream cheese: mesophilic/Culture02
Neufchatel: mesophilic/Culture02 * rennet
Bondon: mesophilic/Culture02 * rennet
Queso fresco: mesophilic/Culture02 * rennet
Edam: Culture02 +???
Colby: mesophilic * rennet * wax
Cheddar: mesophilic/Culture03 * rennet * wax
Gouda: mesophilic/Culture03 * rennet * wax * calcium chloride
Feta: mesophilic/Culture03 * rennet * (calcium chloride) * (lipase for stronger flavour)
Blue: mesophilic/Culture 02 * rennet * penicillium roqueforti
Stilton: mesophilic/Culture03 * rennet * penicillium roqueforti
Gorgonzola: mesophilic/Culture03 * rennet * penicillium roquefort

Parmesan: thermophilic * rennet * lipase

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