Bloomy Rind, Ash Coated Goat Cheese- Cheesemaking at Home

Today we are bringing you ash coated aged goat cheeses. In this particular cheese, I used only geotrichum culture for the bloomy rind.
2 gal goat milk
1 pinch geotrichum culture
1/8t mesophilic culture
3 drops of rennet
kosher salt
activated charcoal
It was very hot in the kitchen (July in Georgia and all) so I put the cheeses into the cave a day or so sooner than I usually do and did not get quite the interior ripening I'm used to. Regardless, they were still tasty. We will have to do an update once the weather breaks a bit so you can see on that has gotten more oozy under the rind.
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"Sancho Panza gets a Latte" Kevin MacLeod (incompetech.com)
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