Chaource

1 gal Lucerne full fat milk, warmed to 80F, PH is 6.61
1/8 MA100 culture
1/16 MA89 culture
a pinch of PC
a tiny pinch of geo
Rehydrated for 5 minutes
Mixed it 20 times, let it stand until PH reaches 6.5, for about 2 hours
Added 1/8t CaCl into 2 T dist water;
11PM Added 1 drop of rennet in to 1T dist water.
Let it stand until PH reaches 4.5 for

Feta cheese

2 gal 2% homo past milk, PH is 6.61
Warmed to 86F.
Added 1/4t MM100;
Added 1/4t MM89;
Let it rehydrate for 5 minutes;
Rippen for 1 hr     . Ph 6.50
Added ¼ CaCl in ¼ water
Added ¼ rennet in ¼ C water
Flocc. At 15 minutes
Let it stand for flocc plus 4x15=60 min
Cut, let stand for 5 minutes.
Slowly reheated back to 88F,
occasionally stiring for 20 minutes
Ladle into cam molds.
Flipped in 4 hours, then again in the morning, then again in another 4 hours.
After ~20 hours after ladling cut it in half and sprinkle salt on each side of the cheese, total 1Tb salt per half a cheese.

Pineapple beef kebab marinade
1 cup of fresh pineapple
3/4 cup of soy sauce
3 Tbl of brown sugar
1t of black pepper
1 Tbl of sesame oil
4 cloves of garlic
1 t of ground gigner

Put all the ingridents in the blender and blend until it makes a paste.
Marinate beef for no more then 1 hour!

Borodinsky bread

Starter:
10g of 100'% rye starter;
40g of rye flour;
40g of water;
Mix, let stand for 12 hours.

Zavarka:
90g of a rye flour;
30g of barley malt powder;
5g of coriander powder;
310g of boiling water;
Mix all the ingredients, let it stand until cools down.

Sponge:
80g Starter;
365g Zavarka;
185g rye flour;

Mix together, let it stand for 12 hours;

Bread:
all of the Sponge;
100g dark rye flour;
75g bread flour;
5g salt;
20g molases;
30g sugar;
85g water?
Coriander for sprinkling;

Mix everything, let it ferment for 1h15min at 30C,

Thom Leonard's Country French bread

Thom Leonard Country French bread:

Starter: 21grm starter, 100% hydration
90grm water
90grm all purpose KA flour

 Let it stand for ~12 hours

 The bread:

550g KA bread flour;
100g white whole wheat flour;
20g dark rye flour;
410 water;
200g starter (all of it);
16g salt;

Knead all the ingredients except of salt for 5 minutes on 2nd speed, add salt, knead for 5 more minutes; Put in oiled bowl, cover, rest for 1h30min, stretching 3 times with 30 minutes intervals.
Let it rest for 1h30min more;
 Shape and put in the cheese fridge (55F) for ~16 hours.
Take it out of the fridge; Preheat oven to 500F. Slash and put in the oven, squirt 1/2 cup of water in the oven, reduce temp to 450F, make for 15 minutes;
Turn convection and reduce temp to 400F and bake for 28 more minutes.
Turn the oven off, open the door and let it stand for 5 more minutes to set the crust.
Let it cool as long as you can wait (3 hours). Enjoy!

This is just a reminder for now:
Cambazola: started on 10/09/10
Castle blue: 10/13/10
Camembert (small): 10/23/10
Munster: 10/25/10
Tallegio: 10/24/10

Bresaola 3.0
Ok, this one did not turn out that great.
From what I understand now you need to maintain a certain salt level (higher than 3.0%) to get the right texture as well as keep it safe.
Anyways, started a new one:
Eye of round 1,280.0 100.00%
Salt ( Kosher) 44.8 3.50%
Sugar 12.8 1.00%
Black pepper 6.4 0.50%
Fresh rosemary 2.9 0.23%
Juniper berries 1.4 0.11%
Dry thyme 1.2 0.10%
Cinnamon 0.7 0.05%
Clove 0.3 0.03%
Cure #2 4.3 0.34%