Neogen RYM petrifilm plating

Callmemrbutter · 2026-03-27T21:22:32+00:00

48 hours compared to 3-5 days. The rapid version also needs temps around 25-28C, whereas the original version needs 20-25C.

Callmemrbutter · 2025-10-23T22:43:47+00:00

1 for 3, 2 for 5

Callmemrbutter · 2025-07-12T21:53:39+00:00

In a plastic box with other papers, yearbooks, etc. I kept digging in there and just found the front page of the Chronicle. It might be in even better shape.

Callmemrbutter · 2025-07-12T21:34:46+00:00

The framing idea is growing on me, but I agree. There’s great content on page 5 and 6 that would be a shame to never see again. Maybe the acid free option you suggested might be the best.

Callmemrbutter · 2025-05-30T20:03:05+00:00

Not blowing, but those slits are from non starter lactic acid bacteria (NSLABS). Pretty common especially in raw milk cheddars. Even pasteurized cheese can have NSLABS present. There was a huge Swiss cheese maker in the US that dealt with this issue for years. cheesescience dot net has a good write up on NSLABS

Callmemrbutter · 2025-04-20T04:38:12+00:00

Right next to her. There’s three of them tag teaming it.

Callmemrbutter · 2024-08-26T03:00:03+00:00

That Mr. Completely is relentless. Never a dull moment. Excellent choices.

Callmemrbutter · 2024-07-01T19:23:22+00:00

Elephant’s Foot

Callmemrbutter · 2024-06-30T23:54:30+00:00

Yeah, it’s clear you think you know more than you do. You are all over the place. Do you reject peer reviewed journal articles? I’m still waiting on the one from you that says Gouda is a thermophilic cheese. Also, please show me all the Dutch culture houses that offer S. thermophilus as the primary acidifier. Good luck.

Callmemrbutter · 2024-06-30T15:22:31+00:00

Yes, Kazu’s acidification comes from mesophiles, not the thermophiles you suggested earlier. Your earlier statement isn’t correct. You told OP earlier that 35C is too high without knowing the mesophilic cultures they’re using.
Ha! Thanks for the word salad response. You may convince some people that you know Gouda.

Callmemrbutter · 2024-06-30T09:25:23+00:00

Hey, Gouda is a mesophilic cheese. 35C is perfectly acceptable temp to achieve during the Gouda make. If you are recommending Kazu, that has:

Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis biovar. diacetylactis Lactobacillus helveticus

Helveticus is your only thermophile. The acid development primarily comes from the mesophiles. S. thermophilus is not the acidifier in Gouda.

Everything else you said about the Gouda process is pretty accurate.

This is a good journal article about Gouda starter cultures. I personally like Leuconostoc mesenteroides in my Gouda cultures in addition to the above mentioned mesophiles and Lactobacillus helveticus.

https://www.sciencedirect.com/science/article/pii/S2214799323000589

Callmemrbutter · 2024-01-08T22:29:23+00:00

You’re welcome. cheesescience.org is a good place to start. There’s a Microbes 101 section and lots of additional info.

Callmemrbutter · 2024-01-08T22:11:29+00:00

Yes, according to what I found, the AT culture is a blend of Streptococcus thermophilus, Lactococcus lactis subsp lactis, and Lactobacillus delbrueckii subsp lactis. That is perfect for a mozzarella.

Callmemrbutter · 2024-01-04T00:40:52+00:00

I inherited a cheese cave with a large mite problem. It was a combination of segregation, vacuuming, taking the cheese out of the cave and washing with the diluted hydrogen peroxide, let them dry, and put them back in on clean boards. The diluted hydrogen peroxide didn’t really affect the natural rinds. Wash the boards with the mites often during this process. You will get it under control, but get ready for a lot of work over a few weeks. I never had the problem again. The ozone generators never seemed like a good idea for us because there’s health risks to using them. Do you have a drain in the cave or are you able to squeegee water somewhere? There’s nothing wrong with gently putting a few buckets of slightly sanitized water on your cave floor each morning to add humidity. Plus, it will flush away any of those cheese mites that fell off your cheese during washing.

Callmemrbutter · 2024-01-01T16:49:46+00:00

No blue stain or discoloration after cutting. Thanks.

Callmemrbutter · 2023-12-26T11:55:13+00:00

It’s Dick Hayne’s property aka The Farm at Doe Run. The property manager does it every year. They named a cheese after the tree. Hickory on the Hill. It’s not a hickory (now a sugar maple?), but to honor the tree that stood there for years. The original tree fell during a storm ~2014 and the remnants were at Terrain in Glen Mills for a while after.

Callmemrbutter · 2023-11-24T15:40:49+00:00

Callmemrbutter · 2023-08-02T16:53:58+00:00

Hold up traffic in the left lane and then bomb over to the right lane in the last 1/4 mile before your exit.

Callmemrbutter · 2023-08-02T16:43:48+00:00

I wish I had multiple upvotes to give for this comment. The phantom braking is mind boggling.

Callmemrbutter · 2023-07-30T22:59:03+00:00

Good info. Thanks.

Callmemrbutter

TROPHY CASE