Hi - been lurking and making cheeses for a while. Mostly hard cheese and love to try for a 90 day Abondance style cheese.
http://en.wikipedia.org/wiki/Abondance_(cheese)
I’m a home winemaker and using my wine cellar to age the cheeses in, all waxed so far, I have never done an open rind cheese. Been using Veal Rennet, TA61 Thermophilic culture, LP400 Kid/Lamb Lipase, Proprionibacteria, Calcium Cloride. The temp is only 59-60 where the shelves are in the cellar. (They are up high). I see that “The Cheese Hole” have used the rind from cheeses and introduced this on his cheeses. Think this would be possible for making a Abondance style cheese? I have plenty of this cheese on hand right now. If so any pointers on how to proceed? Any ideas for a receipt and what kind of Thermophilic culture to use?
SG Brix