Technicals:
This is 100% Jersey and Guernsey cows milk at 5.2% fat.
Mesophilic starter and Flora Danica (I feel that having both provides greater complexity).
CaCl added.
Ripened 1.5 hrs @ 31°C/88°F.
Vege rennet @ 0.5 ml/l.
Time to clean break: 1 hr
Cut, rested, cut over a 45 min period.
Moulded, turned hourly for five turns.
Salted @ 24 g/kg.
Yield: 264 g/l milk.
P. Candidum and G. Candidum sprayed (again, I think having both is worthwhile).
Maintain @ 95% RH and between 5 and 10°C/ 41 and 50°F.
Turned after 10 days.
Wrapped after a further week.
Beautifully ripe after a further 5 weeks.
A bit too salty for me: in future try salting at 20 g/kg?
Draining in the moulds
Turned out and salted
Almost fully covered in mould
Fully ripe