Cheeses 13 & 14 and lamb butchering

Two more cheeses (nos 13 & 14) are out in the fridge.
Date/cheese no. 11 Feb 2013.  No 13, ready on 2 April
Cheese type Gouda with chilli – p186 Debra Amrein-Boyes
Milk/culture used Blue top (Anchor).  Aromatic mesophilic (Flora danica) culture
Coagulation Rennet 6 hours, maintained temperature in waterbath in sink
Cooking/stirring NA
Seasoning 3 chillies, chopped boiled in 1 cup water for 10 min, added to drained curds
Salting 20% brine after pressing – 12 hours
Pressing Dutch press with 1.25kg 1hr, 2.5kg 15 hours
Ripening Dried on table 33 hours (until almost dry to the touch). Moved to cave for 5 days, changed freezer pad daily
Waxing/rind cure Red wax 19 Feb
Aging Outside fridge
Other notes
Tasting notes

Date/cheese no. 18 Feb 2013.  No 14, ready on 20 May
Cheese type Cheddar – stirred curd method p215 Debra Amrein-Boyes
Milk/culture used Blue top (Pams).  Mesophilic culture – sat for 1 hour in water bath
Coagulation Rennet 2 hours, maintained temperature in waterbath in sink
Cooking/stirring Heated on medium burner with the simmer mat at low heat for 45 min.  Stirred every 10 min.  Sat in 39°C waterbath for 1.25 hours
Seasoning NA
Salting 1T salt flakes mixed into drained curds with hands
Pressing Dutch press with 1.25kg 1hr, 2.5kg 2 hours, 3.75kg 21.5 hours
Ripening Dried on table overnight (until almost dry to the touch).
Waxing/rind cure Yellow wax 20 Feb
Aging Outside fridge
Other notes
Tasting notes
Paul and Matt killed the 2 remaining lambs on 20 Feb.  After skinning and gutting, they were hung in our larder.  Today (22 Feb) they were butchered.
Just after killing.

1 butchered lamb.