Technicals:
A near-double cream with 7% cream at 48% fat and the remainder around 4 or 5% fat Jersey and Guernsey cows milk.
Mesophilic starter and Flora Danica (I feel that having both provides greater complexity).
CaCl added.
Ripened 1.75 hrs @ 31°C/88°F.
Vege rennet @ 0.5 ml/l.
Time to clean break: 1 hr
Cut, rested, cut over a 45 min to 1 hr period.
Moulded and turned five times over 5 hrs.
Salted @ 24 g/kg.
Yield: 263 g/l milk.
P. Candidum and G. Candidum sprayed.
Maintained @ 85-98% (ideal 95%) RH and between 5 and 10°C/41 and 50°F.
Turned after 1 week.
Most mould covered after a further 1.5 weeks. Wrapped when mould covered.
Fully runny after a further week, depending on size.
A bit too creamy and runny(!). Very rich, but very tasty.