Adventures in Cheesmaking

This all started out as a curiosity. Like most stuff we eat there is a rich history behind it. Centuries of experimentation. Cheese is just another example.

From the horse back tribes of the Asian Steppes to the Silk Road camel caravans to Romans Legions to European Monks to today, milk was a great source of nutrition but spoiled quickly and was heavy to transport.

The answer was cheese.

Sunday, December 9, 2012

I have a new favorite - Neufchâtel - old world new world

I have previously made Neufchatel and loved the fresh version. This time I plan to make once master batch then split in two; east once fresh and age the other for a few weeks and see if I can reproduce the classic french style with a bloomy crust and creamy center.

1 gallon whole organic milk
Heat to 75 f
Add 20 drops calcium chloride in 1/2 cup water
Add 1/8 tsp mesophilic starter
Ad 1/8 tsp Penicillium candidum

Hold for one hour

Add 20 drops double strength renet in 1/2 cup water

Leave 12 hours at 70f

Cut curd into 1/2 inch cubes

Rest for 30 minutes

Split into two

Ladle into cheesecloth and hang to drain for 12 hours then invert
For additional 12 hours

Use one fresh. Press into a shape  mold and cover with
pepper and/or paprika

Ready for Thanksgiving

Store one as 2 molds at 50 f for 2 weeks on bamboo
Until a rind forms.

Firm at 2 weeks - I am guessing another week or two and it would
be even better. Mild and buttery, the rind is just blooming. This is a
great cheese!!!