tag:blogger.com,1999:blog-1236223126238037011.post7655367342148184884..comments2013-05-05T23:08:36.075-04:00Comments on Heirloom Meals: Ms. Murky MondaysCarolehttp://www.blogger.com/profile/15524151014900872122noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-1236223126238037011.post-52270975277569737832010-06-16T19:13:16.928-04:002010-06-16T19:13:16.928-04:00IN an email from Nat Bacon, the head cheesemaker:
...IN an email from Nat Bacon, the head cheesemaker:<br />Hi P to P’ers<br /> <br />Hope you are all recovered from your cheesemaking – thanks for all the good feedback you passed along. I wanted to let you know the cheese we made graded out as a 2 year, so good job!<br /> <br />The specs were (with ideal):<br /> <br />560 lbs cheese<br />Moisture 35.2 (36.0)<br />Salt 1.75% (1.70)<br />pH 5.10 (5.15)<br />Rennet-mill time 268 minutes (270)<br /> <br />It should be a very nice cheese when you get your block – enjoy. I have fond memories of working with you.<br /> <br />NatCarolehttps://www.blogger.com/profile/15524151014900872122noreply@blogger.com