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Hi Ann – I don’t see why not – the device and wiring is fairly straight forward and will maintain the set temperature without any problems. Mine is still going strong.
Good luck.
Hi John
I tried that idea and spent days monitoring and recording the temperature every hour (except overnight).
I eventually got the timing right to maintain a useful temperature range but it was unable to cope with changes in ambient temperature.
These range from LOW OF 7 or 8 deg C to A HIGH OF 25 to 28 deg C.
The temperature controller that I used is, of course, able to cope with this.Good luck.
Thanks Christine – let’s see if it works.
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Thanks Rachael
For my last cheese, a red Leicester, I used a new starter culture (Flora Danica) and a new Rennet (calves) – I had been using tablets.
Whilst the cheese is successful the curds still took nearly 2hrs 30mins to set satisfactorily.
Having eliminated these ingredients I will definately tyr a different source for my milk.For anyone in France – try Alliance Pastorale for all your needs (no connection).
Thanks Viv
After a few days in the cave it is now out at room temp (High of 22 deg C / 72 deg F) and the blue is now growing though the outside of the cheese is rather moist/soft.
I like your method of sprinkling P Roqueforti into the curd – it’s the traditional way of making Roquefort cheese.
