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Beaufort Cheese Making Recipe

  • Yield12 pounds
  • Agingtime 6+ months
  • Skill Levelintermediate

Ingredients

  • 12.5 Gallons of Milk (not ultra-pasteurized)
  • 1/4 tsp MA011 Culture or 2 Packets CC01 Mesophilic Culture
  • 3/8 tsp TA061 Culture
  • 1/16 tsp LH100 Culture
  • 1 tsp (5 ml) Single Strength Liquid Rennet
  • Salt and Calcium Chloride for a Brine
  • Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • 2 M2 Large Hard Cheese Molds
  • Butter Muslin
  • Cheese Press (or weights totaling 400 lbs to consolidate the curds)