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Fontainbleu Cheese

A fresh cheese made by curdling milk with rennet, draining, and aging for 2–3 days.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Fontainbleu Cheese

Ingredients

Directions

Make the curd

  1. Heat the milk until it is just below boiling.

  2. Stir in the liquid rennet slightly.

  3. Once the milk thickens, stir to separate the curd from the whey.

  4. Drain the curd and mix in the cream.

Drain and shape

  1. Line small wooden molds with cheese cloth and fill them with the cheese.

  2. Let the cheese drain for 2 to 3 days.

Serve

  1. Remove from molds and serve with salt or sugar and cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Provides the proteins and fat that set into the curd and separate as whey.
Liquid rennet
An enzyme that clots the milk proteins into a soft, sliceable curd.
Cream
Adds fat for a richer flavour and smoother, softer texture.

The step that matters

Heating the milk to just below boiling. Milk that boils or scorches can develop off flavours and a grainy texture, and overheating can disrupt the proteins that rennet needs to form a smooth curd.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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