Excellent news, Luke. Your question helped us at Long Paddock Cheese too, as our production team had been debating the correct 'Goldilocks' temperature (not too hot, not too cold) at which to pre-r...

Thanks very much Alison (?). That was helpful.   For future reference, we used the suggestions in the Servi Doryl article along with recomendations from our chemical supplier. They worke...

@Luke Here is the link to the article on cleaning cheese moulds: Servi Doryl "How to Clean Cheese Moulds".

@Luke I don't necessaruily have the answer for you, but I'll try to attach a Cheese Moulds Cleaning Guide published by French Cheese Moulds maker, Servi Doryl, that might help. I will also ask Ivan...

Microperforated Hoop Cleaning We acrquired some micro perfs a long time ago, but have avoided using them due to sticking and difficulty cleaning.  I pulled them out again this week and have n...

@Cheese Full Circle Pty Ltd fairly late reply, so hopefully you've sourced something, but we use Cheetam Mermaid salt for our baths. There is occasional coarse grit in the odd bag, but it seems muc...

I would like to obtain details on how to perform an in-factory sanitise of fresh herbs in order to add them to a 'Marinated Persian Feta' product. Ideally, a process that passes the Safe Food audit.

PH Meters My pH meter is a TPS WP-80. TPS has a service and manufacturing department here in Brisbane, so nice and handy and it has been a good unit. The digital pad on the front of the meter is s...

@Nimbin Valley Dairy Renco in New Zealand supplied Calf Rennet but they are evaluating the economics of producing it so supply is nil or very little.  For Chymon rennet outside of Cheeselinks ...

Thanks

For my Monte Nardi I only go to 50, not 56, but I start at 32, 14ml rennet/100L, 25-30min floc, cut 10mins later, take about 40mins to get to 50.  

@Nimbin Valley Dairy Hi Paul, Many thanks. From 32C we take 30 mins to get to temp. I do think that we still cut too late - we have a 30 min floc and then 15min set.  Perhaps we need to cu...

@Kym Masters hi Kym.  When we have trouble with dry curd in the past it has been because our water pressure was low and it was taking extra time to get the vat up to temp.  That extra 10-...

Hi All, Following on from Ivan's webinar, I am looking for advice on cook time/temp for our semi-hard cheeses. We have based our recipe on the standard Comte process but it has been challenging ge...

Hi All, As part of the response to Luke's question on the Webinar last week, Ivan mentioned staged pressing as being one of the possible solutions to this problem. I understand the need for three...

Thankyou Paul and Burke for your input on this. Burke, yes this is something I've heard Ivan talking about also - will give it another go at some stage with a test cheese. Cheers Luke. 

@Nimbin Valley Dairy Thank you. I chased up the DPI case studies on Pecora and The Pines Dairy. It was an interesting read as they described the same power issues we curently have, with an unreliab...

Hi all, Was wondering if anyone might be willing to share what they have chosen to use as the surfacing on internal walls of their make room/s. How have you found it to perform over time? Are you ...

I have no experience with single phase Georgia, but I think you should also investigate solar/battery storage. From memory Pecora dairy did some work there. 

Hi all, Excited to be a new member of the ASCA community! We are in the planning stage of our cheese business and looking at options of power supply, and whether to maintain single phase grid con...